Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (Caryota urens) Flour as a Stabilizer and Evaluating Its Quality during Storage

Abstract

The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7th and 14th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o C storage.

Keywords: drinking yoghurt, kithul flour, modified starch, stabilizer