Results 21 to 30 of about 44,330 (308)

Effect of Adding Compound Sugar on the Quality of Solidified Yogurt

Shipin gongye ke-ji, 2022
Erythritol, mogroside and stevioside were compounded and mixed in 49.5:1:1 to replace sucrose, and the ratio of compound sugar and sucrose under the same sweetness was 7.77:1.
Yuting ZHU, Zhihe HU, Chenchen HUO, Chunying MI   +3 more
doaj   +1 more source

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Current Research in Food Science, 2022
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology ...
Yang Lin, Qiaolian Xu, Xiangmin Li, Ping Shao   +3 more
doaj   +1 more source

Effects of Icelandic yogurt consumption and resistance training in healthy untrained older males [PDF]

, 2021
Due to the important roles of resistance training and protein consumption in the prevention and treatment of sarcopenia, we assessed the efficacy of post-exercise Icelandic yogurt consumption on lean mass, strength, and skeletal muscle regulatory factors
Hooshmand Moghadam, B., Rashidlamir, A., Candow, D., Bagheri, R., Forbes, S., Elliott, B., Wong, A., Ashtary-Larky, D.   +7 more
core   +1 more source

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

Molecules, 2022
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt ...
Ahmed Helal, Alice Cattivelli, Angela Conte, Davide Tagliazucchi   +3 more
doaj   +1 more source

Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023
Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity.
Rima Azara, Ida Agustini Saidi, Rochma Amarulloh   +2 more
doaj   +1 more source

EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT [PDF]

Journal of Engineering Science (Chişinău), 2022
The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt.
POPESCU, Liliana, BULGARU, Viorica, SIMINIUC, Rodica   +2 more
doaj   +1 more source

Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts

Food Chemistry Advances, 2023
In this study, strained yogurt was used as a functional ingredient in a low-fat frozen dessert formulation. Frozen dessert formulations with set yogurt (10-20%) and strained yogurt (10-20%) were optimized using a completely randomized design.
Yanni Bullock, Ingolf Gruen
doaj   +1 more source

Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

Media Peternakan, 2016
The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt ...
El Latifa Sri Suharto, Irma Isnafia Arief, Epi Taufik   +2 more
doaj   +1 more source

ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis [PDF]

Brazilian Journal of Food Technology
This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures ...
Zaenal Abidin, Elfa Aida Kamila, Irma Isnafia Arief, Zakiah Wulandari   +3 more
doaj   +1 more source

Effect of Walnut (Juglans regia L.) on the Physicochemical, Sensory, Phenolic and Antioxidant Properties of Set Type Yogurts during Storage Time

Turkish Journal of Agriculture: Food Science and Technology, 2022
This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5 ...
Özge Duygu Okur
doaj   +1 more source