The Effect of Arrowroot Starch on the Nutritive, Viscosity and Sensory Properties of yoghurt
Student: AMINAT TUNMININU ABDULSALAM (Project, 2025)
Department of Animal Production
University of Ilorin, Kwara State
Abstract
ABSTRACT This study examined the effect of arrowroot starch (AS) as a natural thickener on the proximate composition, physicochemical, and sensory properties of yoghurt. The research aimed to determine how different levels of AS (0g–3g per 750ml) influence yoghurt quality. Studies have shown that plant-based starches enhance dairy texture and shelf-life. Yoghurt samples were prepared with varying AS levels. Results revealed that AS significantly increased fat, ash contents and viscosity (p
Keywords
For the full publication, please contact the author directly at: abdulsalamtunmininu27@gmail.com
Filters
Institutions
- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 27
- Adeleke University, Ede, Osun State 1