Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt

Abstract To examine the effect of exopolysaccharides (EPS) on the microstructure and textural and rheological properties of yoghurt, purified EPS were added to buffalo milk to make yoghurts. The results showed that the viscosity, water-holding capacity, hardness, and microstructure of yoghurt were distinctly affected by the level of addition of EPS. With the increasing amount of supplemented EPS, the viscosity of buffalo yoghurt showed a downward trend with the increasing shear velocity, and an increasing degree of recovery of viscosity with the decrease in shear velocity, indicating that the steric barrier formed between the EPS and protein enhanced the viscoelastic properties. The microstructure showed more dense interspaced voids with EPS addition.