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
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For the full publication, please contact the author directly at: abdulsalamtunmininu27@gmail.com
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Institutions
- Isa Mustapha Agwai I Polytechnic, Lafia, Nasarawa State 2
- Jigawa State Polytechnic, Dutse, Jigawa State 4
- Joseph Sarwuan Tarka University, Makurdi, Benue State 17
- Kaduna Polytechnic (NCE), Kaduna, Kaduna State 2
- Kaduna Polytechnic, Kaduna 327
- Kaduna Polytechnic, Kaduna , Kaduna State (affl To Fed Univ of Tech, Minna) 6
- Kaduna State College of Education, Gidan-Waya (affliatted To Abu) 2
- Kaduna State University, Kaduna, Kaduna State 246
- Kano State Polytechnic, Kano, Kano State 196
- Kano University of Science and Technology, Wudil, Kano State 6