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Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder
References:
22
Abstract
The aim of this study was to investigate the effect of different levels of mushroom stalk powder (1.0%, 2.0%, and 3.0%) on the viability of probiotic starter culture , physicochemical, rheological and sensory properties of low fat probiotic yogurt (1% fat).Low fat yogurt samples were stored at 5 ± 1˚C, analyzed when fresh and after 5, 10 and 15 day.The results showed a gradual increase in the valu...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder
References:
22
Abstract
The aim of this study was to investigate the effect of different levels of mushroom stalk powder (1.0%, 2.0%, and 3.0%) on the viability of probiotic starter culture , physicochemical, rheological and sensory properties of low fat probiotic yogurt (1% fat).Low fat yogurt samples were stored at 5 ± 1˚C, analyzed when fresh and after 5, 10 and 15 day.The results showed a gradual increase in the valu...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.712
Language
Country