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Effect of Fortification of Yogurt-Milk with Co-Precipitate Mixtures of Casein And Flax-Seeds Protein Isolates on The Quality of The Produced Yogurt

Protein in demucilaged and defatted Flax-seeds powder dispersions was solubilized at pH 11, precipitated at pH 4.5 and freeze-dried to obtain Flax-seeds protein isolate powder (FPI). Fresh skim milk was used to precipitate acid casein at pH 4.5, and freeze-dried to obtain casein powder (Cn). Three c...

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Principais autores: Sara Lotfy, Hazem fayed, Abd ElNaby Farag
Format: Artigo
Sprog:Árabe
Udgivet: Zagazig University. Institute of Efficient Productivity 2025-10-01
Serier:Journal of Productivity and Development
Fag:
Flax-seeds
organoleptic properties
water holding capacity
acetaldehyde
Online adgang:https://jpd.journals.ekb.eg/article_470743_67794d64b3e471b78fd033abbc1077e4.pdf
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