Improving Nutritional and Physicochemical Characteristics of Yoghurt with Arrowroot (Maranta arundinacea) Powder Incorporation

Author: Archana S., Muhsina A., Archana Chandran, Rahila M.P., Grace Thachil and Ankitha Anto

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Abstract

This study aimed to develop standardized parameters for yoghurt fortified with arrowroot powder and assess its chemical, microbiological, sensory characteristics, and shelf life. The yoghurt sample incorporated with arrowroot powder demonstrated comparable sensory properties to the control yoghurt, with improvements in flavor, body and texture, and color and appearance. The addition of arrowroot powder increased the crude fiber content of the yoghurt, potentially acting as a prebiotic substrate for the probiotics. The yoghurt exhibited slightly lower titrable acidity and higher water-holding capacity compared to the control, indicating improved texture and quality. Throughout the storage period, the arrowroot-incorporated yoghurt maintained its sensory acceptability and water holding capacity than the control and the product was found to keep well for 10 days.

Keywords

Yoghurt, Arrowroot powder, Prebiotics, Shelf life

Conclusion

In conclusion, the addition of arrowroot powder to probiotic yoghurt resulted in a product with enhanced sensory properties, including improved flavor, body and texture, and overall acceptability compared to the control yoghurt. Arrowroot starch acted as a natural stabilizer and texturizing agent, contributing to the microstructure, color, and texture of the final product. Moreover, arrowroot powder enriched the yoghurt with dietary fiber, potentially acting as a prebiotic substrate for the probiotics that may be present, thus offering additional health benefits. The arrowroot-incorporated yoghurt also exhibited a slightly higher water-holding capacity and comparable titratable acidity to the control yoghurt. Throughout the storage period, the arrowroot-incorporated yoghurt maintained its sensory quality, with consistently higher scores compared to the control. Thus, arrowroot can be considered as a valuable ingredient for incorporation in production of functional yoghurt, offering both enhanced taste and additional nutritional values.

References

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How to cite this article

Archana S., Muhsina A., Archana Chandran, Rahila M.P., Grace Thachil and Ankitha Anto (2023). Improving Nutritional and Physicochemical Characteristics of Yoghurt with Arrowroot (Maranta arundinacea) Powder Incorporation. Biological Forum – An International Journal, 15(7): 707-714.