Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt

Volume: 15, Issue: 3, Pages: 2220 - 2230
Published: Jan 30, 2021
Abstract
Yam (Dioscorea opposita Thunb.) juice was used to replace water by 10% and 20% (w/w), respectively, while the diluted yam juice was used to disperse skimmed milk powder. Set-style skimmed yoghurt samples were thereby prepared using a commercial direct vat set starter at 42 °C. Assaying results indicated that yam juice had a slight impact on the contents of total proteins and total solids of yoghurt samples but could promote yoghurt fermentation...
Paper Details
Title
Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt
Published Date
Jan 30, 2021
Volume
15
Issue
3
Pages
2220 - 2230
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