EFFECT OF PURPLE SWEET POTATO SOLUTION RATIO ON THE QUALITY OF STICKY YOGURT

Abstract

The study aimed to evaluate the impact of varying ratios of purple sweet potato solution on yogurt production. Accordingly, the study investigated the effects of adding different proportions of the solution (0, 25, 50, 75, 100% v/v) to the milk mixture. Through the assessment of physical and mechanical properties (hardness, viscosity, pH, color values L*, a*, b*) and chemical composition (lactic axit and anthocyanin content) over fermentation periods (0, 2, 4, 6, 8 hours). The results showed that the addition of 75% (v/v) purple sweet potato solution produced yogurt with optimal quality, including a pH of 4.42, hardness of 5.83 N, viscosity of 174.58 cP, color values L* (56.08), a* (5.15), b* (-0.33), lactic axit content (0.72%) and anthocyanin content (71.17 µg/g).