Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all the resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.
The Crude Aqueous Extract of Piper betle L. and its Antibacterial Effect Towards Streptococcus mutans
Citation:
Nalina, T. and Z.H.A. Rahim, 2007. The Crude Aqueous Extract of Piper betle L. and its Antibacterial Effect Towards Streptococcus mutans. Am. J. Biochem. Biotechnol., 3: 10-15.
DOI: 10.3844/ajbbsp.2007.10.15
Afaneh, I., K. Abu-Alruz, J.M. Quasem, A. Sundookah and J. Abbadi et al., 2011. Fundamental elements to produce sesame yoghurt from sesame milk. Am. J. Applied Sci., 8: 1086-1092.
DOI: 10.3844/ajassp.2011.1086.1092
URL: http://thescipub.com/abstract/10.3844/ajassp.2011.1086.1092
