Production of a healthy yoghurt drink fortified with persimmon fruits
Asmaa Zahe,
Zaher . Mohammed,
Esraa. Awaad
et al.
Abstract:The present study aimed to produce yoghurt drink as a functional food fortified with persimmon fruits at the concentrations of 5, 10, 15 and 20%, w/w. The chemical composition, antioxidant capacity, microbiological evaluation and sensory properties of the prepared yoghurts were established at fresh and after 14 days as storage period. The result indicated that the pH and titraTable acidity values of the samples were altered slowly during the storage period. Also, there was an increasing in the total phenols, t… Show more
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