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Sustainable food chain New insights
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Faculty of Food Science and Engineering
Communication papers for Students
May, 2014
Galai
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The influence of tapioca starch on yoghurt's
rheological and textural parameters

Sustainable food chain New insights and Opened questions
Authors: Adina Cau (Vlaicu), II BSc IPA
Andreea Lanciu, II BSc IPA
Victor Octavian Cpn, II MSc SIA
Coordinators: Assist. Doina Georgeta Andronoiu
Lecturer PhD Gabriel Dnu Mocanu
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Introduction

Yogurt is a fermented milk product, very
appreciated by consumers for its nutritive
value, taste and texture.

Tapioca starch is extracted from the
fibrous food plant root Cassava (Manihot
esculenta) with origins in South America.
Sustainable food chain New insights and Opened questions
The objective of the research
was to determine the influence
of tapioca starch addition on
rheological and textural
parameters of yoghurt.

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2. Materials and methods
2.1 Materials : yoghurt, milk, tapioca starch.








2.2 Methods: 2.2.1. Rheological analysis Dynamic
viscosity was determined using a Brookfield Rotational
Viscometer equipped with a spindle which has been rotated into
the sample at speeds between 0.3 and 100 rot/min





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2.2.2 Textural analysis
- instrumental method TPA (Texture Profile Analysis) firmness,
elasticity, cohesiveness and adhesive force were determined using a
Brookfield CT3 Texture analyzer. The measurements were made using an
acrylic cylinder and an acrylic ball . Two compressions took place at
1mm/s and 5mm/s until the depth of 10 mm was reached
- sensorial method general aspect, viscosity, cohesiveness, syneresis,
creaminess, sour and sweet taste, mouthfeel and aftertaste were
determined by 10 panellists, using the score method.
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3. Results and discussions
3.1. Rheological analysis










0
50
100
150
200
250
0 1 2 3 4 5
D
i
n
a
m
i
c

v
i
s
c
o
s
i
t
y
,

,

P
a

s

Shear rate, , s
-1

AT
MA
Dynamic viscosity decreases with the increasing of shear
rate, due to the fact that at higher shear rate values the
coagulum structure is damaged. In the graph can be
noticed that tapioca starch addition increases the
yoghurts viscosity (with 160 % at minimum shear rate).
Figure 1 Dependence between shear rate and dynamic viscosity
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3. Results and discussions
3.2. Textural analysis











Parameter

Sample
MA AT
Firmness, N 0,43 0,65
Adhesive Force, N 0,09 0,19
Springiness, mm 0,13 0,1
Cohesiveness 0,35 0,38
Gumminess, N 0,15 0,25
Chewiness Index, N 0,14 0,19
Figure 3 TPA for MA, using the ball, at 5 mm/s
Figure 2 TPA for AT, using the ball, at 5 mm/s
All the textural characteristics of the
samples, except for Springiness,
registered higher values for AT sample
than for MA samples.

Tapioca starch addition increased
yoghurts firmness with 51% (from 0.43N
to 0.65N). As well as the viscosity values,
higher firmness values for AT, indicate a
stronger coagulum.

Table 1 TPA parameters using the ball, at 5 mm/s
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Parameter

Sample
MA AT
Firmness, N 0,49 0.57
Adhesive force, N 0,16 0,57
Springiness, mm 0,11 0,21
Cohesiveness 0,47 0,15
Gumminess, N 0,23 0,48
Chewiness Index, N 0,2 0,27
Table 2 TPA parameters using the cylinder, at 1 mm/s
Figure 4 TPA for AT, using the cylinder, at 1 mm/s
Figure 5 TPA for MA, using the cylinder, at 1 mm/s
When the cylinder was used to determine TPA parameters,
cohesiveness was the only parameter with higher value for
MA sample than for AT sample.
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0
1
2
3
4
5
Aspect
Viscosity
Cohesivness
Adhesivness
Syneresis
Creaminess Odor
Sour taste
Sweet taste
Mounthfeel
Aftertaste
Sensory analysis
MA
AT
3. Results and discussions











Figure 6 Sensorial parameters for MA and AT
The sensorial analysis show
that, except sour taste and
odor, all the quality
characteristics were improved
by tapioca starch addition and
the consumers most prefer this
sample
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4. Conclusions
-Tapioca starch increases yoghurts dynamic viscosity
-The measurement conditions (geometry, compression speed) in
TPA method influence the parameters values
-It can be realized a good correlation between textural parameters
determined by instrumental (TPA) method and by sensorial
method
- Tapioca starch is a suitable additive for yoghurts manufacture
Sustainable food chain New insights and Opened questions
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Perspectives:

The study is intended to be completed with the
effects of other compounds addition on yoghurt's
rheological and textural parameters.
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Acknowledgements: the authors wish to thank CNCSIS-
UEFISCDI Romania National Project II no. 115/2012
OPTIMEAT for providing the Texture Analyzer.
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Thank You