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Foods 2018, 7(2), 14; https://doi.org/10.3390/foods7020014

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
Received: 30 December 2017 / Revised: 19 January 2018 / Accepted: 26 January 2018 / Published: 29 January 2018
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
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Abstract

Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optimized conditions was studied to determine the acidity, pH, syneresis, microbial counts, and sensory evaluation in stored yogurt manufactured at 5 °C for 15 days. The results showed that adding sufficient concentrations of starch (0.75%, 1%) could provide better results in terms of the minimum change in the total acidity, decrease in pH, reduction in syneresis, and preferable results for all sensory parameters. The results revealed that the total bacteria count of all yogurt samples increased throughout the storage time. However, adding different concentrations of optimized extracted starch had a significant effect, decreasing the microbial content compared with the control sample (YC). In addition, the results indicated that coliform bacteria were not found during the storage time. View Full-Text
Keywords: yogurt; syneresis; microbial counts; gelatin; stabilizers; potato starch yogurt; syneresis; microbial counts; gelatin; stabilizers; potato starch
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Altemimi, A.B. Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing. Foods 2018, 7, 14.

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