Influence of Addition Modified Starches as Stabilizer on Physicochemical and Textural Properties of Camel's Milk Yoghurt

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages: 295-307
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: Zagazig Journal of Food and Dairy Research Zagazig Journal of Food and Dairy Research Volume: 42
Keywords : Influence , Addition Modified Starches , Stabilizer , Physicochemical    
Abstract:
The objective of this study was to estimate the effect of addition of modified starch (1, 2, 3, 4 and 5%, w/w) on camel's milk yoghurt during cold storage. Major component, water holding capacity (WHC), susceptibility to syneresis (STS) and
    
     
 
       

Author Related Publications

  • Salah Ahmed Abdelgelil Khaliefa, "Utilization of Sebestan Plum Fruit Nectar (Cordia dichotoma forst) in the Manufacture of Flavoured Nutraceutical Yoghurt Drink", Zagazig Journal of Food and Dairy Research, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "Bacteriological, Physicochemical and Sensory Properties of Probiotic Fermented Camel's Milk as Affected by Added Inulin", Egypt. J. Appl. Sci, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "The effect of various stabilizers on physiochemical properties of camel milk yoghurt", J. American Science, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Effect of freeze-drying on camel’s milk nutritional properties", International Food Research Journal, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Improving the quality characteristics of white soft cheese using cranberry (Vaccinium macrocarpon) fruit extract", International Food Research Journal, 2015 More

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