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Showing 1 to 20 of 57 for “"yogurt"”.
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Sensory and Chemical Characteristics of Soymilk Yogurt With Different Yogurt Cultures
… and diacetyl were predominant volatiles in soy yogurts. Acetone, ethanol, 2-heptanone, and methanol were also found. The amounts of hexanal found in yogurt samples were lower than the threshold values and did not contribute to distinctive beany flavor in soy yogurts. The STD culture produced …
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Calcium Lactate Fortification of Reduced Fat Yogurt and Fortification of "Simulated Yogurt Gel" with Partially Hydrolyzed Whey Protein
… In the present study the calcium enriched fruit yogurt was prepared after fortification of pasteurized yogurt mix with 50 mg Ca/IOO ml of calcium lactate, this level was selected from a preliminary study of sensory evaluation. Fortification of yogurt with calcium lactate at this level …
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Incorporation of Acid Whey Powders in Probiotic Yogurt
… a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with commercially available A WP were prepared using …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
… source of predigested nitrogenous compounds for yogurt and probiotic bacteria. The objective of this study was to optimize the incorporation of CCW solids and make them a functional yogurt ingredient. Ultra filtered CCW and CCW were used to replace 1.9, 5.5 and 11.1 % of the total milk protein …
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Diffusion coefficients of styrene in mayonnaise and yogurt
Thesis: B.S., Massachusetts Institute of Technology, Department of Chemical Engineering, 1980
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Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt
… but the influence of pure spice juice on yogurt culture bacteria is not known. Characteristics of yogurt culture bacteria were measured by suspending freshly thawed cultures in 0.1% peptone water (growth), acidified MRS broth (acid tolerance), MRS-Thio broth with oxgall (bile tolerance) …
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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture
<p>Yogurt is a highly nutritious cultured dairy product which has been consumed for centuries, particularly in Eastern Europe. Although per capita consumption in the United. States is still far below that of most European countries; yogurt sales in the U.S.A. have increased phenomenally during the …
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Use of Dry Whey and Lactose Hydrolysis in Yogurt Bases
<p>Yogurt is one of the oldest and most traditional fermented dairy products. Since early times it has been an important food item of the people in the Middle East. Except for its refreshing taste and wholesomeness as a food, no special virtues were claimed for it until early in the 20th century …
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Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment
… of popular foods with these healthy fats. Yogurt, which is already popular, offers a functional food matrix to fortify with Ï 3 FA. Fish oil, a major source of two important long chain Ï 3 FA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is an excellent source of Ï 3 FA …
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Improvement in viability of Lactobacillus Acidophilus in yogurt by stress adaptation
… caused by accumulation of organic acids in the yogurt. This leads to inactivation of essential metabolic pathways, deprivation of ATP to the cell, and eventually, cell death. A strategy to improve the viability of Lb. acidophilus in yogurt is to adapt the organism to the harsh environments that …
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Effect of Starter Cultures on Lactobacillus acidophilus Survival and Gene Expression in Yogurt
… health benefits. Dairy products, especially yogurt, are frequently used as probiotic delivery systems. To realize therapeutic effects, it is important to consume a high amount of probiotics. However, maintaining a sufficient amount of viable probiotics in yogurt throughout the shelf life has …
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Impacto con la implementación de sellos en el consumo de yogurt: un análisis de mercado
… de lácteos, especialmente para el sector del yogurt. Este estudio analiza el impacto de los sellos nutricionales en el consumo de yogurt en Colombia. Se examinan estrategias de marketing para adaptarse a la nueva normativa de etiquetado frontal, minimizando el impacto negativo y maximizando …
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The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
… was to determine if an acceptable frozen yogurt product supplemented with dietary fiber could be produced. Three different types of dietary fiber were used: Frutafit TEX! (inulin), Glucagel� (betaglucan), and Vitacel SMOOV 240 (cellulose). These three were used at the 3%, 5% and 7% levels …
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Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems
… concentrations and sensory changes. Frozen yogurt was produced using a standard lowfat ice cream mix formulation, fermented with supplemented and traditional culture systems, and stored for 11 weeks at -20°C. Three methods of recovery were employed: Bifid Glucose Agar with the Repair …
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Physico-chemical and therapeutic properties of low-fat yogurt as influenced by fat replacers, exopolysaccharides and probiotics
… this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select suitable strains of S. …
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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates
<p>It has been said that frozen yogurt is one of the best new products that has happened to American enterprise, consumer eating habits, and the dairy industry (Kimbrill et al., 1990). Frozen yogurt was introduced as a new product in the early 1970s and has come a long way since its appearance …
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Determination of honey varietal’s impact on Bifidobacterium animalis ssp lactis survivability in commercial yogurt through simulated in vitro digestion
Consumption of yogurt containing the probiotic strain Bifidobacterium animalis lactis DN-173 010/CNCM I-2494 (B. animalis) improves digestive health and quality of life in adults. While numerous studies have evaluated the probiotic properties of B. animalis, however, there are a limited number of …
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Application of Ultrafiltered Sweet Buttermilk and Sweet Buttermilk Powder in the Manufacture of Nonfat and Lowfat Yogurts
… microbiological properties of nonfat and lowfat yogurts. Experiments included five replications consisting of three ingredients (UBM, BMP and NDM) and two fat levels (0.34% and 1.36%). Ultrafiltered sweet buttermilk (13.77% protein), BMP (31.45% protein) or NDM (36.2% protein) were used to …
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Efeito do consumo de iogurte caprino probiótico no perfil bioquímico e histopatológico de ratos
… as a vehicle for the development of probiotics. Yogurt is known for its therapeutic, nutritional and sensory properties. The goat milk yoghurt is a matrix suitable for inclusion of ingredients such as honey, which is an important food not only for its nutritional properties, but also by their …
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Cellular and in-vitro models to assess antioxidant activities of seaweed extracts and the potential use of the extracts as ingredients
… for incorporation into fluid milk and yogurt at concentrations of 0.25% and 0.5%. The addition of the seaweed extracts to milk and yogurt did not affect the pH or shelf-life properties of the products. Seaweed addition did however significantly influence the colour properties of the …
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