Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

Abstract This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physioche...

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Bibliographic Details
Main Authors: Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Abdulquadri Alaka, Akeem Olayemi Raji, Ahmed Abdulazeez, Victoria Auhoiza Joshua, Ikimot Adejoke Adeyemi
Format: Article
Language:English
Published: BMC 2023-03-01
Series:Food Production, Processing and Nutrition
Subjects:
Yoghurt
Antioxidant
Preservatives
Microbial
Soursop puree
Online Access:https://doi.org/10.1186/s43014-022-00126-9

Internet

https://doi.org/10.1186/s43014-022-00126-9

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