Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

Combinations of gelling polysaccharides (xanthan/locust bean gum [X/L], carrageenan and starch) and milk proteins (whey protein isolate [WPI], sodium caseinate and skim milk powder) were evaluated as potential gelatin replacers in acid milk gels. Gels with added X/L alone showed rheological (gelling and melting) and microstructural (typical casein network with thin strand-like structures) properties similar to those of gels with gelatin. Similar to the effect of adding gelatin, milk protein fortification enhanced water holding capacity (WHC) of the gels, with WPI being the most effective. Gels with combinations of polysaccharides (except carrageenan) and WPI were stronger and had higher WHC than gels with no stabilizer. In yogurt, the combination of WPI and X/L (WPI-X/L) produced similar effects on consistency, pseudoplasticity and apparent viscosity as gelatin and higher sensory scores for thickness and stickiness than gelatin; a lower score for smoothness was observed with WPI-X/L than with gelatin.