Cocoa Powder Supplementation in Yoghurt Production
نویسندگان
چکیده
منابع مشابه
production of yoghurt fordified with walnut powder
milk and dairy products are in diet almost every day. milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. therefor, modification of fat composition at dairy products such as yoghurt seems necessary. walnut has high amount of essential fatty acids, anti oxidants and other beneficial ...
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dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...
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Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and...
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We hypothesized that chocolate products elicit higher insulin responses than matched products with alternate flavoring. To test this, we used a within-subject, repeated-measures comparison of six pairs of foods, one flavored with chocolate (cocoa powder) and the other not. Healthy subjects (n = 10, 4 men, 6 women) tested each pair of foods. Postprandial glucose and insulin levels were determine...
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The lot-sizing and production scheduling problem in a real-life multi-product yoghurt production line is addressed. A new discrete/continuous time representation mixedinteger linear programming model, based on the definition of families of products, is presented. It is mainly optimized the packaging stage while timing and capacity constraints are imposed with respect to the pasteurization/homog...
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ژورنال
عنوان ژورنال: Journal of Food Technology
سال: 2010
ISSN: 1684-8462
DOI: 10.3923/jftech.2010.82.85