Physicochemical, Microbiological and Organoleptic Properties of Cowpeas (Vigna Unguiculata) Yoghurt with The Addition of Gotu Kola Leaf (Centella Asiatica (L.) Urban) Extract
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DOI: 10.17576/jsm-2024-5301-10
Abstract: Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This… read more here.
Keywords: kola leaf; microbiological organoleptic; gotu kola; kola ... See more keywords
Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt
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DOI: 10.3390/foods13244102
Abstract: This study investigated the effect of incorporating up to 15% (w/w) Dovyalis caffra fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4… read more here.
Keywords: effect; fruit; caffra fruit; dovyalis caffra ... See more keywords