Add to ORKGObjective: This study aimed to evaluate the effect of taro (Colocasia esculenta) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at...
The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for m...
Quality of yogurt could be determined based on its flavor and texture which could be tested using an...
The effect of cassava starch and corn starch on the consumers` acceptability and shelf- stability of...
The aim of this research was to know effect of adding the taro starch (Colocasia esculenta) as...
Stabilizers are important component in manufactured products such as yoghurt. The addition of stabil...
This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with...
Open Access JournalThis study aimed to produce short set yoghurt with different stabilizers at diffe...
Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Fou...
Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC...
From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the hu...
Yoghurt and fermented milks were among the most common dairy products consumed in the world, which w...
Sweet star fruit (Averrhoa carambola) is a horticultural product that is rich in fiber, potassium, p...
Starch is increasingly used as a functional group in many industrial applications and foods due to i...
Yogurt as a fermented dairy product has been providing several benefits for human health and appropr...
The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis hypogaea L) cellulose as st...
The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for m...
Quality of yogurt could be determined based on its flavor and texture which could be tested using an...
The effect of cassava starch and corn starch on the consumers` acceptability and shelf- stability of...
The aim of this research was to know effect of adding the taro starch (Colocasia esculenta) as...
Stabilizers are important component in manufactured products such as yoghurt. The addition of stabil...
This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with...
Open Access JournalThis study aimed to produce short set yoghurt with different stabilizers at diffe...
Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Fou...
Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC...
From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the hu...
Yoghurt and fermented milks were among the most common dairy products consumed in the world, which w...
Sweet star fruit (Averrhoa carambola) is a horticultural product that is rich in fiber, potassium, p...
Starch is increasingly used as a functional group in many industrial applications and foods due to i...
Yogurt as a fermented dairy product has been providing several benefits for human health and appropr...
The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis hypogaea L) cellulose as st...
The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for m...
Quality of yogurt could be determined based on its flavor and texture which could be tested using an...
The effect of cassava starch and corn starch on the consumers` acceptability and shelf- stability of...