1 publication

• Published Subscription 4 Aug 2023

  Studies on the Proximate Composition of Yogurt Enriched with Pink Guava Powder

  By Mouandhe Imamou Hassani, Harish Kumar, Shiv Kumar, Rahul Mehra

  Abstract: Dietary fiber and bioactive chemicals, which have been extensively investigated for their potential health advantages, have recently found new uses in the food and dairy industries. Taking into account the present surge in demand of consumers, an effort is made to increase the nutritional parameter of yogurt, notably the amount of dietary fiber, by the incorporation of freeze-dried pink guava powder (FPGP). The yogurt was made by varying its concentration …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 1–12 Read article →