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...

major salivary gland tumors are uncommon and the exact nature of these tumors is not obvious. this study was carried out to compare the histological results of intraoperative frozen sections against those of permanent reports for major salivary glands masses. one hundred thirty-nine patients with major salivary gland masses who were candidates for surgery underwent an intraoperative frozen sect...

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 ...

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...