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 ...

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...

The article elucidates the possibility of using yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in food industry. This powdered added to yoghurt concentrations 0.3 – 0.4%, addition its color, gives samples a light aroma flowers and demonstrates high stability during storage at 4° C. for 28 days. values chromatic coordinates, L *, b yogurt did not undergo considerable changes ...

The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility estimated glycemic index wheat bread were studied. Yoghurt incorporations (6% up to 25% w/w) promoted considerable changes performance based gelatinization final dough consistency properties. These led a significant impact digestibility, reducing significantly the rapidly digestible while increasing resi...

BACKGROUND and aims: Dietary fat plays a role in the pathophysiology of symptoms in functional dyspepsia (FD). In healthy subjects, cognitive factors enhance postprandial fullness; in FD patients, attention increases gut perception. We hypothesised that the information given to patients about the fat content of a meal would affect dyspeptic symptoms. METHODS Fifteen FD patients were each stud...

A concentrated solution of purified enterokinase is conveniently prepared from the fluid contents of pigs' duodena by means of fractional precipitation with ammonium sulfate under the proper pH conditions.

A large body of research has shown that health is influenced by disadvantaged living conditions, including both personal and neighborhood conditions. Little is however known to what degree the health impact of different forms of disadvantage differ along the life course. The present study aims to examine when, during the life course, neighborhood and individual disadvantages relate to functiona...

Measuring the viability of probiotic microorganisms in food products using plate count methodology is a common practice due to the simplicity (ease of performance), inexpensive and routine testing characters ofthis method. In present study, the suitability of de man rogosa and sharpe agar (MRS) bile agar medium forthe selective enumeration of mixed probiotic bacteria (Lactobacillus ...

Lactobacillus delbrueckii subsp. bulgaricus strain ND02 is a Chinese commercial dairy starter used for the manufacture of yoghurt. It was isolated from naturally fermented yak milk in Qinghai, China. Here, we report the main genome features of ND02 and several differences with two other published genomes of Lactobacillus delbrueckii subsp. bulgaricus strains.