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The purpose of this study was to determine an optimal variant for producing skimmed stirred yoghurt with chia powder. Three variants of product with chia powder at levels of 0.3%, 0.5%, respectively 0.7% and two control samples have been manufactured. Chia was used due to its remarkable content in fibre, ?-3 and ?-6 fatty acids, polyphenols, which are essential compounds for a healthy human body. The physicalchemical parameters (acidity, pH, dry matter) and rheological properties of yogurts samples were determined...

In the present study, low-fat muffins in which butter has been replaced at different levels (50% and 100% respectively) with pumpkin seeds powder were prepared. The valuable content of the pumpkin seed powder in proteins, fibres, vitamins, minerals and its good sustainability are important reasons for adding this ingredient in the food products. The physical-chemical parameters: weight, moisture, moisture loss, volume and specific volume were determined during storage period. Minerals content was carried out by us...