Abstract
The objective of this study was to use Kithul (Caryota urens) flour as a plant origin stabilizer for production of drinking yoghurt. The investigation was planned to choose most suitable modified type of Kithul flour (Raw Kithul flour and two types of pre-gelatinized Kithul flour as PGI and PGII), and the best process to make appropriate hydration and suitable flour concentration (0.5% and 1%). Six formulations, which gave the most agreeable condition on textural and sensory characteristics of final drinking yoghurt products were tested. Physicochemical and sensory attributes for different periods of time (0, 2 and 8 days) were also analyzed. The pre-gelatinized (75 °C for 5 minutes) modified Kithul flour namely PG II was the best type of Kithul flour among all treatments, while Process II, which gave 24 h refrigeration condition to combine starch granules with milk was selected as the best process to maintain the most preferable texture for drinking yoghurt. The best flour concentration to keep unique texture and market preference of newly formulated drinking yoghurt was 1%.
Highlights
The name of yoghurt is initiated by Turkish word ‘Yogen’ that is thick (Shahnawaz et al, 2013)
The structure of yoghurt has been described as a combined gel that is organized as a three-dimensional casein network collected through isoelectric precipitation caused by lactic acid bacterial action, which is filled with denatured serum proteins and fat globules (AguirreMandujano et al, 2009)
Prepared Kithul flour (RW) samples were used for the modifications and all samples were sifted through a 355 μm sieve before further analysis
Summary
The name of yoghurt is initiated by Turkish word ‘Yogen’ that is thick (Shahnawaz et al, 2013). This semi-fermented milk product was invented in Bulgaria and its demand has grown all over the world with numerous modifications (Lee and Lucey, 2010). The structural arrangement of raw milk (Crion et al, 2012), actions of starter culture and manufacture conditions (Lal et al, 2006) are responsible for palatability and textural stability of yoghurt. Stabilizers increase consumer attraction of yoghurt by undertaking two elementary tasks as the binding of water and enhancement of texture (Kumar and Mishra, 2004).
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