Effects of mashed potato on techno-functional characteristics of set hybrid yogurt.

Journal of Food Science and Technology | PubMed: 2026-02-01

This study investigates the impact of incorporating mashed potato into yogurt at different concentrations to evaluate its techno-functional properties. Results indicate that adding mashed potato reduces syneresis and modifies texture and viscosity, with a 25% concentration providing optimal stability and texture for fermented dairy applications.