Skip to main content
SpringerLink
Log in

Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in industrial liquid kashk, and their effects on the physicochemical and sensory properties of products were examined during 60 days of refrigerated storage. When combined with the highest concentration of each stabilizer, the kashk reached its highest acidity, hardness, adhesiveness, viscosity and overall acceptability, while the lowest value of syneresis was obtained. Moreover, the highest values of viscosity was observed after incorporating CLTS into the samples, and other samples with HPTS showed the highest syneresis, hardness, adhesiveness and overall acceptability. During storage, there were significant trends of increase in the values of acidity, syneresis and hardness, whereas the viscosity, pH and adhesiveness decreased significantly. Several sensory attributes such as texture, odour value and overall acceptability were influenced by the type of stabilizer. In general, among the three kinds of modified tapioca starch, the HPTS was the most suitable form at the concentration of 1.5%, and this was most appropriate for the production of industrial liquid kashk with respect to high-quality physicochemical and sensory properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Abu-Jdayil B, Mohameed H (2002) Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time. J Food Eng 52:359–365

    Article  Google Scholar 

  • Alim MA, Wadehra A, Singh AK (2016) Effect of various plant starches on the quality characteristics of starch-based sweetened cow milk yoghurt. J Bangladesh Agric Univ 14(1):119–126

    Article  Google Scholar 

  • AOAC (2000) Official methods of analysis. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  • Basiri S, Haidary N, Shekarforoush SS, Niakousari M (2018) Flaxseed mucilage: a natural stabilizer in stirred yogurt. Carbohydr Polym 187:59–65

    Article  CAS  Google Scholar 

  • Cui B, Lu Y-m, Tan C-p, Wang G-q, Li G-H (2014) Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt. Food Hydrocoll 35:576–582

    Article  CAS  Google Scholar 

  • Damir AA, Salama AA, Safwat Mohamed M (1992) Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk. Food Chem 43:265–269

    Article  CAS  Google Scholar 

  • Diamantino VR, Beraldo FA, Sunakozawa TN, Penna ALB (2014) Effect of octenyl succinylated waxy starch as a fat mimetic on texture microstructure and physicochemical properties of Minas fresh cheese. LWT Food Sci Technol 56:356–362

    Article  CAS  Google Scholar 

  • El-Sayed E, Abd El-Gawad I, Murad H, Salah S (2002) Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. Eur Food Res Technol 215:298–304

    Article  CAS  Google Scholar 

  • Ghorbani Gorji E, Mohammadifar MA, Ezzatpanah H (2010) Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. Int J Dairy Technol 64:262–268

    Article  Google Scholar 

  • Hassan LK, Haggag HF, ElKalyoubi MH, AbdEL-Aziz M, El-Sayed MM, Sayed AF (2015) Physico- chemical properties of yogurt containing cress seed mucilage or guar gum. Ann Agric Sci 60(1):21–28

    Article  Google Scholar 

  • Iranian National Standards (1990) Specification for liquid kashk. Number 2452 (in Persian)

  • Iranian National Standards (2009) Industrial liquid kashk specifications. Number 6127 (in Persian)

  • Jafari M, Ghaisari HR, Jahed Khaniki G, Shariatifar N (2015) Comparison of chemical and microbiological characteristics between traditional and industrial kashks in the Fars Province. Ann Food Sci Technol 16(2):462–470

    CAS  Google Scholar 

  • Keogh M, O’Kennedy B (1998) Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci 63:108–112

    Article  CAS  Google Scholar 

  • Kim SH, Lee SY, Palanivel G, Kwak HS (2011) Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt. J Dairy Sci 94(4):1705–1712

    Article  CAS  Google Scholar 

  • Klemaszewski J (2011) Hydrocolloids in cultured dairy products (chapter 7). In: Laaman TR (ed) Hydrocolloids in food processing. Blackwell, Hoboken, pp 141–164

    Chapter  Google Scholar 

  • Kumar P, Mishra HN (2004) Mango soy fortified set yogurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chem 87:501–507

