Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
Abstract Here, the mucilage of jujube was extracted and used as a natural stabilizer in the production of stirred yogurt. Yogurts were enriched with different concentrations of jujube mucilage (i.e., 0, 0.1, 0.15, and 0.2%), and their physical, chemical and sensory attributes were analyzed during 21...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1230 |