Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt

The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in yoghurt. Guar galactomannans (GG) was purified partially depolymerized using an acid, alkali enzyme to improve its characteristics increase utilization. potential hydrolyzed determined Basel supplemented media. Crude (CGG), (PGG), base (BHGG), acid (AHGG) enzymatic (EHGG) were analyzed scanning electron microscope (SEM), X-ray diffraction (XRD) Fourier transform infrared spectroscopy (FTIR). Yoghurt prepared with starter culture incorporating gum, forms (0.1, 0.5 1%) Bifidobacterium bifidum. results showed that PHGG significantly improved viability B. SEM revealed significant change surface morphology after acidic hydrolysis. Enzymatic hydrolysis developed well-defined framework within molecules. XRD pattern CGG, PGG AHGG presented amorphous structure low overall crystallinity while EHGG BHGG resulted slightly increased regions. FTIR spectral analysis suggested that, there no major transformation functional groups. addition probiotic physiochemical properties firmness, cohesiveness, adhesiveness syneresis consistency viscosity decreased during storage. In sum, partial could be achieved inexpensive methods commercial significance.