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This research investigates how a price promotion on a fast-moving consumer good influences the sales of substitute products in a retail shelf or online display. An analysis of supermarket yogurt data finds that when nonpromoted products are strong substitutes for the promoted product, a 1% decrease in the price of the promoted product results in a.25% decrease in the sales of proximal products but no change in the sales of distal products—a negative promotion-proximity effect. However, when nonpromoted products are weak substitutes for the promoted product, a 1% decrease in the price of the promoted product results in a.10% increase in the sales of proximal products but no change in sales for distal products—a positive promotion-proximity effect. Subsequent studies show that these effects occur because a proximal strong substitute is more likely to enter a consideration set with the promoted product (negative promotion-proximity effect) and a proximal weak substitute is more likely to be seen and considered by a consumer who is not interested in the promoted product (positive promotion-proximity effect). [ABSTRACT FROM AUTHOR]

Fortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) < or >10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water‐holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH <10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH < 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance. [ABSTRACT FROM AUTHOR]

ABSTRACT Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value. [ABSTRACT FROM AUTHOR]

Plant‐based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal‐derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice‐based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high‐protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant‐based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF‐ and FWRF‐YAs. A consumer study was conducted to compare FBRF‐ and FWRF‐YAs to a commercially available oat‐based YA. Consumers rated the YAs using 9‐point hedonic and just‐about‐right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF‐YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF‐YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. Practical Application: This research provides a possible new use of Frontière high‐protein rice flour to produce plant‐based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose‐intolerant will have another option for a plant‐based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice‐based YAs. [ABSTRACT FROM AUTHOR]

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil. [ABSTRACT FROM AUTHOR]

The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and protein-glutaminase (PG) was investigated. The combination of TG and PG resulted in simultaneous cross-linking and deamidation of CN micelles, with PG deamidation taking priority over TG cross-linking, leading to higher solubility and lower turbidity of milk proteins compared with TG alone. When 0.06 U/mL TG and 0.03 U/mL PG were added, firmness and viscosity indexes significantly increased by 38.26% and 78.59%, respectively, as compared with the control. Microscopic images revealed increased cross-linking with CN and filling of cavities by smaller submicelles in the combination of TG and PG treatment. Furthermore, the combination of TG and PG resolved issues of rough taste and whey separation, leading to improved overall liking. This study highlights the benefits of using both enzymes in dairy production and has important implications for future research. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [Display omitted] [ABSTRACT FROM AUTHOR]

Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network is formed among the metabolites of milk components, and acetaldehyde, as the central compound, plays a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, postripening, storage condition, and packaging materials, which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt, including type of raw milk, processing, and storage. It also aims to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

In numerous countries, the utilization of plants for both nutritional and therapeutic purposes is a common practice. However, the inadvertent use of these plants can pose risks due to their active molecules or microbiota. The traditional use of Herniaria glabra L. (H. glabra) plant in treating various diseases is well-known; however, its application in yogurt production raises concerns. In this study, Bacillus pumilus isolated from H. glabra was identified through 16s rRNA sequencing and MALDI-TOF MS (Matriks Assisted Lazer Desorption Ionization Time of Flight Massspectrometry). The bacterium's resistance under simulated gastrointestinal tract (GIT) conditions was assessed, followed by investigations into its aggregation ability, antibiotic resistance, hemolytic activity, and antagonistic potential through in vitro tests. The study revealed that B. pumilus exhibited 100% resistance to GIT conditions. Notably, the bacterium demonstrated strong autoaggregation (34.48%) and coaggregation abilities (49.82% for Escherichia coli, 49.13% for Listeria monocytogenes), signifying a potent aggregative potential. Sensitivity to most tested antibiotics was observed, while no antagonistic activity against tested bacteria was evident. Furthermore, the bacterium exhibited β-hemolytic activity, indicative of potential virulence. The findings suggest that this resistant yet virulent bacterium, with its hemolytic activity, could disrupt the GIT balance, posing serious health risks. The study underscores the need for caution and awareness regarding the potential dangers posed by bacteria in plant microbiota in herbal therapies. [ABSTRACT FROM AUTHOR]

