CHARACTERISTICS OF FUNCTIONAL SYNBIOTIC CAMELS’ FERMENTED MILK (LIKE- YOGURT) PRODUCTS
作者: Marwa M. Desouky1 and Rezk. A. Awad 2
刊名: Scientific Research and Reviews, 2019, Vol.12 (101)
来源数据库: eScience Publisher
DOI: 10.28933/srr-2019-02-1810
关键词: Synbiotic fermented productsCamels’ milkCerealsNutritional and daily values.
原始语种摘要: Preparing synbiotic fermented camel milk like- yogurt products (SFCMPs) fortified with different cereals was the main target of this study. Cereals used were hulless barley, oat, triticale and durum wheat in flour form. Honey is used as natural prebiotic. Yogurt starter (containing Lb. delbrueckii ssp. bulgaricus and Str. thermophilus) culture and AB-sweet (containing Lb. acidophilus & bifidobacteria) as probiotic starter culture were used to prepare different camel milk like- yogurt products. The physicochemical, textural, microbiological and sensory properties of SFCMPs were examined during storage period at 6±1°C for 9 days. The nutritional and daily values of the fresh prepared SFCMPs were also calculated. All treatments were significantly differed (p ≤ 0.05) in their properties;...
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关键词翻译
关键词翻译
  • triticale 小黑麦
  • durum 硬粒小麦
  • cereals 谷物
  • barley 大麦
  • organoleptic 传入感觉颇
  • wheat 小麦
  • starter 启动器
  • flour 
  • period 
  • viscosity 粘度