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<p>In this study, we have optimized a stabilizer formulation using native corn starch (A: 0–2%), acetylated distarch phosphate (B: 0–2%), and gelatin (C: 0.1–0.4%) via a D-optimal mixture design approach. The study aimed to quantify main and interaction effects and identify an optimum formulation under predefined quality targets. Physicochemical, textural, and sensory characteristics were monitored during storage at 4&#xa0;°C. Syneresis after 28 days was predominantly influenced by ingredient type and concentration; gelatin significantly reduced syneresis, whereas native and modified starches contributed to increased syneresis. Gelatin showed a softening effect on texture immediately post-production but induced hardness during storage. Both starch types increased hardness throughout storage. Gelatin improved overall acceptability and a significant positive interaction was observed among all three ingredients (ABC). Conversely, binary interactions (AB and AC) negatively impacted sensory scores. Two optimized formulations with highest desirability were optimum 1 (0.998% A, 0.872% B, and 0.129% C) and optimum 2 (1.116% A, 0.526% B, and 0.358% C). After the experiments, observed values for optimum 1 closely matched the predicted values, confirming model accuracy and it was recommended for stirred yogurt formulation.</p>

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Optimization of a stabilizer mixture for stirred yogurt formulation using native starch, acetylated distarch phosphate, and gelatin

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月2日

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  • Saqi Fakhraei,
  • Roghayeh Amini Sarteshnizi,
  • Bahareh Borhani,
  • Ronak Gholami,
  • Mehdi Jafari Asl,
  • Arash Soltani

摘要

In this study, we have optimized a stabilizer formulation using native corn starch (A: 0–2%), acetylated distarch phosphate (B: 0–2%), and gelatin (C: 0.1–0.4%) via a D-optimal mixture design approach. The study aimed to quantify main and interaction effects and identify an optimum formulation under predefined quality targets. Physicochemical, textural, and sensory characteristics were monitored during storage at 4 °C. Syneresis after 28 days was predominantly influenced by ingredient type and concentration; gelatin significantly reduced syneresis, whereas native and modified starches contributed to increased syneresis. Gelatin showed a softening effect on texture immediately post-production but induced hardness during storage. Both starch types increased hardness throughout storage. Gelatin improved overall acceptability and a significant positive interaction was observed among all three ingredients (ABC). Conversely, binary interactions (AB and AC) negatively impacted sensory scores. Two optimized formulations with highest desirability were optimum 1 (0.998% A, 0.872% B, and 0.129% C) and optimum 2 (1.116% A, 0.526% B, and 0.358% C). After the experiments, observed values for optimum 1 closely matched the predicted values, confirming model accuracy and it was recommended for stirred yogurt formulation.