Development of Nutritionally Enriched Juglans Mandshurica Nut Yoghurt

Abstract:

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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:

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 et al., "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:

$35.00

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