Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

ABSTRACTFood fortification processes are used to improve the functional and dietary characteristics of the final product. The basic aim of the current study was to evaluate the ginger (Zingiber officinalis, Roscoe) fortification in yogurt and to improve its functionality. For this purpose, ginger at...

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Bibliographic Details
Main Authors: Muhammad Aamir, Arfa Arshad, Muhammad Afzaal, Allah Rakha, Nooralhuda Jalel Mahsen Oda, Muhammad Nadeem, Farhan Saeed, Aftab Ahmed, Ali Imran, Huda Ateeq, Rimsha Farooq, Fakhar Islam, Salim Manoharadas, Asad Nawaz, Mohd Asif Shah
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:International Journal of Food Properties
Subjects:
Yogurt
ginger fortification
physicochemical properties
phenolic content
sensory profile
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2254021

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2254021

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