The Determination of quality aspects of Cereal enriched Bio-Yoghurt using Response Surface Methodology

Response surface methodology was employed to find out optimum proportions of oats, sorghum and amaranth in the blend for making multigrain bioyoghurt that has desirable sensory and antioxidant properties, and has textural profile better than that of the control yogurt prepared using milk of 0.5% fat content. The quadratic model was fitted to the in...



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