Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (<i>Cucurbita moschata</i>) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (<i>Cucurbita</i> <i>...

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Bibliographic Details
Main Authors: Sergio A. Rojas-Torres, Somaris E. Quintana, Luis Alberto García-Zapateiro
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Fluids
Subjects:
butternut squash (<i>Cucurbita</i> <i>moschata</i>)
seeds
pulp
hydrocolloid
rheology
sensorial
Online Access:https://www.mdpi.com/2311-5521/6/7/251

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https://www.mdpi.com/2311-5521/6/7/251

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