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Production of vegetable yoghurt like from lupin milk
العناوين الأخرى
إنتاج مشابه يوحهورت نباتي من لبن الترمس
المؤلفون المشاركون
al-Batawi, Usamah Ibrahim
Muhammad, Shayma Abd al-Munim
Awwad, Rizq Azab
Salamah, Wafa M.
المصدر
Arab Universities Journal of Agricultural Sciences
العدد
المجلد 27، العدد 4 (30 سبتمبر/أيلول 2019)، ص ص. 2155-2165، 11ص.
الناشر
تاريخ النشر
2019-09-30
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الموضوعات
الملخص EN
The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production.
Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt.
Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3% .
All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp.
bulgaricus (1: 1).
The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like.
Also, cow yoghourt had significantly higher fat content than lupine yoghurt like.
Adding MPC to the lupine yoghurt milk resulted in lower fat content.
Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content.
Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments.
Values of viscosity were increased more with ascending ratios of MPC in Lupine milk.
Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level.
Str.
theromphillus or Lb.
delbrueckii ssp.
bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like.
All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days.
All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muhammad, Shayma Abd al-Munim& Awwad, Rizq Azab& al-Batawi, Usamah Ibrahim& Salamah, Wafa M.. 2019. Production of vegetable yoghurt like from lupin milk. Arab Universities Journal of Agricultural Sciences،Vol. 27, no. 4, pp.2155-2165.
https://search.emarefa.net/detail/BIM-999922
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Batawi, Usamah Ibrahim…[et al.]. Production of vegetable yoghurt like from lupin milk. Arab Universities Journal of Agricultural Sciences Vol. 27, no. 4 (2019), pp.2155-2165.
https://search.emarefa.net/detail/BIM-999922
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muhammad, Shayma Abd al-Munim& Awwad, Rizq Azab& al-Batawi, Usamah Ibrahim& Salamah, Wafa M.. Production of vegetable yoghurt like from lupin milk. Arab Universities Journal of Agricultural Sciences. 2019. Vol. 27, no. 4, pp.2155-2165.
https://search.emarefa.net/detail/BIM-999922
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-999922
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
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