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

Table 1

Code of fermented modified starches.

Starches	Amylase activity (U/g starch)	Amylosubtilin (g/100 ml reaction mixture)	Amylase Bacillus licheniformis (ml/100 ml reaction mixture)
AT-0.05	0.415	0.0100	—
AT-0.1	0.830	0.0201	—
AT-0.25	2.070	0.0500	—
AT-0.5	4.150	0.1005
AT-1	8.300	0.2010	—
BT-0.05	0.415	—	0.05
BT-0.1	0.830	—	0.1
BT-0.25	2.070		0.25
BT-0.5	4.150	—	0.5
BT-1	8.300	—	1