Fermented dairy products have recently gained popularity due to their purported health benefits, nevertheless, their role in ageing remains uncertain. This narrative review aims to evaluate evidence from observational (prospective) and interventional studies on the potential benefits of fermented dairy product consumption for musculoskeletal and mental health in older adults. Additionally, it seeks to determine whether any observed benefits surpass those of non-fermented dairy products and to identify directions for future research. Prospective studies support either favourable or neutral associations of fermented dairy products with outcomes of musculoskeletal health or neutral associations with mental health outcomes, whilst it remains unclear if the benefits observed with fermented dairy products go beyond those of the non-fermented dairy foods. Few interventional studies suggest overall favourable effects of yogurt and cheese on musculoskeletal health in older adults but given their small number (N = 6) and heterogeneity, they do not allow a clear assessment or definitive recommendations for fermented dairy intake. Interventional studies reporting mental health outcomes are largely lacking for this age group (N = 1). Given the very limited evidence for the effectiveness of fermented dairy products, future well-designed prospective and randomized controlled trials are needed to better understand their benefits (especially compared to those of non-fermented dairy foods), their characteristics and the quantities required to offer protection against musculoskeletal and/or mental health ageing. [ABSTRACT FROM AUTHOR]

Regular consumption of functional dairy products offers numerous health benefits, such as anti‐inflammatory and antioxidant effects. This study assessed Brazilian consumers' knowledge and barriers to their consumption using the free comment (FC) method and textual analysis. FC identified 462 descriptors from 332 volunteers, including 'cheese', 'dairy', 'health', 'probiotic', 'nutrients' and 'benefits'. Textual analysis organised the data, revealing consumers' knowledge and preferences. The analysis highlighted the need for strategies to address barriers to functional dairy product consumption, focusing on sensory preferences and promoting these products among consumers who currently resist them. [ABSTRACT FROM AUTHOR]

Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (> 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits. [ABSTRACT FROM AUTHOR]

Summary: Milk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the perception of Uruguayan consumers towards hybrid dairy‐like products, including beverages and yogurts made with a mix of milk and plant proteins from canola, hemp, or soy. The study was conducted online with 261 participants, using a 2 × 4 experimental design to analyse consumer responses to product type and protein source. Results showed that dairy yogurt was the most preferred. Among plant protein ingredients, canola and hemp were the most and least preferred, respectively. Consumers rated each product on purchase intention, environmental friendliness, and other attributes through a comprehensive questionnaire. Findings indicated significant variation in purchase intentions based on product and protein type. Canola‐based products were seen as more environmentally friendly compared to soy. Attributes such as 'Healthy', 'Contains calcium', and 'Contains proteins' positively affected purchase intentions, while negative perceptions about flavour impacted intentions adversely. Cluster analysis revealed significant differences across clusters regarding protein preferences and product types. [ABSTRACT FROM AUTHOR]

Summary: Precision fermented dairy (PFD) is a novel technology used to produce milk proteins that can be used to replicate conventional dairy (CD) products. With PFD products likely to be available soon in the United Kingdom, this study aimed to explore consumer acceptance of these products. Specifically, the effect of sharing information related to the process and environmental impact of PFD on overall liking and emotional response for yoghurts labelled as CD and PFD. Overall, all participants (n = 62) were willing to try the yoghurts labelled as PFD, and no significant difference in liking between yoghurts labelled as CD and PFD was found, indicating acceptance and trust. However, sharing information slightly increased liking for PFD yoghurt and evoked more positive emotions ('understanding', 'adventurous' and 'enthusiastic'). In contrast, information decreased liking for CD yoghurt and had minimal impact on the emotional response, but made participants feel slightly 'guilty'. In particular, sharing information led high food‐neophobic and food technology‐neophobic individuals to be more 'understanding' towards PFD in comparison to the low‐neophobic groups. Findings suggest emotional responses can provide deeper insights beyond liking, which will benefit the food industry when reviewing consumer attitudes. The results show promise that consumers will accept PFD products when available, provided the novel technology can mimic the sensory properties of CD. Furthermore, when marketing products, sharing information may increase liking for sustainable products, but future studies would benefit from exploring the effect of different types of information on consumer acceptance. [ABSTRACT FROM AUTHOR]

