Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt.
Greek yogurt
Resistant starch
Retrograded starch
Rheological properties
Sensory evaluation
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
30 Jun 2023
30 Jun 2023
Historique:
received:
25
10
2022
revised:
06
04
2023
accepted:
14
04
2023
medline:
12
6
2023
pubmed:
22
4
2023
entrez:
21
04
2023
Statut:
ppublish
Résumé
It is well known that using retrograded starches confers many technological advantages, as well as health benefits when consumed in adequate doses; however, these properties are closely related to the type of starch and/or the treatment applied, therefore, it is of interest to add retrograded starch to popular products such as Greek yogurt. The aim of this work was to investigate the effect of adding two types of retrograded corn starch with different amylose content to a non-strained type of Greek-style yogurt. Retrograded starch from starch containing 27 % (RNS) or 70 % (RHS) amylose was added to yogurt at 0, 10, 12.5, or 15 g/100 g before storage at 4 °C for 14 d. The resistant starch (RS) content, pH, syneresis, flow behavior index, and consistency index, were measured every week. A sensory test was carried out in yogurt added with 12.5 g/100 g of retrograded starches to evaluate acceptance. Adding retrograded starch significantly reduced syneresis while increased the consistency, firmness, and resistant starch content of the yogurt. No significant differences in general acceptance were observed in samples added with RNS when compared to the control. Although a significant difference was observed after adding RHS, the acceptance of the product is still convenient. Adding a high concentration of retrograded starch could help to ensure doses enough for a prebiotic effect of RS with concentrations of 1.74 ± 0.37 to 2.32 ± 0.09 g/100 g and from 3.5 ± 0.08 to 4.21 ± 0.08 g/100 g when RNS or RHS is added respectively, while maintaining the quality characteristics of Greek-style yogurt during storage without compromising the acceptability.
Identifiants
pubmed: 37085074
pii: S0141-8130(23)01395-8
doi: 10.1016/j.ijbiomac.2023.124501
pii:
doi:
Substances chimiques
Starch
9005-25-8
Amylose
9005-82-7
Resistant Starch
0
Prebiotics
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
124501Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest We state that there is no actual or potential conflict of interest related to the document titled “Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt”. This project was financially supported by Instituto Politecnico Nacional through SIP20196083, SIP20200568 and SIP20211175 grants.