Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a refer...

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Detalles Bibliográficos
Autores principales: Pérez, Jorge, Arteaga, Margarita, Andrade, Ricardo, Durango, Alba, Salcedo, Jairo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7841326/
https://www.ncbi.nlm.nih.gov/pubmed/33537474
http://dx.doi.org/10.1016/j.heliyon.2021.e05987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7841326/
https://www.ncbi.nlm.nih.gov/pubmed/33537474
http://dx.doi.org/10.1016/j.heliyon.2021.e05987

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