Abstract
The present study investigated the effects of resistant starch concentration (0, 1, 2%), aging time (2, 13, 24h) and aging temperature (2, 4, 6°C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.
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