Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese
| Autor: | Ik. Sukada, In. S Sutama, L. Doloksaribu, I Nyoman Sumerta Miwada |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Antioxidant 030309 nutrition & dietetics medicine.medical_treatment Fortification food and beverages 04 agricultural and veterinary sciences Biology 040401 food science 03 medical and health sciences 0404 agricultural biotechnology medicine Potency Food science Completely randomized design |
| Zdroj: | International journal of life sciences. 3:8-13 |
| ISSN: | 2550-6986 2550-6994 |
| Popis: | This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the cheese (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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