Effect of a fiber-rich cabbage outer leaf powder on the physicochemical, rheological, and sensorial characteristics of a set-type yogurt during cold storage

Food Chemistry X 2026 Open access

Read full text
Authors: Suleiman A. Althawab, Hesham Al-Quh, Abdulhakeem Alzahrani, Isam A. Mohamed Ahmed
DOI: 10.1016/j.fochx.2026.103529
Cited by: 2
References: 37

Abstract

) of yogurt. Overall, COLP improved yogurt's nutritional, bioactive, and physical quality attributes and can be considered a natural additive to produce a functional yogurt without negative effect on sensory attributes.

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Food composition and properties Food Drying and Modeling

Publication details

Journal / source
Food Chemistry X
Publisher
Elsevier BV
Volume
33
Pages
103529–103529
Publication date
1 January 2026
Language
EN