Different types of natural and modified starches are the most significant ingredients in the food industry, which the latter group is produced by means of various modification processes on intact ones such as physical, chemical, enzymatic, genetic and combined methods. The physically modified starch due to ease of process in comparison with others and absence of chemical materials during its production is more acceptable in the consumer market. In general, the intact starch in cold water shows the insolubility, hence viscosity and binding water properties at ambient temperature are less likely to be expected. Furthermore, the two groups including pre-gelatinized starch (PGS) and granular cold-water starch (GCWS) were developed to overcome those disadvantages. In this study, the 10% solution of starch prepared in distilled water and then by a double-drum drier under 5-atmosphere steam pressure in 5 rpm turned into thin flakes of PGS. Finally, the flakes powdered via a mill. In addition, to assess the results with control samples, the pre-gelatinized corn starch purchased from Ingredion Company and used in this research. The homogenized milk with 1.5% fat content, was heated to 90 degrees and held for 10 minutes and cooled to 42-43 ? C, then inoculated by 2% starter culture and incubated at 42-43 ? C until the pH reached to 4.5. afterward, the incubated samples were stirred and stored at 4 ? C refrigerator. The starch samples were added to milk before heating the milk for super-pasteurization. According to the results, the maximum and minimum water holding capacity were detected on day 1 and 7 of shelf-life, respectively. The apparent viscosity was seen in highest and lowest amounts for the sample containing modified cassava starch and modified corn starch on day 1 and 15, respectively. Moreover, the sensory evaluations showed that the control and the sample containing modified corn starch received the highest and lowest scores in day 1 and 15, respectively. Keywords : Cassava, Corn, Low-Fat, Physical properties, Pre-gelatinized Starch, Sensory evaluation, stirred Yoghurt
