Influence of storage time and starches from Pueraria lobata (Kudzu) root and Zea mays (Corn) on aroma, basic taste, and flavor attributes of conventional milk yogurt

Abstract

This research compared the effects of two types of starch (corn and kudzu) at different concentrations on the sensory attributes (aroma, basic taste and flavor) of conventional milk yogurt. The effects of days of storage, starch type and concentration, and their interactions on 40 sensory variables were determined by the use of covariate analysis. Time and starch interaction were significant for only 1 sensory response starch. 34 sensory responses had a time-dependent response, while 6 variables were affected by starch. The sensory variables affected by time were: 15 of 17 aromas, 6 of 6 basic tastes, and 13 of 17 flavor attributes. Best-fit polynomial regressions over time were determined for the responses affected. Response surface methodology (RSM) was applied to determine the effects of starch type and concentration on yogurt products. Plain yogurt with added kudzu or corn starch has a potential to succeed in the market. The use of kudzu starch may provide a smooth and bright appearance and good flavor in fortified yogurt. (c) All Rights Reserved