Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage

Scanning electron microscope images for commercially powdered chitosan (A) and nanopowdered chitosan (B).

Particle size analysis of nanopowdered chitosan. Color version available in the online PDF.

Changes in pH in nanopowdered chitosan (NPC)- or commercially powdered chitosan (CPC)-added and cholesterol-reduced yogurt stored at 4°C for 20 d. Milk used was treated with 1% cross-linked β-cyclodextrin for all samples. At 0 d, yogurt had been stabilized for 24h.

Changes in titratable acidity in nanopowdered chitosan (NPC)- or commercially powdered chitosan (CPC)-added and cholesterol-reduced yogurt stored at 4°C for 20 d. Milk used was treated with 1% cross-linked β-cyclodextrin for all samples. At 0 d, yogurt had been stabilized for 24h.

Changes in viscosity for nanopowdered chitosan (NPC)- or commercially powdered chitosan (CPC)-added and cholesterol-reduced yogurt stored at 4°C for 20 d. Milk used was treated with 1% cross-linked β-cyclodextrin for all samples. At 0 d, yogurt had been stabilized for 24h.