الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Jerusalem artichoke had long been recognized for their health
benefits and nutritional value, as they are rich in fiber, protein, natural
sugars, thus, this study curried out to use the tuber in supplementing dairy
probiotic product(yoghurt) and study their effect on chemical,
physicochemical, rheological, sensory characteristics and microbial
aspects. The tubers are analyzed for their content of fibers, protein, ash,
fat, water –soluble vitamins and amino acid. Resultant data revealed that
both tubers contained considerable amounts of fat, protein ,fibers,
(Vit.B1). JA superior.
The Bio-Yoghurt was manufactured by using the conventional
yoghurt starter culture containing Bifidobacterim bifidum, Streptococcus
thermophilus and Lactobacillus acidophilus. JAE was prepared and
added at levels 3,5and 7%for JAE. Obtained data of chemical analysis of
Bio-yoghurt resulted in increasing T. carbohydrates.