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Thematische Bibliographien / Yoghurt research / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Yoghurt research“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Mukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased af

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Obasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.

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The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. T

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Korengkeng, Agnes C., A. Yelnetty, Rahmawati Hadju, and M. Tamasoleng. "KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA." ZOOTEC 40, no. 1 (December 30, 2019): 124. http://dx.doi.org/10.35792/zot.40.1.2020.26922.

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THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt. Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt

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Azizan, N. A. Z., T. C. Lim, Raseetha S. та W. A. A. Q. I. Wan-Mohtar. "Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi". Food Research 6, № 6 (4 листопада 2022): 39–47. http://dx.doi.org/10.26656/fr.2017.6(6).676.

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γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (THSKBC) was utilised to ferment milk and enhance GABA production in simplified yoghurt fermentation. Yoghurt fermentation was performed on milk inoculated with THSKBC (F1), yoghurt starter (F2), and THSKBC and yoghurt starter (F3), respectively. The fermentation period of F1 was averaged at 21 hrs compared to

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Sandi, Indah Maydila, Hafni Bachtiar, and Hidayati Hidayati. "PERBANDINGAN EFEKTIVITAS DAYA HAMBAT DADIH DENGAN YOGURT TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTAN." B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah 2, no. 2 (November 10, 2018): 88–94. http://dx.doi.org/10.33854/jbdjbd.9.

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Dadih and yoghurt are functional food products that gives health benefits because it contains probiotic bacteria. Lactic acid bacteria in probiotic foods can produce antimicrobial lsubstrates, organicacids, ethanol, hydrogenperoxide, andbacteriocins. Streptococcus mutans is a gram-positive coccibacteria that became a major factor of caries. The aim of this reseacrh is to determine the effective ness differences between dadih and yoghurt to inhibit growth of Streptococcus mutans. This research is a laboratory experimental with well agar diffusion method on blood agar as a medium to see a inhibi

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Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt." Foods 11, no. 5 (February 26, 2022): 701. http://dx.doi.org/10.3390/foods11050701.

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Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurt

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Świąder, Katarzyna, Renata Banach, and Fa-Jui Tan. "Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study." Applied Sciences 12, no. 19 (October 9, 2022): 10138. http://dx.doi.org/10.3390/app121910138.

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The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The research for the study was conducted in two countries: in Poland at WULS and in Taiwan at NCHU. Two-hundred students in total (19–25 years old) were selected for the study. Responses to the research questions were collected using Paper & Pen Personal Interview (PAPI). The results indicate that Taiwanese students were less likely to declare consumi

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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (August 24, 2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.

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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell,

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Pancapalaga, Wehandaka, and Bagus Ashari. "Rabbit Skin Gelatine Effect Towards Yoghurt Quality." FOODSCITECH 3, no. 1 (July 28, 2020): 33. http://dx.doi.org/10.25139/fst.v0i0.2683.

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This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued

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Oni, T. O., Destiny C. Edward, Victor O. Iloh, and Chiweike Dokubo. "Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis." IPS Journal of Public Health 1, no. 3 (October 29, 2022): 7–9. http://dx.doi.org/10.54117/ijph.v1i3.8.

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Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and produc

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Dhawi, Faten, Hossam S. El-Beltagi, Esmat Aly, and Ahmed M. Hamed. "Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours." Foods 9, no. 9 (August 21, 2020): 1157. http://dx.doi.org/10.3390/foods9091157.

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Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts dur

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Krasnova, Irina S., Marina A. Nikitina, and Gennadiy V. Semenov. "Assessment of consumer preferences for freeze-dried yoghurt by the hierarchy analysis method." Processes and Food Production Equipment 15, no. 4 (2022): 38–48. http://dx.doi.org/10.17586/2310-1164-2022-15-4-38-48.

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The purpose of the research was to evaluate the possibility of using the hierarchy analysis method to determine the preferences for freeze-dried yoghurts among respondents who do not have experience in tasting analysis. Yoghurts were judged on colour, taste, smell, texture, and appearance. The hierarchical structure for the sensory evaluation of fruit yoghurts consisted of two levels. The first level evaluated the importance of each sensory index for the respondent during the tasting. The second level ranked respondents' preferences among the freeze-dried yoghurts under investigation. For each

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Harrar, Vanessa, and Charles Spence. "A weighty matter: The effect of spoon size and weight on food perception." Seeing and Perceiving 25 (2012): 199. http://dx.doi.org/10.1163/187847612x648288.

