Several Qualities of Sweet Potato Flavored Yogurt
Gab Alla, R., Dyab, A., El-Sheriff, G. (2025). Several Qualities of Sweet Potato Flavored Yogurt. EKB Journal Management System, 8(1), 60-71. doi: 10.21608/ftrj.2025.434216
Rehab H. Gab Alla; Ayman, S. Dyab; Ginat, M. El-Sheriff. "Several Qualities of Sweet Potato Flavored Yogurt". EKB Journal Management System, 8, 1, 2025, 60-71. doi: 10.21608/ftrj.2025.434216
Gab Alla, R., Dyab, A., El-Sheriff, G. (2025). 'Several Qualities of Sweet Potato Flavored Yogurt', EKB Journal Management System, 8(1), pp. 60-71. doi: 10.21608/ftrj.2025.434216
Gab Alla, R., Dyab, A., El-Sheriff, G. Several Qualities of Sweet Potato Flavored Yogurt. EKB Journal Management System, 2025; 8(1): 60-71. doi: 10.21608/ftrj.2025.434216

Several Qualities of Sweet Potato Flavored Yogurt

Food Technology Research Journal
Volume 8, Issue 1 - Serial Number 8, June 2025, Page 60-71  XML PDF (621.83 K)
Document Type: Original Article
DOI: 10.21608/ftrj.2025.434216
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Authors
Rehab H. Gab Alla email 1; Ayman, S. Dyab2; Ginat, M. El-Sheriff2
1Dairy Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Horticultural Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Yogurt and sweet potato are both functional foods known for their rich nutrient content and beneficial health effects. In this study, six types of buffalo yogurt were produced by adding: 3.5% skim milk powder (control), 3.5% sweet potato powder (T1), 5% pieces of sweet potato purée without or with gelatin (T2, T3), and 5% pieces of sweet potato powder without or with gelatin (T4, T5). The yogurts were evaluated for their physicochemical, microbiological, rheological, textural, and organoleptic properties during cold storage for 15 days at 5°C. The results showed significant differences (p < 0.05) in the physicochemical, microbiological, and sensory properties of plain yogurt enhanced by the addition of sweet potato. Physicochemical parameters such as pH, acidity, aroma compounds namely acetaldehyde (AC) and diacetyl (DA), total phenolic compounds (TP%), and antioxidant activity (AA%) in yogurts flavored with sweet potato powder were comparable to those of the plain yogurt. Notably, yogurt enriched with pieces of sweet potato powder and gelatin showed increased levels of TP and AA%. It also demonstrated improved viscosity, reduced syneresis, increased hardness, enhanced sensory attributes, and better survival of lactic acid bacteria (LAB), with viable counts exceeding 6.0 log cfu/g, thereby meeting generally accepted standards.
 
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