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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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Uloženo v:
Hlavní autoři: Wenjie Xu, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng, Ju Qiu
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2024-12-01
Edice:Foods
Témata:
oat yogurt
enzymatic hydrolysis
fermentation
exopolysaccharide
coagulated texture profile
On-line přístup:https://www.mdpi.com/2304-8158/13/24/4180
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