ArticleJournal of food science and technology2020
Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
8 citing papers in PubMed.
- Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt.Food technology and biotechnology · 2024Article
- Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.Foods (Basel, Switzerland) · 2023Article
- Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated.Food science & nutrition · 2023Article
- Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Journal of food science and technology · 2022Article
- Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.Journal of food science and technology · 2022Article
- Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study.Journal of food science and technology · 2022Article
- Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying.Journal of food science and technology · 2022Article
- Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study the effect of gelan, xanthan and quince seed gum (QSG) on stability, probiotic viability and qualitative properties of Doogh using response surface methodology was determined. Three gums were used at three levels of 0, 0.25 and 0.5%. The results showed that the effect of QSG on viscosity and serum separation was significant (
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Registered trials
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