Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Abstract Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus...

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Main Authors: Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, Majid Nooshkam
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2022-04-01
Colecção:Food Science & Nutrition
Assuntos:
concentrated yogurt
functional food
Quinoa flour
sensory properties
skim milk powder
texture
Acesso em linha:https://doi.org/10.1002/fsn3.2771
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