This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant ( ) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.

中文翻译：

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脱脂酸奶：秋葵胶和各种淀粉对流变学、感官、储存品质和乳清的影响

这项工作旨在确定秋葵胶与各种淀粉的组合对脱脂酸奶的流动性和感官特性的影响。选定的淀粉包括马铃薯 (PS)、甘薯 (SPS)、玉米 (CO)、鹰嘴豆 (CP) 和土耳其豆 (TB)。对照是仅用秋葵胶制备的酸奶。在最佳条件下分析样品的剪切粘度、粘弹性、质地、乳清和感官评价。在冷藏开始时和 7 天或 15 天后进行测试。通过添加 1.0% 淀粉，显着 ( ) 减少了乳清并获得了更坚固的酸奶。酸奶特性的变化是明显的，可归因于淀粉来源和直链淀粉含量。所以，与玉米或豆类淀粉（CP 和 TB）相比，含有块茎淀粉（PS 和 SPS）的酸奶的品质不同。淀粉对酸奶特性的影响随储存时间而变化，其中一些淀粉仅在储存期开始时表现更好，并且在整个储存时间内保持稳定的 pH 值。无论淀粉的来源如何，乳清都显着减少。感官评估表明，与对照相比，无论淀粉类型如何，都偏爱用淀粉制备的酸奶。尽管如此，就乳清、幂律参数和总体可接受性而言，CP 优于其他淀粉。并且在整个储存期间保持稳定的pH值。无论淀粉的来源如何，乳清都显着减少。感官评估表明，与对照相比，无论淀粉类型如何，都偏爱用淀粉制备的酸奶。尽管如此，就乳清、幂律参数和总体可接受性而言，CP 优于其他淀粉。并且在整个储存期间保持稳定的pH值。无论淀粉的来源如何，乳清都显着减少。感官评估表明，与对照相比，无论淀粉类型如何，都偏爱用淀粉制备的酸奶。尽管如此，就乳清、幂律参数和总体可接受性而言，CP 优于其他淀粉。