%0 Journal Article
%T The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt
%A Aisha El-Attar
%A Nour El-Hoda Ahmed
%A Morsi El-Soda
%A Silvia M. Zaki
%J Food and Nutrition Sciences
%P 404-423
%@ 2157-9458
%D 2022
%I Scientific Research Publishing
%R 10.4236/fns.2022.134030
%X Sweet potatoes have become a research focus in recent years, due to their
particular nutritional and functional qualities. Considering yoghurt is one of
the most popular dairy products, sweet potato supplementation will play a
significant impact on the produced yoghurt texture it will also add attractive
orange colour to the final product. The article focused on the replacement of
the stabilizers used in the manufacture of yoghurt with sweet potato flour
dehydrated in<span><span><span><span style=\"font-family:;\" \"=\"\"> a</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> lab (SPFL) due to its functional features and a
less expensive alternative and the improvement of yoghurt colour due to the
presence of anthocyanin pigment. In order to reach these goals</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">,</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> experimental yoghurt was fortified with 0, 0.5, 1,
2</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">,</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> and 4 g SPFL/100g cow milk (%) and stored at 4<span style=\"white-space:nowrap;\">&amp;deg</span>C
for 1</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">4</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> days. The obtained data </span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">were</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> then compared with commercial yoghurt samples (CS1,
CS2, CS3</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">,</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> and CS4). Sensory evaluation revealed that the 2%
SPFL, CS1</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">,</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> and CS3 obtained higher scores than the other
treatments. The fat content of the yoghurts was identical whereas, the other
physicochemical parameters and water holding capacity (WHC</span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span></span><span><span><span><span style=\"font-family:;\" \"=\"\">%) levels varied. SPFL supplementation had a
significant impact on the rheological properties of yoghurt production,
allowing
%K Sweet Potato Yoghurt
%K Sensorial Evaluation
%K Physicochemical
%K Rheological Properties and Microstructural Properties
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=116735