Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality

Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality

This study investigates the impact of three hydrophilic colloids, namely carrageenan (CG), gellan gum (GG), and sodium alginate (SA), as additives to adzuki bean flavored milk (ABFM) to mitigate the sedimentation of adzuki bean flour and assess their effects on the quality performance of ABFM. This...

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Bibliographic Details
Main Authors: Ping-Hsiu Huang, Xin-Mei Ou, Ming‐Kuei Shih, Shin-Yu Chen, Jhih-Ying Ciou, Ta Chih Jovi Tung, Wen-Chang Chang, Chih-Yao Hou
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Carrageenan
Emulsion gel
Rancid smell
Sedimentation
Ultra-high-temperature sterilization (UHT)
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001021

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http://www.sciencedirect.com/science/article/pii/S2772502224001021

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