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 a 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, experimental yoghurt was fortified with 0, 0.5, 1,
2, and 4 g SPFL/100g cow milk (%) and stored at 4°C
for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1,
CS2, CS3, and CS4). Sensory evaluation revealed that the 2%
SPFL, CS1, 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%) levels varied. SPFL supplementation had a
significant impact on the rheological properties of yoghurt production,
allowing
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