Preparation and Nutritional Evaluation of Garlic Based Yogurt (Report) by Science International

Preparation and Nutritional Evaluation of Garlic Based Yogurt (Report)

By Science International

  • Publication Date: 2011-03-31
  • Genre: Engineering

Book Summary

Byline: Qureshi A.M - Email: asifmqureshi@hotmail.com, Hassan S.Y , Sulariya A.M and Rashid A. A ABSTRACT: Garlic based yogurt was prepared and its Physio-Chemical analysis was done. Different parameters such as moisture contents, ash contents, fat contents, protein contents, total solid mass, acidity and lactose contents were studied. The results revealed that the nutritional values of yogurt were slightly increased with the addition of garlic powder in different concentrations.

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