Summary: The present study aims to provide an overview of the impact of brown rice protein (BRP) conjugated with microcrystalline cellulose via the Maillard reaction on characteristic features of yoghurt and the bioaccessibility of essential minerals in this dairy product. The confirmation of conjugation was conducted using FTIR spectroscopy. Adding BRP or Maillard conjugate (MC) proved beneficial in enhancing the water‐holding capacity and decreasing the syneresis of samples. Additionally, yoghurt (MCY) containing the Maillard conjugate demonstrated superior performance in these properties. A lower number of pores and a stronger gel network (structural integrity) were identified in MCY compared to the other samples (BRPY: yoghurt containing BRP and PY: plain yoghurt). On the other hand, in general, supplementation of BRP and MC led to slight alteration in the concentration of aroma compounds. Similarly, the impact of BRP and MC on changes in the molecular weight distribution of proteins during in vitro gastrointestinal digestion was negligible. Bioaccessibility values of Ca and Mg in PY were 53.72% and 10.72%, respectively. The improvement in these values was observed in BRPY (Ca: 57.33% and Mg: 15.60%). Moreover, adding MC to yoghurt led to a tighter interface structure (indicating rigid gel), which allowed more minerals to bind, increasing mineral bioaccessibility (Ca: 64.40% and Mg: 31.14%). A higher general acceptability in sensory evaluation was scored for PY followed by MCY and BRPY. Ultimately, the positive effect of ingredients (especially MC) on yoghurt quality was obvious. [ABSTRACT FROM AUTHOR]

Aims: The review aimed to summarise and discuss findings focused on therapeutic probiotic and prebiotic interventions in eating disorders (ED). Methods: Using PubMed/MEDLINE, Cochrane Library, and Web of Science all published studies were retrieved until February 2023, following PRISMA guidelines. From the 111 initial studies, 5 met the inclusion criteria for this review. Results: All studies included in this narrative review were focused on anorexia nervosa (AN). Three longitudinal, randomised, controlled trials aimed to evaluate interventions with probiotics (Lactobacillus reuteri, yoghurt with Lactobacillus, and Streptococcus) in children and adolescents. These studies primarily emphasised medical outcomes and anthropometric measures following the administration of probiotics. However, the findings yielded mixed results in terms of short‐term weight gain or alterations in specific immunological parameters. With a lower level of evidence, supplementation with synbiotics (probiotic + prebiotic) has been associated with improvements in microbiota diversity and attenuation of inflammatory responses. Conclusions: Research on probiotics and prebiotics in ED is limited, primarily focussing on anorexia nervosa (AN). Their use in AN regarding medical and anthropometric outcomes needs further confirmation and future research should be warranted to assess their impact on psychological and ED symptomatology, where there is a notable gap in the existing literature. Highlights: Research based on probiotic and prebiotic therapeutic interventions in eating disorders (ED) is still scarce.Available evidence comes particularly from randomised controlled trials in anorexia nervosa (AN), evaluating the effects of probiotics on medical outcomes and anthropometric measures.Future studies should explore the impact of probiotic and prebiotic interventions specifically on eating psychopathology in AN and other ED. [ABSTRACT FROM AUTHOR]

Yogurt, a milk-derived product, is susceptible to mycotoxin contamination. While various methods have been developed for the analysis of dairy products, only a few have been specifically validated for yogurt. In addition, these methods are primarily focus on detecting aflatoxins and zearalenone. This study aimed to conduct a preliminary investigation into the presence of regulated, emerging, and modified mycotoxins in natural and oat yogurts available in the Spanish market. For this, a QuEChERS-based extraction method was optimized and then validated to detect and quantify 32 mycotoxins using ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The method was in-house validated for the analysis of natural and oat yogurt in terms of linearity, matrix effect, sensitivity, accuracy, and precision. Satisfactory performance characteristics were achieved; for most of the analytes, LOQs were lower than 2 ng/g, and recoveries ranged from 60 to 110% with a precision, expressed as the relative standard deviation of the recovery, lower than 15%. Subsequently, the validated method was applied to analyze commercial yogurt samples, revealing a notable incidence of beauvericin and enniatins, with some analogues found in up to 100% of the samples. Alternariol methyl ether was also frequently found, appearing in 50% of the samples. Additionally, the study identified regulated toxins such as fumonisins, ochratoxin A , and HT-2 toxin. These results provide new incidence data in yogurt, raising concerns about potential health risks for consumers. [ABSTRACT FROM AUTHOR]

Background The evidence regarding the relationship between different types of beverages and cardiovascular health in individuals with type 2 diabetes (T2D) is scarce. Aims To prospectively examine the associations between individual beverage consumption, genetic predisposition, and risk of incident cardiovascular disease (CVD) among adults with T2D. Methods We analyzed the associations of individual beverage intake with risks of CVD and ischemic heart disease (IHD) in 7315 participants with T2D, overall or stratified by genetic risk to CVD, using data from the UK Biobank study. Results During a median follow-up of 6.1 years, 878 incident CVD cases were identified, including 517 IHD cases. Higher intakes of sugar-sweetened beverages (SSBs), artificially sweetened beverages (ASBs), and natural juices were each linearly associated with a higher CVD (P nonlinearity >.05). Comparing the highest to lowest groups of beverage consumption, the multivariable-adjusted hazard ratios (95% confidence intervals) of CVD were 1.54 (1.14, 2.07) for SSBs, 1.34 (1.07, 1.69) for ASBs, and 1.33 (1.01, 1.76) for natural juices. Similar results were observed for incident IHD. Moreover, no significant interactions between these beverages and the CVD genetic risk score were observed. Replacing half-unit/day of SSBs or natural juices with coffee, tea, or yogurt, but not ASBs, was associated with a 20% to 46% lower risk of CVD and IHD. Interpretation Higher intakes of SSBs, ASBs, and natural juices were each linearly associated with an increased risk of CVD among individuals with T2D, regardless of genetic predisposition. Our findings highlight the importance of selecting healthy beverage options to improve cardiovascular health in patients with T2D. [ABSTRACT FROM AUTHOR]

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of protein-matched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

In the study, in order to develop novel starter cultures, three types of yoghurt were produced with different combinations of autochthonous yoghurt bacteria and the samples were investigated in terms of fermentation, microbiological quality, physicochemical properties (pH, acidity, water-holding capacity, apparent viscosities, and rheological properties), organic and benzoic acid contents, and sensory properties during 28 days. Lactobacillus delbrueckii subsp. bulgaricus content of all samples was between 7.29 and 8.58, and Streptococcus thermophilus content was between 8.03 and 9.02 log CFU/g during storage. Yoghurt type and storage time statistically affected pH, acidity, water-holding capacity, apparent viscosity, rheological properties, organic and benzoic acid content, and some sensory parameters. The general acceptability scores of the probiotic, traditional, exopolysaccharide, and control samples during storage were 8.27, 7.82, 7.53, and 7.47 respectively. Moreover, the results revealed that the strain combinations for probiotic, traditional, and exopolysaccharide yoghurt samples can be used as novel starter cultures for yoghurt production. [ABSTRACT FROM AUTHOR]

Vitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone‐7 (MK‐7), an essential form of vitamin K, and other fat‐soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with Lactobacillus acidophilus or Bifidobacterium bifidum. Throughout the fermentation process, continuous pH monitoring was conducted, and fermentation was terminated based on pH levels. Fat‐soluble vitamins and vitamins K1, K2 were extracted from samples taken at specific fermentation periods and quantitatively determined using the reverse phase liquid chromatography (RPLC) method. The developed method was validated according to ICH guidelines. Simultaneously, the microbial content of the samples was analyzed. Among the fermented dairy products analyzed, the highest MK‐7 content (4.82 μg/100 g) was found in the kefir sample produced with kefir grain (KG). The diverse microorganisms in kefir grains necessitated detailed research to explain their role in this complex mechanism. In yogurt samples, the presence of L. acidophilus in the YB sample suggests that this bacterium may be responsible for the observed differences. This is supported by the LA sample, where production with L. acidophilus strain showed an increase from 0.97 to 1.70 at the 20th hour of fermentation. It was noted that the concentration of menaquinone‐7 increased throughout the fermentation period. Given the critical health effects of essential fat‐soluble vitamins and MKs, determining their content in commonly consumed fermented dairy products and understanding the influence of starter cultures, which are potential probiotics, on vitamin production underscores the importance of this research. It is important to highlight the potential of fermented products in nutritional recommendations. [ABSTRACT FROM AUTHOR]

AbstractThis article presents research results on the relationship between the survival rate of lactic acid bacteria and the content of neurotransmitters in freeze-dried yogurt and yogurt with the addition of 15% pumpkin puree as a cryoprotectant. The decrease (p < 0.05) in the survival rate of lactic acid bacteria up to 52% and a predominance of norepinephrine (660–680 pmol/g) was noted in yogurt without cryoprotectant. In yogurt containing pumpkin puree, the survival rate of lactic acid bacteria was 25–28% higher. The content of serotonin and dopamine in freeze-dried yogurt with puree increased (p < 0.05) to 120–130 and 350–360 pmol/g, respectively. The use of pumpkin puree affects the content of neurotransmitters and allows the preservation of lactic acid bacteria cells if a sufficiently high primary drying temperature is used. The higher primary drying temperature and the use of cryoprotectant results in decreased (p < 0.05) drying time, energy savings, and an average of 20% in carbon footprint. [ABSTRACT FROM AUTHOR]

Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption. HIGHLIGHTS: Protein type and content plays an important role in plant yogurt gel formation Carbohydrate and fat affect the formation and properties of plant-based yogurt gel Appropriate intervention promotes the formation and property of plant yogurt Hydrophobic interaction is the main force for the stability of the gel network [ABSTRACT FROM AUTHOR]

Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 102 (cfu/ml) to 1.1 × 103 (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 103 (cfu/mL) to 2.3 × 103 (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits. [ABSTRACT FROM AUTHOR]

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The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates. [ABSTRACT FROM AUTHOR]

Featured Application: The concept of this investigation aimed to formulate a beer enriched with functional ingredients originating from sea macroalgae Fucus virsoides. Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%. [ABSTRACT FROM AUTHOR]

Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea "milk" allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5–4.0% (w/w) to adsorb aflatoxin B1 (AFB1) was evaluated in vitro. Higher adsorption percentages (86.9–91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC (w/w). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0–4.0% (w/w). No significant differences were noted in the physicochemical and sensory characteristics between aflatoxin-free FY and control yogurts (no biomass) after 30 days of storage. The incorporation of combined LRB and SCB into yogurts as vehicles for these inactivated biomasses is a promising alternative for reducing the exposure to dietary AFB1. The results of this trial support further studies to develop practical applications aiming at the scalability of using the biomasses evaluated in functional foods to mitigate aflatoxin exposure. [ABSTRACT FROM AUTHOR]

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste. [ABSTRACT FROM AUTHOR]

