Greek Yogurt Research Articles

Adaptive changes in multiple aspects of emotion regulation in the offspring of pregnant persons receiving a diet-and-exercise intervention relative to usual pregnancy care: A randomized controlled trial

BackgroundHuman studies examining the influence of prenatal diet and/or exercise interventions on offspring neurodevelopment are mixed. Interventions that include the provision of whole foods, nutritional counselling, address exercise behaviors, and that utilize multimethod assessments of offspring emotion regulation may better reveal the impact of these interventions on neurodevelopment. ObjectiveTo explore whether the Be Healthy in Pregnancy (BHIP) prenatal diet-and-exercise intervention improves emotion regulation (ER) in 22-month-old offspring. MethodsPregnant persons (>18 years, singleton pregnancy) were recruited between 12-17 weeks gestation and randomized to the intervention [high protein energy-controlled diet via the provision of cottage cheese, Greek yogurt, low-fat milk, individualized biweekly nutritional counselling, a controlled walking program, and usual pregnancy care (UPC)] or control (UPC alone) groups. ER in offspring (mage=22.2(SD=4.04); 50.9% female; intervention: n=29, control: n=28) was assessed using reports from pregnant persons and their partners on the Child Behavior Checklist, and the Behavior Rating Inventory of Executive Function-Preschool Version, laboratory observational tasks examining inhibitory control, attention, and empathy, and high frequency heart rate variability (HF-HRV). ResultsChildren exposed to the BHIP intervention exhibited medium to large effect size reductions in pregnant person and partner reported externalizing (effect size ƞ2pmother=0.08, 95% CI of the difference[0.05,7.14]; ƞ2ppartner=0.17[1.68,9.65]), internalizing ƞ2pmother=0.08[0.09,5.32]; ƞ2ppartner=0.13[0.84,8.88]) and total behavior problems ƞ2pmother=0.09[0.72,11.87];; ƞ2ppartner=0.17 [3.17,17.88]) relative to control participants’ children. Pregnant persons, but not partners, reported fewer problems with inhibitory control (ƞ2p=0.13[1.40,8.55]), cognitive flexibility (ƞ2p=0.08[0.18,4.85]), emergent metacognition (ƞ2p=0.14[2.00,11.59]), and global executive function (ƞ2p=0.14[3.37,20.12]). Intervention children displayed fewer impulsive behaviors (ƞ2p=0.11[0.16,1.77]) and a longer attention span (ƞ2p=0.08[0.30,13.34]). Finally, intervention children exhibited greater baseline HF-HRV (ƞ2p=0.10[0.16,2.01]), and adaptive HF-HRV reactivity during the impulsivity (ƞ2p=0.12[0.20,2.19]) and attention tasks (ƞ2p=0.21[0.74,2.77]). ConclusionsThis intervention was associated with medium/large effect size improvements in offspring ER. Larger trials are needed to confirm the potential of these interventions on offspring neurodevelopment. Clinical Trial RegistryNCT01689961, Sept 21, 2012

Physicochemical and Organoleptic Properties of Greek-Type Yoghurt Fortified With or without Omega-3 Fatty Acid and Honey

This study was designed to determine the physicochemical and organoleptic properties of Greek yoghurt fortified with or without honey and Omega-3 fatty acids at different inclusion levels. Greek–type yoghurt was prepared in seven formulations thus: No addition of honey and Omega-3 fatty acid (Treatment 1), honey at 5% inclusion level (Treatment 2), honey at 7.5% inclusion level (Treatment 3), honey at 10% inclusion level (Treatment 4), honey at 5% inclusion and Omega-3 fatty acid at 2% inclusion level (Treatment 5), honey at 7.5% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 6) and honey at 10% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 7). The organoleptic properties, physicochemical properties, Thiobarbituric Acid Reactive Substances (TBARS) and microbial loads of yoghurts were determined using standard procedures on days 0, 7 and 14 of storage in a completely randomized design. Data were subjected to ANOVA at α-0.05. There were significant differences among the microbial population of the treatments (P<0.05). Formulated yoghurt samples revealed T7 as having the highest microbial load (5.54± 0.21 CFU/mL) while T5 had the lowest (0.22± 0.03 CFU/mL). Treatment 4 was significantly higher (P<0.05) in fat (0.94± 0.02%), WHC (74.14± 0.08 g/kg-1) and titratable acidity (0.89± 0.00 g/L) and had the lowest value in pH (4.08± 0.02), total solids (33.50± 0.05%) and crude protein (7.06± 0.04%) w. In comparison, treatment 7 was significantly higher (P<0.05) in syneresis (35.96± 0.13%) and lactose (3.08± 0.12). Fat, total solids, pH and WHC, declined with storage days while titratable acidity, moisture content and syneresis increased with storage days. The yoghurts were generally well accepted and rated by the panellists in this trend: T2>T3>T4>T6>T5>T7>T1.

