Quality Characteristics of Set Yoghurt Supplemented with Tender Coconut Water and Different Hydrocolloids
AbstractGrowth in the consumption of fermented dairy products particularly yoghurt has been used due to health image they possess and diversity in their availability. Yoghurt may be made using wide varieties of fruit pulps and juices to increase its sensory and nutritional values. Tender Coconut Water (TCW) offers several distinguishing nutritional advantages over milk, being low in fat and having rich source of minerals particularly phosphorus, iron and potassium besides being having re-energizing power.
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Swarnalatha, G., & Hiremath, J. P. (2011). Quality Characteristics of Set Yoghurt Supplemented with Tender Coconut Water and Different Hydrocolloids. The Indian Journal of Nutrition and Dietetics, 48(2), 76–83. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4722
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