Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium

Document Type : Original Article

Abstract

Selenium (Se) is a trace element that is essential to human life.  The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively. Beside of previous treatments control sample was carried out (without Se addition).

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Article Title [العربیة]

الخواص الکیمیائیة والمیکروبیولوجیة والریولوجیة والحسیه للزبادی المدعم بالسلینیوم

Abstract [العربیة]

یهدف البحث إلى انتاج زبادی مدعم بعنصر السلینیوم لما له من فوائد تغذویة وصحیة عالیة وایضا لانخفاض اللبن ومنتجاته من عنصر السلنیوم.

Keywords [العربیة]

  • زبادي
  • السلينيوم