Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.

Simple item page
dc.contributor.authorAdegoke, G. O.
dc.contributor.authorMusebi, S.
dc.date.accessioned2016-11-28T11:40:29Z
dc.date.available2016-11-28T11:40:29Z
dc.date.issued2013
dc.description.abstractProbiotic yoghurt, pH 4.5, with acceptable organoleptic profiles was prepared using standard procedures. Flavouring of probiotic yoghurt was done using the spice Aframomum danielli, strawberry and vanilla. Samples flavoured with A.danielli , strawberry and vanilla though more viscous than ordinary yoghurt were generally preferred. Volatile components of A.danielli were extracted using diethyl ether, dried and concentrated followed by analysis using gas chromatography coupled to mass spectrometry. Flavour components like 2-methyl-1-propen-1-yl, 3-methylbut-2-enyl and 1-methyl-4-(1-methylethyl) reported to provide the desirable aroma and taste in yoghurt were identified in A. danielli.
dc.identifier.citationAdegoke, G.O., Musebi, S., Wachira, S., Muigai, C., Ngumba, E. and Adoko, G. (2013). Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla. Food and Public Health, 3(2) 92 � 96.
dc.identifier.issn2162-9412
dc.identifier.otherY
dc.identifier.urihttp://repository.tml.nul.ls/handle/20.500.14155/100
dc.language.isoEn
dc.publisherFood and Public Health
dc.rightsCopyright 2011 - 2016 Scientific & Academic Publishing Co. All rights reserved.
dc.subjectFood Technology
dc.titleProduction of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.en
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Adegoke_Production_2013.pdf
Size:
587.97 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Research Articles