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Resistant Starch Using a Thickeners in Yogurt Manufacturing | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 3, 2016, Pages 269-279 | ||
| Authors | ||
| Noor J. Fadhil; Bayan Y. Al-Abdullah; Feryal F. Hussain | ||
| Abstract | ||
| Then, the Resistant starch was produced in large amount and then used with various concentration (5, 10, and 15)g L in yogurt manufacturing as a thickener additive and to enhance its texture, flavor, and acidity characteristics where the addition was taken place according to Iraqi standard approval and study the properties of the product. Significant differences were found in the percentage of solid matters among treated substances which different by various resistant starch concentration added. The treated T4 recorded a maximum percentage of solid matters while treated T1 which is the control sample recorded a minimum percentage of solid matters after 12 days storage in cooler at 4-7°C. The results also exhibited a significant increasing in fat percentage among treated samples which different by various resistant starch concentration added. The treated T4 recorded a maximum percentage of fat whereas treated T1 recorded a minimum-fat percentage after 12 days storage in cooler. The study results revealed significant differences in protein percentage within different resistant starch added in which a slight rising in protein percentage was observed in treated samples with resistant starch and got spoilage of standard-control sample after 12 days of cooled storage. A high-significant vary was observed in lactose percentage within different resistant starch concentration added. In the case of ash content, differences were found in ash percentage with different concentration added and a Little increasing occurred with progression of the cooled storage period. Other sensual examinations including appearance, texture, flavor, and acidity were examined by evaluation form of yogurt. | ||
| Keywords | ||
| Resistant starch; Yogurt; thickener | ||
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