ArticleFoods (Basel, Switzerland)2018
Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 85 citations in OpenAlex.
- Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch.Food chemistry. Molecular sciences · 2026Article
- Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review.International journal of food science · 2026Review
- Biofortification of potato nutrition.Journal of advanced research · 2025Review
- Review
- Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch.Foods (Basel, Switzerland) · 2023Article
- Evaluating the Effect of Iron(III) in the Preparation of a Conductive Porous Composite Using a Biomass Waste-Based Starch Template.Polymers · 2023Article
- Starch-Based Electrochemical Sensors and Biosensors: A Review.Biomedical materials & devices (New York, N.Y.) · 2022Review
- Valorization of Starch to Biobased Materials: A Review.Polymers · 2022Review
- Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging.Polymers · 2022Review
- Biopolymer-based flocculants: a review of recent technologies.Environmental science and pollution research international · 2021Review
- Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch.Molecules (Basel, Switzerland) · 2021Article
- In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment.Foods (Basel, Switzerland) · 2021Article
- Effect of Anchote (International journal of food science · 2021Article
- Effect of yam (Heliyon · 2021Article
- Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt.Foods (Basel, Switzerland) · 2020Article
- Thermoplastic Starch (TPS) Films Added with Mucilage fromMaterials (Basel, Switzerland) · 2020Article
- Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt.Foods (Basel, Switzerland) · 2020Article
- Extraction and Characterization of TunisianInternational journal of analytical chemistry · 2020Article
- Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optimized conditions was studied to determine the acidity, pH, syneresis, microbial counts, and sensory evaluation in stored yogurt manufactured at 5 °C for 15 days. The results showed that adding sufficient concentrations of starch (0.75%, 1%) could provide better results in terms of the minimum change in the total acidity, decrease in pH, reduction in syneresis, and preferable results for all sensory parameters. The results revealed that the total bacteria count of all yogurt samples increased throughout the storage time. However, adding different concentrations of optimized extracted starch had a significant effect, decreasing the microbial content compared with the control sample (Y
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.