Dried Yoghurts: Kurut and Kashk
نویسندگان
چکیده
منابع مشابه
Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders
In this work, oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders were characterized to investigate their physicochemical and antioxidant properties. Agarooligosaccharide powders were shown to exhibit high water solubility index (88.73 – 95.88%), water absorption capacity (0.96 – 2.57 g/g) and oil absorption capacity (0.40 – 0.45 g/g). Agarooligosaccharide powders were shown ...
متن کاملIdentification and determination of flavonoids in leaf, dried aqueous and dried hydroalcoholic extract of Artemisia absinthium by HPLC
The aim of this study was preparation of a standard extract from the leaves of Artemisia absinthium in order to add into a suspention formula as a laxative agent for use in animal husbandry. As approved by the commission E, the Artemisia absinthium preparations are used internally for loss of appetite, dyspeptic, liver, and gallbladder complaints. A. absinthium is commonly used in food industry...
متن کاملIdentification and determination of flavonoids in leaf, dried aqueous and dried hydroalcoholic extract of Artemisia absinthium by HPLC
The aim of this study was preparation of a standard extract from the leaves of Artemisia absinthium in order to add into a suspention formula as a laxative agent for use in animal husbandry. As approved by the commission E, the Artemisia absinthium preparations are used internally for loss of appetite, dyspeptic, liver, and gallbladder complaints. A. absinthium is commonly used in food industry...
متن کاملIsolation, Identification and Analysis of Probiotic Properties of Lactobacillus Spp. From Selective Regional Yoghurts
Yoghurt is a potential source of probiotic lactobacilli. In the present study, Lactobacillus spp. were isolated from two regional yoghurts in Bangladesh, which were identified on the basis of their colony morphologies and some biochemical tests. It was observed that isolated Lactobacillus spp. were resistance to inhibitory substances like phenol (0.4%), NaCl (1-9%) and bile acid (0.05-0.3%). Ad...
متن کاملYoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.
BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...
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ژورنال
عنوان ژورنال: Pamukkale University Journal of Engineering Sciences
سال: 2015
ISSN: 1300-7009,2147-5881
DOI: 10.5505/pajes.2015.47048