STUDIES ON THE PRODUCTION OF FUNCTIONAL YOGHURT DRINKS FLAVOURED WITH RICH ANTIOXIDANT RESAURCES

Abstract

Over recent years the food industry has been undergoing major change. To meet growing variations in demand and increasingly specific requirements from consumers, the food industry needs to display a huge capacity for innovation. Nowadays food products must always be safe, must meet nutritional and health requirements. Functional foods have recently emerged as a novel sector of health enhancing products, functional foods are diverse groups, including conventional foods, such as drinking yoghurt, or they can be specifically enhanced, such as fortified drinking yoghurt with fruit pulps as source of antioxidant. This research aims to study the improving the properties of plain drinking yoghurt by adding different ratios of yoghurt and different types and ratios of stabilizers and production of new functionally flavoured drinking yoghurt fortified with blueberries, guava pulp and carob extracts as source of antioxidants and study the potential hepatoprotective of different flavoured drinking yoghurt (fortified was blueberries, guava and carob extracts) as source of antioxidants against CCL4 any induced liver injury in albino rats and the study was contained three parts as follows: