ArticleFood science & nutrition2022
Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages.Food science & nutrition · 2024Article
- Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Foods (Basel, Switzerland) · 2023Article
- Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties.Food science & nutrition · 2022Article
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50
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