Abstract:
This study employs pre-gelatinized lesser yam
(Dioscorea esculanta) flour to make coconut milk yoghurt.
Coconut milk of 22% fat was supplemented with 2%, 4%, 6% of
lesser yam flour and corn starch for control. pH, syneresis, LAB,
TA, and sensory characteristics were analysed to determine the
suitable flour concentration throughout 21 days at 4°C. Syneresis
differed in samples with lesser yam flour. Commercial coconut
milk yoghurt exhibited less syneresis than lesser yam flour added
yoghurt. 2% reduced yam flour lowers sensory preference values,
some of which are statistically significant. 4% and 6% lesser yam
flour samples tasted identical to the control sample. 4% and 6%
reduced yam flour had identical pH, syneresis, LAB count, and
sensory results. Thus, 4% yam flour produces high-quality
yoghurt sample with less flour amount. This study suggested that
the yoghurt product made from coconut milk can be obtained
utilizing lesser yam flour as a yogurt stabilizer.
Citation:
G. D. S. Umayangani, M. Silva and A. Sandaruwani, "Utilization of Pre-Gelatinized Lesser Yam Flour to Formulate Coconut Milk Yoghurt," 2023 Moratuwa Engineering Research Conference (MERCon), Moratuwa, Sri Lanka, 2023, pp. 42-47, doi: 10.1109/MERCon60487.2023.10355421.