This study assessed the effect of partially hydrolyzed guar gum (PHGG) in yogurt on the elevation of postprandial serum lipid levels. Eleven healthy adult male subjects were given yogurt with or without 6 g of PHGG in a fat tolerance test as a crossover study. Supplementation with 6 g of PHGG significantly suppressed the incremental peaks and areas under the incremental curve (AUIC) of postpran...

The aim of the present study was to prepare an oral tablet from liquid yogurt by reforming the physical properties for easy transportation, long-term storage and also as a complementary dairy product in case of nutrient deficiency. The liquid fresh yogurt was lyophilized at -40°C and 0.03 mTor pressure. The dry powder was homogenized by a 12 mesh size sieve. Some tests such as Carr’s compressib...

The aim of the present study was to prepare an oral tablet from liquid yogurt by reforming the physical properties for easy transportation, long-term storage and also as a complementary dairy product in case of nutrient deficiency. The liquid fresh yogurt was lyophilized at -40°C and 0.03 mTor pressure. The dry powder was homogenized by a 12 mesh size sieve. Some tests such as Carr’s compressib...

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

background: yogurt is one of the most popular food diets with refreshing taste, nutritional, and health benefits. the objective of this study was to investigate the effect of three herbal essential oils (eos) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against esc...

Background: One of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. The aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as “pure sheep” in Iranian local markets. Methods: Samples ...

Yogurt has been one of the leading consumption products fermented milk for centuries and many positive effects in terms human health. However, yogurt is sometimes a problem individuals with lactose intolerance. It known that activated carbon ensures removal heavy metals from body by adsorbing, slows down growth Escherichia coli Staphylococcus aureus. In this study, on formation were investigate...

The research aims to find out analysis of reference group and opinion leader towards interest inbuying yogurt purpose this study was determine the significance groups leaders on purchase Yogurt. Yogurt is a start-up company managed as an entrepreneurship business project. experienced decline in sales which could be caused by unexpected factors, loss cooperation contracts with other companies, l...

We investigated the effects of supplementation yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, health-promoting properties yogurt, including antioxidant activity inhibition angiotensin-converting enzyme (ACE), α-amylase, α-glucosidase activity. Consumer acceptance yogurt-juice products was assessed. Ge...

Background & Aim: The essential oils are the most important secondary aromatic biochemical compounds in plants and even in some animals. They are of great importance because of their aromatic, flavoring and preventing properties from deterioration in food industries. According to ethnobotany study of aerial parts of Bakhtiari celery or Kelus (Kelussia odoratissma  Mozaffarian) in dairy...