Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products with Varied Concentrations of Tapioca Starch as Stabilizer

Authors

  • Nurazlin Zainuddin Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nurul Izzah Khalid Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Aliah Zannierah Mohsin Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ezzat Mohamad Azman Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor Khaizura Mahmud @ Ab Rashid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Muhamad Hafiz Abd Rahim Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.951

Keywords:

Almond milk, Plant-based milk, Lactic acid bacteria, Stabilizer, Sensory

Abstract

This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findings indicated that, among the variables examined, tapioca starch emerged as a significant factor influencing specific physicochemical properties, notably viscosity, whereas the fermentation period demonstrated less notable impact. While commercial dairy yoghurt exhibited superior texture attributes, tapioca starch did not significantly affect color or lactic acid bacteria viability. Almond milk yoghurt-like products with 3% tapioca starch showed improved texture but still lagged behind commercial dairy yoghurt in overall sensory acceptance. The study suggests further development is necessary to enhance almond milk yoghurt-like products' consumer acceptability.

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Published

31.07.2024

How to Cite

Zainuddin, N. ., Khalid, N. I. ., Mohsin, A. Z., Azman, E. M., Rashid, N. K. M. @ A. ., & Rahim, M. H. A. . (2024). Physicochemical, Microbiological, and Sensory Properties of Almond Milk Yogurt-Like Products with Varied Concentrations of Tapioca Starch as Stabilizer. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 90–92. https://doi.org/10.54987/jobimb.v12iSP1.951

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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