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Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage
Author(s) -
Ahmad Ishtiaq,
Xiong Zhouyi,
Hanguo Xiong,
Khalid Nauman,
Rasul Suleria Hafiz Ansar
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15690
Subject(s) - food science , rheology , chemistry , ingredient , sugar , starch , hydrolysis , dynamic mechanical analysis , water activity , water content , materials science , biochemistry , organic chemistry , composite material , geotechnical engineering , engineering , polymer
This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHPP significantly ( p < .05) increased water holding capacity (WHC) and acidity, while pH and rheological properties (storage modulus and loss modulus) were decreased in comparison with control yogurt. However, treatment with 25 g EHPP/100 g WMP having 3% sugar (T4) improved physicochemical, textural, and rheological properties of stirred yogurt. The study presented the successful addition of the EHPP as ingredient for a new dairy product with ameleiorated functional and sensorial characteristics. However, a high amount of EHPP can negatively affect the desirable characteristics, especially WHC, texture, and rheological properties. Sensory scores including taste appearance and overall acceptance showed reduction trend in samples containing a high level of EHPP. The sensory analysis revealed that the optimized product showed better acceptability when compared with control yogurt during storage. The results suggested that an optimized product containing 25 g EHPP/100 g of WMP with 3% sugar (T4) has the potential for developing a new dairy product with high values added and consumer acceptance. Practical applications It is recommended that the addition of enzymatically hydrolyzed potato powder (EHPP) increases the yogurt acceptability which could be scaled up further at commercial scale, providing a reference for dairy products with the addition of starch‐based ingredients as well as added market value because of potential functional properties of potato powder. The storage stability analysis revealed that the product could be used up to 21 days with preserved taste, aroma, and other quality characteristics without any additional preservative. Moreover, the novel EHPP not only improves the quality but also has numerous health benefits after combining with milk powder proteins.This study also highlights on the increased consumer’s acceptability and prolonged commercialization of dairy products.