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Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

引用

Food Science and Human Wellness 2023年第1期12卷 69-78页

作者： Ishtiaq Ahmad Zhouyi Xiong Hanguo Xiong Rana Muhammad Aadil Nauman Khalid Allah Bakash Jvaid Lakhoo Zia-ud-din Asad Nawaz Noman Walayat rao sanaullah khan College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070China Fisheries Research Institute Wuhan Academy of Agricultural SciencesWuhan 430207China National Institute of Food Science and Technology University of AgricultureFaisalabad 38000Pakistan Schools of Food and Agricultural Sciences University of Management and TechnologyLahore 54000Pakistan College of Food Science and Technology Zhejiang University of TechnologyHangzhou 310014China

Evidences show that the storage period greatly affects the quality of *** this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage *** differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during ***,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage *** from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage ***,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.

关键词： Storage stability Potato powder Yogurt Rheology Microbiology Antioxidant activity

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