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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method

Fig. 5

The overall desirability function based on individual optimal response shown as shaded circle in panels (1: AVG concentration,2: time, 3:LAB count 4: pH, 5: acidity, 6: WHC, 7: syneresis, 8: antioxidant activity, 9: Protein content, 10: Fat content, 11: Ash content, 12: Viscosity, 13: inhibition of E. coli, 14: proteolytic activity, 15: inhibition of L. monocytogenes, 16: hardness, 17: gumminess, 18: adhesiveness, 19: cohesiveness, 20: Taste, 21: mouthfeel, 22:appearance, 23: overall acceptance) for producing synbiotic yogurt enriched with AVG

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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