The Utilization of Canna Starch (Canna edulis Ker) As A Alternative Hydrocolloid on The Manufacturing Process of Yogurt Drink

Ahmad Khoirul Umam, Mei Jen Lin, Lilik Eka Radiati, Shao Yu Peng

Abstract


Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased. Starch can be used as an alternative hydrocolloid in the manufacturing process of yogurt. Indonesian Canna edulis Ker contains 63.27% amylopectin that has the potential used as an alternative hydrocolloid. Amylopectin has a very high capability of the water holding capacity to increase the viscosity and maintain the stability of yogurt drink. The present research was to determine the additional effects of Canna starch as an alternative hydrocolloid on the physicochemical and sensory properties of the yogurt drink during storage. Concentrations of 0.1%, 0.2%, 0.3%, and 0.4% canna starch and 0.2% CMC (control) were added to make yogurt. All treatments were carried out with four replications. Samples were refrigerated at 4oC for 24 hours and then analyzed for pH, titratable acidity, viscosity, syneresis, sedimentable fraction, and sensory properties. Data were analyzed by one way ANOVA, and followed by Duncan's multiple range test (DMRT). Data from the pH, titratable acidity, syneresis, sedimentable fraction, viscosity and sensory analyses obtained from the present study indicated that concentration of 0.1–0.4% (w/v) Canna starch could be applicable in the manufacture of the yogurt drink. Furthermore, it was found that 0.1% (w/v) of Canna starch selected as the best concentration could be used in yogurt manufacture process that resulted in similar sensory quality compared with CMC as commercial hydrocolloid.


Keywords


Canna starch; hydrocolloid; yogurt drink

Full Text:

PDF

References


Ahmed, J., Ramaswamy, H. S., Ayad, A., & Alli, I. (2008). Thermal & dynamic rheology of insoluble starch from basmati rice. Food Hydrocolloids, 22(2), 278–287. https://doi.org/10.1016/j.foodhyd.2006.11.014

Amirdivani, S., & Baba, A. S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential & in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Science and Technology, 44(6), 1458–1464. https://doi.org/10.1016/j.lwt.2011.01.019

Ares, G., Gonçalvez, D., PÉrez, C., Reolón, G., Segura, N., Lema, P., & Gámbaro, A. (2007). Influence of gelatin & starch on the instrumental and sensory texture of stirred yogurt. International Journal of Dairy Technology, 60(4), 263–269. https://doi.org/10.1111/j.1471-0307.2007.00346.x

Awaluddin, R., Prasetya, A. W., Nugraha, Y., Suweleh, M. F., Kusuma, A. P., &Indrati, O. (2017). Physical modification & characterization of starch using pregelatinization & co-process of various tubers from Yogyakarta as an excipient. In AIP Conference Proceedings (Vol.1823).https://doi.org/10.1063/1.4978184

Carolina, A., & Ilmi, F. N. (2016). Production of Indonesian Canna edulis type IV resistant starch through acetylation modification. International Food Research Journal, 23(2), 491–497.

Chandan, R. (2006). Manufacturing of yogurt & fermented milks. Ames, Lowa: Blackwell Publishing Professional.

Damian, C., Oroian, M.-A., Leahu, a., &Cioarbă, I. (2017). Effect of addition of starch & agar-agar on rheological behaviour of yogurt. Food and Environment Safety Journal, 11(1), 97–102.

Du, B., Li, J., Zhang, H., Chen, P., Huang, L., & Zhou, J. (2007). The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose. Lait, 87,287-300.https://doi.org/10.1051/lait:2007021

Dzigbordi, B., Adubofuor, J., & FaustinaDufie, W. M. (2013). The effects of different concentrations of natamycin & the point of addition on some physicochemical & microbial properties of vanilla-flavoured yoghurt under refrigerated condition. International Food Research Journal, 20(6), 3287–3292.

Gad, A. S., &Mohamad, S. H. S. (2014). Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures. Comunicata Scientiae, 5(3), 318–325.

Gaonkar, A. (1995). Ingredient interactions. New York, USA: Marcel Dekker, Inc.

Granato, D., Branco, G. F., Cruz, A. G., Faria, J. de A. F., & Shah, N. P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455–470. https://doi.org/10.1111/j.1541-4337.2010.00120.x

Hematyar, N., Samarin, A. M., Poorazarang, H., & Elhamirad, A. H. (2012). Effect of gums on yogurt characteristics. World Applied Sciences Journal, 20(5), 661–665. https://doi.org/10.5829/idosi.wasj.2012.20.05.2353

Iličić, M. D., Milanović, S. D., Carić, M. D., Vukić, V. R., Kanurić, K. G., Ranogajec, M. I., & Hrnjez, D. V. (2013). The effect of transglutaminase on rheology & texture of fermented milk products. Journal of Texture Studies, 44(2), 160–168. https://doi.org/10.1111/jtxs.12008

Kalab Paula Allan-Wojtas Beverley Phipps-Todd, M. E., Kaldb, U., Altan-Wojta-, P., & PhApp, B. E. (1983). Development of microstructure in set-style nonfat yogurt -a review development of microstructure in set-style nonfat yoghurt -a review. Journal of Food Structure Food M Icrostructure, 2(2), 51–66.

