Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt
DOI:
https://doi.org/10.3923/pjn.2018.319.322Keywords:
Physico-chemical properties, sensory evaluation, stabilizers, taro starch, yogurtAbstract
Objective: This study aimed to evaluate the effect of taro (Colocasia esculenta) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at 3% = 0.98%. The optimal pH after fermentation is suitable for yogurt consumption with the addition of stabilizer taro starch from 3.74-3.98. The highest total acidity was observed in yogurt without stabilizer (0%) 1.73% but the addition of taro starch 1% and above lowered the total acidity of the yogurt. The use of taro starch as a stabilizer increased the viscosity of yogurt. Panelists assessment for the color, taste, aroma and texture of yogurt had a high score, indicating good acceptance. Conclusion: The addition of 1% taro starch provided the best physico-chemical and sensory evaluation of yogurt.
References
Walia, A., H.N. Mishra and P. Kumar, 2013. Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt. Afr. J. Food Sci., 7: 120-127.
Agarwal, S. and R. Prasad, 2013. Effect of stabilizer on sensory characteristics and microbial analysis of low fat frozen yoghurt incorporated with carrot pulp. Int. J. Agric. Food Sci. Technol., 4: 797-806.
Wedajo, B., 2015. Lactic acid bacteria: Benefits, selection criteria and probiotic potential in fermented food. J. Prob. Health, Vol. 3, No. 2.
Amatayakul, T., F. Sherkat and N.P. Shah, 2006. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. Int. J. Dairy Technol., 59: 216-221.
Alakali, J.S., T.M. Okonkwo and E.M. Iordye, 2008. Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. Afr. J. Biotechnol., 7: 158-163.
Sulistyowati, P.V., N. Kendarini and Respatijarti, 2014. Observation the existence of taro plant genus Colocasia and Xanthosoma in Kedungkandang subdistrict and Ampel gading subdistrict, Malang. J. Produksi Tanaman, 2: 86-93.
Horwitz, W. and AOAC, 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland.
Hematyar, N., A.M. Samarin, H. Poorazarang and A.H. Elhamirad, 2012. Effect of gums on yogurt characteristics. World Appl. Sci. J., 20: 661-665.
Temesgen, M. and S. Yetneberk, 2015. Effect of application of stabilizers on gelation and synersis in yoghurt. J. Food Sci. Qual. Manage., 37: 90-102.
Pundir, R.K., S. Rana, N. Kashyap and A. Kaur, 2013. Probiotic potential of lactic acid bacteria isolated from food samples: An in vitro study. J. Applied Pharm. Sci., 3: 85-93.
Sahan, N., K. Yasar and A.A. Hayaloglu, 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocol., 22: 1291-1297.
Lucey, J.A. and H. Singh, 1997. Formation and physical properties of acid milk gels: A review. Food Res. Int., 30: 529-542.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