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When deciding on a product’s quality, we often pick it up to gauge its weight. If it’s heavy enough, we tend to think that it is good quality. We have recently shown that the weight of a dish can affect the taste and quality perception of the food it contains. Here, we varied the weight of spoons in order to determine whether the weight or size of the cutlery might influence taste perception. Teaspoons and tablespoons were tested, with one of each spoon-size artificially weighted with lead hidden into the handle (teaspoons: 2.35 and 5.67 g, and tablespoons: 3.73 and 10.84 g). Participants tast

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Ballco, Petjon, Betina Piqueras-Fiszman, and Hans C. M. van Trijp. "The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices." Sustainability 14, no. 13 (July 5, 2022): 8224. http://dx.doi.org/10.3390/su14138224.

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This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-related nutrition claims (full-fat, low-fat, and fat-free) and ingredient features (plain, berries, and double chocolate chunk)) labelled on yoghurt packages. It differentiates by consumption context (health versus indulgent) at the time of the survey and studies the relationship between the associated emotions (e.g., positive versus negative) attached to extrinsic attributes and the actual choices. The research was conducted in the Netherlands in 2019, with 209 regular consumers of yoghurt. Part

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Bhattarai, Nirmala, Mahalaxmi Pradhananga, and Shyam Kumar Mishra. "Effects of Various Stabilizers on Sensorial Quality of Yoghurt." Sunsari Technical College Journal 2, no. 1 (April 28, 2016): 7–12. http://dx.doi.org/10.3126/stcj.v2i1.14790.

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This research was aimed to preserve the yoghurts using stabilizers without refrigeration in terms of syneresis and sensory analysis. Yoghurts were prepared using three stabilizers viz., gelatin, carboxymethylcellulose and sodium alginate and a control (without stabilizer). For which set type yoghurt was prepared with 2% starter culture inoculation and was incubated at 43⁰C for 3 hours and was stored at 5-7⁰C. Statistical analysis of all the treatments showed that 0.2 % stabilizer containing samples were significantly superior (p<0.05). The best samples with stabilizers containing 0.2% were

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Diep, Tung Thanh, Michelle Ji Yeon Yoo, and Elaine Rush. "Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts." International Journal of Molecular Sciences 23, no. 5 (February 25, 2022): 2526. http://dx.doi.org/10.3390/ijms23052526.

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Laird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids)

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Szołtysik, Marek, Alicja Z. Kucharska, Anna Dąbrowska, Tomasz Zięba, Łukasz Bobak, and Józefa Chrzanowska. "Effect of Two Combined Functional Additives on Yoghurt Properties." Foods 10, no. 6 (May 21, 2021): 1159. http://dx.doi.org/10.3390/foods10061159.

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The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulg

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Sarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.

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Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharid

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Utami, Rohula, MA Martina Andriani, and Zoraya A. Putri. "KINETIKA FERMENTASI YOGHURT YANG DIPERKAYA UBI JALAR (Ipomea batatas)." Caraka Tani: Journal of Sustainable Agriculture 25, no. 1 (March 1, 2010): 50. http://dx.doi.org/10.20961/carakatani.v25i1.15736.

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<p>The purpose of this research is to know the behavior of kinetics fermentation of yoghurt enriched by sweet potato (Ipomea batatas L.). The parameter of kinetics fermentation consist of spesific growth rate (μ), doubling time (td), multiplication degree (n), growth yield constant (Yx/s), product yield constant (Yp/s), and production efficiency of lactic acid. The result indicate that, the number of spesific growth rate (μ), in plain yoghurt is 0.4809/hour, white yoghurt is 0.4510/hour, purple yoghurt 0.5589/hour and orange yoghurt is 0.5880/hour. The number of doubling time (td) in pla

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Tomić Maksan, Marina. "Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia." Mljekarstvo 72, no. 1 (December 23, 2021): 43–53. http://dx.doi.org/10.15567/mljekarstvo.2022.0105.

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The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in superma

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Karabagias, Ioannis, Vassilios Karabagias, Ilias Gatzias, and Kyriakos Riganakos. "Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”." Coatings 8, no. 12 (November 24, 2018): 423. http://dx.doi.org/10.3390/coatings8120423.

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The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antio

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Malomo, Adekunbi Adetola. "EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT." Bacterial Empire 3, no. 3 (August 11, 2020): 41–45. http://dx.doi.org/10.36547/be.2020.3.3.41-45.