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product. [ABSTRACT FROM AUTHOR]

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of proteinmatched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT This study aimed to evaluate the ability of Persian gum to encapsulate curcumin and enhance its stability in dairy products. Given the increasing interest in functional foods, this study investigated the incorporation of nanocapsules containing curcumin (CLN) into functional stirred yogurt (CLN‐Y). CLN was prepared with Persian gum (PG) at different levels and included in the yogurt formula (CLN‐Y1%, CLN‐Y2%, and CLN‐Y3%). The physicochemical properties, rheological characteristics, antioxidant activity (AA), survival of starter bacteria, and sensory properties of the yogurt were evaluated over a 21‐day storage period at 4°C. The results showed that CLN significantly improved AA (reduction of 7.31% in the control vs. 1.85% in CLN‐Y3%), viscosity, hardness, and water holding capacity (reduction of 2.27% in control vs. 1.14% in CLN‐Y3%), while reducing syneresis (an increase of 10.87% in control vs. 3.16% in CLN‐Y3%) during storage (p < 0.05). CLN concentration directly affected AA. Although CLN‐Y exhibited a yellowish color and lower light intensity than the control, the samples were well accepted during storage. Increasing CLN levels led to decreased taste, color, and overall acceptance scores, and a 3% concentration is recommended for yogurt formulation due to its potential to improve yogurt quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage. [ABSTRACT FROM AUTHOR]

The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G') of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE. [ABSTRACT FROM AUTHOR]

Chronic obstructive pulmonary disease (COPD) ranks among the world's three leading causes of mortality, owing to the increased smokers and aging populations. Previous studies showed that gut microbiota could help to ameliorate respiratory diseases. Hence, the current study aims to evaluate the effects of probiotics, prebiotics, or yogurt on the prevalence of COPD. A cross‐sectional study was carried out by investigating data from three consecutive NHANES cycles during 2007–2012. Individuals who met the inclusion and exclusion criteria were studied. Prescription medications and dietary were reviewed to identify the intake of probiotics, prebiotics, or yogurt. The included participants were then divided into two groups depending on their consumption of probiotics, prebiotics, or yogurt. Multivariate logistic regression analysis was conducted to analyze the effects of probiotics, prebiotics, or yogurt consumption on the prevalence of COPD. Out of 7486 enrolled participants, 1656 (22.12%) were categorized into the probiotics, prebiotics, or yogurt intake group. This study indicated that consuming probiotics, prebiotics, or yogurt were correlated with a lower incidence of COPD, even when factors like gender, age, education, moderate‐intensity activities, vigorous activities, hypertension, asthma, diabetes, smoking and alcohol consumption were accounted for (Model 1: OR, 0.68, 95% CI, 0.53–0.87; Model 2: OR, 0.77, 95% CI, 0.59–0.99; Model 3: OR, 0.75, 95% CI, 0.57–0.98). The findings reveal that consuming probiotics, prebiotics, or yogurt might play a beneficial role in preventing COPD. [ABSTRACT FROM AUTHOR]

This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of the exploration of the synergy between roselle yogurt and ice cream in various proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yogurt to ice cream (P2) provided optimal results in terms of physicochemical characteristics, such as a pH of 5.47, total titratable acidity of 0.74%, overrun of 75.61%, and melting time of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 μg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. [ABSTRACT FROM AUTHOR]

Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples. [ABSTRACT FROM AUTHOR]

Summary: Curcumin is a bioactive substance, while poor stability and low bioavailability limit its effective utilisation. Curcumin‐loaded nanoparticles were prepared using the wall materials containing OSA starch alone (HI), sodium caseinate alone (SC), and a mixture of OSA starch and sodium caseinate (HS). Compared to HI and SC, HS had obvious network structure and smaller particle size, with the loading capacity higher than 20%. The storage stability at 4 °C were higher in HS and SC, FTIR and XRD results showed that all nanoparticles encapsulated curcumin through hydrogen bonding. When nanoparticles were added to yogurt, HI showed slower curcumin release during in vitro semi‐dynamic elderly digestion, whereas SC and HS can better accelerate the digestion rate of proteins in yogurt, leading to a decrease in the apparent viscosity of digestive emptying products. This study provided a reference for curcumin delivery wall materials and pushed forward development of functional foods for elderly. [ABSTRACT FROM AUTHOR]

