The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acid...

osting by E C BY-NCAbstract Azadirachta indica is widely used in traditional medicine to treat diabetes and hypertension. In the present study A. indica-yogurt was prepared and refrigerated up to 28 days. pH of A. indica-yogurt was lower whereas total titratable acid (TTA) was higher than plain-yogurt during storage. The total phenolic content (TPC) and antioxidant capacity increased during sto...

India has the largest population of cattle in world and also ranks first consumption considering it as having a huge demand for dairy value-added products. A wide range products is already available market like butter, cheese, labneh, ice cream, buttermilk, custard, etc. Yogurt one oldest consumed with several benefits contains various microorganisms such Lactic acid bacteria, Lactobacillus spp...

Background: Dairy products were recognised in the late 1950s as food group exhibiting most anticaries activities. Yogurt, a dairy product, almost as commonly consumed as milk has been subjected to less research in the context of its effect on oral health, especially on dental enamel. AIM: To compare invitro the effectiveness of probiotic enriched yogurt extract and traditional yogurt extract in...

The possibility of producing a functional yogurt from a skimmed buffalo ' s milk using guava (Psidium guajava) leaf extract was investigated. Methanol exhibited slightly higher extraction ability for phenolic compounds than ethanol and water. The total phenols were 894, 882 and 877μg/g powder, respectively, when extraction ratio was 1:12. Addition of water extract of guava leaf by different con...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

This study aimed to investigate the anti-obesity effects of yogurt fermented by Lactobacillus plantarum Q180 in diet-induced obese rats. To examine the effects, male Sprague-Dawley rats were fed on six different diets, as follows: Group A was fed an ND and orally administrated saline solution; Group B, an HFD and orally administrated saline solution; Group C, an HFD and orally administrated yog...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

BACKGROUND Low- and high-fat meals affect homeostatic and gustatory brain areas differentially. In a previous study, we showed that a high-fat meal decreased cerebral blood flow (CBF) in homeostatic brain areas (hypothalamus), whereas a low-fat meal increased CBF in gustatory regions (anterior insula). OBJECTIVE The aim of this study was to investigate the long-lasting effect of fat-free flav...

this study was conducted to investigate the effects of curcuma zedoaria and zingiber zerumbet on non-specific immune responses of grouper (epinephelus coioides). fish were fed an experimental diet containing 0, 0.5, 1.0, 2.5 g/kg of c. zedoaria and z. zerumbet mixed diets twice daily for two weeks. non-specific immune parameters such as respiratory burst activity, reactive oxygen species, phago...