Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and...

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Detalles Bibliográficos
Autores principales: Dias, P.G.I., Sajiwani, J.W.A., Rathnayaka, R.M.U.S.K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7339062/
https://www.ncbi.nlm.nih.gov/pubmed/32671253
http://dx.doi.org/10.1016/j.heliyon.2020.e04328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7339062/
https://www.ncbi.nlm.nih.gov/pubmed/32671253
http://dx.doi.org/10.1016/j.heliyon.2020.e04328

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