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The effects of pea peptides on the quality of set yogurt

<b>Objective:</b> This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. <b>Methods:</b> Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to pr...

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Kaydedildi:
Asıl Yazarlar: CHEN Yangling, MO Haoran, JIAO Ye, CUI Bo, FANG Yong, CHEN Xiuwen, YANG Jinjie, CHENG Yunhui
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: The Editorial Office of Food and Machinery 2023-12-01
Seri Bilgileri:Shipin yu jixie
Konular:
pea peptides
set yogurt
set time
titration acidity
textural properties
Online Erişim:http://www.ifoodmm.com/spyjxen/article/abstract/20231029
Etiketler: Etiketle
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