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IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION
2018
Menoufia Journal of Food and Dairy Sciences
The aim of this study was to improve the properties of yoghurt using different kinds of legumes such as chickpea (0.0, 3.0 and 6.0 % w/w), kidney bean (0.0, 3.0 and 6.0 % w/w) and cowpea (0.0, 3.0 and 6.0 % w/w) in order to therapy protein energy malnutrition in children. Chemical composition, pH, texture, viscosity, and sensory evaluation were determined for all treatments. Results showed that total protein increased in yoghurt treatments as a result of adding legumes compared with control.
doi:10.21608/mjfds.2018.123959
fatcat:lrng6463kzdrllplcl3tjm4wka