Development of fruit based yoghurt

Yoghurt Fruit Preparations

Evaluation of shelf stability of antioxidant rich seabuckthorn fruit yoghurt

Antioxidant rich fruit yoghurt was developed utilizing seabuckthorn fruit syrup using yoghurt culture. The resultant product had higher content of fat, protein, carbohydrate and antioxidants (vitamin C, vitamin E, carotenoids, phenols, anthocyanins) when compared to a commercial yoghurt. The shelf stability studies of yoghurt were assessed at room temperature, 15°C and 4°C. The product stored a...

Assessment of the Effect of Fruit (Apple) and Plain Yoghurt Consumption on Plaque pH

Introduction: Nowadays, thanks to improvements in fruit yoghurt tastes, more tendencies are seen in their consumption especially among children. Therefore, their cariogenicity evaluation as healthy snacks is important. The goal of this study was the assessment of the consumption effect of two kinds of Iranian fruit (apple) and plain yoghurts on dental plaque PH. Methods: In this experimental st...

Proteolytic Activity and Some Properties of Stirred Fruit Yoghurt Made Using Some Fruits Containing Proteolytic Enzymes

Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and control (without additive) were prepared and stored up to 14 days at 5±1°C. Sugar and fruit homogenates were added at the rate of 5 and 10% w/w respectively. The results revealed that, significant differences were observed in proteolytic activity, acidity, protein and fibers contents among all treatments. Ad...

effect of oral presentation on development of l2 learners grammar

this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...