Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Abstract

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

Keywords

• butternut squash (<i>Cucurbita</i> <i>moschata</i>)
• seeds
• pulp
• hydrocolloid
• rheology
• sensorial