Effect of gum arabic addition on physicochemical characteristics of goat milk yoghurt with mango puree

Abstract

            Goat's milk has lower allergenic properties and higher digestibility compared to cow's milk. However, it possesses a distinct goaty aroma and a weak texture that is prone to syneresis. Efforts to improve the texture of goat milk yoghurt were made by adding gum arabic enriched with mango puree. This study aimed to determine the effect of gum arabic addition on the viscosity, syneresis, pH value, and water contact angle of yoghurt. The experimental design used was a completely randomized design (CRD) with four levels of gum arabic (0%, 0.25%, 0.5%, and 0.75%). The data were analyzed using Analysis of Variance (ANOVA) at a 0.05 significance level, followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition of gum arabic treatment had a significant effect on viscosity and syneresis and tended to reduce the pH value of yoghurt. The addition of gum arabic as much as 0.75% was identified as the best treatment, yielding a viscosity of 11.8 ± 0.84 dPas, a syneresis value of 15.98 ± 1.18%, and a pH of 4.13 ± 0.034. Water contact angle measurement results showed a tendency to increase the contact angle due to the addition of gum arabic.