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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |