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This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHPP significantly (p <.05) increased water holding capacity (WHC) and acidity, while pH and rheological properties (storage modulus and loss modulus) were decreased in comparison with control yogurt. However, treatment with 25 g EHPP/100 g WMP having 3% sugar (T4) improved physicochemical, textural, and rheological properties of stirred yogurt. The study presented the successful addition of the EHPP as ingredient for a new dairy product with ameleiorated functional and sensorial characteristics. However, a high amount of EHPP can negatively affect the desirable characteristics, especially WHC, texture, and rheological properties. Sensory scores including taste appearance and overall acceptance showed reduction trend in samples containing a high level of EHPP. The sensory analysis revealed that the optimized product showed better acceptability when compared with control yogurt during storage. The results suggested that an optimized product containing 25 g EHPP/100 g of WMP with 3% sugar (T4) has the potential for developing a new dairy product with high values added and consumer acceptance. Practical applications: It is recommended that the addition of enzymatically hydrolyzed potato powder (EHPP) increases the yogurt acceptability which could be scaled up further at commercial scale, providing a reference for dairy products with the addition of starch‐based ingredients as well as added market value because of potential functional properties of potato powder. The storage stability analysis revealed that the product could be used up to 21 days with preserved taste, aroma, and other quality characteristics without any additional preservative. Moreover, the novel EHPP not only improves the quality but also has numerous health benefits after combining with milk powder proteins.This study also highlights on the increased consumer's acceptability and prolonged commercialization of dairy products. [ABSTRACT FROM AUTHOR]

Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications: Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles. [ABSTRACT FROM AUTHOR]