Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number a...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Hasani, Saber, Sari, Abbas Ali, Heshmati, Ali, Karami, Mostafa
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2017
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5520868/
https://ncbi.nlm.nih.gov/pubmed/28748075
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.470
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