EFFECTS OF COMMERCIAL SWEETPOTATO (Ipomoea batatas) POWDER ON PROBIOTIC VIABILITY, PHYSICOCHEMICAL CHARACTERISTICS, AND SENSORY ATTRIBUTES OF YOGURT

Rachel Ann M. Rosario, Alson James M. Tagalag, Angelo M. Tapia

Abstract


This study investigated sweetpotato powder (SPP) as a prebiotic additive in functional yogurt, assessing its impact on probiotic viability, physico-chemical properties, and sensory attributes. Yogurt samples were prepared with three SPP levels: 0% (control), 1% SPP, and 2% SPP, and stored at 4°C for 14 days. Probiotic viability was determined by enumerating Lactobacillus delbrueckii subsp. bulgaricus viable counts. Results showed no significant differences in probiotic populations on days 1 and 7, suggesting SPP did not influence early bacterial survival. However, by day 14, yogurt with 2% SPP exhibited significantly higher mean difference compared to the control. Physicochemical analyses of pH and titratable acidity indicated no significant differences across treatments or storage periods. Sensory evaluation using a 5-point Hedonic Scale revealed notable improvements in sourness, overall taste, and general acceptability with 1% SPP. These findings demonstrate the potential of sweet potato powder as a functional prebiotic ingredient for yogurt.

Keywords


Sweetpotato powder, functional yogurt, Lactobacillus delbrueckii subsp. bulgaricus, probiotic viability, sensory evaluation

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References


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