A Comparative study the effect of mango (Mangifera India L.) and pomegranate (Punica granatum L.) juices on probiotic yogurt

Egyptian Journal of Nutrition and Feeds Pub Date : 2023-03-01 DOI:10.21608/enj.2023.301794

Ibrahim Khalid, R. Mohamed, S. Sultan, Abdel Magied, Yahiya Abd El-Kader, Nada Ibrahim Bakry, Abdel MagiedYahiya, A. El-kader

引用次数: 0

Abstract

The present study aimed to investigate the effects of adding mango and pomegranate juices to probiotic yogurt. Mango ( Mangifera indieaL .) and pomegranate ( Punica granatum L .) juices were added at a ratio of 10 % to yogurt with and without probiotic bacteria over storage periods of 1, 7 and 14 days at 4 o C. The chemical composition, syneresis, viscosity

查看原文本刊更多论文

芒果(Mangifera India L.)和石榴(Punica granatum L.)果汁对益生菌酸奶影响的比较研究

本研究旨在探讨在益生菌酸奶中添加芒果汁和石榴汁的效果。将芒果(Mangifera indieaL .)和石榴(Punica granatum L .)果汁按10%的比例添加到含益生菌和不含益生菌的酸奶中，在4℃下分别保存1、7和14天

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Egyptian Journal of Nutrition and Feeds

自引率

0.00%

发文量