Short communication: The effect of pectin and sodium alginate on labans made from camel milk and bovine milk

Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM bovine (BM) using mixed Streptococcus thermophilus Lactobacillus delbrueckii ssp. bulgaricus bacteria supplemented with 1 of 2 hydrocolloids: pectin (0.1–0.3%) or sodium alginate (0.1–0.5%). The different labans compared by studying their acidity rheology as well structural sensory properties. BM had titratable values that ranged 0.85 1.27 0.61 0.93%, respectively. Pectin at 0.2% enhanced the rheological properties labans, but no effect in labans. Sodium 0.3% 0.5% increased viscosity, elastic storage modulus (G′), viscous loss (G″) for both types laban. Scanning electron microscopy indicated laban contained lower levels “spike-like structures” than laban, addition hydrocolloids improved this effect. Quantitative descriptive analysis showed fortified either comparable commercial mouthfeel. Fortified more acidic stronger flavors unfortified samples. Overall, study demonstrated intermediate permits production palatable a satisfactory consistency.