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

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