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Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from

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Ningrum, Tama Mayna Kusuma, Manik Eirry Sawitri, and Abdul Manab. "Study of Synbiotic Yoghurt Fortification with Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) and Stevia Against Emulsion Properties and Color." Jurnal Agripet 22, no. 1 (April 1, 2022): 120–26. http://dx.doi.org/10.17969/agripet.v22i1.23111.

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ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbi

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Swelam, Seham, Mohsen A. Zommara, Abd El-Aziz M. Abd El-Aziz, Noha A. Elgammal, Roua S. Baty, and Ehab Kotb Elmahallawy. "Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value." Fermentation 7, no. 4 (November 2, 2021): 255. http://dx.doi.org/10.3390/fermentation7040255.

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Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physica

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Tapsell, Linda C. "Fermented dairy food and CVD risk." British Journal of Nutrition 113, S2 (April 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.

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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 in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from

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Rohman, Zainur, Novita Hindratiningrum, and Siti Rahmawati Zulaikhah. "Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 1. http://dx.doi.org/10.20884/ijft.v1i1.5995.

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The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity o

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Rohman, Zainur, Novita Hindratiningrum, and Siti Rahmawati Zulaikhah. "Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 1. http://dx.doi.org/10.20884/1.ijft.2022.1.1.5995.

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The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity o

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Firdatama, Anisa, and Esteria Priyanti. "Analisis Penerimaan Yoghurt Sari Almond dengan Penambahan Kurma." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 2 (August 23, 2021): 83–88. http://dx.doi.org/10.30598/jagritekno.2021.10.2.83.

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The purpose of this study was to determine the acceptance of almond extract yoghurt mixed with dates. This research was divided into 3 stages. The first stage included preparing ingredients and equipment and preparing formulas for almond extract yoghurt with dates. The second stage involved adding dates into almond extract yoghurt. The third stage was the implementation of the hedonic test and the ranking test. The percentage of adding dates in the production of almond extract yoghurt was as much as 10, 20, and 30% of the weight of the almond extract, respectively. Thirty (30) untrained paneli

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Mwizerwa, Herve, George Ooko Abong, Michael Okoth, Martin Ongol, Calvin Onyango, and Pushparajah Thavarajah. "Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 4, 2017): 353–67. http://dx.doi.org/10.12944/crnfsj.5.3.21.

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Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the

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Komalasari, Husnita, and Wahyu Krisna Yoga. "Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka." Food Scientia : Journal of Food Science and Technology 2, no. 2 (December 13, 2022): 199–217. http://dx.doi.org/10.33830/fsj.v2i2.3694.2022.

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Yoghurt adalah salah satu produk pangan olahan susu yang difermentasi menggunakan satu atau lebih bakteri yang disebut starter. Penelitian ini bertujuan untuk mengetahui potensi bakteri indigenous Lactobacillus plantarum Dad-13 sebagai starter pada pembuatan produk yoghurt fungsional. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari Google Scholar, Science Direct, Pubmed dan Research Gate. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Umumnya bakteri yang digunakan sebagai starter dalam

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Arkan, N. D., T. Setyawardani, and A. H. D. Rahardjo. "Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination." Food Research 6, no. 1 (February 9, 2022): 188–95. http://dx.doi.org/10.26656/fr.2017.6(1).120.

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Yoghurt made from milk, colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical properties (colour, total solids, and fatty acids) and functional properties (antioxidant activity and fatty acid profile) of yoghurt made of additional colostrum. Colostrum is rich in nutrients for functional food ingredients. A total of six treatments of yoghurt made with milk-colostrum mixture (100:0%, 80:20%, 60:40%, 40:60%, 20:80% and 0:100%) added. Each tr

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Mbae, Jonah, Richard Koskei, and Beatrice Mugendi. "Effect of Addition of Coffee Extract on Microbial Growth and Functional Properties of Yoghurt." European Journal of Agriculture and Food Sciences 4, no. 1 (February 13, 2022): 76–80. http://dx.doi.org/10.24018/ejfood.2022.4.1.445.

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Yoghurt is a popular probiotic milk product. Coffee flavoured yoghurt was developed to enrich the product with functional properties and help enhance local coffee consumption. The aim of the research was to study potential interaction of polyphenolic compounds present in coffee extract on the viability of lactic acid bacteria, yeast and moulds and, functional properties of coffee flavored yoghurt. Coffee flavoured yoghurt was prepared by adding coffee flavour extract to the yoghurt in varying amounts; 0.0%, 0.1%, 0.2%, and 0.3%. Treatment 0.0% was the control. A complete randomized design (CRD

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Sarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.

