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The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt

Anil Kumar Pal

Anil Kumar Pal

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Pal, Anil Kumar
, 
Aparna Agarwal

Aparna Agarwal

Department of Food Technology, Lady Irwin College, University of DelhiNew Delhi, India
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Agarwal, Aparna
, 
Abhishek Dutt Tripathi

Abhishek Dutt Tripathi

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Tripathi, Abhishek Dutt
, 
Kianoush Khosravi-Darani

Kianoush Khosravi-Darani

Department of Food Technology Research,, Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741,Tehran, Iran
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Khosravi-Darani, Kianoush
, 
Alisha Nandan

Alisha Nandan

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Nandan, Alisha
, 
Arunima Tripathi

Arunima Tripathi

Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Tripathi, Arunima
 et 
Ankita Hooda

Ankita Hooda

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Hooda, Ankita
  
22 janv. 2025
The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt's Cover Image
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Publié en ligne: 22 janv. 2025
Pages: 107 - 116
DOI: https://doi.org/10.2478/ebtj-2025-0009
Mots clés
© 2025 Anil Kumar Pal et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Sciences de la vie, Génétique, Biotechnologie, Bioinformatique, Sciences de la vie, autres
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