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|Abstract:||Yoghurt (fermented milk product) contains more digestible protein, more calcium and certain B group vitamins. Besides nutritional value, it has hypocholesterolaemic and antitumouric effects also. Studies have indicated that consumption of soy protein decreases total serum cholesterol and minimizes risks of several cancers. Mango pulp which contains a high proportion of sugar, mostly monosaccharide, is easily adsorbed by the digestive system. Fortification of yoghurt with soy solids and mango pulp not only increases its nutrient content including minerals and vitamins but also adds to its health promoting value.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(5) [September-October 2005]|
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