Kasinos, M., Tran Le, T., & Van der Meeren, P. (2014). Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products. Food Hydrocolloids, 34, 112–118. https://doi.org/10.1016/j.foodhyd.2012.11.030

Khalifa, S. A., & Ibrahim, A. H. (2015). Influence of addition modified starches as stabilizer on physicochemical and textural properties of camel milk yoghurt. Zagazig J. Agric. Res., 42(2), 295–307.

Kiani, H., Mousavi, M. E., Razavi, H., & Morris, E. R. (2010). Effect of gellan, alone & in combination with high-methoxy pectin, on the structure & stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids, 24(8), 744–754. https://doi.org/10.1016/j.foodhyd.2010.03.016

Kiros, E., Seifu, E., Bultosa, G., & Solomon, W. K. (2016). Effect of carrot juice & stabilizer on the physicochemical & microbiological properties of yoghurt. LWT - Food Science and Technology, 69, 191–196. https://doi.org/10.1016/j.lwt.2016.01.026

Lee, W.-J., &Lucey, J. A. (2006). Impact of gelation conditions & structural breakdown on the physical and sensory properties of stirred yogurts. Journal of Dairy Science, 89(7), 2374–2385. https://doi.org/10.3168/jds.S0022-0302(06)72310-4

Michael, M., Phebus, R. K., & Schmidt, K. A. (2010). Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20(10), 665–672. https://doi.org/10.1016/j.idairyj.2010.03.005

Nawangwulan, R., Utami, R., &Nurhartadi, E. (2014). The effect of red sweet potato ( ipomoeabatatas l .) Substitution on skim milk as prebiotic on synbiotic drink powder characteristic. In International Congress " Challenges of Biotechnological Research in Food & Health.

Nilsson, L. E., Lyck, S., &Tamime, A. Y. (2006). Production of drinking products. In Fermented Milks (pp. 95–126). Ayr, UK: Blackwell Publishing company.

Prasanna, P. H. P., Grandison, A. S., &Charalampopoulos, D. (2014). Bifidobacteria in milk products: An overview of physiological & biochemical properties, exopolysaccharide production, selection criteria of milk products & health benefits. Food Research International, 55, 247–262. https://doi.org/10.1016/j.foodres.2013.11.013

Radi, M., Niakousari, M., &Amiri, S. (2009). Physicochemical, textural & sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer. Journal of Applied Sciences. https://doi.org/10.3923/jas.2009.2194.2197

Robinson, R. K., & Itsaranuwat, P. (2006). Properties of yoghurt & their appraisal. In A. Tamimem (Ed.), Fermented Milks (pp. 76–92). Ayr, UK: Blackwell Publishing company.

Sabadoš, D. (1996). Control & assessment of quality milk & dairy products 2nd Edn. Zagreb. Croatian Dairy Union, 166–169.

Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening & gelling agents in food: A critical review. Journal of Food Science and Technology, 47(6), 587–597.https://doi.org/10.1007/s13197-010-0162-6

Setianto, Y. C., Pramono, Y. B., & Mulyani, S. (2014). Nilai pH ,viskositas , & tekstur yoghurt drink dengan penambahan ekstrak salak pondoh ( salaccazalacca ). JurnalAplikasiTeknologiPangan, 3(3), 110–113.

Shah, N. P., Lankaputhra, W. E. V, Britzb, M. L., & Kyle, W. S. A. (1995). Survival of Lactobacillus acidophilus & Bifidobacteviumbijidzm in Commercial Yoghurt During Refrigerated Storage. Ht. Dairy Journal5, 5, 515–521. https://doi.org/10.1016/0958-6946(95)00028-2

Shihata, A., & Shah, N. P. (2002). Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production & survival of bacteria. International Dairy Journal, 12(9), 765–772. https://doi.org/10.1016/S0958-6946(02)00071-7

Tamime, A. Y., & Robinson, R. K. (2007). Yogurt science and technology. Abington Hall, Abington, Cambridge CB21 6AH, England: Woodhead Publishing Limited.

Tromp, R. H., De Kruif, C. G., Van Eijk, M., & Rolin, C. (2004). On the mechanism of stabilisation of acidified milk drinks by pectin. Food Hydrocolloids, 18(4), 565–572. https://doi.org/10.1016/j.foodhyd.2003.09.005

Tuinier, R., Rolin, C., & de Kruif, C. G. (2002). Electrosorption of pectin onto casein micelles. Biomacromolecules, 3(3), 632–638. https://doi.org/10.1021/bm025530x

Wahyudi, M. (2006). Proses pembuatan & analisis mutu yoghurt. BuletinTeknikPertanian, 11(12), 12–16.

Wu, J., Du, B., Li, J., & Zhang, H. (2014). Influence of homogenisation & the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose. LWT - Food Science and Technology, 56(2), 370–376. https://doi.org/10.1016/j.lwt.2013.12.029

Wu, J., Liu, J., Dai, Q., & Zhang, H. (2013). The stabilisation of acidified whole milk drinks by carboxymethylcellulose. International Dairy Journal, 28(1), 40–42. https://doi.org/10.1016/j.idairyj.2012.05.005




DOI: https://doi.org/10.21776/ub.jitek.2018.013.01.1

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.