Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

• Published in: International journal of biological macromolecules Vol. 241; p. 124501
• Main Authors: Cota-López, Rubén, Velazquez, Gonzalo, Méndez-Montealvo, Guadalupe, Pérez-Ramírez, Iza F., Murúa-Pagola, Beneranda, Espinoza-Mellado, Rosario, Hernández-Gama, Regina
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 30.06.2023
• Subjects: Greek yogurt; Resistant starch; Retrograded starch; Rheological properties; Sensory evaluation; Retrograded starch; Resistant starch; Greek yogurt; Sensory evaluation; Rheological properties
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2023.124501

It is well known that using retrograded starches confers many technological advantages, as well as health benefits when consumed in adequate doses; however, these properties are closely related to the type of starch and/or the treatment applied, therefore, it is of interest to add retrograded starch to popular products such as Greek yogurt. The aim of this work was to investigate the effect of adding two types of retrograded corn starch with different amylose content to a non-strained type of Greek-style yogurt. Retrograded starch from starch containing 27 % (RNS) or 70 % (RHS) amylose was added to yogurt at 0, 10, 12.5, or 15 g/100 g before storage at 4 °C for 14 d. The resistant starch (RS) content, pH, syneresis, flow behavior index, and consistency index, were measured every week. A sensory test was carried out in yogurt added with 12.5 g/100 g of retrograded starches to evaluate acceptance. Adding retrograded starch significantly reduced syneresis while increased the consistency, firmness, and resistant starch content of the yogurt. No significant differences in general acceptance were observed in samples added with RNS when compared to the control. Although a significant difference was observed after adding RHS, the acceptance of the product is still convenient. Adding a high concentration of retrograded starch could help to ensure doses enough for a prebiotic effect of RS with concentrations of 1.74 ± 0.37 to 2.32 ± 0.09 g/100 g and from 3.5 ± 0.08 to 4.21 ± 0.08 g/100 g when RNS or RHS is added respectively, while maintaining the quality characteristics of Greek-style yogurt during storage without compromising the acceptability. •Adding RNS or RHS improved the firmness and consistency of the Greek-style yogurt.•At day 14, syneresis was reduced by the effect of starch 75 % for RNS and 62 % for RHS.•Yogurt added with RNS or RHS have resistant starch enough for a prebiotic effect.•Yogurt with high concentrations of RNS or RHS had good general acceptance sensorially.