Effects of stabilizers on the quality of banana set yoghurt

【 Objective】The effects of different stabilizers on the quality of banana set yoghurt were studied to provide scientific references for optimizing its processing and improving the quality. 【 Method 】 One control group was yoghurt without any stabilizers or banana pulp, and the other control group was yoghurt only added with banana pulp. The effects of CMC-9, pectin, xanthan gum, and carageenan at different concentrations on sensory quality, viscosity, water-holding capacity, and TPA parameters(hardness, adhesiveness, gumminess, cohesiveness, and springiness) were explored. 【Result 】There were obvious differences in effects on banana set yoghurt by using different stabilizing agents.Addition of 0.250%-0.500% xanthan gum produced optimal sensory attributes including good stability and fine taste.Modification of banana set yoghurt by xanthan gum caused an increase in water holding capacity and apparent viscosity compared to the other 3 stabilizing agents. Addition of pectin 0.500% also obtained good quality of banana yoghurt.However, addition of CMC-9 resulted in poor sloppy yoghurt, requiring more amounts for maintaining solidification.Carageenan addition tremendously affected yoghurt texture and quality and made the yoghurt too hard. 【Conclusion】Xanthan gum at the concentration of 0.250%-0.500% is more suitable as banana set yoghurt stabilizer.