Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process
The aim of this study was to evaluate the effect of incorporation of eggplant puree (0-45%) on physicochemical properties (pH, acidity, color and syneresis), sensorial parameters (odor and taste, color, and texture) and survival of probiotics in yogurt after 1, 4, 7, 10 and 14 days of storage. Furth...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_91767_e5e2e8e14d5b7ae54b632ccfb164c02c.pdf |