Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk
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چکیده
منابع مشابه
Chemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase
The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk) or absence of ferulic acid as a cross-linking agent, and used to pre...
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BACKGROUND Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, micr...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2017
ISSN: 0139-3006,1588-2535
DOI: 10.1556/066.2016.0018