چکیده بخشی از مقاله انگلیسی
Boiled to extract, from the point of view of phenolic compounds and flavonoids, which are very rich in antioxidant properties and also contains organic acids and sugars provide interesting is. The aim of this study was to evaluate the direct use of boiled extract of the, for the production of low-fat yogurt. Moreover, this extract is causing discoloration and decrease the sensitivity. Water extract, the inhibition
against lactic acid bacteria, probably due to high levels of polyphenols. As a result, the water is enriched with extracts, has a higher PH value is less lactic acid than other yogurts. This change has been reflected in rheological properties and texture: soft yogurt with high deformation and elastic behavior and low viscosity (stickiness) are associated. Future research in addition to the water extract in other foods, to study antibacterial and antioxidant properties of them
Klyd.azhh: fruit, poached, yogurt, byproduct, antioxidant
عنوان انگلیسی مقاله: Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water
عنوان فارسی مقاله: تولید ماست کم چرب با میوه به آب پز شده.
دسته: صنایع غذایی
فرمت فایل ترجمه شده: WORD (قابل ویرایش)