Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared at 42 °C for 5 h and stored for 28 days at 4 °C....

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Bibliographic Details
Main Authors: Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Storage stability
Potato powder
Yogurt
Rheology
Microbiology
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001318

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http://www.sciencedirect.com/science/article/pii/S2213453022001318

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