Table 1.
Summary of the textural property of yogurt during refrigerated storage.
| Sample | Storage Period | Firmness | Consistency | Cohesiveness | Index of Viscosity | ||||
|---|---|---|---|---|---|---|---|---|---|
| X | SD | X | SD | X | SD | X | SD | ||
| Control | 0 Day | 19.05 | 1.54 | 67.80 | 4.65 | 5.33 | 0.13 | 3.81 | 1.36 |
| 2 Weeks | 21.15 | 0.84 | 46.16 | 2.08 | 6.00 | 0.45 | 2.96 | 0.86 | |
| 4 Weeks | 22.99 | 1.08 | 49.33 | 1.54 | 6.22 | 0.27 | 2.75 | 0.45 | |
| Gum 1 | 0 Day | 41.84 * | 9.93 | 172.04 * | 94.97 | 6.42 * | 1.38 | 5.42 * | 2.46 |
| 2 Weeks | 73.43 * | 14.37 | 147.74 * | 47.40 | 12.40 * | 3.72 | 10.78 * | 3.77 | |
| 4 Weeks | 63.69 * | 10.29 | 114.16 * | 19.05 | 11.54 * | 2.18 | 9.71 * | 1.88 | |
| Gum 2 | 0 Day | 20.58 | 1.71 | 45.13 | 3.61 | 5.40 | 0.15 | 1.49 | 0.07 |
| 2 Weeks | 23.19 | 2.43 | 49.24 | 4.44 | 6.73 | 0.58 | 3.50 | 0.94 | |
| 4 Weeks | 22.23 | 1.11 | 46.16 | 4.39 | 6.48 | 0.56 | 2.93 | 0.51 | |
| Gum 3 | 0 Day | 19.67 | 1.66 | 43.33 | 3.29 | 5.00 | 0.19 | 1.59 | 0.16 |
| 2 Weeks | 20.59 | 0.94 | 44.16 | 1.38 | 5.83 | 0.67 | 2.49 | 0.41 | |
| 4 Weeks | 20.91 | 0.86 | 45.00 | 0.54 | 5.66 | 0.40 | 2.11 | 0.26 | |
| Gum 4 | 0 Day | 50.21 * | 7.10 | 100.51 * | 20.11 | 8.10 * | 1.24 | 6.10 * | 1.16 |
| 2 Weeks | 55.40 * | 3.20 | 108.88 * | 8.54 | 11.69 * | 3.04 | 10.1 * | 2.30 | |
| 4 Weeks | 64.68 * | 7.13 | 132.39 * | 12.72 | 15.77 * | 1.15 | 15.21 * | 0.89 | |
| Gum 5 | 0 Day | 18.90 | 0.56 | 41.54 | 1.29 | 5.13 | 0.39 | 1.40 | 0.13 |
| 2 Weeks | 19.60 | 0.75 | 43.32 | 0.80 | 5.16 | 0.78 | 1.74 | 0.17 | |
| 4 Weeks | 19.71 | 0.80 | 42.58 | 1.09 | 5.25 | 0.35 | 2.02 | 0.34 | |
| Gum 6 | 0 Day | 20.00 | 1.24 | 42.89 | 2.43 | 4.81 | 0.21 | 1.58 | 0.22 |
| 2 Weeks | 20.20 | 1.56 | 43.10 | 3.22 | 5.23 | 0.47 | 2.08 | 0.36 | |
| 4 Weeks | 20.84 | 0.50 | 44.19 | 1.01 | 5.28 | 0.20 | 1.96 | 0.35 | |
| Gum 7 | 0 Day | 19.33 | 0.26 | 42.64 | 1.38 | 5.19 | 0.15 | 1.84 | 0.11 |
| 2 Weeks | 20.67 | 0.74 | 44.90 | 1.42 | 6.06 | 0.30 | 2.58 | 0.13 | |
| 4 Weeks | 21.09 | 0.64 | 44.03 | 2.73 | 5.82 | 0.23 | 2.02 | 0.06 | |
X = Mean, SD = Standard deviation. Values are the mean ± SD (n = 3). * Significant differences were detected at p < 0.05 compared to the control and other gums. Gum 1 added yogurt had higher consistency value among all treatment groups, while gum 4 added yogurt has the highest values of all other textural values among all treatment groups (p < 0.05). Gums 1, 2, 3, 4, 5, 6 and 7 stand for: Xanthan, modified food starch with agar pectin, carrageenan, locust bean, carrageenan, maltodextrin and dextrose, guar, and modified food starch with gums 3, 4 and 5, respectively.