Effects of lycium barbarum polysaccharides on properties of fermented milk gel and optimization of Lycium barbarum polysaccharides yogurt process

Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide.