TITLE:
Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer
AUTHORS:
Fabien Nsanzabera, Alexis Manishimwe, Aimable Mwiseneza, Evangeline Irakoze
KEYWORDS:
Corn Starch, Cassava Starch, Cow Milk Yogurt, Stabilizer, Syneresis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.7,
July
14,
2023
ABSTRACT: The present study evaluated the stabilizing effect of starch produced
from corns and cassava on the stability of cow milk yogurt. A sample of both
corn and cassava starch was selected and used in the yogurt making as
stabilizers. The yogurt samples have been analyzed for their WHC, syneresis and
protein content. The yogurt with no added starch has found to have very low WHC
and high syneresis compared to other samples. The yogurt made with the addition
of corn starch as a stabilizer was highly accepted than the yogurt with cassava
starch and the yogurt without starch. The findings from this study provide an
alternative to add the value of local corns and cassava.