| Autor: |
Nilufa Yeasmin, Bithi Rani Sarker, Ayesha Begum, Md. Zia Uddin Al Mamun, Nahidur Rahman, Md. Sujan Hossen, Md. Motalab, Rahima Akter Sathee |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2300-2307 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v11i12.2300-2307.6187 |
| Popis: |
This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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