Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2...

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Bibliographic Details
Main Authors: Bhawna Sobti, Mustapha Mbye, Huda Alketbi, Alya Alnaqbi, Aysha Alshamisi, Muna Almeheiri, Haleimah Seraidy, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
camel milk yogurt
fortification
bovine protein
hydrocolloid
sensory analysis
Online Access:http://dx.doi.org/10.1080/10942912.2020.1797785

Internet

http://dx.doi.org/10.1080/10942912.2020.1797785

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