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,...

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,...

The effects of food snacks consumed in the late afternoon on cognitive performance in college-aged men were investigated in two experiments. The effects of the snacks were tested in the same subjects after they either consumed or skipped lunch. In the first experiment, the calorie-rich snack was a confectionery product, while in the second experiment, the snack was fruit-flavored yogurt. In bot...

Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhancing the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorpo...

Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that show lactose digestion and tolerance from yogurt by lactose-intolerant people. The lactose in yogurt is digested more efficiently than other dairy sources of lactose because the bacteria inherent in yogurt assist with ...

Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt.
 Place and Duration Study: Department Food Technology Nutrition, Makerere University, Kampala-Uganda between October 2020 January 2021.
 Methodology: Passion pulp was mixed in carboxymethyl cellulose using laboratory drier.
 Plain yogurt flavored with 2% powder. flavored,...