Abstract: Yoghurt is fermented and coagulated milk product which is often produced with the incorporation of stabilizer to improve the textural quality of the product. This study investigated the effects of cassava (T1), corn (T3) and potatoe(T5) starches as well as gelatin ( T4, positive control) as stabilizers on the proximate, physical and antioxidant properties of set-type yoghurt. A stabilizer free yoghurt(T2) to serve as the negative controlwas also made. Raw milk from Bunaji cow was clarified, homogenized and pasteurized at 82°C for 3 minutes. Sucrose (5%) was then added per litre of milk, thereafter cooled to 42°C for inoculation. The corn, potatoe and cassava flour at 20 g each was dissolved into 200 mls of water and bring to a boil to form a paste. A 20 g paste of each of the stabilizer as well as the gelatin were measured into 1000mls of the milk......
Keywords: Yoghurt, stabilizers, physical, proximate, antioxidant, synthetic
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