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The effect of the addition of starch from potato skin and avocado seed to dairy yogurt with butterfly pea and roselle flower extract

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Food wastes such as potato skin and avocado seed are potential sources of starch and could be added to yogurt as stabilizer. To enhance the commercial value of food products, addition of natural antioxidants is widely found in the market. This research was aimed to study the addition of starch extracted from avocado seed & potato skin and natural antioxidants (butterfly pea, roselle flower) extracts to dairy yogurt. Addition of potato skin and avocado seed starch at 0.5% (w/v) resulted in similar yogurt texture as commercial corn starch. Roselle flower and butterfly pea extracts were added at 10% (v/v) with ratios of 1:1, 1:3, and 3:1. Surprisingly, ratio of 1:1 gave the highest antioxidant activity in all yogurt samples. Whereas, the other two showed antagonisticrnEffect. In hedonic sensory evaluation, yogurt added with avocado seed starch, roselle flower and butterfly pea extracts in ratio of 1:1 was liked slightly by 30 untrained panelists.rnHowever, control yogurt was more preferred. In summary, the study indicated the potential use of potato skin and avocado seed as starch substitute. The addition of butterfly pea and roselle flower extracts (1:1) successfully increased antioxidant activity of yogurt.

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Availability

B03103

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3103

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Antioxidant
Clitoria ternatea
Avocado Seed
Potato Skin
Hibiscus Sabdariffa L.

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