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Register a new userImproving of low-fat yoghurt quality by using some fat replacer agents
تحسين جودة اللبن الرائب منخفض الدهن باستخدام بعض بدائل الدهون
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هدفت هذه الدراسة معرفة تأثير إضافة بعض المواد المثبتة في الخصائص الفيزيائية و التركيب الكيميائي للبن الرائب منخفض المحتوى من المادة الدسمة.
This study was carried out to investigate of various stabilizers on the physicochemical properties of low fat yogurt and to determine.
References used
Amerine, M.A,Pangborn, R.M,&Roessier,E.B.,(1995). Principles of sensory evaluation of food . Academic Press.New York and London
Andic S., Boran G., Tuncturk.,2013.Effects of carboxyl methyl cellulose and edible cow gelatin onphysicochemical ,textural and sensory propertiesof yogurt .International Journal of Agriculture and Biology ,Vol.15,No.2:245-251
Athar I.H.,Shah M.A.,Khan U.N.,2000. Effect of various stabilizers on whey separation (syneresis) and quality of yogurt.Pakistan Journal of Biological Sciences,3(8 ): 136-138
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The effect of presence of gelatin, pectin and starch with 0.5% and
carrageenan 0.2% in the yogurt had been studied. Many tests techniques
as viscosity, penetration for yogurt gel, whey separation and sensory
evaluation had been established and com
pared.
Akkawi chesse is classified as white brined cheese is produced
in the Middle Eastern region as Syria, Plestin, Jordan and Lebanon
countries. In this study, Akkawi cheese was manufactured by
traditional method using raw cow's milk with a content of
13.44%
total solids, 4.20% fat, 3.48% total protein, 0.17% acidity and pH
6.65.
The aim of this study was to investigate the effect of high and low fat diets on glucose
tolerance test on healthy human beings.The study was carried out on 18 volunteers(
subjects), their ages between 23-31 years with an average body weight.They w
ere receiving
reasonable amount of fat in their normal food ,they were divided into two groups.The first
group ate a low fat diet providing less than 30g of fat per day for nine days. After fifteen
days period on their usual dietary regimen the volunteers ate a high fat diet for nine days.
The second group of volunteers were maintained on a reversed dietary regimen. i.e. high fat
before low fat diet. this second group was carefully assessed beforehand to ensure only those
whose fat intake was usually less than 130g of fat.
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
f yoghurt were identified on weekly bases from 1 till
49 days of the storage period. Results indicated that the vital force as a
microbial parameter was lasted for 7 days in the control samples while it was
lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g
of garlic, respectively when samples stored at 4±1C°. There were no significant
differences in the vital force between control and treated samples when they
stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in
samples containing 0.5g of garlic (absence of taste and smell of garlic) in
comparison with control samples or with samples containing higher
proportions of garlic. Results also indicated that adding garlic did not affect
either the pH of diluted yoghurt or the values of its sensory properties during
storage periods and increased the safety of consumption up to 49 days of
storage while this safety did not extend behind 7 days in control samples. It was
concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its
shelf life for 49 days.
This study was conducted to use regression equations as indirect methods to
estimate amounts of meat and fat in broiler carcasses of Arbor-Akroz hybrid.
Sixty broiler birds (٣٠ male and ٣٠ female) aged ٤٩ days and reared at a
private farm were use
d . The length of (truck, neck sternum, head, tibia.
lemur, libula, rumb), the width of (head, intervel between iliums, chest,
abdomen), circumference of (thigh, tibia) the high of head and chest and depth
of chest were measured before slaughtering. Birds were slaughtered, cooled for
٢٤ haurs, weighted before and after cooling and the above measure merits
were repeated after slaughtering. Carcasses were dissected and weights of
muscles in the chest, thigh and hypo thigh, amount of fat in the abdominal
cavity and weight of heart and the head were recorded .
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