the effects of probiotic yoghurt consumption on blood pressure and serum lipids in type 2 diabetic patients: randomized clinical trial ejtahed h1, mohtadi nia j*2, homayouni rad a3, niafar m4, asghari jafarabadi m5, mofid v6 1- m.sc in nutrition science, faculty of health and nutrition, tabriz university of medical sciences, tabriz, iran. 2-*corresponding author: associate prof, dept. of food s...

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. The present study was designed to determine whether 14-week CLA supplementation as triacylglycerols (3.76 g) with a 50 : 50 combination of the two main isomers (35 % cis-9, trans-11 and 35 % trans-10, cis-12) added to flavoured yoghurt-like products was able to alter...

The aim of this study was to develop a novel plant-based yoghurt with high sensory acceptance and nutrition value. Soybean quinoa were used as the substrates, all formulations different substrate ratios inoculated lactic acid bacteria (LAB). Fermentation modified proximate composition, higher content soybean accentuated growth LAB. Formulated yoghurts presented weak post-acidification, viabilit...

The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence camel cow casein hydrolysates produced by action trypsin enzymes. significantly decreased fermentation coagulation time production. rate pH decrease was (p < 0.05) higher samples treated with hydrolysate comparison control samples. Compared control, cell growth culture increased sup...

The present study was designed to evaluate the quality of traditional and commercialyoghurt brands acknowledge their health benefits for human consumption in districtRawalpindi. Nine types samples collected from different resources were divided into threecategories. A, B C cow, buffalo, mixed (cow buffalo) respectively. D,E, F local vendors while G, H, I commercial yogurt brands.These evaluated...

BACKGROUND Interventions providing foods fortified with multiple micronutrients can be a cost-effective and sustainable strategy to improve micronutrient status and physical growth of school children. We evaluated the effect of micronutrient-fortified yoghurt on the biochemical status of important micronutrients (iron, zinc, iodine, vitamin A) as well as growth indicators among school children ...

regarding many disadvantages of traditional method to produce concentrated yoghurt, several attempts have been done for mechanization of process in industrial scale. using membrane systems especially ultra filtration is one of these methods. in this survey, method to produce direct concentrated yoghurt, fresh milk was concentrated to 19% snf by ultra filtration method then diluted to 13 and 16 ...

Yoghurt merupakan salah satu produk hasil olahan susu dengan tekstur seperti gel yang diproduksi proses fermentasi. Sebelum dilakukan fermentasi, bakteri akan digunakan melalui inokulasi menggunakan kultur murni telah dibiakkan untuk membantu agar biaya produksi cukup rendah. Pembiakan ini umumnya dalam shake flask atau spinner glass. Akan tetapi penggunaan membutuhkan waktu lebih lama dan tega...