Y. Kudoh et S. Matsuda, Effect of lactic acid bacteria on color tone and anthocyanin content of sweet potato yoghurt, J JPN SOC F, 47(8), 2000, pp. 619-625
Citations number
5
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Sweet potato yoghurt (SPY) was produced from colored sweet potato (Ipomoea
batatas), skim milk powder and water, The cultivars of sweet potato tested
were;purple sweet potato "Yamagawamurasaki (YM)" which contains a large qua
ntity of anthocyanin (AN), orange sweet potato "Benihayato (BA)" which cont
ains a large quantity of beta-carotene and normal sweet potato "Kokei No. 1
4 (K14)". Eleven species of lactic acid bacteria were tested to make a SPY
of better color tone. There was no influence of the bacteria species upon t
he color tone of the SPY made from BH and K14. However, there was a differe
nce in the resolving activity of AN among the bacteria, the amount of AN re
maining in the SPY made from YM changed from 97% to 27%. The color tone of
the SPY was most favorable in the products containing the high ratio of AN
made by IFO13953 (Lactobacillus delbrueckii subsp. bulgaricus) and IFO13957
(Streptococcus salivarius subsp. thermophilus) which hardly resolved AN du
ring the fermentation. These results indicated that IFO13953 and IFO13957 w
ere the most suitable species as a starter for making SPP.