Results 11 to 20 of about 11,455 (263)
Journal of Future Foods, 2021 This study mainly compare glycaemic responses of a control yoghurt (typical dairy yoghurt) against two novel yoghurt products with added spices oleoresins (Cinnamon yoghurt - Cinnamomum zeylanicum, turmeric yoghurt - Curcuma longa) using 16 healthy ...
Dayani Pavalakumar +4 more
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Effect of yoghurt or yoghurt serum on microbial quality of cig kofte [PDF]
Journal of Food Science and Technology, 2012 Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice.
Toker, Omer Said +4 more
openaire +5 more sources
KINETIKA FERMENTASI YOGHURT YANG DIPERKAYA UBI JALAR (Ipomea batatas)
Caraka Tani: Journal of Sustainable Agriculture, 2010 The purpose of this research is to know the behavior of kinetics fermentation of yoghurt enriched by sweet potato (Ipomea batatas L.). The parameter of kinetics fermentation consist of spesific growth rate (μ), doubling time (td), multiplication degree ...
Rohula Utami +2 more
doaj +1 more source
Journal of Chemistry, 2022 This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt ...
Eda E. Kılıç +2 more
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PEMBUATAN YOGHURT DARI KULIT BUAH NAGA DENGAN VARIASI JENIS STARTER
Chemical Engineering Journal Storage, 2023 Yoghurt ialah satu dari banyaknya kreasi olahan pangan yang terbentuk dari susu melewati metode fermentasi dengan memakai campuran biakan inokulum Lactobacillus bulgaricus dan Streptococcus thermophilus. Kulit buah naga masih belum dimaslahatkan menjadi
Muhammad Farhan +4 more
doaj +1 more source
International Journal of Food Studies, 2018 The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following ...
Obakeng Galeboe +2 more
doaj +1 more source
Journal of Biological Researches, 2012 Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality.
Tatik Khusniati +2 more
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Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia
Mljekarstvo, 2022 The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group.
Marina Tomić Maksan +3 more
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CORD, 2016 Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp (variant II), dairy and coconut yoghurt with synthetic grape flavour ...
S.R Priya
doaj +1 more source
Prima: Journal of Community Empowering and Services, 2020 Title: Yogurt Processing Technology as a Diversification of Goat Milk Products in the Livestock Group of Wonoasri Village, Tempurejo District, Jember Regency Community service activities aim to empower the Peranakan Ettawa (PE) goat group of Wonoasri ...
Merry Muspita Dyah Utami +4 more
doaj +1 more source