Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

Abstract

The effect of sweet whey and octenyl succinic anhydride (DSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and DSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% DSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. DSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties.

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

“…Additionally, the addition of soy protein in fermented whey beverages raised the viscosity [ 51 ]. Cassava starch is also a common option to obtain the desired viscosity and stability characteristics to improve the texture and sensory properties of whey beverages [ 52 ]. Dairy products are complex in composition and structures, showing differences in viscosity.…”

Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology

“…However, given the fiber content of the tiger nut milk, it has been reported that the hydrolysis of these compound during the fermentation could increase glucose and maltose levels, which are converted into organic acids or alcohols by microbial activity and which directly influences the acidity of the environment [19]. On the other hand, pH and acidity can be affected by several factors such as the initial microbial load of milk, milk and handling hygiene conditions [20] but also the amount and type of materials solid, culture activity and fermentation period [21]. As for the volume of tiger nut milk, it has very little influence on the lactic acid content (p > 0.05).…”

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

“…However, not only do milk proteins maintain the stability of such emulsion, stabilisers such as locust bean gum, xanthan gum or starch increase the viscosity of the continuous phase and retard the movement of dispersed oil particles (Ye 2008;Goff and Guo 2019). To reduce the cost of emulsion production and to replace those food stabilisers with starch, acetylated (AC) and octenyl succinic acid (OSA) starches are two modified tapioca starches (MTS) possessing methyl and acetyl groups, which could interact with milk proteins via the electrostatic and steric interaction (Cui et al 2014;Imbachi-Narvaez et al 2019), potentially holding the stability of emulsions longer. Khantarat and Thaiudom (2011) used OSA as a fat replacer at high concentration up to 50% (w/w) in mayonnaise and found that the OSA did not affect fat particle size but prolonged the stability of the mayonnaise throughout the storage time.…”

“…2014; Imbachi‐Narvaez et al . 2019), potentially holding the stability of emulsions longer. Khantarat and Thaiudom (2011) used OSA as a fat replacer at high concentration up to 50% (w/w) in mayonnaise and found that the OSA did not affect fat particle size but prolonged the stability of the mayonnaise throughout the storage time.…”