Abstract:Extruded blends (EB) of whey protein concentrate 35 (WPC 35)-corn starch-sugarcane bagasse with 0%, 25%, and 50% substituted yogurt formulations were evaluated for some functional characteristics. Yogurts substituted with EB showed higher viscosity and lower syneresis index than that without EB. During storage for 48 h, the syneresis values of yogurt with and without EB decreased. The pH values and color differences (ΔE) decreased slightly in the yogurts formulated with EB. However, the color differences were … Show more
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