OBJECTIVE: To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h. DESIGN: A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) nonoverweight (body mass ind...

Objective: There are association between oxidative stress and incidence of some chronic diseases, such as type 2 diabetes mellitus (T2DM). Food containing antioxidant compounds, such as some spices, are the natural ways to deal with oxidative stress. The purpose of this study was to determine the effect of sumac powder (Rhus coriaria L) on the glycemic profile in patients with T2DM. Materials ...

BACKGROUND Epidemiological studies have shown that consumption of dairy product plays an important role in prevention and treatment of Metabolic Syndrome (MetS). OBJECTIVES The objective of this study was to examine the association of dairy intake with MetS and its components in Tehranian adolescents. PATIENTS AND METHODS In this cross-sectional study, 785 adolescent aged 10 to 19 years, pa...

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk ...

The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk) or absence of ferulic acid as a cross-linking agent, and used to pre...

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...

Antioxidant rich fruit yoghurt was developed utilizing seabuckthorn fruit syrup using yoghurt culture. The resultant product had higher content of fat, protein, carbohydrate and antioxidants (vitamin C, vitamin E, carotenoids, phenols, anthocyanins) when compared to a commercial yoghurt. The shelf stability studies of yoghurt were assessed at room temperature, 15°C and 4°C. The product stored a...