Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products مشروبات اليوغورت الوظيفية المدعمة بأنواع مختلفة من منتجات الجزر

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5t...

Impact of sensory differences on consumer acceptability of Yoghurt 6 and Yoghurt - like Products

Industrial Concentration in the Iranian Food Products and Beverages Industries

Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract

Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza chee...

Effect of Stabilizer on Sensory Characteristics and Microbial Analysis of Low-fat Frozen Yoghurt Incorporated with Carrot Pulp

Frozen yoghurt has been the fastest growing product in the frozen dessert market in recent years. Consumer’s interest in frozen yoghurt stems from the desirable nutritional properties attributed to the product. Yoghurt contains substantial amounts of live lactic acid bacteria and the beneficial effects of yoghurt are postulated to be due to its probiotic contents. The present study was carried ...