Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures

European Food Science and Engineering Pub Date : 2022-06-12 DOI:10.55147/efse.1119044

A. Besir, M. Mortas, F. Yazıcı

引用次数: 1

Abstract

Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. The ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p

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以不同比例的牛、麻籽奶混合制成Ayran(酸奶饮料)的特性研究

Ayran，发酵产品是由动物奶，混合不同水平(0、25、50、75和100%)的大麻籽奶生产的。研究了使用大麻籽奶对大麻籽奶的化学、理化、微生物等品质参数的影响。含有25%大麻籽奶的ayran样品具有最高的一般接受度。对照样品的总酚含量在贮藏期结束时有所下降，而加了大麻籽奶的ayran样品的总酚含量显著增加(p

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European Food Science and Engineering

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