Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt

Abstract

Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water‐holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water‐holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

Evaluation of the rheological properties of stirred yogurt thickened with modified cassava (Manihot esculenta, Crantz) and taro (Colocasia sp.) starch

“…In another study, the modified starch improved the properties of yogurt more effectively than natural starch at 0.5% concentration, in terms of yield stress, consistency, apparent viscosity, thixotropy, and pseudoplasticity (Pang et al, 2019). Similar results were observed in a study with native starch of taro (Colocassia esculenta) (Shaheryar et al, 2023).…”

“…and found that both varieties exhibit a higher capacity to absorb and retain water, leading to gels with higher viscosity, reduced syneresis, and the maintenance of an intense white color. Shaheryar et al (2023) successfully used 2% starch from taro to reduce the occurrence of syneresis and upgrade the waterholding capacity, viscosity, texture, and appearance in yogurt, increasing storage days. hood.…”

Starch Extraction Methods in Tubers and Roots: A Systematic Review

“…The starch extraction method using wet pathways depends on the kind of tuber or root that will be extracted. The process of taro starch extraction [1] is carried out through the cleaning, peeling, and cutting of the taro, followed by filtration of the taro puree through a muslin bag to obtain a starch slurry. The starch slurry is left to rest, so the supernatant settles, before emptying it to produce an accumulated wet starch filtrate.…”

The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles

“…Camila de Campoa [12] reported the application of zeaxanthin nano-particles in yogurt, improving the physicochemical properties and carotenoid release of yogurts. Recently, several plant components have been reportedly added to yogurts; for example, the juices from grapes and berries [13], saffron floral extracts [14], perilla seed oil [15], carrao (Cassia grandis L.) [16], dietary fiber from grapefruit [17], and taro starch (Colocasia esculenta) [18]. Researchers evaluated the impacts of these plant components on the physicochemical properties (including pH, acidity, color, sensory scores, and syneresis) and textural parameters (like hardness and viscosity), and found that they were essential for the market acceptance and shelf life of yogurt products.…”