| Titles |
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English :
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Effect of Concentrated Pomegranate on Probiotic Yoghurt
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Arabic :
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تأثير دبس الرمان على الزبادى المصنع بالمدعمات الحيوية
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| Abstract |
Effect of adding different levels of concentrated pomegranate on chemical, rheological and sensory
properties of yoghurt was investigated concentrated pomegranate at the rate of 0.25, 0.5 ,0.75 ,1, 1.25 and 1.5%
were added after treated thermally. The experimental yoghurt was compared with control yoghurt produced from
whole milk adjusted to 3% fat. The chemical composition, pH, titratable acidity, iron, calcium, diacetyl & acetyl
methyl carbonyl, syneresis, penetration, total count, coliform, yeast & mould and organoleptic properties were
evaluated yoghurts at zero time after 3, 6, 9 and 12 days of storage at refrigerator. Addition of concentrated
pomegranate caused a significant decrease in pH and moisture while titratable acidity, syneresis and penetration
were increased. Titratable acidity, moisture and syneresiss were decreased during storage of the yoghurt while
penetration, diacetyl and acetyl methyl carbonyl were increased. The yoghurt containing 1% of concentrated
pomegranate showed slight differences in sensory characteristics than that of control yoghurt.
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| Publication year |
2014
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| Pages |
567-574
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
World Applied Sciences Journal
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| Author(s) from ARC |
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| Publication Type |
Journal
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