Influence of storage time and starches on texture attributes of conventional milk yogurt using response surface methodology

This research compared the effects of two types of starch (corn and kudzu) at different concentrations on the texture sensory attributes of conventional milk yogurt. The effects of days of storage, starch type and concentration, and their interactions on nine sensory variables were determined by the use of covariate analysis. Time and starch interaction were significant for only two sensory responses. All but graininess attribute had a significant time response and seven attributes responded to the concentration of starch. Best-fit polynomial regressions over time were determined for the responses affected. Response surface methodology (RSM) was applied to determine the effects of starch type and concentration on yogurt products. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time. Kudzu starch may be used as an alternative starch in yogurt applications