| Titles |
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English :
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Preparation of yoghurt-like production with safflower as a substitution materials
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Arabic :
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انتاج مشابة الزبادى باستخدام مستخلص القرطم كمادة استبدال
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| Abstract |
Summery
Yoghurt-like products were manufactured using safflower\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. Yoghurt-like products from different carbohydrates and acidity as well as the pH value).Furthermore ,rheological properties ,acetaldehyde ,diacetyl contents and organolyptic properties were evaluated. The date revealed that the chemical compotation of the product 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 and substitution levels. Rheologial and sensory evaluation showed a slight change compared with control. IT could be recommended that substitution with safflower tillto30% was acceptable.
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| Publication year |
2008
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| Pages |
39-44
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| Availability location |
معهد بحوث تكنولوجيا الأغذية - 9 شارع الجامعة _جيزة_مصر
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
القاهرة
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| serial title |
Egyptian J.DairySci,
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| Agris Categories |
Physiology of human nutrition
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AGROVOC
TERMS |
Safflower.
Yoghurt.
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| Proposed Agrovoc |
chemical compotation;rheological evaluation;honey and sensory evaluation;substitution materials;
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| Publication Type |
Journal
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