Background: probiotic yogurt fortified with pistachio-pellet. Materials

improvement of structural characteristics
of low-fat functional dairy products has always been of great importance. The
purpose of the present study was to evaluate the physicochemical properties of
low-fat probiotic yogurt fortified with pistachio-pellet.

and Methods: Kalle-Ghuchi pistachio kernel residue
(pellet) was prepared after extracting the oil through cold-pressing. Probiotic
starter (ABT-10) was then added to low-fat milk and the sample was divided into
three portions (T1-T3). T1 was the control. T2 and T3 were treated with 2% and
4% pistachio-pellet, respectively. After incubation at 42°C, the products were
kept at 4°C for 14 days. During this period, the products’ physicochemical
properties were investigated. The results were analyzed using a one-way ANOVA

We Will Write a Custom Essay Specifically
For You For Only $13.90/page!

order now