Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin

Production of camel milk yogurt faces serious limitations of no or weak gel formation because of several possible factors. This study was undertaken to overcome this limitation with addition of gelatin (0-1.25%) to camel milk and comparison was made with commercial and prepared bovine milk yogurt. Chemical composition, acidity, syneresis, textural, rheological, micro-structure and organoleptic properties were studied. Syneresis was reduced significantly by gelatin addition especially at 1 and 1.25% level. Textural and rheological properties of camel milk yogurt were enhanced and were almost similar to commercial and bovine milk yogurt and a clear shift from watery to gel like phase was noticed. Structural (FTIR) analysis demonstrated a peak at 1516 cm−1 was observed to be more intense in 1.25% followed by 0.75% gelatin added yogurt. Micro-structural features were also influenced by gelatin incorporation especially in the sample added with 1.25% gelatin which appeared to be similar to bovine milk yogurt. However, sensory analysis revealed that except texture all other parameters received lower score for camel milk yogurt compared to the bovine.