Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2010 | Volume: 9 | Issue: 10 | Page No.: 955-956
DOI: 10.3923/pjn.2010.955.956
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Banana Frozen Yoghurt from Camel Milk
Salma Kh Ahmed, Rea Haroun and Mohamed O. Eisa

Abstract:
This study is conducted in the dairy laboratory of the faculty of Agricultural Technology and Fish Sciences, Al-Neelain University. The objective of this study was to investigate the possibility of manufacture frozen yoghurt from camel milk with banana flavor and investigate the suitable levels of banana which were 10, 12 and 14%. pH value, fat%, total solids, solids not fat, specific gravity, overrun, sensory properties and acceptability were studied. The result of chemical analysis showed no significant differences between the three levels of banana on pH value, fat %, total solids, solids not fat at p>0.05, while the differences were significant in specific gravity and overrun. The panel test showed that there was no significant differences between three levels of banana on sensory evaluations at p>0.05. 14% obtained the best score.
PDF References Citation Report Citation
How to cite this article:

Salma Kh Ahmed, Rea Haroun and Mohamed O. Eisa, 2010. Banana Frozen Yoghurt from Camel Milk. Pakistan Journal of Nutrition, 9: 955-956.

DOI: 10.3923/pjn.2010.955.956

URL: https://scialert.net/abstract/?doi=pjn.2010.955.956

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom