Effect of pectin and gellan gum on particles and added solids’ stability in drinking fermented goat milk

Abstract

Initially, phase stability was studied of plain yogurt drink containing high-methoxy pectin
(0%, 0.3%, 0.5%, 0.7% w/w) or gellan gum (0%, 0.03%, 0.05%, 0.07% w/w). Then, the
uniform dispersion of suspended 15% (w/w) nata de coco was investigated based on the
optimal components of high-methoxy pectin (0.7%) and an additional 0%, 0.2% or 0.4% or
gellan gum (0.07%) and an additional 0%, 0.02% or 0.04% in order to enhance uniformity
of the yogurt drink. The results showed that all yogurt drink samples containing HM-pectin
had Bingham plastic behavior. However, only samples containing less than 0.09% gellan gum
had Bingham plastic behavior while those containing more than this had Herschel-Bulkley
behavior. For the study of solid particle dispersion, the samples containing 0.9% or 1.1%
high-methoxy pectin and any addition of gellan gum produced good phase stability and solid
particle dispersion. The results should assist the development of new beverages derived
from goat milk.