Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt

Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt

To investigate the effects of various functional sugars on the quality of low-temperature stirred yogurt, this study investigated the effects of zero sugar, sucrose, D-allulose, isomalto-oligosaccharides, trehalose, D-tagatose, and erythritol on pH, water holding capacity, apparent viscosity, textur...

Full description

Saved in:
Bibliographic Details
Main Authors: Minhua ZHANG, Changhe DING, Ruiyao LI, Xiaoyan WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
functional sugar
low-temperature stirred yogurt
sensory evaluation
rheological properties
fermentation process
sucrose-free yogurt
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080375
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items