The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters

8/12/2019 The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters

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NordriDesign

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Sustainable food chainNew insights

and Opened questions

Facu lty of Food Science and Eng ineer ing

Communicat ion papers for Students

May, 2014

Galai


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The inf luence of tapioca starch on yoghurt 's

rheological and textural parameters

Sustainable food chain New insights and Opened quest ions

Authors: Adina Cau (Vlaicu), II BSc IPAAn dreea Lanc iu, II BSc IPA

Victor Octavian Cpn, II MSc SIA

Coordinators: Assist . Doina Georgeta Andron oiuLecturer PhD Gabriel Dnu Mocanu


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Introduction

Yogurt is a fermented milk product, very

appreciated by consumers for its nutritive

value, taste and texture.

Tapioca starch is extracted from the

fibrous food plant root Cassava (Manihot

esculenta) with origins in South America.


The objective of the research

was to determine the inf luence

of tapioca starch additi on on

rheological and textural

parameters of yoghurt.


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2. Materials and methods

2.1 Materials : yoghurt, milk, tapioca starch.

2.2 Methods: 2.2.1. Rheological analysis Dynamic

viscosity was determined using a Brookfield Rotational

Viscometer equipped with a spindle which has been rotated into

the sample at speeds between 0.3 and 100 rot/min



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2.2.2 Textural analys is- instrumental method TPA (Texture Prof i le Analysis) firmness,elasticity, cohesiveness and adhesive force were determined using a

Brookfield CT3 Texture analyzer. The measurements were made using an

acrylic cylinder and an acrylic ball . Two compressions took place at

1mm/s and 5mm/s until the depth of 10 mm was reached

- senso r ial m ethod general aspect, viscosity, cohesiveness, syneresis,creaminess, sour and sweet taste, mouthfeel and aftertaste were

determined by 10 panellists, using the score method.


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3. Results and discussions

3.1. Rheological analysis

0

50

100

150

200

250

0 1 2 3 4 5

Dina

micviscosity,,

Pas

Shear rate, , s-1

AT

MA

Dynamic viscosity decreases with the increasing of shear

rate, due to the fact that at higher shear rate values the

coagulum structure is damaged. In the graph can be

noticed that tapioca starch addition increases the

yoghurtsviscosity (with 160 % at minimum shear rate).

Figure 1 Dependence between shear rate and dynamic viscosi ty


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LOGOSustainable food chain New insights and Opened quest ions


3.2. Textural analysis

Parameter Sample

MA AT

Firmness, N 0,43 0,65

Adhesive Force, N 0,09 0,19

Springiness, mm 0,13 0,1

Cohesiveness 0,35 0,38

Gumminess, N 0,15 0,25

Chewiness Index, N 0,14 0,19

Figure 3TPA for MA, usi ng th e ball, at 5 mm/sFigure 2TPA for AT, using the ball, at 5 mm /s

All the textural character ist ics of the

samples, except for Spr inginess,

registered h igher values for AT sample

than for MA samp les.

Tapioca starch addit ion increasedyoghurtsf irmness with 51% (from 0.43Nto 0.65N). As w ell as the visc osity values,

hig her f irmn ess values for AT, ind icate a

stronger coagulum .

Table 1TPA parameters usin g the ball, at 5 mm /s


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Parameter Sample

MA AT

Firmness, N 0,49 0.57

Adhesive force, N 0,16 0,57

Springiness, mm 0,11 0,21

Cohesiveness 0,47 0,15

Gumminess, N 0,23 0,48

Chewiness Index, N 0,2 0,27

Table 2TPA parameters using the cylind er, at 1 mm /s

Figure 4 TPA for AT, using the cy linder, at 1 mm /s

Figure 5 TPA for MA, usin g the cy linder, at 1 mm/s

When the cyl ind er was us ed to d eterm ine TPA parameters,

cohesiveness was the only parameter w i th high er value for

MA sample than fo r AT samp le.


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0

1

2

3

4

5Aspect

Viscosity

Cohesivness

Adhesivness

Syneresis

CreaminessOdor

Sour taste

Sweet taste

Mounthfeel

Aftertaste

Sensory analysis

MA

AT


Figure 6Sensorial parameters for MA and AT

The senso r ial analys is show

that, except so ur taste andodor, al l the qual i ty

character ist ics were imp roved

by tapioca starch addi t ion and

the consum ers most prefer th is

sample


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4. Conclusions

-Tapioca starch increases yoghurts dynamic viscosity

-The measurement conditions (geometry, compression speed) in

TPA method influence the parameters values

-It can be realized a good correlation between textural parameters

determined by instrumental (TPA) method and by sensorial

method

- Tapioca starch is a suitable additive for yoghurts manufacture



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Perspect ives:

The study is intended to be completed w ith the

effects of other compounds addi t ion on yog hur t 's

rheolog ical and textu ral parameters.


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Acknowledgements: the authors w ish to th ank CNCSIS-

UEFISCDI Romania National Pro jec t II no. 115/2012 OPTIMEAT for prov idin g th e Textu re Analyzer.


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Thank You

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The Influence of Tapioca Starch on Yoghurt_s Rheological and Textural Parameters