Beta
ManageSearchChatDiscover
41421

Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy Science

Abstract

The objective of this study was to examine the effects of substituting milk fat with different levels of mucilage as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt. Raw cow milk was divided into two parts of whole fat milk and another part of skimmed milk with 0.0%, 0.01% and 0.025% and 0.05%, respectively

DOI

10.21608/ajas.2019.41421

Keywords

fat replacers, Mucilage, Quality of Yoghurt

Authors

First Name

A.

Last Name

Tammam

MiddleName

A.

Affiliation

Dairy Science Department, Faculty of Agriculture, Assiut University

Email

aat@aun.edu.eg

City

Assiut

Orcid

-

First Name

M.

Last Name

Mohran

MiddleName

A.

Affiliation

Dairy Department, Faculty of Agriculture, Assiut University, Assiut.

Email

mohamed.mahran@agr.au.edu.eg

City

Assiut

Orcid

-

First Name

Manal

Last Name

Khodea

MiddleName

M.

Affiliation

Food Technology Research Institute, Agriculture Research Center.

Email

-

City

-

Orcid

-

First Name

Abeer

Last Name

Zayan

MiddleName

F.

Affiliation

Food Technology Research Institute, Agriculture Research Center.

Email

-

City

-

Orcid

-

Volume

50

Article Issue

2

Related Issue

6487

Issue Date

2019-06-01

Receive Date

2019-03-12

Publish Date

2019-06-01

Page Start

26

Page End

37

Print ISSN

1110-0486

Online ISSN

2356-9840

Article File

AJAS_Volume 50_Issue 2_Pages 26-37.pdf

PDF . 291.4kB

Link

https://ajas.journals.ekb.eg/article_41421.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=41421

Order

3

Type

Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

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

MainTitle

Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt

Details

Type

Article

Created At

22 Jan 2023