Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture

The key role of enzymatic hydrolysis and fermentation in the sensory quality of set yogurt made from whole oats was demonstrated. The optimal process was established by the orthogonal and response surface methodology based on the acidity, textural, and rheological properties. The results indicated t...

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Váldodahkkit:	Wenjie Xu, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng, Ju Qiu
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2024-12-01
Ráidu:	Foods
Fáttát:	oat yogurt enzymatic hydrolysis fermentation exopolysaccharide coagulated texture profile
Liŋkkat:	https://www.mdpi.com/2304-8158/13/24/4180
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