Research Mashhad Iran on Muck Rack

Research Mashhad Iran

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Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage

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By Sahar Roshanak, Elnaz Milani, Hanieh Yarabbi, Research Mashhad Iran
| Wiley Online Library
2.2.4 Production of probiotic dessert To produce a fermented dessert, 0%, 50%, and 100% SQM replaced skim milk powder (SMP) in the dessert formulation. The mixture of dry ingredients, including sugar and gelatin, was slowly added and placed at 40°C for 10 min to dehydrate the solid particles. Then, for pasteurization, the product was placed in a bain-marie at 90°C for 10 min. After cooling down the dessert, native L.
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