Effect on nutritional, sensory, textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder

Author:

Guo Xiulan1,Xie Zhenjian1,Wang Guoze1,Zou Qiang1,Tang Renyong1

Affiliation:

1. School of Pharmacy and Bioengineering; Chengdu University; Chengdu Sichuan 610106 China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference32 articles.

1. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage;Afoakwah;LWT - Food Science and Technology,2015

2. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin;Food Chemistry,2007

3. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal of Dairy Science,2013

4. Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri;Bitaraf;Food Bioprocess Technology,2012

5. The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel;Cieślik;Acta Scientiarum PolonorumTechnologia Alimentaria,2011

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