    Article  CAS  Google Scholar 

  • Lobato-Calleros C, Ramírez-Santiago C, Vernon-Carter EJ, Alvarez-Ramirez J (2014) Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt. J Food Eng 131:110–115

    Article  CAS  Google Scholar 

  • Lucey JA, Van Vliet T, Grolle K, Geurts T, Walstra P (1997) Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties. Int Diary J 7:381–388

    Article  CAS  Google Scholar 

  • Mbaeyi-Nwaoha IE, Nnagbo CL, Obodoechi CM, Nweze BC, Okonkwo TM (2017) Production and evaluation of yoghurt contained local stabilizers—Brachystegia eurycoma (‘Achi’) and Detarium microcarpuim (‘Ofo’). Int J Biotechnol Food Sci 5(2):23–31

    Google Scholar 

  • Michael M, Phebus RK, Schmidt KA (2010) Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. Int Diary J 20:665–672

    Article  Google Scholar 

  • Mishra S, Rai T (2006) Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocoll 20(5):557–566

    Article  CAS  Google Scholar 

  • Nikoofar E, Hojjatoleslami M, Shariaty MA (2013) Surveying the effect of quince seed mucilage as a fat replacer on texture and physicochemical properties of semi fat set yogurt. Int J Farm Alli Sci 2(20):861–865

    Google Scholar 

  • Olorunnisomo OA, Ososanya TO, Adedeji AY (2015) Influence of stabilizers on composition, sensory properties and microbial load of yoghurt made from zebu milk. Int J Dairy Sci 10(5):243–248

    Article  CAS  Google Scholar 

  • Salvador A, Fiszman S (2004) Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. J Dairy Sci 87:4033–4041

    Article  CAS  Google Scholar 

  • Sameen A, Umair Sattar M, Javid A, Ayub A, Issa Khan M (2016) Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch. Int J Food Allied Sci 2(1):23–29

    Article  Google Scholar 

  • Schmidt KA, Herald TJ, Khatib KA (2001) Modified wheat starches as stabilizers in set-style yogurt. J Food Qual 24:421–434

    Article  CAS  Google Scholar 

  • Shiroodi SG, Mohammadifar MA, Gorji EG, Ezzatpanah H, Zohouri N (2012) Influence of gum tragacanth on the physicochemical and rheological properties of kashk. J Dairy Res 79(1):93–101

    Article  CAS  Google Scholar 

  • Soltani M, Güzeler N (2013) The production and quality properties of liquid kashks. GIDA 38(1):1–7

    Google Scholar 

  • Soukoulis C, Panagiotidis P, Koureli R, Tzia C (2007) Industrial yoghurt manufacture: monitoring of fermentation process and improvement of final product quality. J Dairy Sci 90:2641–2654

    Article  CAS  Google Scholar 

  • Takeuchi I (1969) Interaction between protein and starch. Cereal Chem 46:570–576

    CAS  Google Scholar 

  • Tavakolipour H, Vahid-moghadam F, Jamdar F (2014) Textural and sensory properties of lowfat concentrated flavored yogurt by using modified waxy corn starch and gelatin as a fat replacer. Int J Biosci 5(6):61–67

    Article  Google Scholar 

  • Temesgen M, Yetneberk S (2015) Effect of application of stabilizers on gelation and synersis in yoghurt. Food Sci Qual Mang 37:90–102

    Google Scholar 

  • Tournier C, Sulmont-Rosse C, Guichard E (2007) Flavour perception: aroma, taste and texture interactions. Food 1(2):246–257

    Google Scholar 

  • Yook C, Pek UH, Park KH (1993) Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rice. J Food Sci 58(2):405–407

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful to Mohsen Hamedpour-Darabi for editing the English research language.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran

    Farzaneh Hosseini & Sara Ansari

Authors
  1. Farzaneh Hosseini
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sara Ansari
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sara Ansari.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hosseini, F., Ansari, S. Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk. J Food Sci Technol 56, 5374–5385 (2019). https://doi.org/10.1007/s13197-019-04008-w

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-04008-w

Keywords

Search

Navigation