This research was supported by Hatch funds provided by USDA under Regional Project S-214.
Production and Evaluation 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 685–688, May 1991
How to Cite
COLLINS, J.L., EBAH, C.B., MOUNT, J.R., DEMOTT, B.J. and DRAUGHON, F.A. (1991), Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria. Journal of Food Science, 56: 685–688. doi: 10.1111/j.1365-2621.1991.tb05356.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.
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.