Answers are grounded in this paper and cite their sources.
This study investigated the impact of supplementing goats' milk with quinoa extracts, in the range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced from this milk, which include viscosity, microstructure and sensory acceptability, were assessed. The supplementation of goats' milk with quinoa extracts, particularly permeate extract, reduced the fermentation time and enhanced the viability of lactic acid bacteria. Supplementation of yoghurt with increased levels of quinoa extracts increased the apparent viscosity and changed the yoghurt protein matrix. Panellists highly accepted the yoghurt that contained quinoa permeate extract.
No takes yet. Share an insight, caveat, or question.
El-Shafei et al. (2019) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: