Abd El Aziz, M., Abo-Srea', M. (2012). QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.). Journal of Food and Dairy Sciences, 3(3), 163-172. doi: 10.21608/jfds.2012.75343
M. E. Abd El Aziz; M. M. Abo-Srea'. "QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)". Journal of Food and Dairy Sciences, 3, 3, 2012, 163-172. doi: 10.21608/jfds.2012.75343
Abd El Aziz, M., Abo-Srea', M. (2012). 'QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)', Journal of Food and Dairy Sciences, 3(3), pp. 163-172. doi: 10.21608/jfds.2012.75343
Abd El Aziz, M., Abo-Srea', M. QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.). Journal of Food and Dairy Sciences, 2012; 3(3): 163-172. doi: 10.21608/jfds.2012.75343
QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)
Dairy Department, Faculty of Agriculture, Mansoura University, Egypt
Abstract
Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt was made by the conventional method . chemical, microbiological or rheological as well as Organoliptic properties were carried out . yoghurt fortified with 75%of skim milk powder was found the best treatment chemical, microbiological ,rheological and Organoliptic properties.