American Journal of Applied Sciences

Development of Set and Drinking Sesame Yoghurt from Decorticated Sesame Seed

Ibrahim Abdullah Afaneh

DOI : 10.3844/ajassp.2013.1392.1397

American Journal of Applied Sciences

Volume 10, Issue 11

Pages 1392-1397

Abstract

Sesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to develop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) plus 0.6% pectin and 0.2% CMC. The best yoghurt drink was produced from sesame milk fortified with dried whey plus 0.2% guar gum and pasteurized at 75°C for 5 min.

Copyright

© 2013 Ibrahim Abdullah Afaneh. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.