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Effect of adding Vegetable Beets on some milk products
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Abstract:
Vegetable beet was added (0, 10, 20, 30 %) either fresh or cooked in zabado manufacture. The results of adding vegetable beet appeared a slight differences between fat and ash contents of zabado, but total solids, carbohydrate and protein .Vitamin C contents had been lost in cooked samples of beet .
The color characteristics and microbial count of zabado were measured and compared with control samples. The highly acceptable zabado was obtained by adding 10% of cooked beet .
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| Publication year |
2013
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| Pages |
,451-462
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| Publication Type |
Journal
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