Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation

Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation

The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a signifi...

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Veröffentlicht in:Food science and biotechnology 2012, Vol.21 (6), p.1541-1548
Hauptverfasser: Yang, Guo-Hao, Guan, Jun-Jun, Wang, Jin-Shui, Yin, Hai-Cheng, Qiao, Fa-Dong, Jia, Feng
Format: Artikel
Sprache:kor
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Zusammenfassung:The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p
ISSN:1226-7708
2092-6456