The development of lactose-free fermented products from plant-based substrates has gained increasing attention due to consumer demand for dairy alternatives. In this study, a novel potato-based yogurt was developed and evaluated for its physicochemical, textural, rheological, microstructural, toxicity, and sensory attributes to determine its suitability as a yogurt-like product. Potato yogurt exhibited desirable fermentation characteristics, with pH (4.4±0.032) and titratable acidity (0.63±0.045%) falling within the typical range reported for yogurt, indicating effective lactic acid fermentation and product stability. The total solids content (15.65±0.032%) supported gel formation, while moderate syneresis (22.7±0.34%) and high-water holding capacity (74.75±0.04%) suggested an acceptable water-binding network and reduced whey separation. Texture profile analysis confirmed the formation of a stable yogurt gel with hardness (85±8.32), cohesiveness (0.66±17.99), and springiness (73±9.67), reflecting good structural integrity and mouthfeel. The rheological behavior of potato yogurt was comparable to that of cow milk yogurt in terms of viscosity, shear stress, storage modulus, and loss modulus, indicating similar viscoelastic properties. Microstructural analysis revealed evenly distributed protein aggregates with small serum pores and significantly lower fat content than cow milk yogurt. Toxicity assessment using the Artemia salina brine shrimp assay confirmed the product's non-toxicity. Sensory evaluation using a 7-point hedonic scale showed high consumer acceptability, with overall acceptability scores of 5.86±0.42 for potato milk and 6.33±0.28 for potato yogurt. Overall, the results demonstrate that potato yogurt meets key quality characteristics expected for yogurt-type products and has potential for commercial application as a lactose-free fermented alternative.
Anitha et al. (Wed,) studied this question.