Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt

Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt

This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, wat...

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Bibliographic Details
Main Authors: Paulo Cezar da Cunha Júnior, Carlos Alberto Cruz Pinto, Jorge Manuel Alexandre Saraiva, Elisa Helena da Rocha Ferreira
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
anthocyanins
natural food agent
technological properties
fermented milks
Online Access:https://www.mdpi.com/2304-8158/14/2/257
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