The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute.
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DOI: 10.3168/jds.2019-17117
Abstract: This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat… read more here.
Keywords: yogurt; seed; reduced fat; nonfat yogurt ... See more keywords