Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt

Cunha Júnior, Paulo Cezar da; Silva, Mariá Toledo de Carvalho; Barbosa, Maria Ivone Martins Jacintho; Ferreira, Elisa Helena da Rocha

doi:10.1590/0103-8478cr20220688

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FOOD TECHNOLOGY • Cienc. Rural 54 (3) • 2024 • https://doi.org/10.1590/0103-8478cr20220688 copy

Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt

Aplicação de pó liofilizado de batata-doce de polpa roxa como ingrediente multifuncional em iogurte tipo Grego

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g^-1), FRAP (112.93 ± 4.38 μmol TE g^-1), total phenolic content (103.66 ± 3.35 mg GAE g^-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g^-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient.

Key words:
anthocyanins; clean label; Beniimo; natural food coloring; natural food ingredient

Sample	----------------------------------------------------Results in dry base (%), except moisture---------------------------------------------------
	Moisture	Total carbohydrates and total starch	Dietary fiber	Protein	Lipid	Ash
PFSP	66.69^a ± 0.47	78.43^a ± 3.86, of which: 53.14^a ± 1.57	16.97^a ± 0.30	2.07^b ± 0.10	0.84^a ± 0.04	1.69^b ± 0.04
LP	2.37^b ± 0.12	78.58^a ± 4.36, of which: 53.27^a ± 4.36	11.48^b ± 0.58	3.97^a ± 0.15	0.68^b ± 0.04	2.92^a ± 0.20

Sample	-------------------------------------------------Results in dry base (%), except moisture------------------------------------------------
	TS	RDS^*	SDS^*	RS^*
PFSP	53.14^a ± 1.57	75.35^a ± 0.82	21.54^a ± 0.91	2.77^b ± 0.12
LP	53.27^a ± 4.36	75.44^a± 1.25	7.74^b ± 0.67	16.82^a ± 0.63

	----------------------------------------------------Results in dry base----------------------------------------------------
	PFSP	LP	Control (Yogurt)	A₂	A₄
TAC(mg cyanidin 3-glucoside 100 g^-1)	54.59^a ± 2.64	51.10^a ± 1.87	n/a^*	1.16^c ± 0.08	2.10^b ± 0.27
DPPH(μmol TE g^-1***)	16.50^b ± 0.55	20.64^a ± 1.61	1.00^c ± 0.06	0.95^c ± 0.01	0.93^c ± 0.06
FRAP(μmol TE g^-1***)	50.40^b ± 6.90	112.93^a ± 4.38	0.57^e ± 0.08	2.86^d ± 0.22	7.24^c ± 0.57
TPC(mg GAE g^-1**)	88.13^b ± 1.69	103.66^a ± 3.35	0.42^d ± 0.16	0.75^d ± 0.18	1.22^c ± 0.20

Parameter	--------Sample--------	--------0 days--------	--------10 days--------	--------20 days--------	--------30 days--------
L^*	Control	90.61^Aa ± 0.82	84.72^Bb ± 1.28	79.91^Cb ± 0.91	76.61^Ca ± 1.67
	A₂	86.29^ABb ± 1.72	87.91^Aa ± 0.30	83.86^Ba ± 0.17	79.39^Ca ± 1.62
	A₄	81.55^Ac ± 0.04	81.86^Ac ± 0.37	81.26^Aab ± 1.67	78.39^Aa ± 2.01
a^*	Control	0.72^Ac ± 0.02	0.59^Ac ± 0.06	0.60^Ac ± 0.06	0.67^Ac ± 0.03
	A₂	5.67^Ab ± 0.13	4.83^Bb ± 0.05	4.88^Bb ± 0.01	4.67^Bb ± 0.09
	A₄	8.53^Aa ± 0.01	7.73^Ba ± 0.08	7.53^Ba ± 0.06	7.65^Ba ± 0.27
b^*	Control	12.12^Aa ± 0.01	11.57^Aa ± 0.31	11.72^Aa ± 0.19	11.79^Aa ± 0.18
	A₂	3.55^Ab ± 0.35	3.47^Ab ± 0.38	3.21^Ab ± 0.25	2.91^Ab ± 0.09
	A₄	2.51^Ac ± 0.01	2.45^Ac ± 0.08	2.38^Ac ± 0.07	2.50^Ac ± 0.13
ΔE	Control	n/a^*	5.92^Aa ± 0.50	4.81^ABa ± 0.40	3.30^Ba ± 0.79
	A₂		2.38^Ab ± 0.93	4.06^Aa ± 0.30	4.50^Aa ± 1.79
	A₄		0.94^Cb ± 0.02	2.15^Bb ± 0.18	2.90^Aa ± 0.33

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
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[1] E-mail: pc.cunha.alim@gmail.com. ^*Corresponding author.