Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer
This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/1/120198.pdf |
| _version_ | 1848868136441348096 |
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| author | Zainuddin, Nurazlin Khalid, Nurul Izzah Mohsin, Aliah Zannierah Mohamad Azman, Ezzat Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz |
| author_facet | Zainuddin, Nurazlin Khalid, Nurul Izzah Mohsin, Aliah Zannierah Mohamad Azman, Ezzat Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz |
| author_sort | Zainuddin, Nurazlin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findings indicated that, among the variables examined, tapioca starch emerged as a significant factor influencing specific physicochemical properties, notably viscosity, whereas the fermentation period demonstrated less notable impact. While commercial dairy yoghurt exhibited superior texture attributes, tapioca starch did not significantly affect color or lactic acid bacteria viability. Almond milk yoghurt-like products with 3% tapioca starch showed improved texture but still lagged behind commercial dairy yoghurt in overall sensory acceptance. The study suggests further development is necessary to enhance almond milk yoghurt-like products' consumer acceptability. |
| first_indexed | 2025-11-15T14:47:36Z |
| format | Article |
| id | upm-120198 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:47:36Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher Enterprise |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1201982025-09-25T02:59:18Z http://psasir.upm.edu.my/id/eprint/120198/ Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer Zainuddin, Nurazlin Khalid, Nurul Izzah Mohsin, Aliah Zannierah Mohamad Azman, Ezzat Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findings indicated that, among the variables examined, tapioca starch emerged as a significant factor influencing specific physicochemical properties, notably viscosity, whereas the fermentation period demonstrated less notable impact. While commercial dairy yoghurt exhibited superior texture attributes, tapioca starch did not significantly affect color or lactic acid bacteria viability. Almond milk yoghurt-like products with 3% tapioca starch showed improved texture but still lagged behind commercial dairy yoghurt in overall sensory acceptance. The study suggests further development is necessary to enhance almond milk yoghurt-like products' consumer acceptability. Hibiscus Publisher Enterprise 2024-07-31 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/120198/1/120198.pdf Zainuddin, Nurazlin and Khalid, Nurul Izzah and Mohsin, Aliah Zannierah and Mohamad Azman, Ezzat and Mahmud @ Ab Rashid, Nor Khaizura and Abd Rahim, Muhamad Hafiz (2024) Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer. Journal of Biochemistry, Microbiology and Biotechnology, 12 (spec.1). pp. 90-92. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/951 10.54987/jobimb.v12isp1.951 |
| spellingShingle | Zainuddin, Nurazlin Khalid, Nurul Izzah Mohsin, Aliah Zannierah Mohamad Azman, Ezzat Mahmud @ Ab Rashid, Nor Khaizura Abd Rahim, Muhamad Hafiz Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title | Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title_full | Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title_fullStr | Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title_full_unstemmed | Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title_short | Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| title_sort | physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer |
| url | http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/ http://psasir.upm.edu.my/id/eprint/120198/1/120198.pdf |