Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt
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- 作者：Emun Kirosa ; kirosemun@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Eyassu Seifub ; c ; eyassu_seifu@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Geremew Bultosaa ; c ; geremewbultosa@gmail.com" class="auth_mail" title="E-mail the corresponding author ; gbultosa@bca.bw" class="auth_mail" title="E-mail the corresponding author ; W.K. Solomona ; d ; solowkj@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; wsolomon@uniswa.sz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Carrot juice ; Stabilizer ; Syneresis ; Total carotenoids ; Yoghurt
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：191-196
- 全文大小：258 K
文摘
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Carrot juice fortified yoghurt with gelatin as stabilizer was processed and characterized.
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Carrot juice at 10–15% fortification and 0.7% gelatin resulted in suppressed yoghurt syneresis.
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Yoghurt total carotenoid content was significantly increased with carrot juice fortification.
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Functional properties of yoghurt can be enhanced by carrot juice fortification.