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March 4, 2026Open Access

Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties

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Authors

ARAhmed K. RashwanFZFanrui ZhouAEAmged El-Harairy

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Overview

Characterization study reveals yam starch enhances yogurt's texture and shelf life, benefiting consumers.

Key Points

  • This research aims to characterize yam starch and evaluate its effects on set-type yogurt properties.
  • Characterization of yam starch yield and composition (amylose and amylopectin percentages)
  • Assessment of yogurt properties including water-holding capacity and syneresis after storage
  • Sensory evaluation and acceptability testing of yogurt with varying yam starch levels
  • Yam starch yield was 13.05%, with 24.6% amylose and 75.4% amylopectin
  • Water-holding capacity reached 84.9% in yogurt with 1.5% yam starch after 21 days
  • Sensory tests showed highest acceptability at 1.0% yam starch, balancing quality and consumer preference

Cite This Study

Rashwan et al. (2025) studied this question.

synapsesocial.com/papers/69a7cd2ad48f933b5eed93b8https://doi.org/10.18452/36770
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