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

摘要

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.