Improving properties of non-fat Yoghurt using fat replacers (Record no. 63371)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | nab a22 7a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180925s2017 ua ||||ss|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| Transcribing agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART ZJAR V44 No2 13 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Galeel , Ali A. |
| 9 (RLIN) | 20714 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Zagazig journal of agricultural research, 2017 v. 44 (2) |
| Medium | [electronic resource] |
| 245 10 - TITLE STATEMENT | |
| Title | Improving properties of non-fat Yoghurt using fat replacers |
| Medium | [electronic resource] |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تحسين خواص اليوغورت خالي الدسم باستخدام بدائل الدهون |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.583-590. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The effect of adding different levels of fat replacers either "Dairy Lo" or "Maltrin" on the quality of nonfat yoghurt was studied. "Dairy Lo" or "Maltrin" were added to nonfat milk yoghurt at levels of 0.5 and 1%. Results showed that addition of fat replacers did not significantly affect the chemical composition of resultant nonfat yoghurt and increased the soluble nitrogenous compounds, formation of acetaldehyde, diacetyle and total volatile fatty acids (flavour compounds). Also, addition of fat replacers, improved rheological properties: (syneresis and viscosity of yoghurt). On the other hand, addition of both "Dairy Lo" and "Maltrin" increased the organoleptic properties of yoghurt. Maltrin was more effective in this respect. Overall, the nonfat yoghurt containing 0.5 and 1% Maltrin was similar in quality characteristics to full fat control yoghurt. So, it could be recommended using some fat replacers especially Maltrin to improve the flavour formation and body characteristics of nonfat yoghurt. <br/><br/> |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | low fat dairy products. |
| 9 (RLIN) | 20715 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Yogurt industry |
| 9 (RLIN) | 20716 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Dairy products. |
| 9 (RLIN) | 20717 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdelwahed , E. M. |
| 9 (RLIN) | 20718 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Atwaa , E. H. |
| 9 (RLIN) | 20719 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Zagazig journal of agricultural research, 2017 v. 44 (2) |
| Related parts | 2017.v.44(2) |
| International Standard Serial Number | 1110-0338 |
| Control subfield | nnas |
| Record control number | u158356 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://nile.enal.sci.eg/EALE/2017/ZJAR/4417/2/583.pdf |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | alc |
| Articles | AR |
No items available.