Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
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 refer...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-01-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402100092X |
| _version_ | 1818919366010339328 |
|---|---|
| author | Jorge Pérez Margarita Arteaga Ricardo Andrade Alba Durango Jairo Salcedo |
| author_facet | Jorge Pérez Margarita Arteaga Ricardo Andrade Alba Durango Jairo Salcedo |
| author_sort | Jorge Pérez |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-20T01:04:42Z |
| format | Article |
| id | doaj.art-80e3649009f848dea10fc3f36fc11c2d |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-20T01:04:42Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-80e3649009f848dea10fc3f36fc11c2d2022-12-21T19:58:53ZengElsevierHeliyon2405-84402021-01-0171e05987Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurtJorge Pérez0Margarita Arteaga1Ricardo Andrade2Alba Durango3Jairo Salcedo4Agri-Food, University of Córdoba, Montería, 230007, ColombiaDepartment of Food Engineering, University of Córdoba, Montería, 230007, ColombiaDepartment of Food Engineering, University of Córdoba, Montería, 230007, Colombia; Corresponding author.Department of Food Engineering, University of Córdoba, Montería, 230007, ColombiaDepartment of Agroindustrial Engineering, University of Sucre, Sincelejo, 700001, ColombiaThis 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.http://www.sciencedirect.com/science/article/pii/S240584402100092XStabilizerSyneresisPseudoplasticAcceptance testViability of microorganisms |
| spellingShingle | Jorge Pérez Margarita Arteaga Ricardo Andrade Alba Durango Jairo Salcedo Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt Heliyon Stabilizer Syneresis Pseudoplastic Acceptance test Viability of microorganisms |
| title | Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt |
| title_full | Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt |
| title_fullStr | Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt |
| title_full_unstemmed | Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt |
| title_short | Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt |
| title_sort | effect of yam dioscorea spp starch on the physicochemical rheological and sensory properties of yogurt |
| topic | Stabilizer Syneresis Pseudoplastic Acceptance test Viability of microorganisms |
| url | http://www.sciencedirect.com/science/article/pii/S240584402100092X |
| work_keys_str_mv | AT jorgeperez effectofyamdioscoreasppstarchonthephysicochemicalrheologicalandsensorypropertiesofyogurt AT margaritaarteaga effectofyamdioscoreasppstarchonthephysicochemicalrheologicalandsensorypropertiesofyogurt AT ricardoandrade effectofyamdioscoreasppstarchonthephysicochemicalrheologicalandsensorypropertiesofyogurt AT albadurango effectofyamdioscoreasppstarchonthephysicochemicalrheologicalandsensorypropertiesofyogurt AT jairosalcedo effectofyamdioscoreasppstarchonthephysicochemicalrheologicalandsensorypropertiesofyogurt |