Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and...

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Main Authors: P.G.I. Dias, J.W.A. Sajiwani, R.M.U.S.K. Rathnayaka
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2020-07-01
Serier:Heliyon
Fag:
Food science
Food analysis
Added sugar
Milk fat
Yogurt
Online adgang:http://www.sciencedirect.com/science/article/pii/S2405844020311725
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