Application of Arvi (Colocasia esculenta) derived starch in improving the rheological properties of yogurt

Abstract

Stabilizers are used in the food industry, particularly during yogurt manufacturing to improve the texture, mouth feel, and appearance. In the present study, starch was extracted from the Arvi plant. The extraction of starch was carried out with and without the use of chemicals. The yogurt was prepared with the help of bacterial starter culture i.e., Lactobacillus bulgaricus and Streptococcus thermophilus. Different levels of Arvi starch (0.1, 0.2, 0.3, 0.4, and 0.5%) were used in the preparation of yogurt along with culture. The control was prepared by using 0.5% gelatin. Yogurt samples were observed for their texture, pH, syneresis, total solids, acidity, water-holding capacity, and organoleptic characteristics. These characteristics were also analyzed after the 7 and 15 days of storage. The Arvi starch at 0.5% level increases the water holding capacity, and viscosity and lowers the syneresis problems in yogurt as compared to the control that contains gelatin (0.5%). The Arvi starch at the level of 0.5% gave the best results as it increased the acceptability, viscosity (1940-2365cp), and water holding capacity (29.30-30.50%) of yogurt. However, the sensory attributes were not affected significantly by the addition of Arvi starch at 0.5% level.