Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adve...

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Autors principals:	Anuradha Wijesekara, Viraj Weerasingha, Shishanthi Jayarathna, Hasitha Priyashantha
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2022-06-01
Col·lecció:	Food Chemistry: X
Matèries:	Plant pigment Fermented milk Color stability Natural colorant, colored stirred yogurt
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157522001304
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