Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Abstract Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus...

Full description

Bibliographic Details
Main Authors: Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, Majid Nooshkam
Format: Article
Language:English
Published: Wiley 2022-04-01
Series:Food Science & Nutrition
Subjects:
concentrated yogurt
functional food
Quinoa flour
sensory properties
skim milk powder
texture
Online Access:https://doi.org/10.1002/fsn3.2771

Similar Items

Similar Items