INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS

INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS

The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt with incorporated pectin isolated from celery (Apiu...

Full description

Bibliographic Details
Main Authors: MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2020-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
ftir spectra
high methylated celery pectin
high methylated citrus pectin
sensory evaluation
viscosity
yoghurt
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5193

Internet

http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5193

Similar Items