The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties
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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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15 صفحه اولThe characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)
Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh wi...
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Investigation 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: LWT
سال: 2020
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2020.109976