Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L. bulgaricus ATCC 11842, L. plantarum ATCC 8014, and B. longum (1:1:1); purple sweet potato puree (Ipomoea batatas, L.) and carboxymethylcellulose sodium with the concentration of 0.6%, 1.2%, and 1.8%. Purple sw...

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Bibliographic Details
Main Authors: Uci Ary Lantika, Fitrianti Darusman, Widad Aghnia Shalannandia, Astrid Feinisa Khairani
Format: Article
Language:English
Published: Universitas Ahmad Dahlan 2021-03-01
Series:Pharmaciana
Subjects:
carboxymethylcellulose sodium
stabilizer
yogurt
fortification
purple sweet potato
Online Access:http://journal.uad.ac.id/index.php/PHARMACIANA/article/view/18088/pdf_182

Internet

http://journal.uad.ac.id/index.php/PHARMACIANA/article/view/18088/pdf_182

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