摘要 : The effect of the type and amount of stabilizer on the physicochemical and sensory properties of non-fat set yoghurt was examined. Gelatin, kappa-carrageenan and gum arabic were added to yoghurt as stabilizer at 0.05, 0.1, 0.3 or ... 展开 The effect of the type and amount of stabilizer on the physicochemical and sensory properties of non-fat set yoghurt was examined. Gelatin, kappa-carrageenan and gum arabic were added to yoghurt as stabilizer at 0.05, 0.1, 0.3 or 0.5% (w/w). Physicochemical properties (water holding capacity, firmness, yield stress, number of grains, mean perimeter of grains and visual roughness) and sensory properties (aroma, structure, appearance) of the yoghurts were determined during storage at 4 degrees C for 14 days. Results show that the type of stabilizer and its level of addition had significant effects on all physicochemical properties measured and the sensory scores of the non-fat set yoghurt. The physicochemical properties were generally increased with increasing stabilizer concn. Gelatin had a better effect on the aroma, structure, appearance and overall acceptability of the non-fat set yoghurt in comparison with other stabilizers. 收起