Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Abstract The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, a...

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Bibliographic Details
Main Authors: Hanyu Zhu, Zheng Chen, Geqing Li, Xiaoqian Yao, Yujing Hu, Wenxia Zhao
Format: Article
Language:English
Published: Wiley 2023-10-01
Series:Food Science & Nutrition
Subjects:
antioxidant activity
LES
physicochemical property
sensory evaluation
stirred yogurt
Online Access:https://doi.org/10.1002/fsn3.3563

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