Study on the effect of type and amount of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh during the storage

The effects of the two commercial stabilizers with carrageenan base (AS: induce spreadable texture, BC: induce cuttable texture) in two levels of (0.5, 1) percent, on the some specifications in the light labneh with 9% fat, 0.8% salt, 24% total solid, during the storage time (1, 20 and 40 days after production) were measured. Sensory attributes and textural properties were significantly altered. Hydrocolloids as fat replacers have been caused to increase in fatty taste in mouth, but in the treatment with 1% BC stabilizer, with highest hardness, caused to decrease in fatty taste recognition during the taste panel. Highest total acceptance scores belonged to treatment with BC stabilizer at 0.5% level in compare to other treatments (p