Abstract:The tamarind considered a favourite beverage for most Egyptians. Addition of tamarind extract at levels of 0, 1, 3, 5, 7, 9 and 11% with yoghurt drinks was the purpose of the present study to get a novel yoghurt drink. With regard to the chemical composition, the protein content was appeared a significant (p < 0.05) decrease. The total solids (TS), fat and ash contents were showed insignificant differences whether adding of tamarind extract or during the storage period up to 14 days. Titratable acidity of the … Show more
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