The effect of whey protein addition on structural properties of stirred yoghurt systems at different protein and fat content was studied using laser diffraction. Yoghurt is produced from fermented milk. The fermentation aim is to acidify and gelify the milk. In the European Union, the name «yoghurt» can only be. Viscoelastic properties of set and stirred yogurts made from raw (control), high pressure ( and MPa, 20 min, 4°C), and heat treated.
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Unless you haven't been in the dairy section of a grocery stirred yoghurt in a long time, you know that Stirred yoghurt yogurt is all the rage.
However, despite its medicinal benefits, the strong pungency of red pepper restricts its widespread use.
Therefore, this study aimed to reduce the pungency of hot pepper and produce healthy food made with red pepper with good flavor. Yoghurt is a widely consumed functional food because of its high digestibility, bioavailability, and proteolytic activities Shabboo and Ahmad, It strengthens the immune system, improves lactose ingestion and blood stirred yoghurt management Yadav et al.
Research on bioactive functional yoghurt include studies on the supplementation of dietary fiber Damian, ; Min et al.
Moreover, stirred gels obtained from either set gels that were allowed time or not for ionic equilibration were compared. Increasing stirred yoghurt decreasing ionic strength did not change the properties of stirred gels.
Stirred yoghurt | WordReference Forums
Stirred yoghurt or decreasing ionic strength did not change the properties of stirred gels. Calcium chloride addition significantly decreased G'0 h, G'20 h and stirred yoghurt h but did not induce changes in the gel microstructure as observed by confocal scanning microscopy.
Add as an accompaniment or ingredient to spicy foods such as curries and chilli dishes.
stirred yoghurt Combine with spices such as cumin, coriander or chilli and use as a tenderising marinade for chicken, lamb or fish. Toss into dips, cold sauces and salad dressings. Try as a low-kilojoule alternative to cream, sour cream or mayonnaise.
Include on nachos, baked potatoes and wedges. Serve with chargrilled meats, kebabs or souvlaki.