This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in...
(PDF) Functional drinking yogurt
The main aim of this research is to incorporate Kiwi fruit puree with regular Greek type yoghurt and produce drinkable yoghurt as a functional food.
Fortification of yogurt with bioactive functional foods and …
In the majority of the studies, the sensory properties of the control yogurt are better than flavored yogurt, whereas the addition of fruit, vegetable, or other flavors can …
The evolution, processing, varieties and health benefits …
Yogurt is one of the most widely consumed fermented dairy products in the world, with a high level of public acceptance due to its health advantages (Weerathilake et al., 2014). Streptococcus ...
EFFECT OF MANUFACTURING METHODS ON THE QUALITY OF …
Yoghurt is a dairy food, produced by lactic acid bacterial fermentation of milk. The fermentation of milk sugar (lactose) into lactic acid gives yoghurt its characteristic gel-like texture (Binary …
Food Product Development of Roselle Soy Yogurt
The objective of this study was to develop roselle soy yogurt. The specific aims were to compare biological activities and chemical content of extracts, to investigate roselle extract under stress …
PREPARATION AND QUALITY EVALUATION OF COCONUT MILK …
This dissertation entitled Preparation and Quality Evaluation of Coconut Milk Incorporated Yoghurt presented by Bibek Adhikari has been accepted as the partial fulfillment of the …
Effect of culture levels, ultrafiltered retentate addition, total solid ...
Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the …
COMMENTS
This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in...
The main aim of this research is to incorporate Kiwi fruit puree with regular Greek type yoghurt and produce drinkable yoghurt as a functional food.
In the majority of the studies, the sensory properties of the control yogurt are better than flavored yogurt, whereas the addition of fruit, vegetable, or other flavors can …
Yogurt is one of the most widely consumed fermented dairy products in the world, with a high level of public acceptance due to its health advantages (Weerathilake et al., 2014). Streptococcus ...
Yoghurt is a dairy food, produced by lactic acid bacterial fermentation of milk. The fermentation of milk sugar (lactose) into lactic acid gives yoghurt its characteristic gel-like texture (Binary …
The objective of this study was to develop roselle soy yogurt. The specific aims were to compare biological activities and chemical content of extracts, to investigate roselle extract under stress …
This dissertation entitled Preparation and Quality Evaluation of Coconut Milk Incorporated Yoghurt presented by Bibek Adhikari has been accepted as the partial fulfillment of the …
Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the …