Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties

In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat...

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Bibliografische Detailangaben

Hauptverfasser:	Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-07-01
Schriftenreihe:	Fermentation
Schlagworte:	chia seed mucilage goat milk yoghurt rheology and texture sensory properties microbial counts
Online-Zugang:	https://www.mdpi.com/2311-5637/10/8/382
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