نتایج جستجو برای: yogurt consumption

تعداد نتایج: 218715  

Journal: :The American journal of clinical nutrition 2014
Dennis A Savaiano

Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that show lactose digestion and tolerance from yogurt by lactose-intolerant people. The lactose in yogurt is digested more efficiently than other dairy sources of lactose because the bacteria inherent in yogurt assist with ...

Journal: :International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition 2008
Tomoyuki Higuchi Nobuya Shirai Hiramitsu Suzuki Masaru Kawashima Yutaka Tamura

The aim of this study is to clarify the effects of yogurt supplemented with fish oil on plasma lipid and glucose concentrations, and hepatic lipid contents in mice. Male Crlj:CD-1 (ICR) mice were fed five experimental diets for 12 weeks. The experimental diets were as follows: without yogurt and fish oil (control diet); 10% (w/w) yogurt without fish oil [10% FO(-)]; 10% yogurt with fish oil [10...

2011
J. T. Faria L. A. Minim

The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) as a fat replacer in the rheological properties of yogurt. Whole yogurt and nonfat yogurt with 0 %, 1.5 %, 3.0 % and 4.5 % of WPC were developed and available. The steady and dynamic shear rheological properties were determined using a HAAKE MARS rheometer at 10 °C with a sensor stainless steel double g...

2016
James Thomas McCarthy James T. McCarthy

Probiotic dairy foods, especially nonand low-fat dairy products, are becoming popular in the US. A non-fat goat’s milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin a...

2015
Sharareh Hekmat Kathryn Morgan Mohammad Soltani Robert Gough

The purpose of this study was to establish new food products that increase the nutritional value and health benefits of the probiotic yogurt currently used in the Western Heads East (WHE) Project in Mwanza, Tanzania. The probiotic yogurt has established health benefits, and product development through fortification must not adversely affect the acceptability of yogurt or the viability of the pr...

Journal: :International journal of food sciences and nutrition 2005
Dong June Park Sejong Oh Kyung Hyung Ku Chulkyoon Mok Sae Hun Kim Jee-Young Imm

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower synere...

2016
Jae Yeon Joung Ji Young Lee Young Sik Ha Yong Kook Shin Younghoon Kim Sae Hun Kim Nam Su Oh

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage t...

Journal: :Journal of dairy science 2010
L C Allgeyer M J Miller S-Y Lee

The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained desc...

2017
Emma Ruiz Paula Rodriguez Teresa Valero José M. Ávila Javier Aranceta-Bartrina Ángel Gil Marcela González-Gross Rosa M. Ortega Lluis Serra-Majem Gregorio Varela-Moreiras

The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9-75 years old; n = 2009) c...

Journal: :Acta gastroenterologica Latinoamericana 2008
Juan Andrés De Paula Esteban Carmuega Ricardo Weill

BACKGROUND/AIMS functional constipation is a prevalent problem within the western population. There is evidence supporting the fact that the inclusion of pre and probiotics in the diet can favorably modify the intestinal function. The present study evaluates the effect of the consumption of Activia, a yogurt containing 10(8) UFC/g of Bifidobacterium animalis (DN-173 010) and fructoligosaccharid...

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