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3732

Characteristics of Yoghurt Fortified With Black Cumin Honey

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Last updated: 01 Jan 2025

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Abstract

The aim of this study was to investigate the effect of some bioactive compounds such as phenolic compounds, antioxidants, organic acids, carotenoids, and vitamins of black cumin honey at different concentrations 5,10 and 15% on activity of lactic acid bacteria during fermentation as well as, total plate counts, aerobic& anaerobic bacteria, Str. thermophillus, Lb. bulgaricus, Coliform, yeasts and molds counts affecting the prolongation of the yoghurt shelf life till second week of storage at 6 ±2°C. Yoghurt (made by traditional yoghurt culture) were held at 6±2°C for 14 days. The titratable acidity and total solids of yoghurt w

DOI

10.21608/ajas.1999.3732

Volume

48

Article Issue

1-1

Related Issue

239

Issue Date

2017-02-01

Receive Date

1999-11-30

Publish Date

2017-02-01

Print ISSN

1110-0486

Online ISSN

2356-9840

Link

https://ajas.journals.ekb.eg/article_3732.html

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https://ajas.journals.ekb.eg/service?article_code=3732

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6

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Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

Characteristics of Yoghurt Fortified With Black Cumin Honey

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Article

Created At

22 Jan 2023