I. Ahmad et al.

/ Food Science and Human Wellness 12 (2023) 69-78 69

Contents lists available at ScienceDirect

Food Science and Human Wellness

journal homepage: http://www.keaipublishing.com/en/journals/food-science-and-human-wellness

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
a
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
b
Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
c
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
d
Schools of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
e
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China

ARTICLE INFO ABSTRACT

Article history: Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt:
Received 24 September 2020 control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato
Received in revised form 26 November 2020 powder yogurt (EHPPY) were prepared at 42 °C for 5 h and stored for 28 days at 4 °C. The yogurts were
Accepted 24 January 2021 evaluated for quality characteristics at different storage periods. Negligible differences in pH values, titratable
Available Online 25 July 2022 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
Keywords: this, sensory properties and antioxidant activities (2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging
Storage stability activity and ferric reducing antioxidant power (FRAP)) of EHPPY were also significantly improved during the
Potato powder storage period. Furthermore, the storage (G’) and loss (G”) modulus of PPY, EHPPY were lower than CY at
Yogurt 4 °C while a hysteresis loop was shown by all yogurts at the temperature range of 4-50 °C indicating higher
Rheology G’ (elasticity) than G” (viscosity). Based on our findings, EHPP could be an important functional ingredient in
Microbiology improving the quality and storage stability of yogurt for its production at an industrial level.
Antioxidant activity © 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/).

1. Introduction to the clotting features of milk protein called casein [3]. During this
process, the pH of milk becomes acidic and a three-dimensional
Yogurt is an important diary foodstuff containing all essential network of milk proteins facilitates the firmness of yogurt gel, mainly
nutrients required for health and it is usually prepared by adding caused by proteolytic activity of the employed culture, acidification
Lactobacillus acidophilus, Lactobacillus delbrueckii sp. Bulgaricus rate and total solids [4]. Since the shelf life of yogurt is low, thus,
and Streptococcus thermopiles bacteria as a starter culture in heated studying the shelf life of yogurt is an important concern especially
milk [1,2]. The quality characteristics of yogurt depend on gel prepared with heterogeneous ingredients [5]. During cold storage, the
formation, texture and internal microstructure that developed due addition of probiotic strain and different fortified substances are the
key determinants of yogurt acidification [6]. Increase in the amount of
* unassociated organic acids in the fermented products due to low pH
Corresponding authors.
E-mail address: [email protected] (Z.Y. Xiong); [email protected] (H.G. Xiong) imparts bactericidal potential to these products [7].
Peer review under responsibility of KeAi Communications Co., Ltd. The understanding of the physical properties of a product like
yogurt is very important before formulated for sensory evaluation [8].

Publishing services by Elsevier

http://doi.org/10.1016/j.fshw.2022.07.024
2213-4530/© 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/).
70 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78

The sensory analysis and color are positively correlated with food Skimmed milk powder having the desired composition of protein
preferences [3,9]. Water holding capacity (WHC) is also very (33.4%), fat (0.8%), carbohydrates (54%) and sodium (390 mg/100 g),
important parameter for yogurt quality and affected by the addition purchased from Mother and Infant Products Co., Ltd. Dongcheng
of fruit and other plant-based material [10,11]. It was suggested that District, Beijing, China. Whole milk powder (protein 23.5%), fat (26%),
the yogurt prepared with fruits could make a substantial position from carbohydrates (41.5%) and sodium (320 mg/100 g) was obtained from
the nutritional viewpoint and as a potential natural stabilizer [12,13]. Qiqiharhe Dairy Co., Ltd., Heilongjiang, China. A mixed starter
To increase the health benefits and enhancement of antioxidant culture of L. bulgaricus, and S. thermopiles from Beijing Chuanxiu
properties of yogurt, it has previously been fortified with the addition Technology, Co., Ltd., Beijing, China were used and α-amylase
of calcium, vitamins, fibers, natural extracts nutrients of animals and (4 000 U/g) was purchased from Beijing double Helix Microbial
plants [14]. The antioxidant activity of yogurt is effectively improved Culture Media Product Field, Beijing, China. The chemical reagents
by the addition of plant polyphenols [15]. Recently, lyophilized used in the study have a pure analytical grade.
marigold extract has been used as ingredients to improve the sensory
properties and antioxidant activity of organic yogurt [16]. To improve 2.1 Preparation of enzymatically hydrolyzed potato powder (EHPP)
the industrial value of yogurt in terms of viscosity, several innovative
formulations ingredients and gums have been implemented [17,18]. EHPP was prepared by following the method [27] with some
Potato is a source of several vitamins, proteins, minerals, modification. Briefly, potato powder was mixed with water (1:8),
flavonoid, phenolic compounds, which are also well known due to its respectively and adds α-amylase 0.015 g/100 g at 50 °C with a
antioxidative activities and health-related benefits [19-21]. Phenolic magnetic stirrer (DF-101S type, Wuhan Hengtaida Instrument
compounds present in foods have lower the risk of health disorders Equipment Co., Ltd., Wuhan, China) for 30 min and followed by
because of their antioxidant activity [22,23]. Potato powder (a heating for 10 min more on boiling water.
processed product of potato obtained after boiling, mincing, baking
and grinding) despite being highly stable during cooling and heating, 2.2 Preparation of yogurt
it is seldom used in industry for different food formulations [24].
Potato powder has been used as color, thickening and gel-forming Three groups of yogurt samples were prepared using non-
agent, while it improves the dough rheology and swelling ability enzymatically hydrolyzed potato powder (PP), EHPP with whole milk
which makes it a potential candidate in different functional food powder (WMP) according to 1:3 (m/m), respectively by following
formulations especially for thermal processing [25]. procedure [28] with some modification. The mixture of EHPP and WMP
The dairy products are become the fastest-growing sector in the was added in water according to 1:6 ratios and control yogurt (CY)
functional foods market and increased the number of consumers that were prepared with WMP and water according to 1:6 respectively
are interested to improve their health quality [26]. There are numerous by addition of 3% sugar in each group following the previous study
reports available on the preparation of yogurt, however, a few reports of Chollet et al. [29] with modification. The mixture is then stirred
narrate its storage stability, as it is an important concern while and heated in a water bath (HH-Z type, Changzhou Guohua Electric
developing a new product. Up to the best of our knowledge, there is Co., Ltd., Changzhou, China) at 90 °C for 15 min. The heated
no such study available that highlights the use of non-enzymatically mixture after cooling to 42 °C was inoculated with 6% reactivated
hydrolyzed and enzymatically hydrolyzed potato powder as a starter culture of L. bulgaricus, and S. thermopiles and kept for 5 h at
component in the formulation of fermented dairy products having 42 °C in incubator until coagulation. The resultant CY, non-
different storage time. Therefore, we aimed to investigate the effect hydrolyzed potato powder yogurt (PPY) and enzymatically
of non-enzymatically hydrolyzed and enzymatically hydrolyzed hydrolyzed potato powder yogurt (EHPPY) were prepared in triplicate
potato powder on acidification, microbiological, water, holding and stored at 4 °C for 1, 7, 14, 21 and 28 days.
capacity, antioxidant, rheological, microstructural, color, and sensory
properties of yogurt at different storage periods. Our study indicated 2.3 Determination of titratable acidity and pH
that enzymatically hydrolyzed potato powder (EHPP) improved the
aforementioned properties of yogurt more than non-EHPP during the The acidity of yogurt samples was measured by the following
storage period for 4 weeks at refrigerator temperature. Association Official Analytical Cchemist [30] (method No.947.05)
The novel EHPP not only improves the quality but also has and was expressed as a percentage. The pH value was determined
numerous health benefits after combining with milk proteins. by inserting 10.0 g of CY, PPY, and EHPPY samples directly using
Moreover, this study also highlights on the increased consumer’s the calibrated digital pH meter (PHS-3 pH Shanghai Electronic Co.,
acceptability and prolonged commercialization of dairy products. In Ltd., Shanghai, China) by following the Association official analytical
the meantime, it also signifies the importance to utilize the EHPP chemist [30] (method No.981.81).
in dairy fermented products, which would be helpful to promote the
development of EHPP and fermented dairy industry. 2.4 Determination of total viable count of lactic acid bacteria (LAB)

