Enhancing the Nutritional Value of Yogurt by Fortification with Some Sesame Seeds and Flaxseed | ||
| Alexandria Science Exchange Journal | ||
| Article 7, Volume 45, Issue 4, December 2024, Pages 647-659 PDF (432.98 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2024.390276 | ||
| Authors | ||
| Ashraf SH. Bakr* 1; Belagia G. Harmela* 2; Abdallah M. El Harmel* 1; Aida S. Salem* 2 | ||
| 1Food Science and Tech Dep. Fac. of Agri. Tanta Uni. | ||
| 2Dairy Tech Dep. Animal Production Res. Inst., Agri. Res. Center | ||
| Abstract | ||
| Set-Yogurt was made by fortification with some oil-seeds (sesame seeds ss and flaxseed fx) in different ratio (3, 5, 10 and 15%) for all. Fortification of ss and fx had a significant effect on pH value, acidity% and viscosity value and improved texture properties which, decreased wheying off of yogurt. It is enhancing a nutritional value, which increased TS via protein, fat, mineral content. Sensory properties of all fresh treatments had the highest score and were accepted after 3 and 9 days of storage. Results indicated that sesame seeds and flaxseed are consider a good source of nutrients in the diet and may have health and economic benefits due to its content of fiber, minerals, and a great effect of antioxidant activity. | ||
| Keywords | ||
| set-yogurt; sesame seed; flaxseed; nutritional value; fortification; iron% | ||
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