Year: 2024
Type: article
Abstract: This study examines the impact of adding dried Amila powder to the chemical and physical characteristics of drinking yogurt.The food industry uses Colombian-sourced Amila as a stabilizer due to its positive effects on the physiochemical and rheological properties of drinking yogurt, as well as its health benefits.We added different concentrations of Amila (0.055, 0.075, 0.095, and 0.110 g/kg) to the yogurt with varying milk-to-water ratios (1:1, 1:2, 1:3, and 1:4) after pasteurization.We conducted fermentation using a 1:1 combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus.Findings indicated that while the chemical properties of the yogurt remained unaffected by Amila, its physical properties improved, with increased viscosity and reduced whey separation.Amila at a concentration of 0.095 g/kg and a milk-to-water ratio yielded the best results for whey reduction and rheological qualities.Sensory analysis confirmed that Amila did not negatively impact the sensory qualities of the yogurt, suggesting that it can be a valuable addition to enhance the functional properties of drinking it.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409604854