The Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt

Mohammed Ahmed Jasim1 ,   Ghazwan Mahdi Salih1 & Mohammed Lateef Hamk

1.Food Sciences Department, College of Agriculture, Tikrit University, Tikrit, IRAQ.

2.Food Industries Dept. Halabja Technical College of Applied Sciences, Slemani Polytechnic University. IRAQ


This study was conducted to investigate the effect of adding different percentages of Arabic Gum (AG) on the characteristics of yogurt for camel milk regarding to chemical composition and sensory properties during the storage period. This study was conducted at Tikrit University, Faculty of Agriculture, Food Science Department, from 8/11/2016 to 7/5/2017. The first treatment, yogurt was produced without the addition of Arabic gum. In the second treatment, Arabic gum was added by 1%. With the third treatment, Arabic gum was added by 2%. After addition the culture of (Streptococcus salivarius Sub sp. thermophilus and Lactobacillus delbrueckii Sub sp.bulgaricu 1:1)and incubated at a temperature of 42 C̊, 3 hours and then the samples were stored at  5 C̊ for ten days and conducted chemical analysis and sensory  evaluation on the first day and the fifth day and the tenth day. The results of the statistical analysis showed that the addition of Arabic gum at a concentration of 2% to increase the ability to retain water and decrease the ability to separate the whey's. Increasing the concentration of total solid materials on comparison samples, adding gum increased the viscosity higher than the comparison samples. Addition of gum improved the texture and sensory properties of yogurt of camel milk without affecting general acceptance.

 Key Words: Arabic Gum, Physicochemical Properties, Sensory Properties, Camel Milk Yogurt.


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