QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT
نویسندگان
چکیده
منابع مشابه
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 ...
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in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid...
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In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...
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ژورنال
عنوان ژورنال: Menoufia Journal of Food and Dairy Sciences
سال: 2017
ISSN: 2735-3486
DOI: 10.21608/mjfds.2017.176053