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Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes
Yoghurt and Sucralose Low-calorie Cakes
2016/6/2
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calori...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Applications of Inulin and Mucilage as Stabilizers in Yoghurt Production
Yoghurt Production Inulin and Mucilage
2016/5/31
The present study aimed to test some of natural products as stabilizers for yoghurt containing inulin and mucilage for enhancement its properties as a functional foods. Yoghurt containing natural stab...