Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

Autor:	Muhammad Aamir, Arfa Arshad, Muhammad Afzaal, Allah Rakha, Nooralhuda Jalel Mahsen Oda, Muhammad Nadeem, Farhan Saeed, Aftab Ahmed, Ali Imran, Huda Ateeq, Rimsha Farooq, Fakhar Islam, Salim Manoharadas, Asad Nawaz, Mohd Asif Shah
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	Yogurt ginger fortification physicochemical properties phenolic content sensory profile Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 26, Iss 2, Pp 2732-2741 (2023)
Druh dokumentu:	article
ISSN:	10942912 1532-2386 1094-2912
DOI:	10.1080/10942912.2023.2254021
Popis:	ABSTRACTFood fortification processes are used to improve the functional and dietary characteristics of the final product. The basic aim of the current study was to evaluate the ginger (Zingiber officinalis, Roscoe) fortification in yogurt and to improve its functionality. For this purpose, ginger at different concentrations (0%, 0.5%, 1%, 1.5%, and 2%) was added to yogurt. The results showed a significant influence (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e32952b9e5fc46f480a9a02ed495a7a4 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.