Preparation of antioxidant rich low fat black grapes frozen yoghurt
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چکیده
منابع مشابه
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...
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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 ...
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Oil-based products enriched with plant stanol esters can lower low-density lipoprotein (LDL) cholesterol concentrations by 10-14%. Effectiveness of low-fat products, however, has never been evaluated, although such products fit into a healthy diet. We therefore examined the effects of plant stanol esters emulsified into low-fat yoghurt (0.7% fat) on fasting concentrations of plasma lipids and l...
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Abstract—The increasing interest in plant sterol enriched foods is due to the fact that they reduce blood cholesterol concentrations without adverse side effects. In this context, enriched foods with phytosterols may be helpful in protecting population against atherosclerosis and cardiovascular diseases. The aim of the present work was to evaluate in a population of Viseu, Portugal, the consump...
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This was Presented in 5th International Congress of Iranian Iranian Society of Knee Surgery, Arthroscopy, and Sports Traumatology (ISKAST), 14-17 Feb 2018- Kish, Iran
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
سال: 2016
ISSN: 0976-5638,2231-6426
DOI: 10.15740/has/ijppht/7.2/248-254