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Chemical composition and some properties of yoghurt drink with fruit [electronic resource].

By:

Nassar, M.M

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Language: English Summary language: Arabic Description: P.155-169Other title:

التركيب الكيميائي و بعض خواص مشروب اليوجورت بالفاكهة [Added title page title]

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Zagazig journal of agricultural research, 2009 v. 36 (1) [electronic resource].

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In: Zagazig journal of agricultural research 2009.v.36(1)Summary: Yoghurt drink with fruit was made from yoghurt produced from a mixture of buffaloe's and goat's milk at ratio 1:1 and the effectiveness of different fruit types (guava, mango or banana) at level of 5%, 10% or 15% of each on chemical composition, some rheological and organoleptical properties were studied. The results indicated that the total solids (TS), ash, carbohydrate, acidity, NCN/TN, NPN/TN, WPN/TN, viscosity and caloric values significantly increased with increasing the ratio of added fruit, while the fat and protein contents were not affected. On the other hand, the addition of fruit significantly decreased the amount of whey separation. The flavour, body and texture of all treatments were significantly improved with increasing the ratio of fruit and using ratio of 15 % was more preferred than 5 or 10 % and the mango was preferred than the other fruits.

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Yoghurt drink with fruit was made from yoghurt produced from a mixture of buffaloe's and goat's milk at ratio 1:1 and the effectiveness of different fruit types (guava, mango or banana) at level of 5%, 10% or 15% of each on chemical composition, some rheological and organoleptical properties were studied. The results indicated that the total solids (TS), ash, carbohydrate, acidity, NCN/TN, NPN/TN, WPN/TN, viscosity and caloric values significantly increased with increasing the ratio of added fruit, while the fat and protein contents were not affected. On the other hand, the addition of fruit significantly decreased the amount of whey separation. The flavour, body and texture of all treatments were significantly improved with increasing the ratio of fruit and using ratio of 15 % was more preferred than 5 or 10 % and the mango was preferred than the other fruits.

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