Purple sweet potato as a natural stabilizer in dairy products
https://doi.org/10.21323/2618-9771-2025-8-4-555-565
Abstract
Consumer interest in high-quality food is growing, especially in functional products. Milk and dairy products are high-nutrient sources that are often enriched with additives to enhance their bioactivity. However, dairy products such as yogurt can be prone to defects, including syneresis. The main components of yogurt, including protein (casein and whey), carbohydrates (lactose), milk fat, calcium, and lactic acid, play a crucial role in the formation and stability of the gel structure. Processing factors, such as heat treatment, temperature, and duration of storage, also affect the physical stability of the product. Generally, additives are used to maintain quality and sensory characteristics, but overconsumption of food with synthetic additives can negatively affect health. Therefore, the use of natural ingredients needs to be developed. Purple sweet potato flour is a natural ingredient that can serve as a stabilizer due to its high starch content. Starch has been widely used as a thickener, stabilizer, and gel former. In addition to starch, purple sweet potato flour contains anthocyanins that can increase the added value of the final product. This article aims to examine the potential use of the purple sweet potato as a nutrient-rich natural stabilizer.
About the Authors
A. Juliana
Hasanuddin University
Indonesia
Indonesia
Andi Juliana, Student, Animal Science and Technology Study Program, Faculty of Animal Science
Jl.Perintis Kemerdekaan Km 10. Makassar, 90245
F. Maruddin
Hasanuddin University
Indonesia
Indonesia
Fatma Maruddin, Lecturer, Faculty of Animal Science
Jl.Perintis Kemerdekaan Km 10. Makassar, 90245
W. Hatta
Hasanuddin University
Indonesia
Indonesia
Wahniyathi Hatta, Lecturer, Faculty of Animal Science
Jl.Perintis Kemerdekaan Km 10. Makassar, 90245
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Juliana A., Maruddin F., Hatta W. Purple sweet potato as a natural stabilizer in dairy products. Food systems. 2025;8(4):555-565. https://doi.org/10.21323/2618-9771-2025-8-4-555-565
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