Co-Supplementation of Flos Sophorae Extract with <i>Tremella fuciformis</i> Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

<div>Co-supplementing different contents of TP with 2.4% FSE affected the rheological properties of yogurts: (a) <i>G</i>′ (storage modulus) and (b) <i>G</i>″ (loss modulus). FSE: Flos Sophorae extract; TP: <i>Tremella fuciformis</i> polysaccharides; Con: the yogurt without FSE or TP; based on 2.4% FSE, the different concentrations of TP (0, 0.2, 0.4, 0.6, and 0.8 mg/mL milk) were added to produce FSE2.4, FSE-TP0.2, FSE-TP0.4, FSE-TP0.6, and FSE-TP0.8 yogurts.</div>

Journal of Food Quality

fig3

Figure 3

Figure 3: Co-Supplementation of Flos Sophorae Extract with <i>Tremella fuciformis</i> Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts 

Figure 3 | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts 