Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with <i>Lentinula edodes</i> stipe powder

The Lentinula edodes stipe (LES), a by-product of L. fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient dairy products. In this study, stirred yogurts fortified with 1%, 2%, 3% LES were prepared, effects on changes color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, antioxidant activity flavored yogurt monitored at beginning end storage. decreased lightness, increased red–green color values yellow–blue values, pH contents TA, LAB samples dose-dependent manner. addition showed double-edged texture yogurt, significantly reduced firmness viscosity but syneresis. Compared plain 2% LES-fortified exhibited similar index parameters higher scores appearance, fermented odor, taste quality, overall acceptance, suggesting that might optimal dose for industrial production. After cold storage 28 days, all further increasing TA. Interestingly, syneresis cells slightly decreased. Therefore, beneficial to improve physicochemical, sensory, properties has potential used