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
- Binyaminu Usman Polytechnic, Hadijia, Jigawa State 3
- Borno State University, Maiduguri, Borno State 15
- Bowen University, Iwo, Osun State 1
- Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State 253
- College of Agriculture and Animal Science, Mando Road, Kaduna, Kaduna State 1
- College of Agriculture, Science and Technology, Lafia, Nasarawa State 8
- College of Education, Akwanga (affl To Ahmadu Bello Univ, Zaria) 1
- College of Education, Eha Amufu, (Affliliated To Unn), Enugu State 1
- College of Education, Warri (Affiliated To Delta State Uni, Abraka), Delta State 1
- College of Health Technology, Calabar, Cross River State 1