| Autor: |
Dudhrejiya, P T, Pinto, S V, Parmar, S C, Darji, V B |
| Předmět: |
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| Zdroj: |
Agricultural Research Journal; Sep2019, Vol. 56 Issue 3, p503-509, 7p |
| Abstrakt: |
Present research was conducted to select a suitable flavoring ingredient and stabilizer blend for preparting frozen yoghurt containing Moringa. Frozen yoghurt containing 2% milk fat and 12.5% milk solid not fat (MSNF) was prepared using indirect acidification method by incorporation of 2.0% Moringa pod powder (w/w of mix). Among the different flavouring ingredients tested viz. pineapple, mango and date; mango pulp was found most compatible with Moringa when added up to 14% (w/w of mix) on the basis of sensory evaluation. Stabilizer blend containing 0.08% guar gum; 0.12% pectin; 0.5% WPC with 0.16% glycerolmonostearate resulted in the most acceptable product. The product contains good levels of fibre, potassium, calcium and Vitamin C as compared to control (frozen yoghurt without Moringa). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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