JI Bao-ying
Abstract
The carrot and fresh milk were used as the main materials to develop the yoghurt in the study. The addition of carrot juice, seed volume, sugar and fermenting time were investigated respectively to gain the optimum. The results showed carrot juice was 10 %, seed volume was 2 %, sugar was 7 % and fermenting time was 5 h.
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The carrot and fresh milk were used as the main materials to develop the yoghurt in the study. The addition of carrot juice, seed volume, sugar and fermenting time were investigated respectively to gain the optimum. The results showed carrot juice was 10 %, seed volume was 2 %, sugar was 7 % and fermenting time was 5 h.
Key concepts: Carrot juice, Food science, Sugar, Fermentation, Volume (thermodynamics), Chemistry, Daucus carota, Horticulture