Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria

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

doi:10.1111/j.1365-2621.1991.tb05355.x

Cited by 5 publications

(2 citation statements)

References 6 publications

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“…With increased levels of SP concentration, it appears that there was a gradual decrease in LA content. However, Collins et al. (1991a,b) reported that percentage of TA decreased with increased levels of SP, sugars and fermentation time in the case of preparation of SP yoghurt.…”

Section: Resultsmentioning

confidence: 96%

β‐Carotene‐rich sweet potato curd: production, nutritional and proximate composition

Mohapatra

Panda

Sahoo

et al. 2007

Int J of Food Sci Tech

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Sweet potato (SP) is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. A curd-like product was prepared by fermenting boiled bcarotene-rich SP puree and cow milk with curd (starter) culture (Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus diacetilactis, etc.). There were not much variation in pH (3.6-3.9), titratable acidity (10-11.8 g kg )1 curd) and lactic acid (LA) (7.9-5.3 g kg )1 curd) contents in SP curd consisting different concentration of SP puree. However, curd with 12-16% SP puree was most preferred by a consumer's panellist. The addition of SP puree (12-16%) made the curd quite firm and imparted flavour, body/texture, minerals, nutrients, antidiabetic substances, b-carotene pigments (antioxidant), dietary fibres and starch (carbohydrate source). The LA bacterial counts in the curd after 18 h of fermentation having 8% and 16% SP were 7 · 10 7 and 14 · 10 7 (CFU mL )1 ), respectively. The consumer evaluation scores ranged from 7 to 8 (in a hedonic scale of 1-9), from moderate liking to very much liking of the SP curd, taking into consideration the sensory attributes such as colour, texture, flavour, sweetness, appearance, etc. Principal component analysis (PCA) reduced the fourteen original analytical (proximate) variables to four independent components (factors), which accounted for 97% of the total variations. Similarly, PCA analysis reduced the seven original sensory attributes to three independent components that accounted for 70% of the total variations.

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Section: Resultsmentioning

confidence: 96%

β‐Carotene‐rich sweet potato curd: production, nutritional and proximate composition

Mohapatra

Panda

Sahoo

et al. 2007

Int J of Food Sci Tech

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“…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). A trained panel gave a mean score of 7.7 (scale 1-10) for flavor, 3.9 (scale 1-5) for body/ texture and 3.8 for appearance and color (scale 1-5).…”

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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Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato

Collins

Liao

Penfield

1995

Journal of Food Science

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Jumbo-size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204°C for 70-80 min resulted in B-carotene of 48.5 mg/lOOg, 2.3% greater than that at 190°C for 75-90 min. Between cultivars Hunter color values were different (p < 0.05). Color was an intense orange. Minor color changes occurred during 6 mo storage at -17'C, but no trend developed. CB produced the more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.

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Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria

Cited by 5 publications

References 6 publications

β‐Carotene‐rich sweet potato curd: production, nutritional and proximate composition

β‐Carotene‐rich sweet potato curd: production, nutritional and proximate composition

Potential impacts of bioprocessing of sweet potato: Review

Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato

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