Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt

The effect of types of gums including arabic and guar on the physicochemical properties of frozen yogurt was investigated. The results showed that the gums had no effect on pH but caused a significant increase in overrun of samples (P< 0.05). The lowest overrun (22.37 %) belonged to control sample and the highest overrun value (39.38 %) belonged to sample containing 5 g/l arabic gum. In terms of viscosity, frozen yogurt with 3 g/l guar gum and control sample had the highest and lowest value, respectively. Addition of gums improved melting properties, significantly (P>0.05). The longest and the shortest first dripping time were related to samples with 5 g/l arabic gum and control sample, respectively. Melting rate of frozen yogurt also decreased significantly by addition of gums.