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  • 标题:Optimization of Taro ( Colocasia esculenta ) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt
  • 本地全文:下载
  • 作者:Aju Tjatur Nugroho Krisnaningsih ; Dyah Lestari Yulianti ; Imam Thohari
  • 期刊名称:Pakistan Journal of Nutrition
  • 印刷版ISSN:1680-5194
  • 电子版ISSN:1994-7984
  • 出版年度:2018
  • 卷号:17
  • 期号:7
  • 页码:319-322
  • DOI:10.3923/pjn.2018.319.322
  • 出版社:Asian Network for Scientific Information
  • 摘要:Objective: This study aimed to evaluate the effect of taro ( Colocasia esculenta ) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at 3% = 0.98%. The optimal pH after fermentation is suitable for yogurt consumption with the addition of stabilizer taro starch from 3.74-3.98. The highest total acidity was observed in yogurt without stabilizer (0%) 1.73% but the addition of taro starch 1% and above lowered the total acidity of the yogurt. The use of taro starch as a stabilizer increased the viscosity of yogurt. Panelists assessment for the color, taste, aroma and texture of yogurt had a high score, indicating good acceptance. Conclusion: The addition of 1% taro starch provided the best physico-chemical and sensory evaluation of yogurt.
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