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

Abstract

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.

Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

“…Based on the data in Table 1, set yogurt containing PS had unchanged viscosity throughout the storage period; therefore, it can be the best choice for high viscosity set yogurt. is was true when only starch was used as reported by Saleh et al [34]. is indicates no significant interaction between PS and K-casein in the presence of okra gum.…”

“…erefore, for short storage time, it is recommended to use SPS, and for longer storage period, CP is more effective. In previous work, Saleh et al [34] reported the effect of starches only on the set yogurt yield stress and found starches with higher amylose content were less effective in producing firmer gel. In this work, CP which is high in amylose content was the most effective especially at longer storage.…”

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

“…Saari et al (2019) studied the adsorption behaviour of hydrophobically modified starch at oilin-water interfaces during emulsification and found that the OSA could be used as an emulsifier within the given concentration range. However, to date, there is no research about AC used in OWE, but a few studies have investigated its application in yoghurt, dairy desserts and cheese (Saleh et al 2020). However, more investigation of a milk protein-MTS interaction effect in such an emulsion on fat particle size and in the creaming phenomenon is still needed since different modified starches might give different results for the emulsion stability when applied with different milk protein types.…”

“…However, to date, there is no research about AC used in OWE, but a few studies have investigated its application in yoghurt, dairy desserts and cheese (Saleh et al . 2020). However, more investigation of a milk protein‐MTS interaction effect in such an emulsion on fat particle size and in the creaming phenomenon is still needed since different modified starches might give different results for the emulsion stability when applied with different milk protein types.…”

Chemical and Technological Characterization of Dairy Products

“…Incorporation of the flours caused a modification of the concentration of mineral compounds, with connected increase of some valuable elements, and of the sensory characteristics. Saleh et al [ 7 ] investigated the use of different types of starch (corn, sweet potato, potato, Turkish beans, and chickpea) as fat replacer in set yogurt. The results show that all starches used reduced syneresis and improved firmness of the product, but at different level due to their origin and amylose content.…”