HIGHLIGHTS
SUMMARY
The aim of this research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil with inulin and/or the use of different rosemary extracts such as natural antioxidants. A randomised statistical design with seven treatments (sauce formulations) was developed for the experiment: Control; IN2: inulin x sunflower oil at 2%; IN5: inulin x sunflower oil at 5%; RWE: rosemary water extract (300 mg/kg); RLE: rosemary lipo extract (300 mg/kg);: RWLE: 300 mg/kg RWE + RLE (at 1:1 w:w); and_(7): IN5 + RWLE. DPPH Radical . . .
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