Abstract:
The property of hydration which may function to provide water control by thickening and
gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to
improve the texture which could be used as an alternative stabilizer for vegetarians. With view this
intention this study was focused to improve the recipe for drinking yoghurt with suitable
concentration which combined with a better process. Further it was aimed to make appropriate
hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on
textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory
attributes for different periods of time (initial, 7th and 14th days) of developed formulation were
analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour
(Caryota urens) with process for 24 hours refrigeration condition was selected as the best process
to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that
developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o
C storage.
