Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and nonstarter culture bacteria as well as lipid oxidation of the yogurts were monitored over 30 d of storage at 4 degrees C. Sensory characteristics of the yogurts were determined during that time by a trained panel of judges, and consumer panels were use...

In Brazil, the consumption of milk derivatives, especially fermented milks, have shown steady growth in last decade, with an increase that can be associated its high nutritional value and good acceptance by population general. This study aimed to develop, characterize, assess acceptability purchase intention yogurt Kefir pequi jam. We characterized products jam regarding composition microbiolog...

Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) at 20/80% and fermented comparatively to commercial yogurt starters by two strains TC6 A4 (recently isolated from Ivorian highly flavored neglected traditional staple foods (beer garlic)) identified Weissella paramesenteroides Enterococcus faecalis, after the screening of their probiotic,...

Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of long-chain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was pur...

Adding functional ingredients is an important method to develop dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, rich in phenolic compounds and anthocyanins can be served as the ingredient The aim this work was prepare flavored yogurt by incorporating MPo into stirred investigate effects on physicochemical textural properties product during cold storage. We suppl...

The Lentinula edodes stipe (LES), a by-product of L. fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient dairy products. In this study, stirred yogurts fortified with 1%, 2%, 3% LES were prepared, effects on changes color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, tex...

Dahi is one of the oldest fermented milk products and is the most popular one in the Indian subcontinent. This product is known by different names in different countries of the world. In European countries, it is known as yogurt in the Middle Eastern countries the product has different names such as ‘leben’ in Egypt, ‘Albany’ in Syria and ‘Dahi’ in the Indian subcontinent. About 7% of the total...

Sensory scientists have adapted several sensory methods to fit children's cognitive abilities. Although discrimination been reported with children, the A-not-A test has not studied yet. The aims of this work were to: (i) evaluate feasibility using A-Not-A school-aged and (ii) compare how framing question (overall differences vs. in liking) may influence results. A total 126 children involved st...