Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

<div>Principal component analysis (PCA) of Symbilact samples added with different starches after 1 (a) and 28 (b) days of storage. Cont, Nat, АT-0.05, АT-0.1, АT-0.25, АT-0.5, АT-1, BT-0.05, BT-0.1, BT-0.25, BT-0.5, and BT-1 are Symbilact samples. Prot: protein; Prot_wh: protein in whey; Carb: carbohydrates; Lac: lactose; salt: salts; D_mat: dry matter; Den: density; TA: titratable acid, pH; Syn: syneresis, WHC; Vis: viscosity.</div>

International Journal of Food Science

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Figure 3: Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture 