This research was supported by Hatch funds provided by USDA under Regional Project S-214.
Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 682–684, May 1991
How to Cite
COLLINS, J. L., EBAH, C. B., MOUNT, J. R., DRAUGHON, F. A. and DEMOTT, B. J. (1991), Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria. Journal of Food Science, 56: 682–684. doi: 10.1111/j.1365-2621.1991.tb05355.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/2/90; revised 10/24/90; accepted 11/15/90.
Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). Likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.