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PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of c

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Purwantiningsih, Theresia Ika, Maria Adlofina B. Bria, and Kristoforus W. Kia. "Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures." Journal of Tropical Animal Science and Technology 4, no. 1 (February 23, 2022): 66–73. http://dx.doi.org/10.32938/jtast.v4i1.967.

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This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a

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Mbae, Jonah, Richard Koskei, and Beatrice Mugendi. "Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt." European Journal of Agriculture and Food Sciences 5, no. 1 (January 17, 2023): 27–31. http://dx.doi.org/10.24018/ejfood.2023.5.1.478.

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Yoghurt is among high value dairy products that are cultured using live organisms and termed as a probiotic carrier. Yoghurt was flavoured using coffee extract to allow diversification of dairy cultured products. In this research, the potential effect of coffee extract on the physicochemical and sensory properties of coffee flavored yoghurt was studied. A complete randomized design was used where four treatments were assigned to twelve experimental units. The treatments were prepared by addition of coffee extract to the yoghurt in the ratio of 0.0% (control), 0.1%, 0.2%, and 0.3%. The treatmen

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Moga, Valentina Mădălina, and Mihaela Adriana Tița. "MARKETING ASPECTS OF YOGHURT ENHANCED WITH TAPIOCA." Management of Sustainable Development 12, no. 2 (December 1, 2020): 12–20. http://dx.doi.org/10.54989/msd-2020-0007.

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This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential custo

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Asaduzzaman, Md, Md Sultan Mahomud, and Mohammod Enamul Haque. "Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure." International Journal of Food Science 2021 (September 22, 2021): 1–10. http://dx.doi.org/10.1155/2021/5569917.

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Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, l

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Agustina, Rika Sri, Tri Saptari Haryani, and Ismanto. "UJI KUALITAS MIKROBIOLOGI DAN KIMIAWI SEDIAAN YOGHURT BERBAHAN DASAR KACANG BOGOR (Vigna subterranea)." EKOLOGIA 21, no. 1 (April 24, 2021): 8–13. http://dx.doi.org/10.33751/ekologia.v21i1.3000.

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Yogurt is milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Yoghurt is derived from milk, which is a source of protein, one source of vegetable protein is bambara groundnut milk. The purposes of this research are to determine the quality of yoghurt made from bambara groundnut through microbiological and chemical tests and to determine the concentration of milk and the optimal fermentation temperature for making yoghurt with the best quality. This research used a completely randomized factorial design with the concentration of bambara groundnut milk of 15%, 2

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Ziarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu, and Tomasz Florowski. "Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products." Applied Sciences 12, no. 24 (December 8, 2022): 12603. http://dx.doi.org/10.3390/app122412603.

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Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared a

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Grace Oluwatoyin Ogunlakin, Rukayat Abiola Suara, and Tajudeen Abidemi Sunmola. "Effect of Thermization and storage period on the quality parameters of yoghurt." International Journal of Life Science Research Archive 3, no. 1 (September 30, 2022): 110–17. http://dx.doi.org/10.53771/ijlsra.2022.3.1.0078.

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This research work was to investigate the effect of thermization and storage period on the quality parameters of yoghurt. The proximate, physiochemical and sensory evaluation of yoghurt thermized at 50 – 70 °C and stored at 0 – 4 weeks were studied. The moisture contents ranged from 86.15 to 89.94%, ash content ranged from 0.25 to 0.89%, fat content ranged from 2.98 to 3.91%, protein content ranged from 3.21 to 5.08%, carbohydrate content ranged from 3.25 to 5.07% and total solid ranged from 10.07 to 13.85%. There was decrease in the pH and total titratable acidity of the sample as days passes

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Mostafaie, Ali, Gholamreza Bahrami, and Maryam Chalabi. "Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles." Journal of Dairy Research 85, no. 4 (August 13, 2018): 472–75. http://dx.doi.org/10.1017/s0022029918000626.

