Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Following the idea of sustainability in food production, a yogurt premix based on beetroot (<i>Beta vulgaris</i>) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease...

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Bibliographic Details
Main Authors: Marina Jovanović, Snežana Zlatanović, Darko Micić, Dragan Bacić, Dragana Mitić-Ćulafić, Mihal Đuriš, Stanislava Gorjanović
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
vegetable pomace
dairy beverage
fluidized bed
heat-sensitive compounds
functional food
palatability
Online Access:https://www.mdpi.com/2304-8158/10/8/1696

Internet

https://www.mdpi.com/2304-8158/10/8/1696

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