Supplementation on the properties of yogurt

In this review, the effects of milk fortification with various food components on physicochemical as well on sensorial properties of yogurt products are studied and described. The fortification described under the types of food components like carbohydrates, proteins, dietary fibres, minerals and vitamins.

21p trinhthamhodang11 27-04-2021 22 2   Download

The present investigation was focused primarily to develop synbiotic herbal yoghurt incorporating Ocimum sanctum essential oil (EO). Prebiotic was selected on the basis of specific growth rate (µ) of cultures. EO concentration was optimized on the basis of its compatibility of culture and sensory properties.

13p quenchua4 06-04-2020 8 2   Download