Ontology highlight
ABSTRACT:
SUBMITTER: Descalzo AM
PROVIDER: S-EPMC5897308 | biostudies-literature | 2018 May
REPOSITORIES: biostudies-literature
Journal of food science and technology 20180319 5
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, ...[more]