Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off
Table 1
The k and n of yogurt prepared with okra gum and different starches.
Treatment
K
Number of days
0
7
15
Control
0.38 ± 0.01
0.41 ± 0.01
0.47 ± 0.06
Ok
0.38 ± 0.05
0.31 ± 0.01
0.33 ± 0.01
PS
0.46 ± 0.03
0.45 ± 0.01
0.45 ± 0.03
SPS
0.47 ± 0.02
0.55 ± 0.04
0.36 ± 0.04
CO
0.55 ± 0.05
0.53 ± 0.09
0.33 ± 0.01
CP
0.84 ± 0.03
0.43 ± 0.06
0.42 ± 0.01
TB
0.25 ± 0.08
0.36 ± 0.03
0.29 ± 0.08
N
0
7
15
Control
0.38 ± 0.011
0.31 ± 0.01
0.29 ± 0.04
Ok
0.38 ± 0.021
0.23 ± 0.01
0.32 ± 0.02
PS
0.34 ± 0.041
0.35 ± 0.05
0.34 ± 0.02
SPS
0.38 ± 0.021
0.38 ± 0.01
0.37 ± 0.01
CO
0.32 ± 0.022
0.32 ± 0.01
0.33 ± 0.03
CP
0.19 ± 0.006
0.31 ± 0.04
0.11 ± 0.01
TB
0.38 ± 0.033
0.38 ± 0.01
0.32 ± 0.02
n = flow behavior index (dimensionless); k = consistency index (Pa); C = control; OK = okra gum; PS = potato starch; SPS = sweet potato starch; CO = corn starch; CP = chickpea starch; TB = Turkish bean starch; R2 for 0 days ranged from 0.97 to 0.99, for 7 days from 0.98 to 0.99, and for 15 days from 0.98 to 0.99.