2. Materials and methods Total viable counts of LAB were performed after being stored at
4 °C for the 1, 7, 14 21 and 28 days. Serial dilutions (10-1-10-7) were
Potato powder containing protein (8.6%), moisture (7%), fat (1%), made for CY, EHPPY and PPY after storage in refrigeration at 4 °C
carbohydrates (81.7%) and sodium (35 mg/100 g) was obtained from for 1, 7, 14, 21 and 28 using sample and water ratio (1:9) respectively.
Zhangjiakou Yunbie Potato Development Company Hubei, China. LAB colonies counts were performed on de Man, Rogosa and Sharpe
 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78 71

(MRS) agar following anaerobic for 72 h at 37 °C [31]. The result 2.7.2 Ferric reducing antioxidant power
was interpreted as the logarithms of the number of colony-forming
units per mL (lg(CFU/mL)). Ferric reducing antioxidant power (FRAP) value of yogurt
samples was determined by following the method [34] with slight
changes. The FRAP reagent solutions was prepared containing
2.5 Color analysis
acetate buffer (300 mmol/L), TPTZ reagent (8 mmol/L) and FeCl3
The color parameters of yogurt were measured as lightness (L*), (20 mmol/L) at a ratio of 10:1:1 (V/V). The yogurt samples were
redness/greenness (a*) and yellowness/blueness (b*) of CY, PPY, and extracted using methanol and 0.5 mL of the extract was mixed with
EHPPY sample after storage in refrigeration at 4 °C for 1, 7, 14, 21 3.0 mL of FRAP reagent. The mixture was incubated in a water
and 28 days using a CR-300 Minolta colorimeter (Osaka, Japan). bath at 37 °C for 10 min. The absorbance was measured at 593 nm
using a spectrophotometer and distilled water was used as a blank.
A calibration curve of ferrous sulphate solution was prepared with
2.6 Determination of WHC different quantities ranging 200-1 000 μmol/L and results were
articulated as mmol FeSO4/g yogurt.
WHC of CY, PPY, and EHPPY was determined by the method
previously reported method [32]. Briefly, the supernatant obtained
after centrifugation of samples at 4 000 r/min for 10 min was drained 2.8 Determination of rheological study (temperature ramp)
off and the pellet at the bottom of the tube was weighed. WHC was
calculated using the following Equ. (1). Dynamic oscillation tests of CY, PPY and EHPPY after storage (1,
7, 14, 21 and 28 days) were performed to evaluate the flow behavior
Weight of drained gels (g) and viscoelastic properties of yogurt by the following method [35],
WHC (%) = × 100 (1)
Weight of yogurt sample (g) with the procedure, using an A DHR 2 rotational remoter (TA
instruments Crawley, UK) fitted with a 40 mm diameter stainless
2.7 Determination of antioxidant activity steel plate probe with 1 mm gape. To determine the applicable stress
and frequency in which storage modulus (G’) and loss modulus (G”)
Yogurt samples (10 g) were weighted, and then 80% methanol parameters of yogurt samples would exhibit a linear constant rate,
(30 mL) was added and properly mixed. After that, the obtained mixture dynamic frequency ramp tests and dynamic stress ramp tests were
was sonicated (100 W for 20 min) and centrifuged for 10 min at performed at 25 °C (range of frequency from 1 to 10 Hz and stress
4 000 r/min. The centrifuged supernatant was stored at 40 °C for further set as 3 Pa and range of stress from 1 to 10 Pa and frequency set as
antioxidative analyses. 2.5 Hz, respectively). Dynamic temperature ramp tests were carried out
at 1.0 Pa and 2.0 Hz stress and frequency respectively in the temperature
range of 450 °C (heating) and 504 °C (cooling), at a rate of 5 °C/min.
2.7.1 Determination DPPH free radical scavenging activity Then samples were taken in aliquots from the undisturbed yogurt cup and
placed in the center of the rheometer plate; before analysis, the top
Antioxidant activity of CY, PPY and EHPPY samples by DPPH
plate slowly drops at the top of the sample.
inhibition was determined following the modified method [33] using
2,2-diphenyl-1-picryl-hydrazyl Kit of Sigma-Aldrich (Steinheim,
Germany). After 1, 7, 14, 21 and 28 days of storage, 30 mL methanol
2.9 Determination of microstructure
(80%, V/V) was added to 10.0 g of PPY, EHPPY and CY and mix The morphological study of CY, PPY and EHPPY yogurt samples
thoroughly. The mixture was then subjected to ultrasound at 100 W was determined by following the previous study procedure [36]. All
for 20 min followed by centrifugation at 4 000 r/min for 10 min. yogurt samples were freeze-dried for 32 h under pressure 0.2 millibar
The supernatant obtained was then subjected to antioxidant activity fixed in liquid nitrogen using a freeze-dryer (Beta 2-8 LD Freeze
determination. Methanol extracts (0.5 mL) prepared from yogurt Dryer, CHRIST Co., Ltd., Germany). These freeze-dried yogurt
samples were thoroughly homogenized with 4.0 mL of ethanolic samples were mounted on aluminum stubs and coated by gold layer,
solution of (50.0 mg of DPPH in 1 L of methanol) having free observations were carried out through scanning electron microscope
radical added. Then, distilled H2O was added to adjust the volume (SEM) with (× 3 000, 5 μm) magnification (JSM-6390LV; NTC,
to 10.0 mL. This mixture was incubated in dark at room temperature Tokyo, Japan) and accelerated voltage of 15 kV.
for 30 min. The absorbance was measured at 517 nm through
spectrophotometer and sterilized water was used as blank. The DPPH 2.10 Sensory evaluation
free radical scavenging ability was then determined as the percentage
Sensory evaluation of CY, PPY and EHPPY during storage was
inhibition of DPPH free radical. The following Equ. (2) was used to
carried out and the prepared yogurt was subjected to sensory analysis
calculate the percentage inhibition of DPPH free radical by each CY, in order to get consumer’s response. Thirty panelists (20 male and 10
PPY and EHPPY samples. female) having enough knowledge about the quality of the yogurt and
A1  A2 food science, belong to the College of Food Science and Technology,
DPPH free radicals scavenging ability (FRSA) (%) = × 100 (2) Huazhong Agricultural University, Wuhan, Hubei, China was selected
A1
to rate the samples based on the 5 points hedonic scale (Excellent = 5,
Where A1 is absorbance of DPPH, and A2 is absorbance test samples. Very good = 4, Good = 3, Average = 2 and Poor = 1). Yogurt
72 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78

samples CY, PPY and EHPPY were analyzed for appearance, texture, LAB fermentation was not significantly affected by adding PP and
taste, aroma, flavor and overall acceptability at 1, 7, 14, 21 and EHPP. Many other factors, such as different storage conditions,
28 days storage. probiotic strains used in yogurt development and different fortified
substances also play an important role in the acidification of yogurt [1].
2.11 Statistical analysis A positive effect of acidification rates in the honey fortified yogurt
was observed [6], whereas pH values of the PPY and EHPPY sample
One-way analysis of variances (ANOVA) was performed using
formulations constantly decreased during storage. Non-significant
software Statistics 8.1 (USA). The difference between three times
differences in pH (Fig. 1b) and acidity (Fig. 1a) values of CY, PPY
repeated data (storage at 4 °C for 1, 7, 14, 21 and 28 days) was
and EHPPY obtained in this work might be connected with the lower
measured at a significance level of 5% (P < 0.05).
production of lactic acid from the expansion of LAB. Similar changes
were observed in pH and acidity values of probiotic yogurt upon the
3. Results and discussion addition of Isabel grape [37]. They further revealed that the pH of
samples was decreased while acidity was increased during the storage
3.1 Titratable acidities and pH of yogurt samples during storage
period (1, 7, 14, 21, and 28 days). Similar trend was also observed
Acidity and pH are very important physicochemical parameters during storage in previous studies in which the addition of tomato
for the shelf life of fermented dairy products. Throughout the storage powder has significantly increased the titratable acidity of yogurt
period LAB mediated decomposition of lactose into lactic acid in whereas a significant decrease was observed in pH after 21 days of
milk and it is the main cause of acidity in CY, PPY and EHPPY. storage [38]. So, exact reason for the increase in acidity and a decline
The coagulation of milk is probably linked to the decrease in pH to in pH counts in PPY, and EHPPY need to be investigated further.
a certain extend. When acidity rises to influence level milk might
be coagulated. Apart from this, acidity also affects the shelf life 3.2 Color parameter a*, b* and L* of yogurt samples during storage
of yogurt; therefore, strict monitoring of the acidity of CY, PPY
and EHPPY was taken at 1, 7, 14, 21 and 28 days. Fig. 1 showed Color is a very important parameter for food products. The color
that added PP and EHPP greatly affected the titratable acidity and shows different behavior during storage time in consumer acceptance
pH values of PPY and EHPPY during storage time. Generally, and satisfaction [39]. Fig. 2 showed the difference in color (L* and
the pH and acidity of PPY and EHPPY showed contrasting trends a*, b* values) of supplemented PP, EHPP and CY on the 1st and 28th
(decreased pH and increased acidity) with the extended duration of days after production. Compared with the sample supplemented with
the storage (Fig. 1). However, an increase in acidity and a decrease EHPP, the L*value (Fig. 2a) of the sample supplemented with PP
in pH of CY, PPY and EHPPY were statistically non-significant was significantly lower (P < 0.05). After 28 days, the L* value in the
(P < 0.05). These findings suggest that the acid production rate of CY sample was the highest (P < 0.05) compared to all other samples.

1.2 a CY PPY EHPPY Aa

6 b CY PPY EHPPY
1.1
1.0 Ae
Ae Ab Aa Aa 5 Aa Aa ABa
Ab Abc Ac
Bab ABa Bb Bb Bbc Bbc Ad Bbc
0.9 Ad ABcd Bd Bbc Bc Bd
Acidity (%)

0.8 Bd Bb
Bab 4
0.7 Cb 3
pH

0.6
0.5 2
0.4
0.3 1
0.2
0.1 0
1 7 14 21 28 1 7 14 21 28
Storage time (days) Storage time (days)

Fig. 1 Effect of added potato powder and EHPP on acidities (a) and pH (b) of EHPPY, PPY and CY during 1, 7, 14, 21, 28 days. Capital letters represent
significant difference between different group at the same time, small letters represent significant difference between the same group in different time by one-way
ANOVA and Fisher LSD’s test (P < 0.05). Each point corresponds to the average value ± standard deviation. The same below.

120 a CY PPY EHPPY 3.0 b CY PPY EHPPY 7 c CY PPY EHPPY

Aa Bb Ba Ba Aa Ab
Bb Aa Ba 6 Ac
100 Ac Bc Cb
2.5 Bd Bd Ac Cd Ca Ab
Ae Ce Bb Ad Cd Bb Ac Ac
80 2.0 5 Bc Ad Bb Bc Ad Bb Bc Bb Cb
Ca Bb Ab ABb Bb Ab Cc
Ba 4
60 1.5
L*

a*

b*

Aa
3
40 1.0 2
20 0.5 1
0 0.0 0
1 7 14 21 28 1 7 14 21 28 1 7 14 21 28
Storage time (days) Storage time (days) Storage time (days)

Fig. 2 Effect of added potato powder and EHPP on color parameters L* (a), a* (b) and b* (c) of EHPPY, PPY and CY during 1, 7, 14, 21, 28 days storage.
 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78 73

On the first day, the lowest a* value was observed (Fig. 2c) in the 8
CY PPY EHPPY

Total viable count (lg(CFU/mL))

Bc Ab Bb ABb Ab Ca Ba Aa
samples PPY and EHPPY, while the highest b* value was observed 7 Cc Bd
Ac Cc Ac Ad Ac
6
(Fig. 2b) in the samples with EHPP (P < 0.05). In the PP-added 5
sample, the a* value was the lowest, while the b* value was the 4
3
highest that is significantly different (P < 0.05) from the EHPP- 2
supplemented sample. Therefore, the results indicate that the PP 1
0
supplemented sample is darker than the EHPP supplemented and 1 7 14 21 28
Storage time (days)
CY sample after 28 days of storage. In addition, compared with
Fig. 3 Effect of added potato powder and EHPP on total viable of EHPPY,
other samples, the sample supplemented with PP was more yellow PPY and CY during 1, 7, 14, 21, 28 days storage.
and greener, which is expected due to the yellow color of potato
powder. The results of our study consistent with the previous study
of prepared yogurt with lentil flour [40]. Wang et al. [24] reported 3.4 WHC of yogurt during storage
that presence of anthocyanins and carotene in potato and sweet
WHC of yogurt is defined as the ability of yogurt to hold all or
potato flour are responsible for the increased a* and b* values in
part of its water. After seven days of storage, WHC declined rapidly
value-added products. Since the color difference between PP and
and after that, it steadily dropped. Moreover, adding of EHPP and PP
EHPP samples is visually perceptible; it is useful to conduct further
increased the WHC of PPY and EHPPY samples positively (Fig. 4).
research on color optimization before any product development for The total solids and type of protein contents of yogurt greatly affect
commercialization. the WHC of yogurt. EHPPY and PPY showed a higher value of WHC
as compared to CY throughout the storage period. Thus, higher WHC
3.3 Total viable counts of LAB in yogurt samples during storage of PPY and EHPPY sample could be linked properties of different
proteins in PPY and EHPPY as compared to CY. The changes in
The viable count of LAB in yogurt is a key determinant of
water WHC of yogurt samples may be attributed to the properties of
yogurt capability for consumer use. Fig. 3 represents the influence
different proteins. The increased WHC of yogurt with the addition of
of EHPP and PP on the propagation of viable count of LAB in PPY,
EHPP might be due to the high starch content of EHPP as compared
and EHPPY during storage. As evident from Fig. 3, the viable count
to CY. The increased WHC of yoghurt with the addition of EHPP
of LAB colonies growth was increased gradually with the assessed might be due to the high starch content of EHPP compared to control.
storage period and CY exhibited less viable counts of LAB to those The value of WHC in this study is similar with the finding of previous
in EHPPY and PPY during storage. One of the possible reasons study who observed the increased WHC with the addition of peanut
might be the presence of higher fat content in CY which might (more starch content) in milk yogurt [43]. Interaction of water with
have induced the growth of LAB [42]. Furthermore, bacterial protein is very important in food systems because of their effects on
colonies of LAB increased throughout 21 days of storage and flavor and texture of foods. Intrinsic factors effecting WHC foods
then decreased steadily in CY, PPY and EHPPY, probably due proteins including amino acid composition, protein conformation and
to the natural acidity and a lot of polyphones in PPY and EHPPY surface polarity [43]. Thus, higher WHC was detected in EHPPY
restricting the LAB growth during 28 days storage period. A and PPY containing EHPP and PP during storage, which could be
study documented [40] that high concentrations of lintel flour associated with the different kind of proteins those present in the
(1%-3%) decreased the bacterial growth exponentially during formulations and have greater effects on the WHC of the EHPPY and
28 days storage. However; this growth caused a reduction in pH, PPY than the total solids.
which resulted in an increased quantity of dissociated organic
acids in PPY and EHPPY. The reduction of pH resulted in 60 CY PPY EHPPY
Aa
Ba
the bactericidal ability of these acids and hence the growth of 50 Ca Ab
Bb Bb Ac Ad
Bc Bc Bc
40 Cd Bd Ae
WHC (%)

these bacteria was inhibited with the extended storage period. Cd

30
Interestingly, LAB viable counts in EHPPY was still higher than
20
6.0 lg(CFU/mL) during 28 day of storage, which further authenticated
10
the recommended minimum counts of 6.0 lg(CFU/mL) in yogurt 0
products. Tripathi and Giri [7] stated that pH (below a certain 1 7 14 21 28
Storage time (days)
level) could also be responsible for the production of organic acid,
Fig. 4 Effect of added potato powder and EHPP on WHC of EHPPY, PPY
thereby improving the bacterial ability of these acids in yogurt
and CY during 1, 7, 14, 21, 28 days storage.
as shown in Fig. 3. The decrease in the total viable count of LAB
in EHPPY could be due to low pH and polyphenols restricting
3.5 Antioxidant activities of yogurt samples during storage
the growth of LAB in yogurt. Hence, our study suggests that
EHPPY can provide a suitable environment for LAB during the The effect of PP and EHPP on the DPPH free radical scavenging
storage period. ability and ferric reducing antioxidant power (FRAP) of the yogurt
 74 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78

samples was shown in Fig. 5. The DPPH free radical scavenging 3.6 Rheological properties
and FRAP values increased with the increase of storage period.
Meanwhile, EHPPY showed higher values as compared to PPY and Rheometry is a practical technique that provides an understanding
CY. Apart from this, an increase in the storage period also resulted of the physical properties of a product particularly before it is finally
in increased scavenging capabilities of DPPH free radicals and formulated for sensory testing and play a very important to understand
FRAP in a positive dose-effect relationship (P < 0.05). Previous determine the quality attributes of foods such as taste, texture and
reports have also highlighted that the antioxidant properties of stability [48]. Viscoelastic property measurements give knowledge
yogurt are attributed to the involvement of many different amino of the rheological characteristics of foods and provide an assessment
acids and small molecular peptides and bioactive peptides produced of the initial experience of a consumer [49]. We used a dynamic
during fermentation [44,45]. Besides this, the polyphenols of plant temperature ramp test to evaluate the rheological properties of
origin greatly improve the antioxidant properties of yogurts [46]. yogurt at the time of heating and cooling. This test is a usual practice
It is interesting to mention that potato is strongly enriched with when a fermented dairy product is subjected to refrigeration and
polyphenols well-known due to antioxidant activity [22,47]. The de-refrigeration during consumption. Findings regarding
addition of the PP and EHPP resulted in the highest DPPH (FRSA) storage modulus (G’) (elasticity) and loss modulus (G”)
(Fig. 5a) and FRAP values (Fig. 5b) in EHPPY due to presence (viscosity) as a function of temperature for PP and EHPP
of polyphenols than PPY and CY. Moreover, caffeic and vanillic supplemented yogurt and CY at days 1, 7, 14, 21 and 28 of
acids are very important antioxidants present in the potato that can storage are presented in Fig. 6. Additionally, the comparison
effectively improve the DPPH free radicals scavenging and FRAP of responses at different temperatures during cooling
values of any fermented product [47] These findings suggested (50-4 °C) and heating (4-50 °C), the PP and EHPP supplemented
that polyphenols may have a major contribution to the increased yogurt responded variations from the CY sample. The PPY and
antioxidant activity of EHPPY. Therefore, EHPPY containing EHPPY samples exhibited less value of G’ and G” as compared
EHPP could be used as a flavor fermented milk product with high to CY in all temperatures throughout the storage period. All the
health benefits. samples showed primarily an elastic behavior (G’ > G”), G’ (storage)

70 a 0.8 b
FRAP Value (mmol FeSO4/g)

CY PPY EHPPY CY PPY EHPPY

60 Aa 0.7
DPPH FRSA (%)

Aa Aa Aa
50 Ab Aa Ab Aa 0.6 Ab Ba
Ac Bb Bc 0.5 Bb
40 Ad Ad Bc Ac Bc Ac Ca
Bc Bd 0.4 Ad Cb
30 Bd Bc
0.3
20 0.2 Cc Cc
10 0.1 Bd

0 0.0
1 7 14 21 28 1 7 14 21 28
Storage time (days) Storage time (days)

Fig. 5 Effect of added potato powder and EHPP on antioxidant activity DPPH free radicals scavenging ability (FRSA) (a) and ferric reducing antioxidant power
(FRAP) value (b) for antioxidant activity of EHPPY, PPY and CY during 1, 7, 14, 21, 28 days storage.

