Potensi Hipolipidemik Yogurt dari Isolat Protein Biji Kecipir (Psophocarpus tetragonolobus) pada Tikus Hiperkolesterol dengan Perlakuan Jumlah Pakan [PDF]
Agritech, 2017 Protein content of winged bean is almost the same as soybean, but the beany flavor is more poweful than soybean. Therefore the protein of winged bean was isolated prior to use as raw material of yogurt. This research was aimed to determine the potency of
Agus Slamet, Bayu Kanetro
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Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt [PDF]
Journal of Dairy Science, 2021 We studied the effects of seasonal variations on the quality of stirred yogurt, set yogurt, and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between the properties of the yogurts, the characteristics of the milk, and the acid gelation properties induced by glucono-δ-lactone, reported in our previous works, were also explored ...
Siqi Li, Aiqian Ye, Harjinder Singh
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Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Applied Sciences, 2022 Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt.
Douglas W. Olson, Kayanush J. Aryana
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Foods, 2019 Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features.
Paulina Bielska +1 more
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The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage [PDF]
Food Chemistry: XThe influence of MTGase treatment with and without pumpkin peel powder (PPP) on the physicochemical, oxidative, and other quality aspects of camel milk yogurt during refrigerated storage was studied.
Rehab S. Alsulami +5 more
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Quality Changes of Yogurt Fermented by Selenium-enriched Lactic Acid Bacteria during Storage
Shipin gongye ke-ji, 2023 In order to study quality changes of yogurt fermented by selenium-enriched lactic acid bacteria (Se-enriched yogurt) during storage, the sensory characteristics and the physicochemical indexes were analyzed and the total number of colonies, titrated ...
Yun GUO, Haitao LI, Xiaoling WANG
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Processing Technology of A New Type of Oat Yogurt and Its Physical and Chemical Properties Analysis
Shipin gongye ke-ji, 2022 A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio ...
Yeyuan ZHU, Gang ZHAO, Aili WANG
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COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT [PDF]
Management of Sustainable Development, 2021 This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca.
MOGA Valentina Mădălina
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Shipin gongye ke-ji, 2022 In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt ...
Kaiwei TANG +6 more
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Current Research in Food Science, 2022 The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology ...
Yang Lin +3 more
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