Advances in dairy Research
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Reda I Mashaly

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• Research Article
  Effect of Green Tea and Moringa Leave Extracts Fortification on the Physicochemical, Rheological, Sensory and Antioxidant Properties of Set-Type Yoghurt
  Author(s): Enaam S Shokery, Mohamed G El-Ziney, Asmaa H Yossef and Reda I Mashaly Enaam S Shokery, Mohamed G El-Ziney, Asmaa H Yossef and Reda I Mashaly
  
  The effects of co-production of green tea (Camellia sinensis L) or Moringa oleifera leaves extracts with set-type yogurt on the physicochemical, rheological, and sensory and antioxidant properties of the produced bio-yoghurts were investigated. Plant extracts were subjected to GC-MS analysis in order to identify the major compounds. The analysis revealed the presence of 21 and 27 major compounds in green tea and moringa leaves extracts respectively. Most of these compounds pose different biological roles. From the preliminary sensory study of testing wide range (0.1-1.5%, w/w) of both plants extract in yoghurt trails it was concluded that the best chosen concentrations were 1% and 0.9% of green tea and moringa extracts respectively. The chemical analysis of plain and bio-yoghurts (green tea or moringa) showed no differences in composition in regard to protein, fat, and total solids as it.. View More»
  DOI: 10.4172/2329-888X.1000179

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