Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage
Abstrak
In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by <i>Lactobacillus casei</i> 1e (<i>L. casei</i>). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers’ health.
Topik & Kata Kunci
Penulis (6)
Luma Sarai de Oliveira
Andres David Cordon Cardona
Pedro Henrique Freitas Cardines
Márcio de Barros
Adriana Aparecida Bosso Tomal
Thais de Souza Rocha
Akses Cepat
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- 2024
- Sumber Database
- DOAJ
- DOI
- 10.3390/fermentation10060321
- Akses
- Open Access ✓