QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.) | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 3, Issue 3, March 2012, Page 163-172 PDF (599.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75343 | ||||
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| Authors | ||||
| M. E. Abd El Aziz; M. M. Abo-Srea' | ||||
| Dairy Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt was made by the conventional method . chemical, microbiological or rheological as well as Organoliptic properties were carried out . yoghurt fortified with 75%of skim milk powder was found the best treatment chemical, microbiological ,rheological and Organoliptic properties. | ||||
| Keywords | ||||
| yoghurt; Fermented milk; Cannellini beans; White beans and Phaseolus vulgaris L | ||||
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