Kết luận

Quả thanh long có thể được sử dụng hiệu quả cho sự phát triển của các loại sữa chua trái cây. Các đặc tính cảm quan cao nhất được quan sát thấy trong sản phẩm có 10% nước ép thanh long, 10% đường và 0.8% gelatin. Sản phẩm làm ra có 23.58% tổng chất rắn, 9.64% chất béo không rắn và 3.2% chất béo phù hợp với tiêu chuẩn của Sri Lanka. Sữa chua thanh long có thể được bảo quản trong 15 ngày ở điều kiện làm lạnh (4°C) mà không thay đổi các thông số về chất lượng.

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http://eujournal.org/index.php/esj/article/viewFile/4998/4802

Dept of Food Science & Technology, Faculty of Agriculture,