AJAS Cover
Frequency: Continuous
ISSN: 1546-9239 (Print)
ISSN: 1554-3641 (Online)
Research Article Open Access

Development of Set and Drinking Sesame Yoghurt from Decorticated Sesame Seed

Ibrahim Abdullah Afaneh1
  • 1 Department of Food Processing, Faculty of Science and Technology, Al-Quds University, Jerusalem, P.O. 20002, Palestinian Authority

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.

American Journal of Applied Sciences
Volume 10 No. 11, 2013, 1392-1397

DOI: https://doi.org/10.3844/ajassp.2013.1392.1397

Submitted On: 20 August 2013 Published On: 24 September 2013

How to Cite: Afaneh, I. A. (2013). Development of Set and Drinking Sesame Yoghurt from Decorticated Sesame Seed. American Journal of Applied Sciences, 10(11), 1392-1397. https://doi.org/10.3844/ajassp.2013.1392.1397

Open AccessCopyright: © 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.

  • 3,228 Views
  • 4,001 Downloads
  • 3 Citations

Download

Keywords

  • Drinking Yoghurt
  • Set Yoghurt
  • Imitated Dairy Products
  • Sesame Seed