300 a1 300 a2 300 a3 CY G’

CY G’ CY G’
250 250 CY G’’ 250 CY G’’
CY G’’
PPY G’ PPY G’
200 PPY G’ 200 200 PPY G’’
PPY G’’
G’’ (Pa)

G’’ (Pa)

G’’ (Pa)
G’ (Pa)

G’ (Pa)

G’ (Pa)

PPY G’’
150 150 EHPPY G’ 150 EHPPY G’
EHPPY G’ EHPPY G’’
100 EHPPY G’’ 100 EHPPY G’’ 100
50 50 50
0 0 0
0 10 20 30 40 50 0 10 20 30 40 50 0 10 20 30 40 50
Temperature (°C) Temperature (°C) Temperature (°C)

300 a4 300 a5 CY G’
CY G’
CY G’’
250 CY G’’ 250
PPY G’
200 PPY G’ 200 PPY G’’
G’’ (Pa)

G’’ (Pa)
G’ (Pa)

G’ (Pa)

PPY G’’ EHPPY G’

150 EHPPY G’ 150
EHPPY G’’
100 EHPPY G’’ 100
50 50
0 0
0 10 20 30 40 50 0 10 20 30 40 50
Temperature (°C) Temperature (°C)

Fig. 6 Effect of added potato powder and EHPP on rheological characteristics powder on storage G’ and G” of EHPPY, PPY and CY heated from 4 to 50 °C (a)
and from 50 to 4 °C (b) during 1, 7, 14, 21, 28 days storage at 4 °C. Subscript 1-5 represents 1, 7, 14, 21, 28 days storage at 4 ℃ , respectively.
 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78 75

CY G’ b2
300 b1 300 CY G’ 300 b3 CY G’
CY G’’
250 250 CY G’’ 250 CY G’’
PPY G’
PPY G’’ PPY G’ PPY G’
200 200 PPY G’’ 200 PPY G’’
G’’ (Pa)

G’’ (Pa)

G’’ (Pa)
G’ (Pa)

G’ (Pa)

G’ (Pa)
EHPPY G’
150 EHPPY G’’ 150 EHPPY G’ 150 EHPPY G’
100 100 EHPPY G’’ 100 EHPPY G’’

50 50 50
0 0 0
0 10 20 30 40 50 0 10 20 30 40 50 0 10 20 30 40 50
Temperature (°C) Temperature (°C) Temperature (°C)

300 b4 300 b5
250 CY G’ 250 CY G’
CY G’’ CY G’’
200 PPY G’ 200 PPY G’
G’’ (Pa)

G’’ (Pa)
G’ (Pa)

G’ (Pa)
150 PPY G’’ 150 PPY G’’
100 EHPPY G’ 100 EHPPY G’
EHPPY G’’ EHPPY G’’
50 50
0 0
0 10 20 30 40 50 0 10 20 30 40 50
Temperature (°C) Temperature (°C)

Fig. 6 (Continued)

and G” (loss) parameter follow the hysteresis loop at the time of the three-dimensional network of pore sizes and casein micelles
heating and cooling and the decreasing trend was observed with (Fig. 7). Three-dimensional structure of the casein micelle network
increase in the temperature and increased back with the decrease in contained globular shapes, which were interspaced via void zones
the temperature. The PPY and EHPPY showed the lowest values of the serum.
of G’ and G” at all the temperature ranges compared to CY, PPY Apart from this, it was also observed that particles in the PP and
and EHPPY showed lesser viscosity and elasticity which was EHPP supplemented yogurt micrographs (Fig. 7b and Fig. 7c). These
significant than CY. Overall, PPY and EHPPY showed less viscosity findings are similar to the previous study [3], of fortified yogurt with
and elasticity as compared to CY. However, reports available regarding the peel powder of pineapple enriched with fiber during refrigerated
the temperature ramp indicate that the samples supplemented with pea storage. Similar to their findings, we also found a more open network
flour displayed more viscosity and elasticity which was significantly with larger pores in PP (Fig. 7b) and EHPP (Fig. 7c) supplemented
higher than the control sample indicating the dominancy of material [35]. than the CY non-supplemented plain yogurt (Fig. 7a). It could be
Our results dissimilar according to fore mention study because due to thermodynamic incongruity between carbohydrates of PP and
different nature of potato powder as compared to pea flour. However, EHPP and milk proteins [51]. These results are consistent with the
the difference with CY was non-significant (P < 0.05). On day 28, PP study of Lee et al. [52], who documented larger whey separation from
and EHPP supplemented yogurt showed the lower G’ and G” values a weak yogurt gel, which also had comparatively bigger pores in the
which were significantly (P < 0.05) less than the CY. Overall, PP and gel arrangement. The size of the pores increased and a more open
EHPP supplemented samples displayed less viscosity and elasticity network was developed as a result of the increase in β-glucans content
compared to the control sample. The results, therefore, clearly show in the milk fermentation during storage [53]. Additionally, reduced
that EHPP supplementation significantly improved the desirable gel WHC of the structures produced in PPY and EHPPY samples might
constancy of the fermented milk systems much more than the control be the result of enlarged pores and reduced cross-linking between
samples (CY) during storage. This could be due to carbohydrates, casein micelles during storage (Fig. 7). We also found casein networks
especially the starch content of potato powder [24]. Potato powder more densely packed in the micrographs of stored yogurts of day 28
could be useful in the manufacture of drinkable yogurt to reduced samples compared to day 1, which supports structural rearrangements
viscosity as compare whole milk powder and it is useful for texture during storage causing lower storage modulus of EHPPY.
modifiers being highly stable during cooling and heating in industry
different food formulations.
3.8 Sensory analysis of yogurt samples during storage

