2022
DOI: 10.52346/rsr.2022.4.1.21
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Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour

Abstract: This study identified the antioxidant activity (total flavonoid contents, total polyphenol contents, DPPH radical scavenging activity and FRAP assay) and quality properties (pH, color, and viable cell count) of yogurt with various levels of black rice flour. Lightness significantly decreased with increasing black rice flour (p<0.05). On the contrary, redness significantly increased with increasing black rice flour (p<0.05). Viable cell counts of Lactobacillus of treatments (2%, 4% and 6%) were significantly hi… Show more

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