Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina

Autor:	Atallah A Atallah, Osama M Morsy, Dalia G Gemiel
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	functional low-fat yogurt whey protein concentrates ca-caseinates spirulina antioxidant activity total phenolic compounds microstructure Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 23, Iss 1, Pp 1678-1691 (2020)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2020.1823409
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:	Directory of Open Access Journals
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