Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt

Abstract

This study investigated the effect of the addition of starch from “hawthorn” yam ( Dioscorea rotundata ) and “creole” yam ( Dioscorea alata ) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

“…However, each one of the stabilizers presents limitations to its use. For carrageenan, it possesses stability problems under acidity conditions, and formation of soybean protein granules during heating, while gelatin solidifies at 25 °C, which is restricted by cold preservation [ 20 , 21 ]. Additionally, the concentration of stabilizer used must be taken into consideration.…”

Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

“…The highest G’ value of GY2, MPY, and GY5 reached more than 2000 pa, while the G″ of each yam starch gel was less than 240 pa. The yam starch gels showed good gel elasticity and non-flowing properties, which means that the three kinds of yam starch may be used as a gelling agent and stabilizer to improve the rheological properties of set yogurt [ 8 ]. The rheological properties of starch gels are determined on the basis of the volume fraction, particle shape, and deformability of starch granules [ 6 ] and are also related to the molecular structure of starch [ 35 ].…”

“…Starch is the main nutrient component in yam (dry basis reaches 65.2–76.6%), and it can be used as a good source of carbohydrates in food [ 2 ]. The chemical composition (amylose content) [ 3 ], freeze–thaw stability [ 4 ], pasting properties [ 5 ], thermal properties [ 6 ], and rheological properties [ 7 ] of different yam starches grown in different regions are markedly different, and thus, yam starches have different application potentials in food and medicine [ 8 , 9 ]. For example, the amylopectin in yam starch has a high proportion of long chains, which can be used in crispy foods, salad dressings, and ready-made desserts [ 10 ].…”

Elimination of Yoghurt’s Wheying off Defect by A Natural Stabilizer Extracted from Taro Tubers

“…Ammar et al, (2009) reported that taro is rich in starch and mucilage, which facilitates the growth of LAB. Abodjo et al (2010), Kim et al (2011) and Pérez et al, (2021) declared that, increasing the concentration of DTME in yoghurt provides more starch and mucilage with increased counts of LAB. Lactic acid bacteria can also produce enzymes that could hydrolyze starch into reducing sugars, which can be further metabolized into lactic acids, also may be due to continued metabolic activity for the consumption of lactose and other sugars produced in the biochemical process of lactic acid synthesis.…”