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Effect of differently processed fruit preparations on the quality characteristics of strawberry yoghurt

Effect of differently processed fruit preparations on the quality characteristics of strawberry yoghurt

Fermented milk: Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002: 321-327

The aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only the quality of strawberry slices used in yoghurt preparation but also yoghurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration=15%) to plain yoghurt.

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Accession: 003727374

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