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
effect arrowroot starch nutritive viscosity sensory properties yoghurt
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