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Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. Ther...

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Principais autores: Nashi Khalid Alqahtani, Aliaa Ali Darwish, Reham Kamal El-Menawy, Tareq Morad Alnemr, Esmat Aly
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2021-01-01
coleção:International Journal of Food Properties
Assuntos:
goat yogurt
texture
probiotic survivability
goaty flavor
oat flour
antioxidant
in vitro digestion
Acesso em linha:http://dx.doi.org/10.1080/10942912.2021.1900237
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