An Investigation about Possibility the Manufacture of Low-Fat Stirred Yoghurt using Zedo Gum

With increasing the obesity, food industry is trying to provide products with low calorie to consumers. Due to the function of fat and its role in the texture and taste of food, some suitable fat substitutes such as gums should be used. Zedo is gum exudates from: Amygdalus scoparia. Therefore, the overall objective of this study was to investigate the possibility of producing low fat yoghurt containing zedo gum at concentrations (0, 0.1, 0.2, 0.3, 0.4, 0.5%). Therefore, 6 treatments were designed according to a completely randomized design with factorial arrangement and physicochemical properties including acidity, pH, viscosity, syneresis, color indexes, amount of fat, protein and solid materials and sensory features were evaluated during 21 days of storage at 4 ºC. The results showed that using different concentrations of zedo gum had no significant effects on fat and protein content of the samples, but caused developing a slight increase in acidity and decrease in pH, compared to the control treatment. Adding the zedo gum to the samples and increasing its concentration significantly improved the sensory properties, decreased the syneresis, increased the viscosity and decreased brightness of samples (p <0.05). Results indicated that samples containing 0.4% of zedo gum had the highest overall acceptance score and considered as the superior treatment.