![]() ![]() ![]() Significant difference (P ≤ 0.05) between chemical composition of Doina in the different preservation methods (Sun drying, laboratory drying, Freezing) were found after storage. ![]() This study was conducted to synthesis of Doina the local cereal-dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, the Doina mixture supplemented by Lactobacillus acidophilus and Lactobacillus plantarium as a probiotics, and identified by Commercial (API50 CHL) kit after six months of storage and evaluated the chemical, physical, microbial and sensory properties of final products. ![]()
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