Effect Of Corn Starch, Fermentation Time And Fermentaion Temperature On Physicochemical Properties And Sensory Quality Of Coconut Based Yogurt

Abstract

The purpose of this study was to investigate physicochemical properties and sensory quality of coconut based yogurt with the addition of corn starch at different fermentation time and fermentation temperature. Streptococcus thermophiles and Lactobacillus delbrueckii spp. bulgaricus was used in the fermentation of yogurt. Coconut yogurt products supplemented with corn starch at 1.0, 2.0, 3.0, 4.0 and 5.0% (w/w) or without corn starch and fermented at 30, 35 or 40°C in 8, 10 or 12 hours were stored at 4 ◦C for 14 days. The pH, acidity, syneresis and viscosity were analyzed at 1st, 7th and 14th storage days, particularly sensory evaluation using 9-point hedonic scale was performed at the second day. The result of this study showed that increasing concentration of corn starch decreased pH and syneresis, while increased the values of acidity and viscosity. Furthermore, higher fermentation time and fermentation temperature increase syneresis and viscosity of product. The sensory evaluation indicated that addition of corn starch from 3.0% to 5.0% led to higher liking scores, especially texture attribute. Besides, the results of overall acceptability of sample T4 (35oC, 8 hours) were highest and the lowest scored was belonged to sample T3 (30oC, 12 hours).