Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages

Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages

The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluat...

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Bibliographic Details
Main Authors: Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Sensors
Subjects:
plant-based beverages
fermentation
storage stability
viscoelastic properties
particle size distribution
oscillatory rheology
Online Access:https://www.mdpi.com/1424-8220/22/21/8348

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