Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization

The impact of adding xanthan gum (0.05, 0.1 and 0.2%) biosynthesized from grape juice pomace on the physicochemical characteristics (pH, titratable acidity, total solid, water holding capacity and syneresis) of set-type yoghurt was examined during 21 days of storage period at 4 oC in this study. Textural, color (L*, a* and b*) and sensory attributes (appearance, color, texture, taste and odor) were also assessed in samples with and without biosynthesized xanthan gum. The textural properties and water-holding capacity of the yoghurt were significantly (p0.05) between the samples at the end of storage, except for the sample with 0.2% xanthan gum. The addition of the highest concentration of xanthan gum increased the a* and b* values while decreasing the L* value (p 0.05) between BX0.1% and BX0.2%, the samples with the lowest L* value. The addition of biosynthesized xanthan had no significant effect (p> 0.05) on the total solid, protein and ash content of yoğurt. Besides, the biosynthesized xanthan gum had no negative impacts on the sensory characteristics of yoghurt, except for the appearance. The findings indicated that biosynthesized xanthan may be a desirable additive since it enhances the physical characteristics of yoghurt without affecting its nutritional value or sensory properties.