Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt
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چکیده
منابع مشابه
Effect of Feijoa Leaf Polysaccharides on the Physicochemical and Sensory Properties of Low Fat Yogurt during Storage
Background and Objectives: In this study, due to the ability of polysaccharides to modify rheological, physical and chemical properties of food products, the effect of feijoa leaf polysaccharides (FLPs) on the physical, chemical and sensory properties of low-fat yogurt during 20 days of storage was investigated. Materials and Methods: Different concentrations of FLPs (1.5, 2.5 and 3.5% w/w) wer...
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in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid...
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ژورنال
عنوان ژورنال: ???? ? ????? ?????
سال: 2022
ISSN: ['2008-8787', '2783-3534']
DOI: https://doi.org/10.52547/fsct.18.121.1