Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of fortifying yoghurt with LPP (0.25 %, 0.5 % and 0.75 %) to improve the functionality of yoghurt. Physico-chemical properties of LPP as well as...

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Bibliographic Details
Main Authors: Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia, Shahriar Hossen, Md. Forshed Dewan, Md. Sultan Mahomud
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Applied Food Research
Subjects:
Viscosity
Syneresis
Foaming properties
Emulsifying properties
Water holding capacity
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223001233

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http://www.sciencedirect.com/science/article/pii/S2772502223001233

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