Effects of purple flour supplementation on the fermentation kinetics, apparent viscosity, and sensory acceptance in goat milk yogurt

Effects of purple flour supplementation on the fermentation kinetics, apparent viscosity, and sensory acceptance in goat milk yogurt

This study evaluates the impact of purple flours (açaí, beetroot, and hibiscus) on goat milk yogurt's fermentation kinetics, apparent viscosity, and sensory acceptance. The experiment assessed how these purple flours, rich in anthocyanins, dietary fibers, and bioactive compounds, influence key...

Full description

Saved in:
Bibliographic Details
Main Authors: Nathalia Brizack Monteiro, Katherine Gutierrez Alzate, Madian Johel Galo Salgado, Jose Givanildo da Silva, Iuri Lima dos Santos Rosario, Marion Pereira da Costa
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Journal of Agriculture and Food Research
Subjects:
Açai flour
Beet flour
Hibiscus flour
Growth curves
Apparent viscosity
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432500300X
Tags: Add Tag
No Tags, Be the first to tag this record!
Login for hold and recall information

Internet

http://www.sciencedirect.com/science/article/pii/S266615432500300X

Similar Items