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. 2018 Jan 29;7(2):14.
doi: 10.3390/foods7020014.

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

Ammar B Altemimi  1
Affiliations

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

Ammar B Altemimi. Foods. .

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.

Keywords: gelatin; microbial counts; potato starch; stabilizers; syneresis; yogurt.

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Conflict of interest statement

The author declares no conflict of interest.

Figures

Figure 1
Figure 1
Response surface plot showing the effect of centrifugal speed and centrifugal time on the potato starch yield (%).
Figure 2
Figure 2
Effect of adding optimized extracted starch on the microbial population of yogurt during storage.
Figure 3
Figure 3
Mean values of yogurt’s appearance during storage.
Figure 4
Figure 4
Mean values of yogurt’s body and texture during storage.
Figure 5
Figure 5
Mean values of yogurt’s flavor during storage.
Figure 6
Figure 6
Mean values of yogurt’s acidity during storage.
See this image and copyright information in PMC

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