**4. Conclusions**

Stabilizers are important ingredients in manufactured yogur<sup>t</sup> or other dairy products due to their capacity to improve viscosity and sensory properties, and to decrease wheying-o ff during storage. The results showed that adding 1% starch gave better results than the control for the syneresis, sensory evaluation, and viscoelastic properties. The outcome of this work showed that tuber starches can behave di fferently from cereal or legume starches. In addition, the data indicated that the storage time of yogur<sup>t</sup> could a ffect starches behavior. The variation in the e ffects of starches on yogur<sup>t</sup> quality could be due to the starch granule structure, gelatinization mechanism, and amylose content. The overall results obtained indicate tuber starches or chickpea starch as the most promising stabilizer of non-fat yogur<sup>t</sup> during storage.

**Author Contributions:** Conceptualization, A.A.M. and M.S.A.; methodology, S.H. and A.A.Q.; formal analysis, A.S. and M.A.I.; investigation, S.H.; resources, M.A.; data curation, A.A.Q. and A.S.; writing—original draft preparation, A.S.; writing—review and editing, A.A.M. and S.H.; supervision, A.A.M.; project administration, A.A.M.; funding acquisition, A.A.Q. All authors have read and agreed to the published version of the manuscript.

**Acknowledgments:** The authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no RGP-114.

**Conflicts of Interest:** Authors declare no conflict of interest.
