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ABSTRACT

Sweet potato (SP) puree, milk, sucrose, gelatin and freeze-dried yogurt inoculum were fermented together to produce a yogurt-like product of 0.85% titratable acidity (TA). Rates of TA development decreased as levels of SP and sugar were increased. Time of fermentation ranged from 6.25 to 7.25 hr. The fermented mixture became slightly darker and more orange colored as the level of SP was raised. A trained panel gave a mean score of 7.7 (scale 1-10) for flavor, 3.9 (scale 1-5) for body/texture and 3.8 for appearance/color.