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Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

التفاصيل البيبلوغرافية
العنوان: Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
المؤلفون: Ali Saleh, Abdellatif A. Mohamed, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, Mohamed A. Ibraheem
المصدر: Foods, Vol 9, Iss 1, p 61 (2020)
بيانات النشر: MDPI AG, 2020.
سنة النشر: 2020
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: starch, yogurt, rheology, sensory, texture, Chemical technology, TP1-1185
الوصف: This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
Relation: https://www.mdpi.com/2304-8158/9/1/61; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods9010061
URL الوصول: https://doaj.org/article/2286e26e6f644e90a4875c23e2d96461
رقم الانضمام: edsdoj.2286e26e6f644e90a4875c23e2d96461
قاعدة البيانات: Directory of Open Access Journals
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