Abstract
The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7th and 14th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o C storage. Keywords: drinking yoghurt, kithul flour, modified starch, stabilizer
Highlights
Drinking yoghurt is considered as a low viscosity stirred yoghurt, which could be consumed rather than a drink
This can be achieved by addition of some ingredients such as dried dairy ingredients, modified starches which leads to increase the density of the protein matrix in the gel microstructure which causes to reduction of syneresis in yoghurt (Li and Guo, 2006)
The graphs indicate that when use the same amount of stabiliser as gelatin and Modified kithul flour in CDY and kithul drinking yoghurt (KDY) respectively showed different viscosity
Summary
Drinking yoghurt is considered as a low viscosity stirred yoghurt, which could be consumed rather than a drink. Starch is an economical substitution than these milk based additives (Okoth et al, 2011), which follows the simple processing steps than other hydrocolloids (FOSS, 2000) It can be made in conjunction with dairy ingredients or on their own to modify the rheological properties with different starches various concentrations for appropriate rates of viscosity (Keogh and O’Kennedy, 1998). Further apparent viscosity has a direct correlation with concentration of thickening agent, due to its ability of binding with free water which leads to increase the viscosity (Sahan et al, 2008) Consumer preference of both yoghurt and drinking yoghurt depends on acidity (sourness), aroma perceptions and textural properties of the product (Beal et al, 1999). PH and syneresis were measured during storage at 4o C for initial, 7th and 14th days after preparation
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