Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a refer...

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Principais autores:	Jorge Pérez, Margarita Arteaga, Ricardo Andrade, Alba Durango, Jairo Salcedo
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2021-01-01
Serija:	Heliyon
Teme:	Stabilizer Syneresis Pseudoplastic Acceptance test Viability of microorganisms
Online dostop:	http://www.sciencedirect.com/science/article/pii/S240584402100092X
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