MARC details
| 000 -LEADER |
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| fixed length control field |
03176nab a22002777a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220308s2021 ua ||||ss|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| 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 V48 No4 7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Elbahnasi, Mohamed A-E. M. |
| 9 (RLIN) |
33890 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Zagazig journal of agricultural research, 2021 v. 48 (4) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Quality assessment of yogurt enriched with oat and chickpea powders as source of dietary fibers |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
تقييم جودة الزبادي المدعم بمساحيق الشوفان والحمص كمصدر للألياف الغذائية |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1043-1054 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The aim of this study was to evaluate the effect of addition of oat and chickpea powders on the rheological, physicochemical <br/>and sensory characteristics of yogurt. Yogurt was fortified with oat and chickpea powders at ratios of 1, 2 and 3% of each. Yogurt was <br/>stored at 5 ±2?C and analyzed when fresh and after 5, 10 and 15 days of storage. Results showed that: Control yogurt had the lowest <br/>total solids (TS), fat, protein, ash and fibers contents compared with fortified yogurt treatments. The TS, fat ,protein, ash and fibers <br/>contents of yogurt containing oat and chickpea powders at different concentrations increased gradually by increasing the percentage added, <br/>Addition of oat and chickpea powders at different concentrations increased the pH in yogurt. Whereas, titratable acidity decreased with <br/>increased fortification ratio. Fortification of yogurt with oat and chickpea powders at different concentrations significantly decreased <br/>whey syneresis and increased viscosity compared with control yogurt and this increasing was proportional to the fortification ratio. <br/>Addition of oat and chickpea powders at different concentrations significantly increased phenolic contents and antioxidant activity <br/>of yogurt treatments and these increments were proportional to the fortification ratio. Yogurt treatments fortified with oat and chickpea <br/>powders at different concentrations had the lowest counts of total bacteria, yeast and moulds,Streptococcus salivarius subsp. thermophilus <br/>and Lactobacillus delbruekii subsp. bulgaricuscounts. Total bacteria, yeast and moulds,Streptococcus salivarius subsp. thermophilus <br/>and Lactobacillus delbruekii subsp. bulgaricuscounts decreased with increasing the fortification ratio. Control yogurt had the lowest <br/>sensory evaluations values. Addition of oat and chickpea powders improved the organoleptic properties of fortified yogurt; the highest <br/>mean value was related to sample containing 3% oat powder.<br/>Key words: Yogurt, oat, chickpea powders, dietary fibers.<br/> |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Yogurt |
| General subdivision |
Quality |
| 9 (RLIN) |
33891 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Oates |
| 9 (RLIN) |
33892 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gerguis, A. H. |
| 9 (RLIN) |
33893 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abd El Galeel, A. A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
El-Zoghaby, A. S. |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Zagazig Journal of Agricultural Research. |
| Related parts |
2021.v.48(4) |
| International Standard Serial Number |
1110-0338 |
| Control subfield |
nnas |
| Record control number |
u158356 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2021/ZJAR/4821/4/1043.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
alc |
| Articles |
AR |