Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk-Reference-Cited by-同舟云学术

Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk

Published:2024-08-29 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Azeem Maria¹,Asim Saba²,Raza Awais³,Rasul Hamad⁴,Ali Muhammad⁵,Khalid Bakhtawar¹,Shukat Rizwan¹,Diantom Agoura⁶^ORCID

Affiliation:

1. Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

2. Department of Food Science and Technology, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan

3. Faculty of Allied Health Sciences, University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

4. Department of Allied Health Professionals, Government College University Faisalabad, Faisalabad, Pakistan

5. Department of Dairy Technology, Faculty of Animal Production & technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

6. Department of Food Science and Technology, Universite de Lome, Lome, Togo

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2396952

Reference38 articles.

1. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

2. Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

3. Aoac, G. (2016). Official methods of analysis of AOAC International. AOAC International. ISBN: 978-0-935584-87-5.

4. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

5. Nutritional composition of Zizyphus lotus L. seeds