Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
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DOI: 10.3168/jds.2021-21734
Abstract: This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well… read more here.
Keywords: satiety; dairy; yogurt fortified; legume proteins ... See more keywords
Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup
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DOI: 10.3390/foods12091856
Abstract: Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP… read more here.
Keywords: acceptance; greek yogurt; yogurt fortified; consumer acceptance ... See more keywords
Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)
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DOI: 10.37290/ijpp2641-7197.16:1-6
Abstract: Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed… read more here.
Keywords: yogurt fortified; sensory attributes; attributes properties; soybean ... See more keywords