Ewis, A. (2021). Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners). Journal of Food and Dairy Sciences, 12(3), 59-64. doi: 10.21608/jfds.2021.160410
Amal M. Ewis. "Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)". Journal of Food and Dairy Sciences, 12, 3, 2021, 59-64. doi: 10.21608/jfds.2021.160410
Ewis, A. (2021). 'Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)', Journal of Food and Dairy Sciences, 12(3), pp. 59-64. doi: 10.21608/jfds.2021.160410
Ewis, A. Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners). Journal of Food and Dairy Sciences, 2021; 12(3): 59-64. doi: 10.21608/jfds.2021.160410
Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)
Dairy Technology Research Department, Animal Production Research Institute, Research Center, Egypt .Agriculture
Abstract
Functional yoghurt drinks ( Y.D ) were prepared as follows : treatment A ( Y.D. + 3% oat + 6% sucrose ) , treatment B ( Y.D. + 3% oat +0.25 % stevia ) , treatment C ( Y.D. + 6% sucrose , control ) .All drinks were stored at 5 ± 1 °C for 15 days and analyzed for chemical , microbiological , rheological , and sensory properties . Total energy , total solids ( T.S ) , fat , total protein , carbohydrate and ash contents were found highest in treatment A , during storage period .Treatment A recorded the highest values of viscosity and the lowest rate of whey separation . Total dietary fibers was found higher in fresh treatment B . Seven essential amino acids ( EAA) and ten Non-essential amino acids ( NEAA ) were detected in all fresh Y.D samples . Valine amino acid was the predominant amino acid in EAA and Glutamic acid was the corresponding one in NEAA. Sulfur amino acids ( Methionine & cysteine ) were also detected in all treatments. The ratio between EAA : NEAA was found highest in Y.D A , followed by B and C , in order . Counts of lactic acid bacteria in yoghurt drinks fortified with oat were found the highest . Yeasts & Molds were appeared in low counts in all treatments at the day 15 of storage . Therefore , low calorie functional Y.D. sweetened with stevia and fortified with oat powder may be produced successfully
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