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Effect of Sweet Potato Starch Addition on the Physico-Chemical and Microbiological Qualities of Stirred Yoghurts

Journal Name:

  • International Journal of Science and Engineering Investigations

Publication Year:

  • 2016

Key Words:

Author NameUniversity of Author
Abstract (2. Language): 
The effect of sweet potato starch addition on the physicochemical and microbiological qualities of stirred yoghurts were studied. The stirred yoghurt was prepared from whole milk powder and other basic ingredients. The product obtained after fermentation was divided into five equal portions and then stabilized by the addition of sweet potato starch at the levels of 10, 15, 20, 25, and 30% to produce different samples of yoghurt. The yoghurts produced were analyzed for physicochemical and microbial qualities using standard methods. The result of the physicochemical properties of the yoghurts showed that the samples had a range of moisture, 77.58-82.62%, crude protein, 5.54-6.96%, fat, 4.08-6.52%, ash, 0.76-1.14%, carbohydrate, 3.12-11.32%, pH, 4.28-4.48, titrable acidity, 0.60-0.86%, total soluble solids, 0.08-0.26% and viscosity, 328-386Cp, respectively. The mean microbial counts of the yoghurts revealed that the total viable count of the samples ranged between 0.9±0. 12 x 104 cfu/ml and 1.7±2.2 x 104 cfu/ml. The coliform and fungal counts were nil which is an indication of the microbial safety and shelf-stability of the yoghurt samples.
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International Journal of Science and Engineering Investigations, Volume 5, Issue 53, June 2016 23
www.IJSEI.com Paper ISSN: 2251-8843 ID: 55316-04
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