Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Abstract The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and...

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Autores principales:	Marion P. Costa, Anisio Iuri L. S. Rosario, Vitor L. M. Silva, Carla P. Vieira, Carlos A. Conte-Junior
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2022-03-01
Colección:	Food Science of Animal Resources
Materias:	inulin maltodextrin whey protein rheological analysis sensory acceptance
Acceso en línea:	https://doi.org/10.5851/kosfa.2021.e64
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