Abstract
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.
Highlights
Yoghurt is a product of the lactic acid fermentation of milk and it is among the most common fermented dairy product widely consumed in many parts of the world
Reduced whey separation is achieved by binding water in order to reduce water flow in the yoghurt matrix; this imparts good syneresis resistance and results in a smooth mouth feel during consumption [3]
The percentage solubility of the acetylated starches increased with an increase in temperature higher than those observed in native starch (3.5% at 50 ◦ C to 20.9% at 90 ◦ C)
Summary
Yoghurt is a product of the lactic acid fermentation of milk and it is among the most common fermented dairy product widely consumed in many parts of the world. Syneresis (expulsion of whey) is a common technological defect in cultured semi-solid products, especially during refrigerated storage [1]. Control of syneresis has been facilitated by use of food additives to stabilize products as well as contribute to texture and viscosity [2]. Stabilizers are added to yoghurt to improve product stability and consumer acceptance; they are commonly used in fermented products to enhance texture and reduce wheying off. Stabilizers are applied to yoghurts to confer appropriate texture; vegetable gum, gelatin, carrageenan, sodium alginate, and starch are the commonly used stabilizers in yoghurt [4,5,6,7]. Starch is the most commonly used stabilizer in food systems because it is cheaper, readily available, and confers technological properties
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