Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.

ABSTRACT: Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables,

SUBMITTER: Wajs J 

PROVIDER: S-EPMC10048245 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature