Paper Title:
Development of Nutritionally Enriched Juglans Mandshurica Nut Yoghurt
  Abstract

In this study, we mixed peeled and grinded Juglans mandshurica nuts with milk, using Lactobacillus casei and Streptococcus thermophilus as culture, the ration is 1:1. After fermented, we obtained enriched Juglans mandshurica nut yoghurt. The optimal formula of the yoghurt was determined by the L9 (34) orthogonal test. The best formular was: solid-liquid ratio 1:6, pulp-milk ratio 2:8, and filtered with an 80 mesh sieve. This dairy product contains the nutrients from Juglans mandshurica nuts, fresh milk and probiotics; tastes sour and sweet with a walnut fragrance; and is a kind of functional food with a great economic value and market potential for development.

  Info
Periodical
Chapter
Chapter 4: Friction and Wear
Edited by
Xiaodong Zhang, Zhijiu Ai, Prasad Yarlagadda and Yun-Hae Kim
Pages
626-631
DOI
10.4028/www.scientific.net/AMR.338.626
Citation
R. S. Zhao, D. M. Liu, Q. F. Zhang, Y. H. Bao, "Development of Nutritionally Enriched Juglans Mandshurica Nut Yoghurt", Advanced Materials Research, Vol. 338, pp. 626-631, 2011
Online since
September 2011
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Price
$32.00
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