Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
Quinoa flour
concentrated yogurt
functional food
sensory properties
skim milk powder
texture
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Apr 2022
Apr 2022
Historique:
received:
11
11
2021
revised:
24
01
2022
accepted:
25
01
2022
entrez:
18
4
2022
pubmed:
19
4
2022
medline:
19
4
2022
Statut:
epublish
Résumé
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk-based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water-holding capacity, and
Identifiants
pubmed: 35432978
doi: 10.1002/fsn3.2771
pii: FSN32771
pmc: PMC9007298
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1113-1125Informations de copyright
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
There are no conflicts of interest to declare.
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