Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour
This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. Ther...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2021-01-01
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Series: | International Journal of Food Properties |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/10942912.2021.1900237 |