Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
نویسندگان
چکیده
منابع مشابه
Effect of adding inulin on microbial and physicochemical properties of low fat probiotic yogurt
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Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...
متن کاملInvestigation of Physicochemical and Sensory Properties of a Zoulang (Eryngium caucasicum) Flavored Yogurt
Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2019
ISSN: 2090-3731
DOI: 10.21608/jfds.2019.71364