What is it about?
The fortification of yogurt with different plant additives such as fruits pieces and plant extracts becomes a common strategy to fight the deficits of nutrition-related diseases. However, this solution can lead to changes in the structural properties of the product as well as its consistency and sensory attributes.
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Why is it important?
As plant extracts can affect the physiological activity of yogurt bacteria and the textural and rheological properties of the product, the design of plant extract-fortified yogurt formulations forms an important process key for controlling the quality attributes of the product. Yogurts produced with bioactive compounds using plant extracts can be regarded as a functional food.
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This page is a summary of: Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage, International Journal of Dairy Technology, August 2021, Wiley, DOI: 10.1111/1471-0307.12803.
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