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Research Article | Open Access

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

Ishtiaq Ahmada, Zhouyi Xiongb( ), Hanguo Xionga( ), Rana Muhammad Aadilc, Nauman Khalidd, Allah Bakash Jvaid Lakhooa,  Zia-ud-dina, Asad Nawaza, Noman Walayate, Rao Sanaullah Khand
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Schools of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Evidences show that the storage period greatly affects the quality of yogurt. In 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 periods. Negligible differences in pH values, titratable acidities and viable counts were detected in all three types of yogurt during storage. However, compared to other yogurts, EHPPY exhibited desirable water holding capacity, throughout the storage period. Apart 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 period. Furthermore, the storage (Gʹ) and loss (Gʺ) 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 Gʹ (elasticity) than Gʺ (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.

Keywords

RheologyAntioxidant activityMicrobiologyStorage stabilityPotato powderYogurt

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 69-78
DOI: 10.1016/j.fshw.2022.07.024
Cite this article:
Ahmad I, Xiong Z, Xiong H, et al. Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. Food Science and Human Wellness, 2023, 12(1): 69-78. https://doi.org/10.1016/j.fshw.2022.07.024

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Received: 24 September 2020
Revised: 26 November 2020
Accepted: 24 January 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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