Summary: The impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture of papain, acid protease, and Lactiplantibacillus plantarum were employed for the enzymatic hydrolysis of SM.Sensory evaluation and nutritional and flavor analyses were performed with yogurt produced after SM enzymatic hydrolysis. The enzymatic hydrolysis improved yogurt quality significantly in comparison with non‐enzymatically hydrolyzed soybean meal yogurt (SMY) by accelerating the decrease in pH and shortening the duration of fermentation. Enzymatic hydrolysis also reduced beany flavors and bitterness and enhanced the aromatic compound, flavor‐related amino acid, and organic acid content, rendering the yogurt more appealing to consumers. Microstructural analysis revealed favorable characteristics that textural and rheological properties of the yogurt produced after enzymatically hydrolyzed SM were improved.In this study, the biotechnological approach was used to demonstrate the efficacy of enzymatic hydrolysis in improving the quality and value of SM, promoting the efficient application of SM in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of L. kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast, showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products. [ABSTRACT FROM AUTHOR]

The use of coconut milk as a raw material for yogurt has the potential to make yogurt and its benefits become a food product that can be consumed by everyone. Fortification of pineapple puree can maintain the quality of yogurt and has the potential to increase health benefits due to reducing the amount of fat. The aim of this research is to optimize the yogurt formulation regarding fermentation time and percentage of pineapple puree composition. The analysis carried out was total lactic acid bacteria and total plate count calculation, as well as pH, acidity, water holding capacity, viscosity, fat content, and fatty acid composition. The fermentation time variables used were 20, 24, 28, and 32 h, where 24-h fermentation time was the optimum fermentation time according to standards, with a total of lactic acid bacteria of 6.69 ± 0.03 log cfu/g, pH value of 4.45 ± 0.01, acidity of 0.46 ± 0.06%, water holding capacity 72.82 ± 0.03%, viscosity 2547 ± 55.84 cP, and fat content 15.12 ± 0.06%. Fortification of pineapple puree is carried out with composition percentage variables of 0, 4, 8, and 12%, where by fortification of 12% pineapple puree, it can maintain quality similar to unfortified coconut milk yogurt as well as lactic acid bacteria viability through 14 days storage and excel in water holding capacity (79.25 ± 3.06%), viscosity (3360 ± 38.13 cP), and low fat content (10.57 ± 0.08%). Lauric acid was the dominant fatty acid in the yogurt specimen (~ 64%). [ABSTRACT FROM AUTHOR]

Milk and dairy products such as yogurt and kashk have long been used as part of the human diet and are among the most important suppliers of a large part of the human need for calcium. This study aimed to investigate the microbial quality of traditional yogurt and kashk samples in Rasht City. 25 samples of traditional yogurt and 25 samples of traditional liquid kashk were randomly collected from the supply centers of Rasht from December to March 2021. The microbial quality of the samples was investigated in terms of contamination with coliform, Escherichia coli, coagulase-positive staphylococci, sulfitereducing clostridia, mold, and yeast. The contamination with coliform in traditional yogurt and kashk was 0.35 ± 0.12 and 0.11 ± 0.08 log CFU/g, and the contamination with mold and yeast in traditional yogurt and kashk was 2.07 ± 0.52 and 0.60 ± 0.18 log CFU/g, respectively. No significant difference was found between the samples of traditional yogurt and kashk in terms of contamination with E.coli, but a significant difference was between traditional yogurt and kashk samples in terms of contamination with mold and yeast and their contamination level was much higher. According to the results, the microbial quality of traditional yogurt was low. Therefore, health control of production units and monitoring of traditional yogurt production in Rasht City should be done continuously until the contamination in traditional yogurt is reduced. [ABSTRACT FROM AUTHOR]

