The objective of this study was to determine the effect of colostrum on microbial populations of yogurt and kefir. For this purpose, raw bovine colostrum is freeze-dried and added to yogurt and kefir on 8% and 16% (w/w; colostrum/product) dilutions. The results showed that, effect of colostrum on total mesophilic aerobic bacteria counts of yogurt and kefir are negligible. Streptococcus thermoph...

Illicium verum (IV; dried fruit), Psidium guajava (PG; leaves), and Curcuma longa (CL; rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification the proteolysis of milk up 21 days storage at 4°C. The angiotensin-I converting enzyme (ACE) test was conducted analyze inhibitory activity bioactive peptides produced during proteolytic ACE enzyme. ...

Yogurt is one type of fermented dairy that has a fresh sour taste. This drink contains probiotic bacteria can improve digestive health. The nutritional content yoghurt be enriched by adding other herbal food ingredients, for example, cica leaf extract and rosella flower. study tested the effect addition pegagan flowers on acidity yogurt. Experimental research methods using Complete Random Desig...

The study aimed to evaluate the effects of date palm spikelet extract (DPSE) from two cultivars on chemical, antioxidants, and sensory properties yogurt. DPSE Rziz (Rz) Khalas (Kl) contains high levels total phenolics flavonoids as well phenolic compounds with an antioxidant activity exceeded 90%. Increasing concentration in yogurt improved solids, protein, ash, compounds, flavonoids, even duri...

BACKGROUND AND AIMS Hypercholesterolemia is the most important risk factor for cardiovascular diseases. In this study, we compared the effect of consuming probiotic yogurt with that of ordinary yogurt on serum cholesterol level in mildly to moderately hypercholesterolemic subjects. METHODS This randomized and crossover trial included 14 healthy subjects with serum total cholesterol 5.17-7.76 ...

BACKGROUND Phikud Navakot (PN), a combination of nine herbs, has been used traditionally in Thai medicinal formulas to relieve circulatory disorder. The present study aimed to compare the synergistic antioxidant efficacy and toxicity of the hydroethanolic and water extracts of PN at cellular level. METHODS PN and its nine herbs were extracted with either 50% ethanol or water. All extracts wer...

UNLABELLED Effect of oat β-glucan on the fermentation of set-style yogurt was investigated by incorporating 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% of purified oat β-glucan into the yogurt mix. It was found that levels up to 0.3% resulted in yogurts with quality characteristics similar to the control yogurt. Higher levels of β-glucan however retarded the fermentation process with noticeable differ...

Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh wi...

We previously reported that Dai-saiko-to (Da-Chai-Hu-Tang), a traditional Japanese kampo medicine, increased LDL receptor mRNA expression in the liver of the hypercholesterolemic rabbits. In this study, we focused on LDL receptor gene expression in a human hepatoma cell line (HepG2) treated with Dai-saiko-to extract and the extracts of eight herbs presented in Dai-saiko-to. Dai-saiko-to extract...

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lacti...