Thesis

The Effect of Different Hydrocolloids as Stabilizer on Physicochemical and Sensorial properties of Oat Milk

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stability, primarily due to their colloidal dispersion structure, which tends to separate due to
gravitational force. In this study, different types of hydrocolloids include xanthan gum, guar
gum, gellan gum, and carrageenan were added to oat milk at 0.05% concentration to minimize
separation tendency as well as improving its physicochemical and sensorial properties. The
measurement of viscosity, total soluble solids, pH, color, sedimentation and sensory (9-point
hedonic scale) was performed in this study. The addition of hydrocolloids was found to
increase the viscosity and TSS significantly while decreasing the WI (p0.05). The sedimentation rate
decreased significantly with the addition of hydrocolloid (p

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Availability

Detail Information

Series Title

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Call Number

FSN 24-004

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

stability
Hydrocolloids
Oat Milk

Specific Detail Info

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Statement of Responsibility

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