Manufacture of new savory yoghurt sauce
Abstract: This work aimed to produce a new savory yoghurt sauce as new type like-yoghurt rich in nutritive values. Standarilized buffaloes milk yoghurt was prepared and mixed with 1.25% w/w seasoning mixture of black paper, coriander, cumin, cardamom, salt and sugar and. different concentration of juice mixture contained lemon, onion and garlic juices (0.125:1:1). Addition of these mixtures affecting the chemical, microbiological quality of the product and enhance the sensory quality when fresh and during storage period. Results indicated that the best mixed was at the concentration of 4% w/w from Mixture of juices. The chemical composition of the products was slightly affected by storage, while sensory evaluation of products showed that there were accepted till 21 days at 7±°1 C. Thus we recommend to produce this new product as fortifying yoghurt with mixture of juices (Limon, onion and garlic) and mixed seasoning to produce a savory yoghurt sauce with highly nutritive. value and with acceptable quality as new functional dairy products for the Egyptian market.
Publication year 2011
Pages 165-174
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
serial title Egyptian Journal of Applied Science
ISSN 1110-1571
Author(s) from ARC
AGROVOC
TERMS		 Cardamoms. Coriander. Cumin. Garlic. Lemons. Onions. Salts. Sugar. Yoghurt.
Proposed Agrovoc savory yoghurt sauce;black paper;
Publication Type Journal
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