الفهرس | Only 14 pages are availabe for public view |
Abstract Jerusalem artichoke had long been recognized for their health benefits and nutritional value, as they are rich in fiber, protein, natural sugars, thus, this study curried out to use the tuber in supplementing dairy probiotic product(yoghurt) and study their effect on chemical, physicochemical, rheological, sensory characteristics and microbial aspects. The tubers are analyzed for their content of fibers, protein, ash, fat, water –soluble vitamins and amino acid. Resultant data revealed that both tubers contained considerable amounts of fat, protein ,fibers, (Vit.B1). JA superior. The Bio-Yoghurt was manufactured by using the conventional yoghurt starter culture containing Bifidobacterim bifidum, Streptococcus thermophilus and Lactobacillus acidophilus. JAE was prepared and added at levels 3,5and 7%for JAE. Obtained data of chemical analysis of Bio-yoghurt resulted in increasing T. carbohydrates. |