This work examined the impact of Mayang Citrus peel powder (MCPP) concentrations on the physicochemical, textural, antioxidant, and flavor volatile properties of stirred yogurt while involving the application of machine learning approaches for its targeted prediction and comprehensive study. The addition of MCPP led to a dose-dependent decrease in pH, lightness, red–green color values, and water holding capacity, while increasing titratable acidity, syneresis, yellow–blue color values, viable LAB cells, polyphenol bioaccessibility, and in vitro antioxidant activity. The ratio of MCPP at 0.1% significantly increased viscosity, indicating yogurt with modified flow properties. Texture analysis revealed that yogurts fortified with 0.1% and 0.5% MCPP showed similar characteristics to the control, while a 1% concentration enhanced yogurt stability. Especially, MCPP supplementation enhanced the concentration of flavor volatiles in yogurt, and the 1% MCPP-enriched sample exhibited the highest overall quality in sensory evaluation among all formulations. A total of six machine learning predictive models were employed to comprehensively reveal the effects of MCPP addition on yogurt physicochemical and antioxidant properties, and the Lasso model achieved the highest composite score with high accuracy (R2 = 0.9265, RMSE = 0.0011, MSE = 1.395 × 10−6).
Ou et al. (Mon,) studied this question.