Effect of Lupine on Rheological, Chemical and Microbiological properties of Lupine yoghurt

Abstract: The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with increasing of % lupine powder as well as acidity increased gradually by adding lupine powder. The development of acidity in yoghurt (control) or which supplemented with lupine was increased gradually during storage with increase the lupine powder in yoghurt. The synersis of fresh lupine yoghurt was the lowest value compared with the results after 7and 15 days. The texture properties of lupine yogurt during storage were noted that control increased in firmness and gumminess, while cohesiveness, chewiness, springiness and resilience were decreased. On the other hand all concentrations recorded high values in firmness, cohesiveness, gumminess, chewiness, springiness and resilience during cold storage. ...
Publication year 2015
Pages 531-546
Organization Name
Author(s) from ARC
External authors (outside ARC)
    أحمد فريد عبد السلام المركز الإقليمي للأغذية والأعلاف- مركز البحوث الزراعية
Publication Type Journal