Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adve...

Descripción completa

Detalles Bibliográficos
Autores principales: Wijesekara, Anuradha, Weerasingha, Viraj, Jayarathna, Shishanthi, Priyashantha, Hasitha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9130075/
https://www.ncbi.nlm.nih.gov/pubmed/35634218
http://dx.doi.org/10.1016/j.fochx.2022.100332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9130075/
https://www.ncbi.nlm.nih.gov/pubmed/35634218
http://dx.doi.org/10.1016/j.fochx.2022.100332

Ejemplares similares