Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 8, Issue 7, July 2017, Page 263-266 PDF (700.5 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38696 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| E. A. M. Ahmed* | ||||
| Dairy Science Dept., Fac. of Agric., Al-Azhar Univ., Cairo, Egypt. | ||||
| Abstract | ||||
| Berry fruits are a rich source of phenolic compounds have health benefits against free radicals which are connected with the increased risk of certain diseases , especially cancers. Health promoting berry polyphenoles were add to drinking yoghurt post fermentation at ratios 5.0, 7.0, 9.0%. The addition of both strawberry or blackberry noticeably increased the free radicals scavenging (RSA) and total phenolic compound (TPC) of drinking yoghurt, this increase was declined up to the end of storage period either for control or strawberry and blackberry treatments. | ||||
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