Sensory evaluation of synbiotic yoghurt with Banten taro flour as prebiotic

Banten taro is indigenous food in Banten Province, Indonesia. The functional value of yogurt can be increased by the addition of Banten "beneng" taro flour to stimulate the growth of probiotic bacteria in the digestive tract. Banten taro had potential as prebiotic. Sensory quality was an i...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2019-11, Vol.383 (1), p.12044
Hauptverfasser:	Kusumasari, S, Pamela, V Y
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Flavor Flour Food Gastrointestinal tract Lactic acid Lactic acid bacteria Olfaction Organoleptic properties Prebiotics Probiotics Sensory evaluation Sensory properties Smell Taro Yogurt
Online-Zugang:	Volltext
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