Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi

Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based on chemical, sensory and textural attributes. The study revealed that PP significantly affected the acidity and antioxidant...

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Veröffentlicht in:	International journal of dairy technology 2018-08, Vol.71 (3), p.753-763
Hauptverfasser:	Reeta, Kumar, Sudhir, Rasane, Prasad, Nimmanapalli, Ramadevi
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Antioxidants Flaxseed Fortified food Greek dahi Organic chemistry Pomegranate Powder Probiotic Probiotics Pulp Sensory properties
Online-Zugang:	Volltext
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