Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages
Juan David López Ochoa, Edith M. Cadena, Héctor José Ciro Velásquez, Eduardo Rodríguez‐Sandoval
Abstract
Abstract Growing interest among consumers regarding sustainable food production has led to innovations in the use of cleaner additives and manufacturing methods for the food industry, such as the enzymatic modification of starches. The effect of enzymatic modification (pullulanase and amyloglucosidase) on the pasting and thermal properties of cassava starch and the quality properties of fermented dairy beverages are analyzed at the beginning and end of a 20‐day storage period and compared to beverages with chemically modified starch, native cassava starch (NAT), without the addition of starch (control), and a commercial beverage. Amyloglucosidase‐modified starch shows the highest degree of long‐term retrogradation, which can also be perceived in the quality of beverages during storage. Beverages prepared with pullulanase‐modified starch have the highest viscosity (503.56 mPa s) among the evaluated beverages and a lower syneresis (29.18 g/100 g) than control and NAT beverages. The addition of enzymatically modified cassava starch led to a significant increase in the general acceptability of the beverages compared to the control treatment. The results show that pullulanase‐modified starches have the potential to replace chemically modified starches in the production of fermented dairy beverages, enabling the development of products that meet the requirements of the natural foods market.