Value addition to dietetic frozen yoghurt through use of fruit peel solids.
Carotenoid
Composition
Frozen yoghurt
Orange peel powder
Physico-chemical properties
Sensory quality
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
13 08 2024
13 08 2024
Historique:
received:
22
03
2024
accepted:
08
08
2024
medline:
14
8
2024
pubmed:
14
8
2024
entrez:
13
8
2024
Statut:
epublish
Résumé
The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T
Identifiants
pubmed: 39138282
doi: 10.1038/s41598-024-69762-0
pii: 10.1038/s41598-024-69762-0
doi:
Substances chimiques
beta Carotene
01YAE03M7J
Dietary Fiber
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
18743Informations de copyright
© 2024. The Author(s).
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