Abstract
Cardiovascular diseases (CVD) and obesity are the most increasing world health challenge in recent days. To prevent these health problems, food researchers are intensively focusing to replace animal fat by healthy vegetable item with incorporation of different bioactive compounds. This study was conducted to develop a novel yogurt using different ratio of soy and cow milk. Blueberry pulp, extra virgin olive oil and stevia were used in the bottom portion to enhance functionality of the developed yogurt against CVD. All developed yogurt samples were analyzed for taste, texture and overall acceptability. Sensory analysis showed that, the yogurt developed from 75% soy milk and 25% cow milk had the highest overall acceptability.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
