| Autor: |
Amos Asiimwe, Julia Kigozi, John H. Muyonga |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Asian Food Science Journal. :38-49 |
| ISSN: |
2581-7752 |
| DOI: |
10.9734/afsj/2021/v20i530297 |
| Popis: |
Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier. Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
