Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

Abstract New functional food products with health benefits are currently in high demand among health‐conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and...

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Bibliographic Details
Main Authors: Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastas, Ramazan Erenler, Mustafa Abdullah Yilmaz, Abbas Tarhan, Salah Akkal, Haroune Khelifi
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:Food Science & Nutrition
Subjects:
antioxidant activity
fatty acids
Mentha piperita L.
phenolic compounds
yogurt
Online Access:https://doi.org/10.1002/fsn3.3981

Internet

https://doi.org/10.1002/fsn3.3981

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