Effect of pre-gelatinized starches on physicochemical and sensory properties of skim milk
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 10
Abstract
Starch is the commonest disintegrant used in tablet formulation. The aim of the study was to investigate the physicochemical and sensory properties of pre-gelatinized starches as fat replacer. modified starch were manufactured from 3 plant source (rice, corn and potato) which added to skim milk with concentrations of 0.15%, 0.30% and 0.45%. Consequently viscosity, total solid, titrable acidity, pH and sensory scores were evaluated for milk samples. Result demonstrated that the effect of plant source on physicochemical and sensory properties of the milk sample was significant. The results indicated that pre-gelatinized starch at concentration of 0.45% can be a good choice for adding to skim milk.
Authors and Affiliations
Ali Hajibabaei, Seyed Ali Yasini Ardakani, Farzaneh Abdolmaleki
Keywords
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