Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis
Second-grade dates can be valorized through their use in the production of nutritive foods with health benefits. In this study, date honey (DH) and Lactobacillus acidophilus (PB) in various concentrations were used to formulate a dairy dessert. The effects of adding DH (0–20.8 % wt/wt) and PB (0.1–0...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024175354 |
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