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Full-Text Articles in Nutrition
Effects Of Yogurt Fortification With Different Legumes Protein On The Physio-Chemical, Microbiological, And Rheological Properties, Prachi Pahariya
Effects Of Yogurt Fortification With Different Legumes Protein On The Physio-Chemical, Microbiological, And Rheological Properties, Prachi Pahariya
Electronic Theses and Dissertations
Nowadays, yogurt (a nutritious fermented dairy product) is getting popular around all over the world due to beneficial action provided by bacteria present in yogurt culture. Along with that, diet plans, which are high in protein and low in fat, has become appealing for growing healthy conscious population that makes a huge shift toward plantbased protein consumption. Therefore, the main objective of this research was to study the effects of yogurt fortification with extracted protein of different beans (legumes)- pinto and kidney beans on the physio-chemical (Moisture, Fat, Protein, Ash, Total Solids Content (TSC), pH, Titratable Acidity (TA), Water Holding …