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Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria
Author(s) -
COLLINS J. L.,
EBAH C. B.,
MOUNT J. R.,
DRAUGHON F. A.,
DEMOTT B. J.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05355.x
Subject(s) - food science , chemistry , fermentation , bacteria , lactic acid , sucrose , moisture , calorie , biology , organic chemistry , genetics , endocrinology
Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk‐SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3‐79.7%; fat, 8.5‐4.9%; and calculated calories, 1,726‐1,651 kJ/100g (412‐396 Kcal/ 100g). Likewise, these components increased: nitrogen‐free extract, 66.3‐69.8% and vitamins C, 0.30 ‐ 0.41 mg/100 g and A, 971‐1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 10 6 ) CFU/g.