| Titles |
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English :
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EFFECT OF USING GREEN COFFEE IN THE MANUFACTURE OF SET YOGHURT
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Arabic :
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تأثير إضافة القهوة الخضراء فى صناعة الزبادى
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| Abstract |
Green coffee granules were used in the production of set yoghurt. Buffalos milk was standardized to contain 4% fat, then 0.5, 0.7, 0.9, 1.1,1.3 and 1.5% of green coffee granules were added yoghurt starter was also added at the rate of 2% to the milk. The chemical composition, diacetyl, acetaldehyde contents, viscosity, synersis, curd tension and microbiological properties of yoghurt samples were examined . The results showed that green coffee granules had slight effect as compared to the control samples. Also the results of sensory evaluation revealed that the yoghurt supplemented with 1.3% green coffee granules gained the highest scores and it was preferable as compared to the used concentration especially 1.5% which gained the lowest scores .
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| Publication year |
2011
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| Pages |
401-414
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem. Environ. Sci.
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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