@article{(Open Science Index):https://publications.waset.org/pdf/12097, title = {The Chemical Composition of Yoghurt Enriched with Flakes from Biologically Activated Hullless Barley Grain and Malt Extract}, author = {Ilze Beitane}, country = {}, institution = {}, abstract = {The influence of flakes from biologically activated hull-less barley grain and malt extract on chemical composition of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with and without flakes from biologically activated hull-less barley grain and malt extract were analyzed for content of total solids, total proteins, fats, amino acids and riboflavin. The addition of flakes from biologically activated hull-less barley grain and malt extract allowed increase of nutritional value of yoghurt samples. There was obtained the increase of total proteins (p>0.05) and the decrease of fat (p>0.05). The presence of flakes from biologically activated hull-less barley grain and malt extract in yoghurt samples provided significant increase of amino acids amount (p}, journal = {International Journal of Nutrition and Food Engineering}, volume = {7}, number = {3}, year = {2013}, pages = {181 - 184}, ee = {https://publications.waset.org/pdf/12097}, url = {https://publications.waset.org/vol/75}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 75, 2013}, }