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New Index
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Item
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Antioxidant Activity and Sensory Evaluation of Milk Kefir
http://hdl.handle.net/20.500.12678/0000007077
http://hdl.handle.net/20.500.12678/0000007077a05e7113-1e1d-4d02-9b28-d3fb83e98822
b50ae22b-3bf3-46d1-990c-8eb6cbc9a3aa
Name / File | License | Actions |
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Publication type | ||||||
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Conference paper | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | Antioxidant Activity and Sensory Evaluation of Milk Kefir | |||||
Language | en | |||||
Publication date | 2020-06-02 | |||||
Authors | ||||||
Bo Bo Thet | ||||||
Description | ||||||
In this study, milk kefir was prepared by using 20g of milk kefir grains and milk kefir starter culture for one liter of milk. Fermentation was carried out by changing the fermentation time such as 0hr, 6hr, 12hr, 18hr, 24hr, 30hr, 36hr, 42hr and 48hr. For the results obtained, 24hr fermentation time was found to be the most suitable condition for the preparation of milk kefir due to pH, taste and texture of prepared milk kefir. It was also found that antioxidant activity of milk kefir using milk kefir grains at 40% concentration was higher than that of using milk kefir starter culture. | ||||||
Conference papers | ||||||
12th–14thDecember 2019 | ||||||
2nd International conference on bioeconomy | ||||||
University Research Center (Inya)University of Yangon Yangon, Myanma |