| dc.description.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). | en_US |
