Open AccessAcidity dinamic in low-fat yogurt with the addition of potato starch modified by bacterial amylases
Author(s) -
Е. В. Никитина,
Rifqi Ahmad Riyanto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/383/1/012018
Subject(s) - bacillus licheniformis , food science , starch , amylase , potato starch , chemistry , fermentation , bacteria , enzyme , biochemistry , biology , bacillus subtilis , genetics
Potato starch was modified by two multienzyme bacterial preparation of Amylosubtilin® and α-amylase of Bacillus licheniformis at various enzyme concentrations. Eight types of modified starch were obtained and further applied to the mixture of low-fat yoghurt. In this research, we examined the acidity dinamic throughout the fermentation process of low-fat yogurt. It was found that the addition of modified potato starches with the concentration of 2% (w/w) did not affect the acidity dinamic compared to the native starch.