Textural properties of yogurts, containing plant stabilizers: a review

Abstract

Stabilizers are extensively employed in yogurts to enhance their textural properties. Recently, there has been a growing demand for natural, plant-derived stabilizers as these not only improve water-holding capacity, control syneresis, and regulate firmness-like textural properties but also their ability to enhance the nutritional value of yogurts. Plant stabilizers like gums and mucilages, including almond gum, psyllium husk gum, okra mucilage, flaxseed mucilage, quince seed mucilage, chia seed mucilage, and jujube mucilage, have successfully been revealed to improve water holding capacity of yogurt curd, and reducing syneresis by increasing the total solid content in yogurt. The anionic polysaccharides in these plant stabilizers interact with milk proteins, aided by calcium ions in milk, improving the gel structure. Neutral hydrocolloids also enhance yogurt viscosity, further contributing to improving the textural properties of yogurt. In contrast, aloe vera gel like plant sources which contain weak fibrous polysaccharides network and antimicrobial agents like salicylic acid, are less effective as stabilizers. Fibers from apple pomaces, orange peels, and passion fruit peels are excellent stabilizers due to their high pectin content. Excessive use of stabilizers however can result in textural defects. Thus, optimizing the amount of natural stabilizer is crucial to obtain optimal textural properties in yogurt. This review consolidates current research to serve as a comprehensive guide for yogurt manufactures, providing optimal usage levels for various plant stabilizers to achieve desirable texture and minimize syneresis without inducing other defects.