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Use of Osmodehydrofrozen fruit cubes in yogurt.

Author(s) : GIANGIACOMO R., TORREGGIANI D., ERBA M. L., MESSINA G.

Type of article: Article

Summary

Peach and apricots were studied in the aim of solving problems in separating lactoserum and in using preservatives in fruit yogurts. The dehydration rate of fruits is in direct correlation with the increase of total solid content, and the reduction of water activity and serum separation in yogurts.

Details

  • Original title: Use of Osmodehydrofrozen fruit cubes in yogurt.
  • Record ID : 1995-3041
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 6 - n. 3
  • Publication date: 1994

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