| Titles |
|
English :
|
Preparation of yoghurt-like product with safflower as a substitution material.
|
|
Arabic :
|
انتاج منتج مشابهه للزبادي بالقرطم كمادة استبدال
|
|
| Abstract |
Yoghurt-like was manufactured using safflower water extract as substitution material at the ratio of 10, 20, 30, 40 and 50% as source of (Protein, Fat, Ash, Calcium, Phosphorous and Iron) at addition 5% of honey source of (Protein, Vitamins and Minerals) to produce healthy food. Six samples of yoghurt like were analyzed for the chemical composition (Total solids, Fat, Protein, Ash, Carbohydrates and Acidity as well as the pH value. Furthermore, rheological properties, acetaldehyde diacetyl contents and organolyptic evaluation. The data revealed that the chemical composition of the produced yoghurt was similar to the control except that of carbohydrates which showed a decrease in parallel with the substitution ratio. Acetaldehyde and diacetyl contents showed to be the more effective compounds during storage and substitution levels. Rheological and sensory evaluation showed a slight change compared with control.
key words: Yoghurt, Safflower, Chemical composition, Rheological evaluation, Honey, Sensory evaluation.
|
| Publication year |
1998
|
| Pages |
39-44
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
Cairo
|
| serial title |
Egyptian J. Dairy sci
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|