Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser

The effects of quince seed mucilage powder (QSMP) on the physicochemical, microbiological, textural and sensory characteristics of yoghurts were evaluated. Incorporation of QSMP at different levels (0.05-0.2%) accelerated Lactobacillus bulgaricus growth. QSMP-yoghurts had lower syneresis; addition of QSMP at 0.15% and 0.2% prevented syneresis completely. Highest apparent viscosity values were obtained with 0.05% QSMP followed by 0.1%; however, 0.15% and 0.2% QSMP addition caused a significant (p < 0.05) decrease in viscosity. Yoghurts with QSMP showed lower firmness, consistency and cohesiveness values compared with the plain yoghurt. Microstructure analysis showed the casein network of the yoghurts with 0.15% and 0.2% QSMP was less compact and cohesive, with a thinner gel structure than that of other yoghurts. QSMP addition at levels of 0.05% and 0.1% was more acceptable to panellists in terms of flavour, odour and mouthfeel and addition higher than these levels caused a decrease in sensory attribute scores. (C) 2020 Elsevier Ltd. All rights reserved.