IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION
Badr, A., Amer, D., El-Hawary, M., Naem, A. (2018). IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION. EKB Journal Management System, 3(4), 79-88. doi: 10.21608/mjfds.2018.175630
Abtsam M.F. Badr; D.A.M. Amer; M.Y.A. El-Hawary; A.M.A. Naem. "IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION". EKB Journal Management System, 3, 4, 2018, 79-88. doi: 10.21608/mjfds.2018.175630
Badr, A., Amer, D., El-Hawary, M., Naem, A. (2018). 'IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION', EKB Journal Management System, 3(4), pp. 79-88. doi: 10.21608/mjfds.2018.175630
Badr, A., Amer, D., El-Hawary, M., Naem, A. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION. EKB Journal Management System, 2018; 3(4): 79-88. doi: 10.21608/mjfds.2018.175630

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION

Menoufia Journal of Food and Dairy Sciences
Article 1, Volume 3, Issue 4, July and August 2018, Page 79-88  XML PDF (505.78 K)
Document Type: original papers
DOI: 10.21608/mjfds.2018.175630
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Authors
Abtsam M.F. Badr1; D.A.M. Amer1; M.Y.A. El-Hawary1; A.M.A. Naem2
1Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt
2Department of Pediatrics, Faculty of Medecine , Tanta University, Egypt
Abstract
The aim of this study was to improve the properties of yoghurt using different kinds of legumes such as chickpea (0.0, 3.0 and 6.0 % w/w), kidney bean (0.0, 3.0 and 6.0 % w/w) and cowpea (0.0, 3.0 and 6.0 % w/w) in order to therapy protein energy malnutrition in children. Chemical composition, pH, texture, viscosity, and sensory evaluation were determined for all treatments. Results showed that total protein increased in yoghurt treatments as a result of adding legumes compared with control. Yoghurt produced using 6% kidney beans (T2b) had highest total protein compared with other treatments. Yoghurt produced using cowpea 6% (T3a) had the higher total solids. Yoghurt produced with 6% kidney bean (T2b) and produced using 6% cowpea had the lowest fat / dry matter as compared with other treatment. There were no significant differences in pH values among all treatments. Also results showed that for all treatments as the rate of legumes increased the viscosity value also increased. The highest viscosity level was recorded with adding cowpea at rate 6% (T3b). Texture parameters hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess increased with adding all type of legumes. Yoghurt produced with 6% kidney bean and chickpea 3% had improved rheological and organoleptic Properties compared with other treatments.
Keywords
Malnutrition; Protein-energy malnutrition; legumes and yoghurt
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