The effect of incorporating the hydrocolloids carrageenan (0.10%, 0.30%), xanthan gum (0.15%, 0.35%) and alginate (0.05%, 0.15%) in nonfat set yoghurt was examined in respect of instrumental texture profile and water‐holding capacity (WHC) of the yoghurt. The yoghurts which exhibited the similar behaviour of commercial yoghurts in terms of WHC, firmness and consistency, low adhesiveness and gumminess were analysed by difference‐from‐control sensory test. Carrageenan increased firmness, adhesiveness, gumminess and WHC at the highest concentration tested. The sensory tests did not show any significant difference between the formulations tested.
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LUNARDELLO et al. (2011) studied this question.
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