Background: probiotic yogurt fortified with pistachio-pellet. Materials

Background:
The
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.

Materials
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
(P

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