ReviewInternational journal of food science2026
Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review.
Review in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- 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
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reduced fat yoghurt is the most consumed type of yoghurt in the world, especially in developed countries. The shared opinion according to which it is better for health than plain yoghurt does not have a scientific basis. Many cohort studies instead suggest that full fat dairy products intakes have an inverse association with obesity and overweight. Most studies (more than 90%) have studied the effects of the addition of starch to milk on the characteristics of yoghurts instead of the effect of the replacement of milk fat by starch on these characteristics. When compared with control yoghurts made without adding starch, the addition of starch increases the carbohydrate content of yoghurts while decreasing the moisture content. There is not a specific trend with respect to mineral content, fat content, and protein content of yoghurt since an increase, a decrease or no effect are observed. The addition of starch increases the pH and apparent viscosity of yoghurts and decreases yoghurt syneresis, the effect being more important with increasing concentration of starch. The effects of the addition of starch on textural and sensory characteristics of yoghurts depend on the range of concentrations of starch used. Optimum sensory characteristics of yoghurts with added starch seem to be reached at a concentration of 2%, regardless of the source and eventual modification of starch. During the storage of yoghurts, there is a continuous decrease of pH and increase of lactic acid due to the increase of the population of lactic bacteria. The variation of apparent viscosity of yoghurts, their susceptibility to syneresis and their textural characteristics are dependent on the range of concentrations of starch used. No significant variation of sensory characteristics of yoghurts with added starch is observed over time. The addition of starch to yoghurts does not change their fundamental rheological characteristics.
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Registered trials
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