Production and Evaluation of Milk‐sweet Potato Mixtures Fermented with Yogurt Bacteria

Collins, J. L.; Ebah, C. B.; Mount, J. R.; Demott, B. J.; Draughon, F. A.

doi:10.1111/j.1365-2621.1991.tb05356.x

Cited by 22 publications

(17 citation statements)

References 5 publications

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“…Sweetpotatoes also used as substrates in soy sauce fermentation (Data et al 1986). Other fermented sweetpotato products rich in carotene and anthocyanins that have been developed in recent years include yogurt (Collins et al 1990), curd (Mohapatra et al, 2007), fermented beverages (Saigusa et al 2005), lacto-pickle (Panda et al 2009a), lacto-juice (Panda et al 2009b) and probiotic milk-sweetpotato drink (Perez and Tan 2006). The application of bioprocessing technology and the progress in the development of fermented products from sweetpotatoes was recently review by Ray et al (2010).…”

Section: Fermented Productsmentioning

confidence: 99%

Sweetpotatoes

Trương

Avula

Pecota

et al. 2010

Handbook of Vegetables and Vegetable Processing

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Section: Fermented Productsmentioning

confidence: 99%

Sweetpotatoes

Trương

Avula

Pecota

et al. 2010

Handbook of Vegetables and Vegetable Processing

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“…Partial predigestion of protein in curd and yogurt may have beneficial effects for individuals with poor digestive capacity (Collins et al, 1991a, b). A yogurt like product, having a titratable acidity of 0.85%, was prepared from sweet potato puree, milk, sucrose and freeze-dried yogurt inoculums (Collins et al, 1991a). On average, the product contained 19% protein, 3.8% ash, 2.5% dietary fibers, 80% moisture and 8.0-1.9% fat (Collins et al, 1991b).…”

Section: Sweet Potato Curd and Yogurtmentioning

confidence: 99%

“…bulgaricus and Streptococcus thermophilus. Partial predigestion of protein in curd and yogurt may have beneficial effects for individuals with poor digestive capacity (Collins et al, 1991a, b). A yogurt like product, having a titratable acidity of 0.85%, was prepared from sweet potato puree, milk, sucrose and freeze-dried yogurt inoculums (Collins et al, 1991a).…”

Section: Sweet Potato Curd and Yogurtmentioning

confidence: 99%

Potential impacts of bioprocessing of sweet potato: Review

Sheikha

Ray

2016

Critical Reviews in Food Science and Nutrition

121

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Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks second after cassava. In previous decades, sweet potato represented food and feed security, now it offers income generation possibilities, through bioprocessing products. Bioprocessing of sweet potato offers novel opportunities to commercialize this crop by developing a number of functional foods and beverages such as sour starch, lacto-pickle, lacto-juice, soy sauce, acidophilus milk, sweet potato curd and yogurt, and alcoholic drinks through either solid state or submerged fermentation. Sweet potato tops, especially leaves are preserved as hay or silage. Sweet potato flour and bagassae are used as substrates for production of microbial protein, enzymes, organic acids, monosodium glutamate, chitosan, etc. Additionally, sweet potato is a promising candidate for production of bioethanol. This review deals with the development of various products from sweet potato by application of bioprocessing technology. To the best of our knowledge, there is no review paper on the potential impacts of the sweet potato bioprocessing.

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“…As SP roots are rich in starch, sugars, minerals, vitamins and dietary fiber, they have high potential for undergoing fermentation into value‐added commodities like curd, yogurt, pickles, wine, vinegar and ethyl alcohol (Ray and Ward 2006). Collins et al. (1991) prepared SP yogurt by fermenting milk, SP, sucrose and gelatin mix.…”

Section: Introductionmentioning

confidence: 99%

Modeling Consumer Acceptability of Β‐carotene Rich Sweet Potato Curd

Sivakumar¹,

Panda²,

Ray³

et al. 2008

Journal of Sensory Studies

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Sweet potato (SP) curd prepared by co‐fermenting boiled β ‐carotene rich SP puree, cow's milk with curd culture, was evaluated for consumer acceptability of sensory attributes. One hundred consumers from the Orissa State, India evaluated SP curd in terms of five major sensory attributes, i.e., sweetness, color, texture, aroma and general appearance on a 9‐point hedonic scale. The responses were modeled through binary logistic regression to understand the sensory attributes, which govern the decision process. Color and texture were found to influence consumer acceptability. The β ‐carotene supplied by SP‐enriched yellow color of the curd, and starch and dietary fiber enhanced the thickness of SP curd. PRACTICAL APPLICATIONS Vitamin A Deficiency (VAD) is a serious problem affecting bulk of the disadvantaged population living in the developing countries. Fortification of foods with β‐carotene (precursor of vitamin A) is widely regarded as a strategy to combat VAD through natural means. Sweet potato (SP) is a secondary staple food for small and tribal farmers particularly during off‐season when there is a scarcity of food grains. Curd is a popular fermented dairy product, consumed widely in the Indian subcontinent. Fortifying curd with β‐carotene rich SP can enhance the nutrient content (β‐carotene, minerals, etc.) as well as culinary qualities (color and texture). Besides, modeling consumer preferences help us to identify the attributes, which govern the acceptability of SP curd. Such model could be compared with the sensory panel results to understand the accuracy with which decisions are made at the laboratory level.

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Production and Evaluation of Milk‐sweet Potato Mixtures Fermented with Yogurt Bacteria

Cited by 22 publications

References 5 publications

Sweetpotatoes

Sweetpotatoes

Potential impacts of bioprocessing of sweet potato: Review

Modeling Consumer Acceptability of Β‐carotene Rich Sweet Potato Curd

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