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Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

Food Science and Nutrition (2023) 11(1) 204-215
DOI: 10.1002/fsn3.3053
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Abstract

The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p

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Sheikh, S., Siddique, F., Ameer, K., Ahmad, R. S., Hameed, A., Ebad, A., … Shibli, S. (2023). Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk. Food Science and Nutrition, 11(1), 204–215. https://doi.org/10.1002/fsn3.3053

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