Influence of Fleawort Seed Hydrocolloid on Physicochemical and Sensory Characteristics of Low fat Yoghurt
Author(s):
Abstract:
In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. Fleawort seed hydrocolloid did not change the pH and titrable acidity of samples, significantly.
Language:
Persian
Published:
Iranian Food Science and Technology Research Journal, Volume:6 Issue: 3, 2010
Page:
201
https://magiran.com/p880767
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