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

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

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引用次数: 0

摘要

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

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

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

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Egyptian Journal of Nutrition and Feeds

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