Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
نویسندگان
چکیده
منابع مشابه
Microbiological and Chemical Characterization of Halvi, a Traditional Iranian Dairy Product Made from Sheep Milk
Introduction: Halvi is a traditional dairy product made from sheep milk in Mazandaran province, especially in the mountainous areas of Noor and Kojur. The fungus used in the preparation of Halvi is Auricularia auricula-judae. The present study aimed to investigate the chemical composition and microbiological properties of Halvi samples produced in various regions in No...
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BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...
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The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated wit...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2016
ISSN: 1212-1800,1805-9317
DOI: 10.17221/127/2016-cjfs