KIlinç Mehmet, Akarca Gökhan, Denizkara Ayşe Janseli
Asist. Prof. Dr. Faculty of Engineering, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey.
Assoc. Prof. Dr. Faculty of Engineering, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey.
Food Sci Nutr. 2025 Mar 19;13(3):e70111. doi: 10.1002/fsn3.70111. eCollection 2025 Mar.
This study examined the functional properties of yogurts produced from two distinct lyophilized dried sweet potatoes and analyzed the temporal changes in those properties during storage. Adding purple and orange sweet potatoes had different effects on the changes in the quality, nutritional, microbiological, and functional properties of yogurt. These effects generally increased in parallel with the added amounts. At the end of storage, it was determined that the samples with 2% purple sweet potato added had the highest dry matter (8.45%), water holding capacity (50.90), DPPH radical scavenging effect (112.97%), and total phenolic substance (2.64 mg GAE/g) values. It was also determined that the richest samples in terms of mineral content were yogurts produced with the addition of 2% purple sweet potato, and the highest minerals were potassium (2,765,987.42 ppb), sodium (250,078 ppb), and magnesium (203,691.47 ppb), respectively. Similarly, it was determined that the textural properties were better in yogurt samples produced with a 2% purple sweet potato addition (the highest firmness (229.07 g) consistency (2690.00 g) cohesiveness (-81.70) and viscosity index (-290.54 g)). On the other hand, the highest oxalic (6.021 mg/kg), tartaric (26.068 mg/kg), formic (10,860 mg/kg), malic (196.11 mg/kg), ascorbic (10.75 mg/kg), and lactic acid (2762.83 mg/kg) values on the last day of storage were found in yogurts produced with a 2% orange sweet potato addition.
本研究检测了由两种不同的冻干红薯制成的酸奶的功能特性，并分析了储存期间这些特性的时间变化。添加紫薯和红薯对酸奶的品质、营养、微生物和功能特性的变化有不同影响。这些影响通常与添加量平行增加。在储存结束时，确定添加2%紫薯的样品具有最高的干物质含量（8.45%）、持水能力（50.90）、DPPH自由基清除效果（112.97%）和总酚类物质（2.64毫克没食子酸当量/克）值。还确定，就矿物质含量而言，最丰富的样品是添加2%紫薯制成的酸奶，最高的矿物质分别是钾（2,765,987.42 ppb）、钠（250,078 ppb）和镁（203,691.47 ppb）。同样，确定添加2%紫薯制成的酸奶样品的质地特性更好（最高硬度（229.07克）、稠度（2690.00克）、内聚性（-81.70）和粘度指数（-290.54克））。另一方面，在储存最后一天，添加2%红薯制成的酸奶中草酸（6.021毫克/千克）、酒石酸（26.068毫克/千克）、甲酸（10,860毫克/千克）、苹果酸（196.11毫克/千克）、抗坏血酸（10.75毫克/千克）和乳酸（2762.83毫克/千克）的值最高。