3.7 Microstructure of yogurt samples during storage The hedonic scale (Excellent = 5, Very good = 4, Good = 3,
Average = 2 and Poor = 1), which was used for the determination
Microstructure affects the textural properties of food and high of sensory test, indicated that yogurts with EHPP were relatively
interest. Such variation in the microstructures is indicative of more acceptable by the panelists than PPY and CY (Table 1). The
modifications in its structural and physical properties due to PP CY exhibited average acceptability. The taste (3.50 to 4.20) and
and EHPP supplementation and cold storage [50]. The micrographs aroma scores (3.14 to 4.20) of EHPPY were relatively higher as
show variation in the structure of yogurt gel such as the density of compared to other treatments i.e., CY and PPY. Many fatty acids
76 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78

Day 1 Day 7 Day 14 Day 21 Day 28

a

× 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm

× 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm

× 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm × 3 000 5 µm

Fig. 7 Effect of added potato powder and enzyamtically hydrolyzed potato powder on microsturcture with (× 3 000, 5 μm) magnification micrographs.

that are volatile play a vital role in yogurt formulation and impart products as an effective additive to enhance the quality of EHPPY and
the taste and aroma of the end product [54]. Remarkable differences contribute to the development of fermented dairy products.
were also observed in taste, texture and color, among the treatments.
The EHPPY was not statistically different (P < 0.05) from the CY.
4. Conclusion
Furthermore, despite the lower syneresis and higher viscosity of
yogurt produced with PP (PPY), in terms of organoleptic attributes The physiochemical, sensory properties and antioxidant activity
were low in sensory score similar to those produced with EHPP of yogurt prepared in this study were positively affected after the
(EHPPY). However, these sensory measurements are still subjective addition of EHPP during the evaluated storage period. The WHC
because the food preferences of panelists positively correlate with the and overall acceptability of EHPPY were better than PPY and
sensory measurements [9]. Therefore, EHPP could be added in yogurt CY. However, to promote health benefits to panelists during the

Table 1
Sensory evaluation parameters of CY, PPY and EHPPY.
Storage time/Samples Appearance Taste Texture Aroma Overall acceptability
Day 1
CY 3.70 ± 0.80aA 2.70 ± 0.80aB 3.20 ± 0.61aA 2.70 ± 0.65aB 2.70 ± 0.21aB
aB aC aB aC
PPY 2.70 ± 0.47 1.90 ± 0.72 2.40 ± 0.82 2.00 ± 0.46 1.90 ± 0.72aC
bA cA cA cA
EHPPY 4.00 ± 0.65 3.40 ± 0.68 3.40 ± 0.68 3.10 ± 0.96 3.80 ± 0.76bA
Day 7
CY 3.20 ± 0.61bA 2.60 ± 0.50aB 2.70 ± 0.65bA 2.70 ± 0.65aB 2.70 ± 0.68aB
PPY 2.10 ± 0.72bB 1.70 ± 0.64abC 1.90 ± 0.84bB 1.90 ± 0.75abC 1.70 ± 0.64abC
EHPPY 4.00 ± 0.65bA 3.70 ± 0.68bcA 3.40 ± 0.68bcA 3.60 ± 0.96bA 3.80 ± 0.76bA
Day 14
CY 2.90 ± 0.72bcB 2.50 ± 0.94aB 2.60 ± 0.50bB 2.40 ± 0.68aC 2.60 ± 0.68abC
bC abC bC aB
PPY 1.80 ± 0.72 1.70 ± 0.65 1.80 ± 0.76 1.80 ± 0.72 1.70 ± 0.65abB
abA bA abA abA
EHPPY 4.30 ± 0.65 3.80 ± 0.77 4.00 ± 0.79 4.00 ± 0.65 4.10 ± 0.55abA
Day 21
CY 2.80 ± 0.61cB 2.40 ± 0.50aB 2.60 ± 0.68bB 2.40 ± 0.68bB 2.30 ± 0.47bcB
bC bC bC bC
PPY 1.80 ± 0.61 1.40 ± 0.50 1.60 ± 0.50 1.50 ± 0.68 1.50 ± 0.51bC
aA aA aA aA
EHPPY 4.40 ± 0.68 4.20 ± 0.61 4.30 ± 0.66 4.10 ± 0.85 4.20 ± 0.76abA
Day 28
CY 2.40 ± 0.50dB 2.00 ± 0.65bA 2.00 ± 0.65cB 1.90 ± 0.72bB 2.10 ± 0.55cB
PPY 1.80 ± 0.62bC 1.40 ± 0.50bC 1.60 ± 0.50bC 1.50 ± 0.68bC 1.50 ± 0.51bC
EHPPY 3.40 ± 0.68cA 2.80 ± 0.41dA 2.80 ± 0.41dA 3.10 ± 0.96cA 3.80 ± 0.76bA
Mean values of sensory evaluation parameters of control yogurt (CY), potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) with different
superscript letters during storage and capital letters between samples in column are significantly different using one-way ANOVA and Fisher LSD’s test (P < 0.05). Point corresponds to
the average value ± standard deviation.
 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78 77