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, antifungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, adhesiveness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of sensorial favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic was significant. The highest count of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt. [ABSTRACT FROM AUTHOR]

Buttermilk has many functional and nutritional impacts due to the presence of phospholipids and proteins in the membrane of fat cells. Based on this, the present study was designed to investigate the use of sweet buttermilk in free -fat strained yogurt (FFSY). For this purpose, ratios of 5, 10, and 15% (w/w) sweet buttermilk were used in the preparation of the yogurt base. This research was conducted in the form of a completely random design. On days 0, 5, 10, 15, and 20, the pH, dry matter (%), and protein (%) of the FFSY were evaluated. In addition, the viscosity (mPa.s) and the sensory analysis of the FFSY, including appearance, odor, taste & flavor, mouthfeel and, and general acceptance, were examined during the first and 20th days. The results showed that the pH of the samples containing buttermilk decreased more during shelf life (P > 0.05). Dry matter (%) decreased with increasing the buttermilk (%), although no significant change in dry matter was observed during the shelf life (P > 0.05). With increasing buttermilk (%), the protein (%) decreased and it did not change over the shelf life (P > 0.05). By reducing the buttermilk (%), the viscosity (mPa.s) also decreased (P > 0.05). The sensory evaluation test showed the FFSY containing 10% (w/w) buttermilk possessed the highest score for taste & flavor, mouthfeel, and general acceptance. Therefore, this treatment was selected as the best sample. In general, the present study showed that the use of buttermilk in the production of FFSY is functionally and practically useful. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Four different concentrations of cardamom extract (100, 150, 200, and 250 µg.L-1) were incorporated into yogurt, along with a control group without adding cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. The results show that cardamom extract had no significant effect on the moisture, protein, or carbohydrate content of yoghurt when compared to the control. However, a drop in lipid, pH and peroxide value was seen in cardamom-fortified yoghurt, indicating enhanced lipid quality. Treatments supplemented with 200 and 250 µg.L-1 of extract showed the highest sensory scores. Overall, this study suggests that aqueous cardamom extract holds promise as a functional ingredient to improve yogurt quality and sensory qualities, potentially providing health benefits to consumers. Background: Yogurt is typically processed from cream, milk, or partially or completely skimmed milk, and may include additional ingredients such as vitamins, skimmed milk powder, lactose, lactalbumin, lactoglobulin, or modified whey. Cardamom encompasses two plant varieties, Elettaria and Amomum, belonging to the ginger family. These types are triangular in cross-section, bear seeds in bundles, and possess a thin outer membrane encasing black seeds. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract. A control group of plain whole milk yogurt without additives was also prepared. The chemical and sensory properties of yogurt types were analyzed immediately after manufacturing and storage for 1, 3 and 7 days at 5 ±1 °C. Objective: This study aimed to explore the effects of aqueous cardamom extract on chemical and sensory qualities, which are critical for functional foods, of functional yogurt made from raw, whole cow's milk. Four concentrations (100, 150, 200, and 250 µg.L-1) of cardamom extract were incorporated into yogurt, along with a control group without added cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. Materials and Methods: Raw, whole cow's milk was used to make yogurt production in the laboratory. Five kilograms of raw, full-fat cow's milk was heated for 10 minutes at 90 °C, then cooled to 42 °C and divided into two parts. The first was divided into four fractions, each receiving a different concentration of cardamom extract: 100, 150, 200, and 250 µg/L, representing treatments T1, T2, T3, and T4, respectively. The second part remained untreated and served as the control treatment (C) for yogurt production. [ABSTRACT FROM AUTHOR]

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)