Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Mint"
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Characteristics and acceptability of mint flavored coffee syrup
(Makerere University, 2021-02-15)Coffee is among the world's most consumed beverages. Roasted beans, coffee powder, and instant coffee are the most popular coffee products. Coffee syrups, however, are among the new emerging coffee products due to a growing ... -
Development of Mint-Flavored Probiotic Obushera using Lactobacillus rhamnosus Yoba 2012
(Makerere University, 2022-03-30)Mint essential oil is a common flavorant in the food industry. However, the antimicrobial action of oil is undesirable in production of probiotic foods. In addition, the strong mint flavor can deter the sensory acceptability ... -
Development of nutritious, shelf stable cookies flavored with Spearmint Spent Grass
(Makerere University, 2021-02)Cookies are bakery products which are also referred to as sweet biscuits and are usually consumed by a wide range of population globally. Their appeal and level of acceptability is to a large measure determined by their ...