Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties
The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000968 |