Baobab is a dry land product rich in vitamins and minerals but has remained underutilized. Therefore, value addition of the baobab pulp through incorporation to probiotic yoghurt will promote dietary utilization. Different treatments were made by incorporating different amounts ground pulp. Treatments analyzed for protein, fat, ash moisture content. Total solids, synerisis, titratable acidity, ...

Our main goal in this project is to study the causes and finding solutions for both the hydrolytic and the oxidative rancidity that can be produced during condensed yoghurt production. The re pasteurization of the pasteurized milk and the addition of different types of antioxidants (ascorbic acid and propyl gallate) were used to achieve this goal. Chemical, physical, microbial and sensory tests...

Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as prebiotic. Dragon synbiotic produces an unpleasant aftertaste. The addition honey improve the functional properties yogurt. purpose this study was to determine emulsion with evaporated red sweetener. This research conducted at Laboratory Animal Products Tech...

Nitrogen components of yoghurt milk samples and resulting probiotic set yoghurt weredetermined. Analyses included total nitrogen (TN), non-casein nitrogen (NCN), non-proteinnitrogen (NPN), casein nitrogen (CN) and proteolysis index (PI). Yoghurt samples wereanalyzed 1, 7, 14 and 21days after production and storage at 5±1°C. TN, CN and PI contentsof yoghurt milk samples with high Somatic Cell SC...

Set yogurt is a product that has characteristic thick texture containing dry ingredients about 20% derived from fresh milk and skims milk. The addition of Red Dragon Fruit Pulp to used as good substrate with simple sugar components stimulate the growth lactic acid bacteria, pH value, total set yogurt. method in this study Completely Randomized Design (CRD) various concentrations each treatment ...

L���������� J., W�������� M., P����� U. (2004): The histamine content in some samples of food products. Czech J. Food Sci., 22: 81–86. Histamine level determination in some food products was performed by two known methods: spectrofluorimetric method and ELISA method. The immunoenzymic method enables a rapid and precise determination of histamine in many samples. In spite of that, it does not re...

The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacte...