CHAPTER ONE INTRODUCTION 1.1 Background of study As a result of limited resources, consumers weigh many aspects of a product to determine if such a product is worth the pains of expenditure. …
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn …
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK
ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow …
ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES AND THEIR PROXIMATE AND PHYSICOCHEMICAL PROPERTIES
CHAPTER ONE1.0 INTRODUCTIONFood is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will …