Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of poly...

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Bibliographic Details
Main Authors: Li Huang, Mahmoud Abdel-Hamid, Ehab Romeih, Qing-Kun Zeng, Pan Yang, Gavin Walker, Ling Li
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
polydextrose
buffalo yogurt
water holding capacity
texture properties
organoleptic properties
Online Access:http://dx.doi.org/10.1080/10942912.2019.1682010

Internet

http://dx.doi.org/10.1080/10942912.2019.1682010

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