Publication: Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt
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2017-12-04
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Funder
United States Agency for International Development
Publisher
Current Research in Nutrition and Food Science
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Abstract
Resistant starch is known to impart a number of health benefits to consumers. It is therefore
desirable to increase the content of resistant starch in popular foods such as yoghurt. The current
research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment
of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of
yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions
of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for
21 days and the effect of starch modification on resistant starch content, viscosity, syneresis,
total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly
basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and
1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g
and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There
was a significant correlation (p≤0.05) between resistant starch concentration and the physicochemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch
had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s,
2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the
least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly
increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change
the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava
starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with
acceptable sensory and physico-chemical properties.
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Keywords
Heat-moisture treatment, Resistant starch, Thickener, Yoghurt