ABSTRACT The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% B...
Sorghum/química,
Harina,
Yogur,
Antioxidantes/química,
Alimentos Funcionales,
Taninos/genética,
Gusto,
Análisis de Componente Principal,
Productos Lácteos,
Antocianinas/análisis,
Taninos/análisis,
Fenoles/análisis
Algunos profesionales de la salud desaconsejan el consumo del yogur por el riesgo de provocar Síndrome Urémico Hemolítico, una enfermedad grave causada por cepas de E. coli productor de toxina Shiga (STEC por sus siglas en inglés). Estas bacterias pueden pasar del intestino del ganado vacuno a la car...
Mendes, Denise Maria de Souza;
Bastos, Bruno Vinícius;
Koki, Cassia Ribeiro;
Bach, Daniele;
Contini, Gisele Kirchbaner;
Mattos, Lorena Alves de;
Cubo, Mateus Flórido;
Wosiack, Priscila Arcoverde;
Silva, Rafaela Gomes da;
Barboza, Raíssa Arantes;
Valério, Taynara Pacheco;
Lacerda, Luiz Gustavo;
Esmerino, Luís Antônio;
Nogueira, Alessandro.
Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), f...
Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus...
RESUMEN La enfermedad cardiovascular (ECV) sigue siendo la principal causa de muerte en los países occidentales, aunque ha habido una disminución sustancial en su incidencia en las últimas 2 décadas. A pesar de la reducción en la incidencia, la prevalencia de ECV sigue creciendo debido al aumento de...
In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added with syrup containing jaboticaba pulp and lyophilized jaboticaba peel flour and six experimental groups were made: control yoghurt (CY); WPI yoghurt (WY); albumin yoghurt (AY), sy...
This study was aimed to determine and compare the chemical and microbiological properties of yoghurts made from different types of milk and their mixtures (35%, 65%, and 100%) during their storage at 4 °C for 28 days. For this purpose, chemical and microbiological properties of yoghurts during storage a...
The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with f...
La prevalencia de desnutrición en niños en Guatemala es constante y se ha mantenido alta por años. Tomando en cuenta esta problemática se planteó un modelo de alimentación complementaria a base de yogur enriquecido con harinas de alto valor proteico en niños de edad preescolar en el suroccidente d...
Yuki, Oda;
Furutani, Chiaki;
Mizota, Yuika;
Wakita, Atsuko;
Mimura, Sumiyo;
Kihara, Takuya;
Ohara, Masaru;
Okada, Yoshiyuki;
Okada, Mitsugi;
Nikawa, Hiroki.
Abstract Studies on the oral health of individuals with intellectual disability (ID) have identified problems that include a high prevalence of periodontal disease. The use of probiotics to treat periodontal disease has been the focus of considerable research, and bovine milk fermented with Lactobacillus...
Método Doble Ciego,
Discapacidad Intelectual/complicaciones,
Discapacidad Intelectual/fisiopatología,
Lacticaseibacillus rhamnosus,
Persona de Mediana Edad,
Leche,
Enfermedades Periodontales/patología,
Enfermedades Periodontales/prevención & control,
Índice Periodontal,
Valores de Referencia,
Reproducibilidad de los Resultados,
Factores de Riesgo,
Estadísticas no Paramétricas,
Factores de Tiempo,
Resultado del Tratamiento,
Yogur
