The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt

Gums are broadly used in food products to improve texture and moisture retention and to keep product quality throughout the storage. Regarding to the high potential of national gums production in Iran, in the present study the effect of addition of Persian gum at concentrations 0.05, 0.1 and 0.15% and Balangu-Shirazi (Lallemantia royleana) gum at concentrations 0.025, 0.05 and 0.075% on textural properties of low-fat stirred yogurt containing 1.5% fat, during 21 days of storage at 4°C were investigated. The addition of gums, led to decrease of hardness of treatments compared to control (sample without gum) and these effect was more evident in samples containing Balangu-shirazi gum (P