Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale)

Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple sa...

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Bibliographic Details
Main Authors: Ifeoma Elizabeth Mbaeyi-Nwaoha, Augustina Chinechendu Uzoigwe, Helen Onyeaka
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2024/8262211
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