Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Agricultura y biología

• acidity 16%
• Dosidicus gigas 100%
• fermentation 6%
• maltodextrins 11%
• milk 6%
• physical properties 7%
• physicochemical properties 50%
• powders 50%
• protein content 6%
• sensory properties 57%
• squid 10%
• texture 7%
• titratable acidity 9%
• total soluble solids 8%
• viscosity 36%
• yogurt 70%

Ciencias ambientales y de la tierra

• acidity 37%
• effect 2%
• fermentation 11%
• incorporation 53%
• milk 13%
• physical property 9%
• physicochemical property 66%
• product 6%
• protein 9%
• rate 4%
• syneresis 59%
• texture 9%
• viscosity 49%