نتایج جستجو برای: low fat yoghurt
تعداد نتایج: 1301363 فیلتر نتایج به سال:
Yoghurt feeding inhibits induced colon cancer in mice. Several studies showed the immunomodulatory effect of yoghurt which can explain this inhibition. It is possible that yoghurt bacteria can also affect gut flora enzymes related to colon carcinogenesis as reported for other probiotics in different animal tumours. The aim of this work was to evaluate the role of yoghurt starter bacteria and th...
In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed specific purpose fat replacement in functional dairy foods. Carob bean gum (CBG) widely used food systems modify quality attributes and shelf-life as thickening gelling agents. Objective this study was develop reduced (12%) low (6%) yoghurt using CBG...
OBJECTIVES To estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines. DESIGN The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy p...
In Iran, recent government action to change low-fat milk consumption highlights the importance of evidence-based and multi-dimensional rule making when it affects public health. We know that individual dietary behaviors respond to community attributes, such as societal values, regulations, and food availability. Tordoff et al have shown that nutrient availability has a strong effect on dietary ...
This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced milk using Streptococcus thermophillus Lactobacillus bulgaricus as starter cultures. subjected chemical, microbiological organoleptic assessment. The results chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates energy contents ranged 87.6...
The study aimed to evaluate the technological suitability of incorporating jamun extracts into Yoghurt. light focused on effect extraction method and rate addition flavonols profiles, antioxidant activity sensorial characteristics final Yoghurt product. Jamun fruit was subjected either mechanical cold or steam introduced milk at rates 5 10%. results indicated that technique had no values protei...
Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P < 0.05, 0.01,...
The study assessed the independent and combined effect of two specialty carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a c...
BACKGROUND Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents. MATERIALS AND METHODS In the European Prospective Investigation into Cancer and Nutrition (EP...
BACKGROUND Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture. METHODS The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics includ...
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