Work

Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products

Year: 2024

Type: article

Abstract: LAC (estimated counts in M17). Polyphenolic content increased with fig puree percentage, enhancing antioxidant activity. Volatile compound analysis identified hexanoic acid, acetoin, and butanoic acid as predominant in enriched fermented milks. It is also worth highlighting that sensory evaluation revealed better ratings for texture and sweetness acceptance in formulations containing 30% and 40% of fig puree, correlating with instrumental data. Overall, the quality parameters were maintained and even improved, leading to high consumer acceptability ratings.

Source: Food Research International

DOI: 10.1016/j.foodres.2024.114959