Starch swelling behavior and texture development in stirred yogurt

Publication date: Available online 5 August 2019Source: Food HydrocolloidsAuthor(s): Shen-Siung Wong, Rachel Wicklund, John Bridges, Judith Whaley, Yan Bing KohAbstractThe present work aims to study the application of thickening starches in the production of stirred yogurt and the resulting physical and organoleptic properties. Five yogurt samples were formulated with nominal starch phase volumes (cq) ranging from about 1 to 2.35. Phase volume was calculated based on the effective starch concentration (c) in the continuous phase and effective swelling volume after processing (q). The increase in starch concentration resulted in an increase of viscosity and elastic modulus (G′) due to the uptake of water by swollen starch granules, resulting in the thickening of the continuous phase, and the formation of more particle-particle interactions. Increasing the starch swelling volume (from 30 to 50 ml/g) under conditions in which the void volume between starch granules has been removed (cq above 1.8) did not drastically increase the viscosity. On the contrary, the G’ decreased, possibly due to the phase separation of starch particles and casein particulates, which resulted in the transition from a gel-like structure to a paste-like texture. Sensory descriptive profiling revealed that increasing the starch concentration will increase sensory firmness and cuttability. Yogurts with high cq values (1.88 and 2.35) exhibit a cohesive texture, characterized by a long and stringy mout...

Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research