The present study was conducted to measure the feasibility of using soy milk as a supplement for the preparation of dahi from buffalo milk. In this experiment, four different types of dahi were prepared by partial replacement of buffalo milk with soy milk named A (control-100% Buffalo Milk), B (75% Buffalo Milk + 25% Soy Milk), C (50% Buffalo Milk +50% Soy Milk) and D (25% Buffalo Milk + 75% So...

Organoleptic, physico-chemical, microbiological reindeer were carried out for the comprehensive study of veterinary and sanitary valuation domestic reindeer; chemical toxicological studies meat from MUP “Primorsky” p. Khara-Ulah Bulun district, SPK KRO Turvaurgin v. Kolymsky Nizhnezhny Anabar districts Republic Sakha (Yakutia). It has been established that conditions detention fodder base affec...

The aim of this study was to identify optimal storage conditions able preserving date palm quality and minimising their loss in the supply chain. Hence, effect at −18, 0, 2 4 °C for 3, 6 9 months during two harvest seasons (2017 2018) on sugars, organic acids, polyphenols cell wall yields composition ‘Deglet Nour’ Tunisian dates, were studied. Mid Infrared Spectroscopy (MIR) as a non-targeted m...

Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in country including Sindhri. Each variety its significance when used different food products. The pulp mango for developing jams, beverages, chutney (dips) etc., and sometimes preserved with additives to be production leather. In general, application drying techniques fruit puree yields a ...

The current research attempted to evaluate the impact of various thawing techniques (R0: control group, R1: water immersion thawing, R2: low-temperature R3: combined then R4: combination low temperature and R5: oven thawing) on quality, microbiota, organoleptic characteristics chicken meat fillets. findings showed that moisture content varied from 74.43 72.33%; loss peaked in R1 at 4.66%, while...

Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P  0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...