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....
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 |
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Format: | Article |
Language: | English |
Published: |
Tsinghua University Press
2023-01-01
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Series: | Food Science and Human Wellness |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001318 |
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