Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

Abstract

This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHPP significantly (p < .05) increased water holding capacity (WHC) and acidity, while pH and rheological properties (storage modulus and loss modulus) were decreased in comparison with control yogurt. However, treatment with 25 g EHPP/100 g WMP having 3% sugar (T4) improved physicochemical, textural, and rheological properties of stirred yogurt. The study presented the successful addition of the EHPP as ingredient for a new dairy product with ameleiorated functional and sensorial characteristics. However, a high amount of EHPP can negatively affect the desirable characteristics, especially WHC, texture, and rheological properties.Sensory scores including taste appearance and overall acceptance showed reduction trend in samples containing a high level of EHPP. The sensory analysis revealed that the optimized product showed better acceptability when compared with control yogurt during storage. The results suggested that an optimized product containing 25 g EHPP/100 g of WMP with 3% sugar (T4) has the potential for developing a new dairy

Effect of modified okara insoluble dietary fibre on the quality of yoghurt

“…The G′ values of all samples were greater than the G′ values at low amplitudes, indicating that the colloidal structures of these samples were weakly curled. Similar results have been obtained for the rheological properties of potato DF in yoghurt ( Ahmad et al, 2021 ). After adding okara F-IDF or M−IDF, G′ and G′′ increased significantly, indicating that IDF was involved in forming the whole-protein gel network.…”

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

“…This might be because starch particles bind more water from the surrounding protein matrix, generating swelling and restricting syneresis, and these gels had a smooth texture. The inclusion of RPS improved the increase in water holding capacity and eliminated the syneresis of low-fat Labneh cheese, which is consistent with those reported by Abbas, et al; Ahmad, et al; Shams El Din, et al [1]; [3]; [33]. Furthermore, they indicated that enzymatically hydrolyzed potato powder had high rheological properties in yoghurt particularly, texture profile analysis which is regarded as one of the most critical metrics in determining Labneh quality.…”

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

“…Bulgaricus (Ahmad et al, 2022(Ahmad et al, , 2023. This product is of great sensory acceptability and is considered a functional food due to its contribution in vitamins, minerals, proteins and fats (Ahmad et al, 2021), however, it lacks ascorbic acid, carotenoids and fiber (Salehi, 2021). This product is widely consumed by people of different ages, especially by infants.…”