Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration
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 °C for 5 h and stored for 28 days at 4 °C....
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001318 |
| _version_ | 1797707338983931904 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Ishtiaq Ahmad |
| collection | DOAJ |
| description | 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 °C for 5 h and stored for 28 days at 4 °C. 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 °C while a hysteresis loop was shown by all yogurts at the temperature range of 4–50 °C 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. |
| first_indexed | 2024-03-12T06:04:54Z |
| format | Article |
| id | doaj.art-92ce7a5d043f40559491accf2d76e5e3 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T06:04:54Z |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-92ce7a5d043f40559491accf2d76e5e32023-09-03T03:41:42ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-011216978Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigerationIshtiaq Ahmad0Zhouyi Xiong1Hanguo Xiong2Rana Muhammad Aadil3Nauman Khalid4Allah Bakash Jvaid Lakhoo5 Zia-ud-din6Asad Nawaz7Noman Walayat8Rao Sanaullah Khan9College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaFisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China; Corresponding authors.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Corresponding authors.National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanSchools of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, PakistanCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaSchools of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, PakistanEvidences 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 °C for 5 h and stored for 28 days at 4 °C. 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 °C while a hysteresis loop was shown by all yogurts at the temperature range of 4–50 °C 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.http://www.sciencedirect.com/science/article/pii/S2213453022001318Storage stabilityPotato powderYogurtRheologyMicrobiologyAntioxidant activity |
| spellingShingle | 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 Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration Food Science and Human Wellness Storage stability Potato powder Yogurt Rheology Microbiology Antioxidant activity |
| title | Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| title_full | Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| title_fullStr | Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| title_full_unstemmed | Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| title_short | Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| title_sort | physicochemical rheological and antioxidant profiling of yogurt prepared from non enzymatically and enzymatically hydrolyzed potato powder under refrigeration |
| topic | Storage stability Potato powder Yogurt Rheology Microbiology Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001318 |
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