| Titles |
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English :
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Dietetic frozen yoghurt
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Arabic :
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مثلجات اليوجورت للاغذية الخاصة المنخفضة السعرات الحرارية
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| Abstract |
Dietetic low calorie frozen yoghnrt was prepared by replacing the sucrose by fructose (15%) and the fat by non dairy cream (0.0,5.0, 10%). The control was prepared from buffaloe's milk standardized to 10% fat and 15% sucrose was added. Results showed that adding non-dairy cream increased the total protein content and freezing point of yoghurt mixes as well as specific gravity, Wt/gal and caloric value. Moreover, the increase of the non-dairy cream in the mixes increased the overrun, decreasing the specific gravity, wt/gal and milting resistance of the prepared low-calorie frozen yoghurt.
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| Publication year |
2002
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد - الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| City |
الزقازيق
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| serial title |
Zagazig University Medical Journal
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| Volume |
8
. 5
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| Department |
Dairy Chemistry Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Density.
Dietetics.
Energy value.
Freezing point.
Frozen products.
Fructose.
Protein content.
Sucrose.
Yoghurt.
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| Proposed Agrovoc |
buffaloe's milk;
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| Publication Type |
Journal
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