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Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology. The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it in...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.
Format: Artigo
Language:Inglês
Published: Springer India 2017
Subjects:
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5643794/
https://ncbi.nlm.nih.gov/pubmed/29085123
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2779-1
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