Doogh is a popular dairy product in Iran owing to its beneficial influence on human health and nutritional value. The aim of this study was to evaluate aflatoxin M1 (AFM1) contamination in 225 commercial doogh samples composed of traditional (115 samples) and industrial pasteurized doogh (110 samples) obtained from popular markets of Tehran, Iran. The occurrence and concentration range of AFM1 ...

BACKGROUND Regarding the public health concerns over the use of food preservatives in yoghurt drink "Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be used in Doogh. METHODS A total of 39 Doogh samples were analyzed through RP-HPLC in order to qua...

A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate r...

The aim of the present study was to evaluate the effects of Ziziphora clinopodioides essential oil (0.1 and 0.2%) and nisin (250 and 500 IU/mL) separately and in combination on survival of Escherichia coli O157:H7 inoculated in Doogh (Iranian yoghurt drink) during storage under refrigerated temperature (4 ± 1°C) for 9 days. Viability of Lactobacillus casei at different concentrations of Z. clin...

CONTEXT Systemic inflammation is thought to have a central role in diabetic long-term complications. OBJECTIVE The aim of this study was to investigate the effects of vitamin D either with or without extra calcium on certain inflammatory biomarkers in the subjects with type 2 diabetes (T2D). DESIGN, SETTING, AND PARTICIPANTS This was a double-blind, randomized, controlled trial conducted ov...

background: unlike industrially production, iranian traditional doogh are not pasteurized after production. hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. the aim of the present study was to monitor the behavior of escherichia coli o157:h7 and listeria monocytogenes in traditional iranian doogh at different t...

Effect of Microencapsulation on the Viability Lactobacillus Acidophilus and Saccharomycess Boulardii Probiotics at Different Storage Temperatures in Doogh

Doogh is the most popular and commonly consumed yoghurt-based Iranian drink. The aim of this study was to investigate the antibacterial effects of Ziziphora clinopodioides essential oil (ZEO) at 0.10 and 0.20% concentrations, nisin at 250 and 500 IU mL-1, and their combination against Salmonella typhimurium and Staphylococcusaureus in doogh during storage at 4 ˚C for  9 days. Nine batches were ...

The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical sensory properties Iranian traditional drink (doogh)