الفهرس 
Heath benefits of yogurtOnly 14 pages are availabe for public view
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Abstract
The dietary management of malnutrition should normally be based on the optimal use of locally available nutrient-dense foods to improve the nutritional status of children and prevent them from becoming severely acutely malnourished. This study is one of scientific attempts to Use different kinds of legumes at different ratio in production of yogurt and determined the best treatment in order to therapy malnutrition in children and improve rheological properties of final product To fulfill the aim of this study, the investigation was divided into two parts: Part 1, Studied the effect of different kinds of legumes at different ratio in production of set yogurt Yogurt was made from full-fat cow’s milk fortified with chickpea (0.0, 3.0 and 6.0% w/w), kidney bean (0.0, 3.0 and 6.0 %w/w) and cowpea (0.0, 3.0 and 6.0 %w/w). All treatments were analyzes for chemically, rheological “texture”, organoleptically , and microbiological, throughout storage for fresh, 7 and 14 days. The results obtained could be summarized as follow: 1- Addition of legumes to yogurt caused significant increase in T.P% in yogurt treatments compared to control. Yogurt produced by using 6% kidney beans (T2b) had the highest T.P. % content as compared to other treatments in the fresh samples. 2- Total solids (T.S.) % increased as the ratio of legumes increased in all treatments compared to control. Yogurt produced by using 6% cowpea (T3b) had the highest T.S% compared with all other treatments. 3- Addition of legumes caused significant differences in F/ DM% in all treatments compared with control. Yogurt produced by using kidney beans 6% (T2b) and cowpea 6% (T3b) had the lowest F/DM % compared with other yogurt
treatments and control. 4- Legumes were not markedly affected on pH values in all treatments compared with control when fresh while at the end of storage period pH values were significant decreased in all treatments. 5- Significant variation was noted in viscosities of yogurt from different treatments produced by adding legumes. The highest viscosity level was recorded with adding cowpea at rate 6% (T3b). For all treatments as the rate of legumes increased the viscosity value also increased. 6- Legumes caused improved in Rheological properties of yogurt when compared to control yogurt. Yogurt produced by addition cowpea 6% (T3b) had the highest in hardness, adhesiveness and Gumminess values. Yogurt produced by using kidney bean 6% (T2b) and cowpea 6% (T3b) were the highest in cohesiveness and Chewiness values. yogurt produced by using kidney bean 6% (T2b) was the highest in springiness values when compared to all yogurt treatments 7- Addition of legumes at different ratio improved organoleptic properties such as colour, flavor, taste, viscosity and overall acceptation of yogurt as compared to control yogurt. 8- Yogurt fortified with kidney bean 6% had the highest colour and flavor, kidney bean 3%, 6% and chickpea 3% had the highest taste value, chickpea 3% was the highest in viscosity value compared to other treatments. 9- Coliform bacteria weren’t detected in all yogurt treatments at fresh. 10- There were significant differences in Yeats and molds counts among all treatments and during storage period. Yeats and molds counts increased in all yogurt treatments during storage period. This trend was pronounced in yogurt produced by using kidney bean 3% (T2 a) compared with all other treatments. 11- Yogurt produced by using chickpea 3% (T1a) was the highest in lactic acid bacteria count compared with other treatments.