Possibilities of using Plantago ovata (psyllium) as stabiliser and fat substitute in ayran production

In this study, Plantago ovata was investigated as an oil substitute and stabilizer in ayran production. For this purpose, seven different ayran (A: 2% fat control; B: 1% fat, control; C: 1% fat, Plantago ovata; D: 1 % fat, 0.2% gelatin; E: 0.1% fat,control; F: 0.1% fat, Plantago ovata; and G: 0.1% fat, gelatin) were stored for 20 days(at +4°C) and their chemical, physical, sensory and textural properties were determined on the 1st, 10th and 21st days of storage. The impacts of Plantago ovata (Psyllium) as a fat substitute on titratable acidity, viscosity, syneresis, water holding capacity, water activity, L*, a* and b* colour values, sensory parameters, texture and S. thermophilus count of ayran were found significant (p<0.05), when used as a stabiliser, its effects on syneresis, water holding capacity, water activity, L*, a* and b* colour values, hardness and internal viscosity values, texture,taste and aroma and general acceptability points were found to be meaning (p<0.05). It was defined that the physicochemical, textural, sensory and microbiological properties of the reduced-fat ayran to which Plantago ovata powder was added were close to the fatty control samples, better than the fat-free control samples and very close to the gelatin-added samples used as the positive control, and there was'nt meaningful difference between these ayran. As a consequence, it was finished that Plantago ovata powder can eliminate the physical, textural and sensory defects in reduced fat ayran and can be used like a fat substitute and stabiliser in ayran production.