Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry jui...

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Bibliographic Details
Main Authors: Vanja Travičić, Olja Šovljanski, Ana Tomić, Milica Perović, Maja Milošević, Nenad Ćetković, Mirjana Antov
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
blackberry
lentil protein isolate
encapsulation
freeze-drying
kefir fortification
storage stability
Online Access:https://www.mdpi.com/2304-8158/12/22/4163

Internet

https://www.mdpi.com/2304-8158/12/22/4163

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