Băutură acido-lactică pe bază de zer stabilizată cu amidon de soriz

Abstract

In the present work Sorghum Oryzoidum (soryz) starch was used as an ingredient for the stabilization of fermented whey-based diary desserts. The effect of the soryz starch on the quality indices of the new product was appreciated according to the sensorial and physico – chemical indices. Samples with different quantities of soriz starch were studied and compared with reference sample. Soryz starch, along with the fact that it is obtained from a gluten-free source, has the advantage of being a food ingredient with useful functional properties, fact demonstrated in the present work by obtaining stable fermented whey-based dairy desserts. The soryz starch has influenced positively both the formation of the consistency of the product, as well as the shelf life of the product, due to the titrable acidity evolution.