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DOI: 10.5593/SGEM2016/HB63/S08.038

MONITORING THE FERMENTATION PROCESS AND THE QUALITY IMPROVEMENT OF YOGURT WITH ADDED STARCH

S. ROPCIUC, A. DABIJA
Friday 11 November 2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, SGEM Vienna GREEN Extended Scientific Sessions, www.sgemviennagreen.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-79-7 / ISSN 1314-2704, 2 - 5 November, 2016, Book 6 Vol. 3, 293-300pp, DOI: 10.5593/SGEM2016/HB63/S08.038

ABSTRACT
The purpose of this study was to evaluate the effect of the addition of starch as a thickening agent in the yoghurt samples with low fat content. Milk samples were seeded with the lactatic strains in a proportion of 0.25% and starch was added in a proportion of 0 - 10%. Research on the sensory, physico-chemical, microbiological and rheological characteristics highlighted the opportunities and conditions under which starch can be used as a thickener. The evolution of the fermentation process during the fermentation of the dairy product was monitored. Fermentation was carried out with Streptococcus thermophilus and the Lactobacillus bulgaricus. The results demonstrated that the addition of the starch leads to an increase in the yogurt’s viscosity, directly proportional to the dose of added starch. The results also show an improvement of the texture quality and a decreased syneresis vulnerability of the yogurt. From a microbiological point of view analysis revealed that acidification is caused by the increasing number of microorganisms. The sample with 10% starch shows the highest number of microorganisms not later than 15 hours after the start of the fermentation process.

Keywords: yogurt fermentation monitoring, rheological properties, syneresis

PAPER DOI: 10.5593/SGEM2016/HB63/S08.038, MONITORING THE FERMENTATION PROCESS AND THE QUALITY IMPROVEMENT OF YOGURT WITH ADDED STARCH

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