EFFECT OF JERUSALEM ARTICHOKE EXTRACT AS A SOURCE OF INULIN ON PROPERTIES OF SOME LOW-FAT DAIRY PRODUCTS
NOURHAN MOHAMED YOUNIS ABD ELRAHMAN;
Abstract
This study aimed to extraction of inulin from Jerusalem artichoke tubers. Effect of inulin on the physico-chemical, rheological or sensory properties of low fat processed cheese spread and ice milk was studied. Inulin content in JAT fibers powder was 71.4% when compared with JAT juice (6.5%) and JAT slices powder (55.8%). JAT extract at 1 or 2% inulin improved the sensory and rheological properties of fresh and stored low-fat processed cheese spread. JAT extract at 1 or 2 % inulin improved the sensory and rheological properties of fresh ice milk.
Other data
| Title | EFFECT OF JERUSALEM ARTICHOKE EXTRACT AS A SOURCE OF INULIN ON PROPERTIES OF SOME LOW-FAT DAIRY PRODUCTS | Other Titles | تأثير مستخلص خرشوف القدس كمصدر للأنيولين علي خواص بعض المنتجات اللبنية منخفضة الدهن | Authors | NOURHAN MOHAMED YOUNIS ABD ELRAHMAN | Issue Date | 2019 |
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