evaluated storage period, the viable count in the EHPPY formulation physicochemical and rheological properties, LWT-Food Sci. Technol. 80
is sufficient (> 6.0 lg(CFU/mL)). Therefore, the current research (2017) 462-469. https://doi.org/10.1016/j.lwt.2017.03.025.
[15] I.A. Mohamed Ahmed, H.A.S. Alqah, A. Saleh, et al. Physicochemical
shows that EHPP, as a new functional ingredient in flavor products,
quality attributes and antioxidant properties of set-type yogurt fortified with
has sufficient structural and sensory qualities due to the potential argel (Solenostemma argel Hayne) leaf extract, LWT Food Sci. Technol. 137
functional properties of EHPP with the milk powder, and increases (2020) 110389. https://doi.org/10.1016/j.lwt.2020.110389.
market value. With the study of storage stability, EHPPY can be used [16] G.B. Escher, L.D.C.C. Borges, J.S. Santos, et al., From the field to the pot:
on commercial scale keeping in view the consequences of this study. phytochemical and functional analyses of Calendula officinalis L. flower for
incorporation in an organic yogurt, Antioxidants 8 (2019) 559. https://doi.
org/10.3390/antiox8110559.
Conflicts of interest [17] Y. Park, J. Oglesby, S. Hayek, et al., Impact of different gums on textural
and microbial properties of goat milk yogurts during refrigerated storage,
The authors declare no conflict of interest. Foods 8 (2019) 169. https://doi.org/10.3390/foods8050169.
[18] Ö. Dönmez, B.A. Mogol, V. Gökmen, Syneresis and rheological behaviors
of set yogurt containing green tea and green coffee powders, J. Dairy Sci.
Acknowledgements
100 (2017) 901-907. https://doi.org/10.3168/jds.2016-11262.
[19] W. Ru, Y. Pang, Y. Gan, et al., Phenolic compounds and antioxidant
This work was financially supported by the Nature Science
activities of potato cultivars with white, yellow, red and purple flesh,
Foundation of Hubei Province (2018CFB269). Antioxidants 8 (2019) 419. https://doi.org/10.3390/antiox8100419.
[20] D. Meng, P. Zhang, L. Zhang, et al., Detection of cellular redox reactions
References and antioxidant activity assays, J. Funct. Foods. 37 (2017) 467-479.
https://doi.org/10.1016/j.jff.2017.08.008.
[1] C. Feng, B. Wang, A. Zhao, et al., Quality characteristics and antioxidant [21] M. Tayyab Rashid, M. Ahmed Jatoi, B. Safdar, et al., Modeling the
activities of goat milk yogurt with added jujube pulp, Food Chem. 277 (2019) drying of ultrasound and glucose pretreated sweet potatoes: the impact
238-245. https://doi.org/10.1016/j.foodchem.2018.10.104. on phytochemical and functional groups, Ultrason. Sonochem. 68 (2020)
[2] J.S. Córdova-Ramos, U. Gonzales-Barron, L.M. Cerrón-Mallqui, 105226. https://doi.org/10.1016/j.ultsonch.2020.105226.
Physicochemical and sensory properties of yogurt as affected by the [22] F. Shahidi, H. Peng, Bioaccessibility and bioavailability of phenolic compounds,
incorporation of jumbo squid (Dosidicus gigas) powder, LWT-Food Sci.
J. Food Bioact. 4 (2018). https://doi.org/10.31665/JFB.2018.4162.
Technol. 93 (2018) 506-510. https://doi.org/10.1016/j.lwt.2018.03.082.
[23] F. Shahidi, P. Ambigaipalan, Phenolics and polyphenolics in foods,
[3] B.N.P. Sah, T. Vasiljevic, S. McKechnie, et al., Physicochemical, textural
beverages and spices: antioxidant activity and health effects – a review, J.
and rheological properties of probiotic yogurt fortified with fibre-rich
Funct. Foods. 18 (2015) 820-897. https://doi.org/10.1016/j.jff.2015.06.018.
pineapple peel powder during refrigerated storage, LWT-Food Sci. Technol.
[24] H. Wang, Q. Yang, L. Gao, et al., Functional and physicochemical properties
65 (2016) 978-986. https://doi.org/10.1016/j.lwt.2015.09.027.
of flours and starches from different tuber crops, Int. J. Biol. Macromol. 148
[4] S.S. Wong, R. Wicklund, J. Bridges, et al., Starch swelling behavior and
(2020) 324-332. https://doi.org/10.1016/j.ijbiomac.2020.01.146.
texture development in stirred yogurt, Food Hydrocoll. 98 (2020) 105274.
[25] K. Guo, T. Liu, A. Xu, et al., Structural and functional properties of
https://doi.org/10.1016/j.foodhyd.2019.105274.
starches from root tubers of white, yellow, and purple sweet potatoes, Food
[5] D. Granato, J.S. Santos, R.D.S. Salem, et al., Effects of herbal extracts
Hydrocoll. 89 (2019) 829-836.
on quality traits of yogurts, cheeses, fermented milks, and ice creams:
[26] L. Yilmaz-Ersan, T. Ozcan, A. Akpinar-Bayizit, Assessment of socio-
a technological perspective, Curr. Opin. Food Sci. 19 (2018) 1-7.
demographic factors, health status and the knowledge on probiotic dairy
https://doi.org/10.1016/j.cofs.2017.11.013.
products, Food Sci. Hum. Well. 9 (2020) 272-279. https://doi.org/10.1016/
[6] T.A.D.G. Machado, M.E.G. De Oliveira, M.I.F. Campos, et al., Impact
of honey on quality characteristics of goat yogurt containing probiotic j.fshw.2020.05.004.
Lactobacillus acidophilus, LWT-Food Sci. Technol. 80 (2017) 221-229. [27] Q. Liu, A Study of enzymatic hydrolysis of starch in potato pulp, J. Food Sci.
[7] M.K. Tripathi, S.K. Giri, Probiotic functional foods: survival of probiotics 67 (2002) 2113-2117. https://doi.org/10.1111/j.1365-2621.2002.tb09510.x.
during processing and storage, J. Funct. Foods 9 (2014) 225-241. [28] M. Jovanovic, M. Petrovic, J. Miocinovic, et al., Bioactivity and sensory
https://doi.org/10.1016/j.jff.2014.04.030. properties of probiotic yogurt fortified with apple pomace flour, Foods. 9
[8] M. Ardabilchi Marand, S. Amjadi, M. Ardabilchi Marand, et al. Fortification (2020) 763. https://doi.org/10.3390/foods9060763.
of yogurt with flaxseed powder and evaluation of its fatty acid profile, [29] M. Chollet, D. Gille, A. Schmid, et al., Acceptance of sugar reduction in
physicochemical, antioxidant, and sensory properties, Powder Technol. 359 flavored yogurt, J. Dairy Sci. 96 (2013) 5501-5511. https://doi.org/10.3168/
(2020) 76-84. https://doi.org/10.1016/j.powtec.2019.09.082. jds.2013-6610.
[9] Z. Tahsiri, M. Niakousari, S. Khoshnoudi-Nia, et al., Sensory evaluation of [30] AOAC, Official Methods of Analysis Chemist (18th ed.), (2006).
selected formulated milk barberry drinks using the fuzzy approach, Food Sci. [31] C.F. Balthazar, C.A. Conte Júnior, J. Moraes, et al., Physicochemical
Nutr. 5 (2017) 739-749. https://doi.org/10.1002/fsn3.454. evaluation of sheep milk yogurts containing different levels of inulin, J.
[10] N. Grasso, L. Alonso-Miravalles, J.A. O’Mahony, Composition, Dairy Sci. 99 (2016) 4160-4168. https://doi.org/10.3168/jds.2015-10072.
physicochemical and sensorial properties of commercial plant-based yogurts, [32] D. Ercili-Cura, D. Legland, K. Poutanen, et al., Structural
Foods 9 (2020) 252. https://doi.org/10.3390/foods9030252. mechanisms leading to improved water retention in acid milk gels
[11] C. Senaka Ranadheera, C.A. Evans, M.C. Adams, et al., Probiotic viability by use of transglutaminase, Food Hydrocoll. 30 (2013) 419-427.
and physico-chemical and sensory properties of plain and stirred fruit https://doi.org/10.1016/j.foodhyd.2012.07.008.
yogurts made from goat’s milk, Food Chem. 135 (2012) 1411-1418. [33] A.K. Atoui, A. Mansouri, G. Boskou, et al., Tea and herbal infusions: their
https://doi.org/10.1016/j.foodchem.2012.06.025. antioxidant activity and phenolic profile, Food Chem. 89 (2005) 27-36.
[12] I. Ścibisz, M. Ziarno, M. Mitek, Color stability of fruit yogurt during storage, https://doi.org/10.1016/j.foodchem.2004.01.075.
J. Food Sci. Technol. 56 (2019) 1997-2009. https://doi.org/10.1007/s13197- [34] O. Politeo, M. Jukic, M. Milos, Chemical composition and antioxidant
019-03668-y. capacity of free volatile aglycones from basil (Ocimum basilicum L.)
[13] X. Wang, E. Kristo, G. LaPointe, Adding apple pomace as a functional compared with its essential oil, Food Chem. 101 (2007) 379-385. https://doi.
ingredient in stirred-type yogurt and yogurt drinks, Food Hydrocoll. 100 org/10.1016/j.foodchem.2006.01.045.
(2020) 105453. https://doi.org/10.1016/j.foodhyd.2019.105453. [35] F. Zare, J.I. Boye, C.P. Champagne, et al., Probiotic milk supplementation
[14] E. Santillán-Urquiza, M.Á. Méndez-Rojas, J.F. Vélez-Ruiz, Fortification with pea flour: microbial and physical properties, Food Bioprocess Technol.
of yogurt with nano and micro sized calcium, iron and zinc, effect on the 6 (2013) 1321-1331. https://doi.org/10.1007/s11947-012-0828-3.
78 I. Ahmad et al. / Food Science and Human Wellness 12 (2023) 69-78

[36] A.P. do Espirito-Santo, C. Mouquet-Rivier, C. Humblot, et al., Influence of with Lactobacillus helveticus, Food Sci. Hum. Well. 8 (2019) 156-176.
cofermentation by amylolytic Lactobacillus strains and probiotic bacteria https://doi.org/10.1016/j.fshw.2019.03.010.
on the fermentation process, viscosity and microstructure of gruels made [46] S. Amirdivani, A.S. Baba, Changes in yogurt fermentation characteristics,
of rice, soy milk and passion fruit fiber, Food Res Int. 57 (2014) 104-113. and antioxidant potential and in vitro inhibition of angiotensin-1 converting
https://doi.org/10.1016/j.foodres.2014.01.028. enzyme upon the inclusion of peppermint, dill and basil, LWT-Food Sci.
[37] F.A. Silva, M.E.G. de Oliveira, R.M.F. de Figueirêdo, et al., The effect of Technol. 44 (2011) 1458-1464. https://doi.org/10.1016/j.lwt.2011.01.019.
Isabel grape addition on the physicochemical microbiological and sensory [47] J. Kim, S.Y. Soh, H. Bae, et al, Antioxidant and phenolic contents in
characteristics of probiotic goat milk yogurt, Food Funct. 8 (2017) 2121- potatoes (Solanum tuberosum L.) and micropropagated potatoes, Appl. Biol.
2132. https://doi.org/10.1039/C6FO01795A. Chem. 62 (2019) 17. https://doi.org/10.1186/s13765-019-0422-8.
[38] T. Demirci, K. Akta, D. Sözeri, et al., Influence of hot and cold break tomato [48] O. Gouseti, N.J. Watson, A.W. Pacek, A rheo-optic study of liquid/
powders on survival of probiotic L. paracasei subsp. paracasei F19, texture liquid systems with varying phases, volume fractions and viscosity ratios,
profile and antioxidative activity in set-type yoghurts, LWT-Food Sci. Food Bioprod. Process. 123 (2020) 251-261. https://doi.org/10.1016/
Technol. 118 (2020) 108855. https://doi.org/10.1016/j.lwt.2019.108855. j.fbp.2020.06.017.
[39] S. Zia, M.R. Khan, X.A. Zeng, et al., Combined effect of microwave and [49] N. Walayat, Z. Xiong, H. Xiong, et al., Cryoprotective effect of egg white
ultrasonication treatments on the quality and stability of sugarcane juice proteins and xylooligosaccharides mixture on oxidative and structural
during cold storage, Int. J. Food Sci. Technol. 54 (2019) 2563-2569. changes in myofibrillar proteins of Culter alburnus during frozen storage,
https://doi.org/10.1111/ijfs.14167. Int. J. Biol. Macromol. 158 (2020) 865-874. https://doi.org/10.1016/
[40] F. Zare, J.I. Boye, V. Orsat, et al., Microbial, physical and sensory properties j.ijbiomac.2020.04.093.
of yogurt supplemented with lentil flour, Food Res. Int. 44 (2011) 2482- [50] N. Walayat, Z. Xiong, H. Xiong, et al., The effect of egg white protein and
2488. https://doi.org/10.1016/J.FOODRES.2011.01.002. β-cyclodextrin mixture on structural and functional properties of silver carp
[41] B. Dereje, A. Girma, D. Kenea, et al., Functional properties of sweet potato myofibrillar proteins during frozen storage, LWT-Food Sci. Technol. 135
flour and its role in product development: a review, Int. J. Food Prop. 23 (2021) 109975. https://doi.org/10.1016/j.lwt.2020.109975.
(2020) 1639-1662. https://doi.org/10.1080/10942912.2020.1818776. [51] M. Corredig, N. Sharafbafi, E. Kristo, Polysaccharide-protein interactions in
[42] S. Li, C. Ma, G. Gong, Z. Liu, et al., The impact of onion juice on milk dairy matrices, control and design of structures, Food Hydrocoll. 25 (2011)
fermentation by Lactobacillus acidophilus, LWT-Food Sci. Technol. 65 1833-1841. https://doi.org/10.1016/j.foodhyd.2011.05.014.
(2016) 543-548. https://doi.org/10.1016/j.lwt.2015.08.042. [52] W.J. Lee, J.A. Lucey, Formation and physical properties of yogurt, Asian-Aust. J.
[43] J. Isanga, G. Zhang, Production and evaluation of some physicochemical Anim. Sci. 23 (2010) 1127-1136. https://doi.org/10.5713/ajas.2010.r.05.
parameters of peanut milk yoghurt, LWT-Food Sci. Technol. 42 (2009) [53] C.M. Tudorica, T.E.R. Jones, V. Kuri, et al., The effects of refined barley
1132-1138. https://doi.org/10.1016/J.LWT.2009.01.014. β-glucan on the physico-structural properties of low-fat dairy products: curd
[44] K.H.S. Farvin, C.P. Baron, N.S. Nielsen, et al., Antioxidant activity of yield, microstructure, texture and rheology, Journal of the J. Sci. Food Agric.
yoghurt peptides: Part 2 - Characterisation of peptide fractions, Food Chem. 84 (2004) 1159-1169. https://doi.org/10.1002/jsfa.1789.
123 (2010) 1090-1097. https://doi.org/10.1016/j.foodchem.2010.05.029. [54] H. Hashemi Gahruie, M.H. Eskandari, G. Mesbahi, et al., Scientific and
[45] M. Fan, T. Guo, W. Li, et al., Isolation and identification of novel casein- technical aspects of yogurt fortification: a review, Food Sci Hum Well. 4
derived bioactive peptides and potential functions in fermented casein (2015) 1-8. https://doi.org/10.1016/j.fshw.2015.03.002.