Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch

Sameen, Aysha; Khan, Muhammad Issa; Sattar, Muhammad Umair; Javid, Asma; Ayub, Aimen

doi:10.21620/ijfaas.2016123-29

Cited by 13 publications

(15 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding was similar to those reported by Malik et al [ 7 ], who confirmed that yogurt samples remained satisfactory during storage at 5 °C for 15 days for all sensory parameters due to the different concentration of starch extracted from Trapa bispinosa . In contrast, this present study was not in agreement with Sameen et al [ 12 ], who said that there was no statistical difference between adding a different concentration of starch in manufacturing yogurt and the control sample for all sensory parameters.…”

Section: Resultscontrasting

confidence: 99%

“…The overall acceptability of extracted potato starch in yogurt manufacturing was carried out by a panel of 20 trained panelists from the staff of the Food Science Department, College of Agriculture, University of Basrah according to the method described by Sameen et al [ 12 ]. Appearance, body and texture, flavor, and acidity were assessed for sensory evaluation of manufactured yogurt.…”

Section: Methodsmentioning

confidence: 99%

“…Gelatin is one of the most important stabilizers used in manufactured dairy products because it has a great effectiveness in increasing the viscosity and improving the qualities of dairy products [ 11 ]. However, the use of gelatin has decreased in recent years because of the cost as well as an increased demand for Halal and natural stabilizers and growing concern from consumers about using animal sources of gelatin [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

Altemimi

2018

Foods

View full text Add to dashboard Cite

Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optimized conditions was studied to determine the acidity, pH, syneresis, microbial counts, and sensory evaluation in stored yogurt manufactured at 5 °C for 15 days. The results showed that adding sufficient concentrations of starch (0.75%, 1%) could provide better results in terms of the minimum change in the total acidity, decrease in pH, reduction in syneresis, and preferable results for all sensory parameters. The results revealed that the total bacteria count of all yogurt samples increased throughout the storage time. However, adding different concentrations of optimized extracted starch had a significant effect, decreasing the microbial content compared with the control sample (YC). In addition, the results indicated that coliform bacteria were not found during the storage time.

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

Altemimi

2018

Foods

View full text Add to dashboard Cite

show abstract

“…Plant origin stabilizers are considered to be the cheapest and they include the commonly used ones, such as corn starch. Starch is preferred in the yogurt industry, because it is a good thickener and its ability to reduce yogurt flaws by improving texture and make the product more appealing to consumers [12][13][14]. Starches, such as corn, sweet potato, potato, and chestnut, are commonly used by the yogurt industry at 0.25 to 1%".…”

Section: Introductionmentioning

confidence: 99%

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

Saleh

Mohamed

Alamri

et al. 2020

Foods

View full text Add to dashboard Cite

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.

show abstract

“…The overall acceptability of tiger nut yoghurt manufactured was carried out by 20 panellists according to the method described by Sameen et al (2016). Appearance, colour, taste, smell, mouth-feel and general acceptability ranking were assessed for organoleptic evaluation; the mean of the manufactured yoghurt and of three popular market yoghurts was taken.…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut

Agwuna¹,

Okonkwo²,

Egbuim³

2019

IJTSRD

View full text Add to dashboard Cite

In this study, tiger nut milk was produced using a standard method and employed in yoghurt production. The following investigations were carried out on the tiger nut yoghurt produced; microbial analysis by plate count method, organoleptic evaluation using 9 point Hedonic scale and profitability analysis by cost per unit volume. The result of total plate counts were 3.5 × 10 1 cfu/ml, 4.2 × 10 1 cfu/ml, 3.7 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The result of yeast and mould counts were 3.7 × 10 1 cfu/ml, 4.3 × 10 1 cfu/ml, 3.8 × 10 1 cfu/ml and 4.4 × 10 1 cfu/ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The coliform count showed no growth for all the samples. The results of the mean rating by the panellists for tiger nut yoghurt were 7.53, 6.80, 6.20, 7.80 and 7.50 for colour, taste, smell, mouth-feel and overall acceptability, respectively while the panellists mean rating for commercial yoghurts were 8.05, 6.72, 7.00, 7.40, 7.31 for colour, taste, smell, mouth-feel and overall acceptability, respectively. The economic analysis of the study revealed that it costs only N185 to produce 500ml of tiger nut yoghurt while commercial yoghurt of the same volume costs N215 on the average.

show abstract

Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch

Cited by 13 publications

References 15 publications

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

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

Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut

Contact Info

Product

Resources

About