Process optimization, quality evaluation, and dynamic changes of metabolites in Houttuynia cordata yogurt

Abstract

Houttuynia cordata Thunb (YXC) is a significant homologous plant valued for its medicinal and culinary properties. However, there are no reports on the study of YXC yogurt. The quantities of YXC liquid, starter culture, and white sugar were used to evaluate their impact on yogurt quality, followed by metabolite profiling analysis. The optimal formula for yogurt consisted of 23 g YXC liquid, 9 g white sugar, and 0.7 g starter culture, resulting in well-balanced coagulation, delicate and smooth taste, and a unique aroma of YXC. Additionally, most differential metabolites were significantly accumulated during the production process of YXC yogurt, of which amino acids, free fatty acids, organic acids, and saccharides were associated with the texture, taste, and flavor of yogurt. Correlation analysis further suggested that saccharides, amino acids, and lipids were positively correlated with sensory quality of YXC yogurt. Collectively, YXC-based yogurt enriches the variety of yogurt products and enhances their nutritional values and flavor properties.