Open AccessPhysical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer
Author(s) -
B Mubarokah,
Edhi Nurhartadi,
Asri Nursiwi,
Rohula Utami,
Adhitya Pitara Sanjaya,
Esti Widowati,
Muhammad Zukhrufuz Zaman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/828/1/012005
Subject(s) - food science , stabilizer (aeronautics) , starch , chemistry , sensory analysis , modified starch , brix , aroma , sugar , mechanical engineering , engineering
In this research, the effect of arrowroot starch addition as stabilizer on physical and sensory characteristics of cheese whey frozen yogurt was determined. The variations of arrowroot starch concentration were 0%, 2%, 4%, and 6% (w/w) total solid. The results showed that the addition of arrowroot starch affected the physical characteristics of cheese whey frozen yogurt, which increases the total dissolved solids, viscosity, and overrun, which were at 23.000 to 26.667 °Brix, from 350.366 to 567.400 cP, and from 11.178 to 51.385%, respectively. Also, the addition of arrowroot starch decreased the melting rate from 25.109 g/min to 19.480 g/min.