A Study on the Impact of Sweet Potato Flour Supplementation on Yoghurt Quality

The unique nutritional and functional qualities of sweet potatoes have drawn researchers’ attention recently. The addition of sweet potatoes will significantly affect the texture of the resulting yoghurt and give it a pleasing orange hue. Yogurt is one of the most popular dairy products. Due to its functional advantages and reduced cost, sweet potato flour dehydrated in the lab (SPFL) was employed as a substitute for the stabilisers used in the production of yoghurt. Additionally, the presence of anthocyanin pigment improved the yoghurt’s colour. These goals were accomplished by fortifying experimental yoghurt with 0, 0.5, 1, 2, and 4g SPFL/100g cow milk (percent) and keeping it at 4°C for a 14-day period. The outcomes were then contrasted with samples of commercial yoghurt (CS1, CS2, CS3 and CS4). The 2 percent SPFL, CS1 and CS3 treatments worked better than the other treatments, according to sensory testing. The yoghurts’ other physicochemical properties and water holding capacity (WHC%) levels fluctuated, while the fat content stayed constant. The addition of SPFL considerably changed the rheological properties of yoghurt manufacture, allowing sweet potato flour to replace the synthetic stabiliser. In addition to denser and narrower gaps, sweet potato globules were discovered embedded in and adhering to the gel matrix of yoghurt that had been improved with SPFL. According to the study’s findings, sweet potatoes may be used to create a cohesive, gooey yoghurt that can take the place of synthetic stabilisers.

Author(s) Details:

Aisha El-Attar,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Nour El-Hoda Ahmed,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Silvia M. Zaki,
Dairy Science and Technology Dept., Faculty of Agric., Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Morsi El-Soda,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Please see the link here: https://stm.bookpi.org/ECAFS-V6/article/view/7597

Keywords: Sweet potato yoghurt, sensorial evaluation, physicochemical, rheological properties and microstructural properties.

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