| dc.description.abstract | Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and
Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for
commercial and industrial application is marginal. Therefore, the aim of this study was to characterize
and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set
low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its
utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%,
0.6%, 0.8% gum w/v). Results showed that A. senegal var kerensis gum had higher molecular weight
and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis
gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal
var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic
significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis
gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum
concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the
results of this study. | en_US |
