Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

Abstract In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus delbrueckii spp. bulgaricus and...

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Bibliographic Details
Main Authors: MUSTAFA ŞENGÜL, BÜŞRA CAN, BAYRAM ÜRKEK, ZEYNEP GÜRBÜZ-KAÇAN
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2022-11-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
Antioxidant activity
blueberry
microbiological properties
strained yoghurt
texture profile analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000601705&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000601705&tlng=en

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