Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches
Abstract
This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS)....
Paper Details
Title
Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches
Published Date
Jan 1, 2022
Journal
Volume
42
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