Modified Kithul (Caryota urens) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt

The objective of this study was to use Kithul (Caryota urens) flour as a plant origin stabilizer for production of drinking yoghurt. The investigation was planned to choose most suitable modified type of Kithul flour (Raw Kithul flour and two types of pre-gelatinized Kithul flour as PGI and PGII), and the best process to make appropriate hydration and suitable flour concentration (0.5% and 1%). Six formulations, which gave the most agreeable condition on textural and sensory characteristics of final drinking yoghurt products were tested. Physicochemical and sensory attributes for different periods of time (0, 2 and 8 days) were also analyzed. The pre-gelatinized (75 °C for 5 minutes) modified Kithul flour namely PG II was the best type of Kithul flour among all treatments, while Process II, which gave 24 h refrigeration condition to combine starch granules with milk was selected as the best process to maintain the most preferable texture for drinking yoghurt. The best flour concentration to keep unique texture and market preference of newly formulated drinking yoghurt was 1%