Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties

This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the...

詳細記述

書誌詳細

出版年:	Turkish Journal of Agriculture: Food Science and Technology
主要な著者:	Nilufa Yeasmin, Bithi Rani Sarker, Ayesha Begum, Md. Zia Uddin Al Mamun, Nahidur Rahman, Md. Sujan Hossen, Md. Motalab, Rahima Akter Sathee
フォーマット:	論文
言語:	英語
出版事項:	Hasan Eleroğlu 2023-12-01
主題:	red dragon fruit peel fortified yogurt quality attributes antioxidant activity sensory evaluation
オンライン･アクセス:	https://www.agrifoodscience.com/index.php/TURJAF/article/view/6187