two probiotic bacteria (lb. acidophilus and b. lactis) were immobilized on the alginate coat of strawberry pieces and were added to the prepared sweet non fat dietary stirred yogurt. physico-chemical parameters namely ph value, titratable acidity and synersis along with the viability of probiotic bacteria of the samples were evaluated over the 8 days of storage at 5 ºc at 2 day intervals. a sig...

We studied the effects of seasonal variations on quality stirred yogurt, set and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between properties yogurts, characteristics milk, acid gelation induced by glucono-?-lactone, reported our previous works, were also explored. Set from early season had highest firmness seasons. The correlated with gel strength glucono-?-lactone...

Two probiotic bacteria (Lb. acidophilus and B. lactis) were immobilized on the alginate coat of strawberry pieces and were added to the prepared sweet non fat dietary stirred yogurt. Physico-chemical parameters namely pH value, titratable acidity and synersis along with the viability of probiotic bacteria of the samples were evaluated over the 8 days of storage at 5 ºC at 2 day intervals. A sig...

Carrot industry processing outputs 50% waste from raw materials; this contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing new functional product. So the goal is to enhance functionality fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted carrot using ul...

Adding functional ingredients is an important method to develop dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, rich in phenolic compounds and anthocyanins can be served as the ingredient The aim this work was prepare flavored yogurt by incorporating MPo into stirred investigate effects on physicochemical textural properties product during cold storage. We suppl...