Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

Abstract

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. Keywords: Enzymatically hydrolyzed, Potato powder, Milk powder.