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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432500300X |
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