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Corrieu, G. and Béal, C. (2016) Yogurt: The Product and Its Manufacture. In: Caballero, B., Finglas, P.M. and Fidel, T., Eds., The Encyclopedia of Food and Health, Elsevier Ltd, Amersterdan, 617-624.
https://doi.org/10.1016/B978-0-12-384947-2.00766-2

has been cited by the following article:

• 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.