Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder

The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containing Bifidobacterium animals ssp. lactis Bb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were p...

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Veröffentlicht in:	Journal of food measurement & characterization 2020-12, Vol.14 (6), p.3067-3077
Hauptverfasser:	Burak Çınar, Şenay, Çalışkan Koç, Gülşah, Dirim, Safiye Nur, Ünal, Gülfem, Akalın, Ayşe Sibel
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Engineering Food Science Milk Moisture content Original Paper Powder Seeds Sensory evaluation Sensory properties Water activity Water content Whey Yogurt
Online-Zugang:	Volltext
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