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Fortification of camel milk yogurt with carob syrup and powder: Impact on physicochemical, microbial, antioxidant, rheological and sensory properties

The incorporation of natural ingredients into dairy products offers a promising approach to enhancing their quality. This study investigates the effects of fortifying camel milk yogurt with carob powder and syrup to improve its nutritional profile, texture, sensory characteristics, and microbiologic...

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Principais autores: Abir Omrani, Amel Sboui, Maha Hamouda, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-12-01
coleção:Applied Food Research
Assuntos:
Camel milk yogurt
Carob fortification
Rheological properties
Sensory evaluation
Antioxidant activity
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772502225006389
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