Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt

Fruit yogurt with a variety of nutrients and fruit flavors is becoming increasingly popular among consumers. This study was conducted to achieve the optimum fermentation process parameters in preparing potato blueberry yogurt with high nutritional value and good flavor and taste by using one factor...

Descrición completa

Detalles Bibliográficos

Principais autores:	Meidan Li, Zuyan He, Laping He, Cuiqin Li, Han Tao, Chun Ye, Lihua Liu, Xuefeng Zeng, Guangyan Ran
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-09-01
Series:	Fermentation
Assuntos:	anthocyanin sensory Plackett–Burman design response surface potato blueberry yogurt potential probiotics
Acceso en liña:	https://www.mdpi.com/2311-5637/8/10/489
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!