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Preparation and evaluation of banana stirred yoghurt [electronic resource].

By:

El-Bialy, Amany R

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Language: English Summary language: Arabic Description: p.551-559Other title:

إعداد وتقييم مخلوط الزبادى بالموز [Added title page title]

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Minufiya journal of agricultural research, 2014 V. 39 (2) Part 1 [electronic resource].

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In: Minufiya Journal of Agricultural Research 2014.v.39(2)P1Summary: Banana stirred yoghurt was prepared by using 0, 5, 10, 15 and 20% banana puree and analyzed for physical, chemical, microbiological and sensory characteristics when fresh and after 7,14 and 21 days of storage. The statistical analysis indicated highly significant effects of treatment and storage period on physical, chemical, microbiological and sensory characteristics of banana stirred yoghurt. Addition of banana puree to stirred yoghurt increased acidity, total solids, synersis as well as sensory characteristics. Acidity and synersis increased gradually during storage periods in all treatments while pH, total solids and fat content decreased during storage period.

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Banana stirred yoghurt was prepared by using 0, 5, 10, 15 and 20% banana puree and analyzed for physical, chemical, microbiological and sensory characteristics when fresh and after 7,14 and 21 days of storage. The statistical analysis indicated highly significant effects of treatment and storage period on physical, chemical, microbiological and sensory characteristics of banana stirred yoghurt. Addition of banana puree to stirred yoghurt increased acidity, total solids, synersis as well as sensory characteristics. Acidity and synersis increased gradually during storage periods in all treatments while pH, total solids and fat content decreased during storage period.

Summary in arabic.

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