Evaluation of structural and sensory physicochemical properties of low – fat milky dessert modified with Quince (Cydonia oblonga) and Balangu (Lallemantia) native gums

The purpose of this study was to investigate the effect of two indigenous hydrocolloids (Cydonia oblonga and Lallemantia native gums) as a fat replacer in the production of low-fat milky dessert or this purpose the effects of these in quantities of 0.1 0.2 0.3% after 1 5 10 days of storage on physicochemical and sensory properties of low-fat milky dessert samples in comparsion with the control sample (without gum) was studied. . Hardness, chewiness and color parametes (b*L*) were decreased and a* parameter was increased as a result of gum addition. during storage the surface had a higher peaks and bumps than a low-fat dessert sample containing Cydonia oblonga and Lallemantia gums. , sweetness, and porosity were not affected by gums, but addition of  Lallemantia gum has  significant effect on its softness, gumminess, oiliness, color and  overall acceptance . Low fat dairy dessert samples containing 0.3 Lallemantia gum and 0.3 Cydonia oblonga gum had the highest score in sensory evaluation among the assessors. This study showed that Cydonia oblonga and Lallemantia gums could be used as a fat replacer and texture Improver in dairy desserts.