USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
DOI:
https://doi.org/10.17533/udea.vitae.4970Keywords:
Kumis, Lactococcus lactis, xanthan, guar, iota carrageenan.Abstract
The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum andiota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between
these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Ministry
of Health. Viscosity was used as response variable. Once the best mix was selected it was used in three
concentrations (T1: 0.08%, T2: 0.1% and T3: 0.12%), and compared to a control (T4: no added stabilizer)
in the milk product type kumis. The parameters used for the assessment of the optimal mix of 93%
xanthan gum and 7% guar gum were physicochemical, viscosity and sensory. Physicochemical results
fitted to the accepted standards for such milk drinks. In terms of viscosity and strain tests, the treatment
showing the best results was T3. Sensory analysis indicated that T3 is the more accepted treatment with
the control. Based on the results obtained, the optimum concentration level of the hydrocolloids mixture
was 0.12% of the mixture with a p <0.05.
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