Makale detayı · 2021
Effect of fortification of set type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage
- Yıl
- 2021
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı International Journal of Dairy Technology
- Katalog eşleşmesi (ISSN) International Journal of Dairy Technology
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt.
Konular
Atıflar
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Yerel katalogda bu makaleye atıf yapan 19 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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