Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina
| Autor: | Osama M. Morsy, Atallah A. Atallah, Dalia G. Gemiel |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Spirulina (genus)
Whey protein biology lcsh:TP368-456 Chemistry 010401 analytical chemistry total phenolic compounds microstructure food and beverages antioxidant activity lcsh:TX341-641 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences whey protein concentrates lcsh:Food processing and manufacture 0404 agricultural biotechnology functional low-fat yogurt spirulina Food science ca-caseinates lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 1678-1691 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g 100 g−1 powders and their potential effect on the different quality characteristics were studied. Total solids, ash, and fat contents were high in low-fat yogurt added with spirulina powder, while protein content was high in low-fat yogurt enriched with WPCs. The highest level of antioxidant activity (P |
| Databáze: | OpenAIRE |
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