| Titles |
|
English :
|
Preparation of yoghurt –like products with safflower
as a substitution material
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|
Arabic :
|
إنتاج مشابة الزبادي باستخدام القرطم كمادة استبدال
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| Abstract |
Youghurt like products were manufactured using sufflower/ water homogenate as substitution material at the ratio of 10, 20, 30, 40 and 50% and with the addition of 5% of honey source of as healthy food. Youghurt like products from different treatments were analyzed for their chemical composition (total solids, fat, protein, ash, carbohydrates and acidity as well as the pH value). Furthermore, rheological properties, acetaldehyde diacetyl contents and organoleptic properties were evaluated. The data revealed that the chemical composition of the products were similar to the control except that carbohydrates showed a decrease in parallel with the substitution ratio. Acetaldehyde and diacetyl contents showed to be the more affect compounds during storage ans substitution levels. Rheological and sensory evaluation showed a slight change compared with control. It could be recommended that substitution with safflower till to 30% was acceptable.
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| Publication year |
2008
|
| Pages |
39-44
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Egyptian J. Dairy Sci
|
| Author(s) from ARC |
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| Publication Type |
Journal
|