Yaourt à la carotte

Pages: 10 (2411 mots) Publié le: 3 avril 2011
School Land, Crop & Food science

July-November 2010
[Student internship report]
[ Preparation and analysis of yogurts containing various amounts of carrots]

Student:
Supervisor:


Table of Contents

I. Introduction 3
II. Aim 4
III. Materials & Methods 4
1. Materials 4
2. Equipments 5
3. Protocols 5
a. powder of carrot preparation 5
b. yogurt preparation 5
c. pH meter 6d. centrifuge 6
e.particle size analyzer 6
f. Texture Analyzer 7
IV. Results and discussion 8
1. pH measurements 8
2. Syneresis 9
3. Particle size 9
4. Texture 10
V. Conclusion 10
VI. References 10
VII. Appendices 11

I. Introduction
Products made with milk provide protein and vitamins and minerals, especially calcium. The Food Pyramid suggests 2 to 3 servings each day. If you arebreastfeeding, pregnant, a teenager or a young adult age 24 or under, try to have 3 servings. Most other people should have 2 servings daily.
Few foods help meet your nutritional needs at every stage of life better than live and active culture yogurt. And because it comes in so many flavors and varieties, yogurt appeals to every member of the family.
Yogurt is a nutrient-dense food that meets awide variety of nutritional needs at every stage of life. Like most dairy products, yogurt is a good source of protein - an average 8-ounce serving contains between 8 and 10 grams of protein, or 16 to 20 percent of the Daily Recommended Value (DRV). Yogurt is also an excellent source of calcium. Some yogurts contain up to 35 percent of the Recommended Daily Intake (RDI) for calcium. Most standardserving sizes of yogurt contain slightly more calcium than do equivalent servings of milk. Yogurt is low in fat and high in certain minerals and essential vitamins, including riboflavin B2, Vitamin B12, phosphorous and potassium.
Beyond these important nutrition basics, scientific research shows that the live and active cultures found in yogurt may offer many more health attributes.
Thebacteria, Lactobacillus bulgaricus and Streptococcus thermophilus ferment the milk into a creamy gel. The gel contains solids, called curds, and liquid, called whey.
The words "live and active cultures" refer to the living organisms. Currently, researchers are exploring how live and active culture yogurt may have a beneficial effect on the immune system, the potential to lower cholesterol, and how itmay help combat certain types of cancer-causing compounds, particularly in the digestive tract.
Yogurt products come in a wide variety of flavors, forms and textures. However there is not even yoghurts of carrot in Australia and in many countries and yet it also have not insignificant benefits on the health.
Carrots are rich in carotenes, some compounds that the liver transforms into vitamin A.Among all carotenes the most important one is beta-carotene.
It has been found that the carotenes prevent the appearance of certain cancers, especially lung or mouth ones or impede the development of cancerous cells.
It has also been proved the antioxidant power of beta-carotene. Its ingestion protects us against the destructive action of the free radicals, some agents produced by external causes,as contamination, or by internal causes of our own body that attack our cells producing degenerative illnesses, as premature aging, bad arterial health or cancer.
Among all the medicinal properties of beta-carotenes we would mention the following ones: anti-mutagenic, anti-tumoral, immunoestimulant, anti-coronary, anti-ulceric, anti-photobic. Carotenoids possess such important virtues as toprotect our arteries.
Their presence in the body also guarantees the good health of the vision. This vitamin is very useful to prevent or delay the formation of cataracts, eye floaters, hyper sensibility to sun light, hypermetropia, myopia, presbyopia or macular degeneration.
They also take care of the good state of our skin, our teeth or our gums.
They protect our stomach against the formation...
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