The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters
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Transcript of The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters
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8/12/2019 The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters
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NordriDesign
www.nordridesign.com
Sustainable food chainNew insights
and Opened questions
Facu lty of Food Science and Eng ineer ing
Communicat ion papers for Students
May, 2014
Galai
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LOGO
The inf luence of tapioca starch on yoghurt 's
rheological and textural parameters
Sustainable food chain New insights and Opened quest ions
Authors: Adina Cau (Vlaicu), II BSc IPAAn dreea Lanc iu, II BSc IPA
Victor Octavian Cpn, II MSc SIA
Coordinators: Assist . Doina Georgeta Andron oiuLecturer PhD Gabriel Dnu Mocanu
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LOGO
Introduction
Yogurt is a fermented milk product, very
appreciated by consumers for its nutritive
value, taste and texture.
Tapioca starch is extracted from the
fibrous food plant root Cassava (Manihot
esculenta) with origins in South America.
Sustainable food chain New insights and Opened quest ions
The objective of the research
was to determine the inf luence
of tapioca starch additi on on
rheological and textural
parameters of yoghurt.
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2. Materials and methods
2.1 Materials : yoghurt, milk, tapioca starch.
2.2 Methods: 2.2.1. Rheological analysis Dynamic
viscosity was determined using a Brookfield Rotational
Viscometer equipped with a spindle which has been rotated into
the sample at speeds between 0.3 and 100 rot/min
Sustainable food chain New insights and Opened quest ions
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Sustainable food chain New insights and Opened quest ions
2.2.2 Textural analys is- instrumental method TPA (Texture Prof i le Analysis) firmness,elasticity, cohesiveness and adhesive force were determined using a
Brookfield CT3 Texture analyzer. The measurements were made using an
acrylic cylinder and an acrylic ball . Two compressions took place at
1mm/s and 5mm/s until the depth of 10 mm was reached
- senso r ial m ethod general aspect, viscosity, cohesiveness, syneresis,creaminess, sour and sweet taste, mouthfeel and aftertaste were
determined by 10 panellists, using the score method.
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Sustainable food chain New insights and Opened quest ions
3. Results and discussions
3.1. Rheological analysis
0
50
100
150
200
250
0 1 2 3 4 5
Dina
micviscosity,,
Pas
Shear rate, , s-1
AT
MA
Dynamic viscosity decreases with the increasing of shear
rate, due to the fact that at higher shear rate values the
coagulum structure is damaged. In the graph can be
noticed that tapioca starch addition increases the
yoghurtsviscosity (with 160 % at minimum shear rate).
Figure 1 Dependence between shear rate and dynamic viscosi ty
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LOGOSustainable food chain New insights and Opened quest ions
3. Results and discussions
3.2. Textural analysis
Parameter Sample
MA AT
Firmness, N 0,43 0,65
Adhesive Force, N 0,09 0,19
Springiness, mm 0,13 0,1
Cohesiveness 0,35 0,38
Gumminess, N 0,15 0,25
Chewiness Index, N 0,14 0,19
Figure 3TPA for MA, usi ng th e ball, at 5 mm/sFigure 2TPA for AT, using the ball, at 5 mm /s
All the textural character ist ics of the
samples, except for Spr inginess,
registered h igher values for AT sample
than for MA samp les.
Tapioca starch addit ion increasedyoghurtsf irmness with 51% (from 0.43Nto 0.65N). As w ell as the visc osity values,
hig her f irmn ess values for AT, ind icate a
stronger coagulum .
Table 1TPA parameters usin g the ball, at 5 mm /s
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LOGOSustainable food chain New insights and Opened quest ions
Parameter Sample
MA AT
Firmness, N 0,49 0.57
Adhesive force, N 0,16 0,57
Springiness, mm 0,11 0,21
Cohesiveness 0,47 0,15
Gumminess, N 0,23 0,48
Chewiness Index, N 0,2 0,27
Table 2TPA parameters using the cylind er, at 1 mm /s
Figure 4 TPA for AT, using the cy linder, at 1 mm /s
Figure 5 TPA for MA, usin g the cy linder, at 1 mm/s
When the cyl ind er was us ed to d eterm ine TPA parameters,
cohesiveness was the only parameter w i th high er value for
MA sample than fo r AT samp le.
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LOGOSustainable food chain New insights and Opened quest ions
0
1
2
3
4
5Aspect
Viscosity
Cohesivness
Adhesivness
Syneresis
CreaminessOdor
Sour taste
Sweet taste
Mounthfeel
Aftertaste
Sensory analysis
MA
AT
3. Results and discussions
Figure 6Sensorial parameters for MA and AT
The senso r ial analys is show
that, except so ur taste andodor, al l the qual i ty
character ist ics were imp roved
by tapioca starch addi t ion and
the consum ers most prefer th is
sample
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4. Conclusions
-Tapioca starch increases yoghurts dynamic viscosity
-The measurement conditions (geometry, compression speed) in
TPA method influence the parameters values
-It can be realized a good correlation between textural parameters
determined by instrumental (TPA) method and by sensorial
method
- Tapioca starch is a suitable additive for yoghurts manufacture
Sustainable food chain New insights and Opened quest ions
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LOGOSustainable food chain New insights and Opened quest ions
Perspect ives:
The study is intended to be completed w ith the
effects of other compounds addi t ion on yog hur t 's
rheolog ical and textu ral parameters.
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LOGOSustainable food chain New insights and Opened quest ions
Acknowledgements: the authors w ish to th ank CNCSIS-
UEFISCDI Romania National Pro jec t II no. 115/2012 OPTIMEAT for prov idin g th e Textu re Analyzer.
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Thank You