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

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 th...

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Autores principales: Saleh, Ali, Mohamed, Abdellatif A., Alamri, Mohammed S., Hussain, Shahzad, Qasem, Akram A., Ibraheem, Mohamed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023355/
https://www.ncbi.nlm.nih.gov/pubmed/31936051
http://dx.doi.org/10.3390/foods9010061
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author Saleh, Ali
Mohamed, Abdellatif A.
Alamri, Mohammed S.
Hussain, Shahzad
Qasem, Akram A.
Ibraheem, Mohamed A.
author_facet Saleh, Ali
Mohamed, Abdellatif A.
Alamri, Mohammed S.
Hussain, Shahzad
Qasem, Akram A.
Ibraheem, Mohamed A.
author_sort Saleh, Ali
collection PubMed
description 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.
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spelling pubmed-70233552020-03-12 Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt Saleh, Ali Mohamed, Abdellatif A. Alamri, Mohammed S. Hussain, Shahzad Qasem, Akram A. Ibraheem, Mohamed A. Foods Article 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. MDPI 2020-01-07 /pmc/articles/PMC7023355/ /pubmed/31936051 http://dx.doi.org/10.3390/foods9010061 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Saleh, Ali
Mohamed, Abdellatif A.
Alamri, Mohammed S.
Hussain, Shahzad
Qasem, Akram A.
Ibraheem, Mohamed A.
Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title_full Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title_fullStr Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title_full_unstemmed Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title_short Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
title_sort effect of different starches on the rheological, sensory and storage attributes of non-fat set yogurt
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023355/
https://www.ncbi.nlm.nih.gov/pubmed/31936051
http://dx.doi.org/10.3390/foods9010061
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