RESEARCH CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTCS OF QUINOA, DRIED MILK AND OAT BRAN YOGURT

Mihaela Adriana TIŢA, Ovidiu TIŢA, Adriana DABIJA, Alexandra MAJDIK

Abstract

Yogurt  is  a  dairy  product  with  high  calcium  content thatshould  be  consumed  each  day. Yogurt,a  dairy  product  of  fermentation  of  milk,  has  a  gel-like  texture  and  a sour  taste  because  of fermentation of milk sugar (lactose) into lactic acid. It has many nutritional and health benefits. With or without fruit, diet or not, yogurt remains one of the essential food for our health.  Quinoa  is  one  of  the  most  nutritious  plants  in  the  world.  Its  beans  are  rich  in  proteins  both quantitatively  and  qualitatively,  contain  the  eight  essential  amino  acids  and  are  a  rich  source  of minerals (Ca, K, Zn, Fe, Mg), B vitamins and fiber, which makes quinoa a complete and modern food. Oat  bran  decreases  the  absorption  of  fat  and  sugar.  But on  the  same  principle,  they  allow  the absorption of vitamins and other valuable nutrients for the body. Oat bran is a good source of dietary fiber,  thiamine,  magnesium,  phosphorus and  iron  proteins,  in  addition,  they  have  a  low  sodium content.

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