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The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore,

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Alfaridhi, Khabib Khasan, Arina Tri Lunggani, and Endang Kusdiyantini. "Penambahan Filtrat Tepung Umbi Dahlia (Dahlia variabilis Willd.) sebagai Prebiotik dalam Pembuatan Yoghurt Sinbiotik." Bioma : Berkala Ilmiah Biologi 15, no. 2 (December 18, 2013): 64. http://dx.doi.org/10.14710/bioma.15.2.64-72.

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Yoghurt is a fermented milk product that can provide beneficial effects to the health of consumers. Increasing the quality of yoghurt can be made by combining the benefits of probiotic with prebiotic to produce sinbiotic yoghurt. Inulin is a prebiotic that found in many dahlia tuber (Dahlia variabilis Willd.). Pure inulin were expensive, so the alternative is using dahlia tuber flours filtrate as prebiotic ingredients. This study aimed to examine the addition of Dahlia Tuber Flours Filtrate (DTFF) as a prebiotic in sinbiotic yoghurt making using Lactic Acid Bacteria (LAB) Lactobacillus bulgari

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Heshmati, Ali, Amir Sasan Mozaffari Mozaffari Nejad, and Tayebeh Ghyasvand. "The Occurrence and Risk Assessment of Aflatoxin M1 in Yoghurt Samples from Hamadan, Iran." Open Public Health Journal 13, no. 1 (September 18, 2020): 512–17. http://dx.doi.org/10.2174/1874944502013010512.

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Background: Aflatoxin M1 (AFM1) is a hepatocarcinogenic and hydroxylated metabolite of aflatoxin B1, detected in milk and milk products. Objectives: The aim of our research was to determine the incidence and risk assessment of AFM1 through the consumption of yoghurt in Hamadan province of Iran. Methods: Fifty yoghurt samples were gathered from various areas of Hamadan province, Iran and tested for AFM1 by ELISA technique. The estimated daily intake (EDI) and the liver cancer incidence of aflatoxin M1 were determined. Results: AFM1 was detected in 43 (86%) samples, (mean: 28.56 ng/kg; range: &l

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Krisnaningsih, Aju Tjatur, Purwadi Purwadi, Herly Evanuarini, and Djalal Rosyidi. "The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer." Current Research in Nutrition and Food Science Journal 7, no. 2 (August 27, 2019): 547–54. http://dx.doi.org/10.12944/crnfsj.7.2.23.

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The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-

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Košičiarová, Ingrida, Ľudmila Nagyová, and Mária Holienčinová. "Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 6 (2017): 1967–78. http://dx.doi.org/10.11118/actaun201765061967.

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Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so‑called trendy food. The aim of the presented paper was to determine the consumer b

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Tifrea, Anca, Ovidiu Tiţa, Endre Máthé, and Otto Ketney. "Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn." Acta Universitatis Cibiniensis. Series E: Food Technology 17, no. 1 (June 1, 2013): 27–38. http://dx.doi.org/10.2478/aucft-2013-0003.

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Abstract Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing

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Hozzein, Wael N., Sameh M. Hisham, and Dalal Hussien M. Alkhalifah. "A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria." Applied Sciences 13, no. 2 (January 9, 2023): 907. http://dx.doi.org/10.3390/app13020907.

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Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus

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Ismail, A., A. Deeb, I. Alhawary, W. Elkassas, and Y. Hegazy. "Influence of lysozyme utilization with lactic acid bacteria in yoghurt on some foodborne pathogens." Journal of the Hellenic Veterinary Medical Society 73, no. 3 (November 9, 2022): 4535–44. http://dx.doi.org/10.12681/jhvms.27796.

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Despite the existence of many different food preservation methods, foodborne pathogens are still the most common related problems to dairy products. Developing naturally alternative techniques to control such problems is necessary. This research was planned to assess the bacteriological quality of yoghurt samples commercially available in Kafr El-Sheikh city, Egypt. Also to study the impact of natural antibacterial agents on the inhibition of selected foodborne pathogens artificially inoculated in yoghurt samples. The obtained results revealed poor bacteriological quality of the examined yoghu

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Kruchinin, Alexandr, Svetlana Turovskaya, Elena Illarionova та Alana Bigaeva. "Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels". Food Processing: Techniques and Technology 51, № 1 (25 березня 2021): 53–66. http://dx.doi.org/10.21603/2074-9414-2021-1-53-66.

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Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy r

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Nurminabari, Ina Siti. "KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY." Pasundan Food Technology Journal 5, no. 1 (March 31, 2018): 54. http://dx.doi.org/10.23969/pftj.v5i1.810.

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The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey. The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16:

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