نتایج جستجو برای: drinking yoghurt
تعداد نتایج: 48040 فیلتر نتایج به سال:
BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...
Di masa pandemi COVID-19, kestabilan kesehatan harus diperhatikan. Bahan makanan yang dikonsumsi mempengaruhi organ pencernaan, seperti lambung dan usus. Penyakit maag adalah penyakit mengganggu pencernaan sering ditemui baik dikalangan remaja maupun dewasa. Susu merupakan produk pangan untuk kebutuhan asupan gizi tetapi susu mengandung asam folat menyebabkan lambung. Dengan bioteknologi konven...
in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid...
In this study, the effect of “Osmodehydrofrozen” fruit addition on sensory, physical, chemical and microbiological properties of concentrated yoghurt and its quality during storage was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or...
it is proved that acidic soft drinks that are commonly used, have an adverse effect on dental structures, and may deteriorate oral heath of our patients and orthodontic appliances. the aim of this study was to compare the effect of yoghurt drink with other soft drinks on the shear bond strength of orthodontic brackets.seventy-five first premolar teeth extracted for orthodontic purposes were sel...
Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...
Background & Aims: The aim of this study was to evaluate the probability to produce yoghurt containing live and active probiotic microorganisms as functional food with favorite sensorial properties. Material & Methods: The maintenance of Salmonella as a pathogen agent was evaluated under the synergistic effects of simultaneous presence of Teucrium polium essential oil (EO) and Lactobacillus ac...
Exo-polysaccharide (EPS) production by some lactic acid bacteria (starter) during fermentation could affect the physical properties of yoghurt. In this study, at first EPS content and its effects on physical properties of three traditional (S1, S2 and G) and one industrial (I) yoghurt samples were studied. The results showed that there was significant differences in fat content, solid non-fat c...
Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 B30:C30:S40 using Lactobacillus acidophilus on substrates. Two sets yoghurt-like these composites was stored at refrigeration (5oC) then ambient temperature (29±2oC) for 4 weeks 5 days, respectively. They were examined changes physicochemical propert...
Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...
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