Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers

The purpose of this study was to investigate the impact of adding nano‐stabilisers on some properties of yoghurt. Carboxymethyl cellulose (CMC), sodium alginate (SA) and kappa‐carrageenan (K‐C) were used at 0.2%, 0.2% and 0.02% in their original forms and 0.15%, 0.15% and 0.015% in nano‐form, respectively. The effects of these additives on yoghurt pH, titratable acidity, viscosity, syneresis, texture, colour, starter culture bacterial count, mould and yeast count, coagulation time and microstructure were studied. The use of nano‐stabilisers increased viscosity, hardness and coagulation time; reduced syneresis and Streptococcus thermophilus count; and improved colour. Results indicated that nano‐stabilisers improved the rheological and technological characteristics of yoghurt.