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Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Randomized control trial: Comparison of Triple Therapy plus Probiotic Yogurt vs. Standard Triple Therapy on Helicobacter Pylori Eradication
Helicobacter pylori probiotic yogurt triple therapy eradication
2015/9/28
Background: Treatment of Helicobacter pylori (H. pylori) as a major cause of gastric diseases is of utmost concern.We aimed to assess efficacy of triple therapy (amoxicillin, clarithromycin and pantop...
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
goat's milk yogurt aronia (Aronia melanocarpa L) blueberry fatty acids lactic acid bacteria counts
2014/2/26
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk
Nutritional Value Yogurt Resulting Date Palm Syrup Skim Milk
2010/11/8
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explain...
Production and Evaluation of a High Protein Version of Non-fat Yogurt
formulation heat treatment non-fat yoghurt ultrafiltration
2010/11/12
High-protein non-fat yogurts were manufactured from skim milk fortified with a combination
of skim milk powder and skim milk retentate in various ratios. Different yogurt mixes with protein content r...
The relationship between electric impedance spectroscopy (EIS) parameters and the conventional parameters of pH, acidity and hardness was discussed to evaluate the technique’s applicability as an on-l...
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Quality of Irradiated Plain Yogurt during Storage at Different Temperatures
Plain Yogurt Irradiation Lactic Acid Bacteria Allergenicity Sensory
2016/4/29
To develop a safer yogurt for immuno-compromised or allergy patients and to extend shelf-life, a plain yogurt was irradiated with doses of 0, 1, 3, 5, and 10 kGy using a gamma ray and the chemical and...
Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage
yogurt casein hydrolysates probiotic count
2009/3/10
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and tex...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures
yogurt firmness syneresis
2008/7/25
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics
frozen yogurt probiotic bifidobacteria acidophilus
2008/4/1
Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product. ...