Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums

In the present study, the effect of addition of Persian gum at concentrations 0.05, 0.1 and 0.15% (w/w) and Balangu-Shirazi (Lallemantia royleana) gum at concentrations 0.025, 0.05 and 0.075% (w/w) on the quality of low-fat stirred yogurt were investigated. Physiochemical and sensory characteristics of produced yogurt during storage period (1, 11 and 21 days) were compared with low fat stirred yogurt as control. Results showed that each gums had different effects on L* (lightness) value of yoghurts. While Persian gum caused considerable increase in L* value during storage period, Balangu-Shirazi gum reduced it significantly (p