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
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Institutions
- Redeemers University, Ede, Osun State 4
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 13
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2