Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt

Round 1

Reviewer 1 Report

Manuscript fermentation-1858929, presents the changes/effect of the fermentation parameters on the anthocyanin content, sensory properties and physicochemical parameters of potato blueberry yogurt.

The preparation of functional and fermented products , such as yogurt, using plant sources of high nutritional value is of importance for the research community and especially for consumers.The manuscript is novel in nature and the results are clearly presented. The hypothesis driven in the study will benefit the literature. The manuscript has a good level of English and the data (very important) have been subjected to statistical analysis to optimize the preparation procedure of the fortified yogurt.

I support the publication of the study after minor corrections that should be provided by the authors and are indicated in the attached pdf.

Comments for author File: Comments.pdf

Author Response

Thanks. We have made corrections to the problems indicated in the pdf. In 2.5. Anthocyanin content analysis, in the formula of anthocyanin content measurement, 1 represents the pathlength.

Author Response File: Author Response.docx

Reviewer 2 Report

This study was conducted to achieve the optimum fermentation process parameters in preparing potato blueberry yogurt with high nutritional value and good flavor and taste by using one factor at a time experiment and response-surface methodology. This study laid the foundation for the production of potato blueberry yogurt with good sensory value and high anthocyanin content. The methodology is feasible. However, some writing issues were existed and need to be corrected. I would like to highlight some points that can be improved in my opinion.

1 There are many sentences and formatting errors in the text. In Line 154, the punctuation was missed in last sentence; In Line 177, the title of section 3.2 had writing errors. In Line 307, the title of section 3.11 had writing errors.

2 The tense of the full manuscript is inconsistent and needs to be revised to keep it consistent.

3 In the “2.7. Sensory evaluation”, the authors need to add specific sensory evaluation scoring criteria.

4 The number of viable bacteria in yogurt is the main evaluation index. Why the number of viable bacteria is not used as an evaluation indicator in the single factor experiment? I consider that the sensory evaluation, viable count, and anthocyanin content are the three most intuitive factors that reflect the quality of yogurt.

5 What are the colony morphology of the three bacteria, and how to distinguish the three types of Lactobacillus on the plate?

6 I recommend adding the method of an electronic nose and electronic tongue to detect the flavor of the final product to identify key flavor compounds in optimal yogurt.

7 The full manuscript states the benefits of adding potato saccharification liquid, but the result does not involve the detection of the saccharification liquid added to yogurt after being used. I think the authors need to explain the utilization of the saccharification liquid in the final product.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 3 Report

Dear Author

Greeting,

 I recommended this article be accepted and published after minor revision. the author has to check the spelling and the language before receiving the acceptance it.

Regards

Author Response

Please see the attachment.

Author Response File: Author Response.docx