Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Abstract The effects of coriander extract (CE) and cress seed gum (CSG) on viability of Lactobacillus plantarum LS5 and physicochemical properties of drinking yogurt (Doogh) were evaluated. The CE contained 18 mg GAE/g and was shown by the DPPH radical assay to have remarkable antioxidant activity....

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Bibliografiska uppgifter
Huvudupphovsmän: Zahra Shariati, Mohammad Jouki, Flora Rafiei
Materialtyp: Artigo
Språk:Inglês
Publicerad: Wiley 2020-02-01
Serie:Food Science & Nutrition
Ämnen:
antioxidant activity
coriander extract
functional properties
probiotic
Länkar:https://doi.org/10.1002/fsn3.1367
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