Yogurt acid whey powder dietary inclusion level modulates broiler cecal microbiota composition and metabolic activity

All over the world, the increasing demand for Greek yogurt generates vast quantities of acid whey as a by-product. The large volume and nutrient composition of yogurt acid whey makes it worthwhile to investigate potential uses in animal nutrition. This study aimed to investigate the inclusion of yogurt acid whey powder (YAWP) in four dietary levels on broiler performance, cecal microbiota composition and metabolic activity. A total of 300 male one-day-old male Ross broiler chickens were randomly assigned into 4 treatments of 5 replicates each. Broilers were fed maize-soybean meal basal diets following a 2-phase feeding program. Depending on the YAWP inclusion level (g kg-1 diet), treatments were no YAWP addition (W0), YAWP at 25 g kg-1 (W25), YAWP at 50 g kg-1 (W50) and YAWP at 100 g kg-1 (W100). Overall body weight gain, feed intake and feed conversion ratio were not affected by YAWP addition. In the ceca, a linear decrease in total bacteria counts and a linear increase in Lactobacillus spp. was noted with increasing YAWP dietary level. A linear reduction of Clostridium cluster I and E. coli species was noted with increasing YAWP dietary level. A linear increase in total volatile fatty acids concentration, acetic acid and butyric acid molar ratios was shown with increasing YAWP level. In conclusion, the addition of YAWP did not affect overall performance but positively modulated the cecal microbiota and metabolic activity of 42-day-old broiler chickens.

A Comparison of the Effects of Dairy Products with their Plant-based Alternatives on Metabolic Responses in Healthy Young Canadian Adults: a randomized cross-over study.

Plant-based food demand is rapidly increasing. However, the metabolic responses of plant proteins within their commercially available form remains unclear. Two randomized crossover experiments compared plant-based alternatives to dairy on postprandial glycemia, metabolic hormones, and appetite before and after a fixed size (12 kcal/kg body weight) pasta meal in sixteen healthy young adults (eight males and eight females). In experiment one, participants (22.8±2.3y) consumed one-serving of Greek yogurt (175g), cheddar cheese (30g), plant-based cheese (30g), or plant-based yogurt (175g). In experiment two, participants (22.3±2.4y) consumed one-serving (250 mL) of cow's milk, vanilla soy beverage or vanilla almond beverage, and (30 g) of cheddar cheese or plant-based cheese. Blood glucose, insulin, and appetite were measured at baseline, post-treatment, and following a fixed-size pasta meal (post-meal) within 15-30 min. In experiment two, C-peptide, GLP-1, and ghrelin were measured. Greek yogurt and cheddar cheese lowered post-meal blood glucose more than their plant-based alternatives (p <0.01) and post-treatment blood glucose was higher following almond beverage than cheddar cheese and plant-based cheese (p <0.01). In experiment 1, post-treatment insulin was higher after Greek yogurt than cheddar cheese and plant-based cheese and all treatments post-meal (p <0.02). Post-meal appetite was lower after plant-based yogurt than cheddar cheese and plant-based cheese (p <0.01). In experiment 2, post-treatment insulin was higher after almond beverage compared to all treatments (p <0.01) and post-meal GLP-1 was higher after milk than almond beverage (p =0.03). We conclude that the physiological functionality of plant-based alternatives as measured by blood glucose, insulin, C-peptide, and GLP-1 did not replicate the metabolic functions of dairy products.

Nutritional potential of the Brazilian Cerrado: greek yogurt with cashew jelly enriched with pequi almond

Innovation in the food industry is essential to meet the growing demand for healthy products. Utilizing natural resources, the fruits of the Brazilian Cerrado, particularly pequi (Caryocar brasiliense) and cashew (Anacardium occidentale), stand out. This study aimed to develop Greek yogurt with the addition of cashew jelly and different concentrations of almond extracted from pequi, to characterize the physicochemical composition, and to calculate the nutritional value of the final product. Three formulations were developed: the standard with 0% (FP) almonds, the one with 8.33% (FI), and the one with 16.66% (FII) of pequi almonds. The physicochemical parameters showed the highest average values for the FII formulation in lipid content with 6.2±0.0%; dry extract at 33.42±0.46%; and ash at 1.08±0.08%. Regarding nutritional value, total fats ranged from 2.7 to 5.8%, with the highest content for FII, while saturated fats decreased with the addition of almonds. For macronutrients and micronutrients, there was an increase in mineral content: magnesium, phosphorus, potassium, zinc, and iron in Greek yogurt. Compared to the standard formulation (FP), the FII formulation stood out for its enhanced nutritional value. This research demonstrates the potential use of Cerrado fruits in products to enrich them. It is concluded that the incorporation of pequi almond in products like Greek yogurt not only improves the nutritional value but also contributes to the use of agro-industrial waste, adding commercial value, and meeting consumer demand by offering more complete food options.

Evaluation of In Vitro Antihypertensive and Anti-Inflammatory Properties of Dairy By-Products

Sweet whey (SW) and yogurt acid whey (YAW) are dairy by-products of the cheese-making process and Greek-style yogurt production, respectively. Both of them are considered pollutants with huge volumes of SW and YAW produced due to the growing demand for dairy products worldwide. Moreover, whey-derived peptides, resulting from fermentation as well as from further hydrolysis during digestion, have been associated with various biological activities. In the present study, the angiotensin-converting enzyme (ACE)-inhibitory activity of 48 SW samples and 33 YAW samples from bovine, ovine, caprine, and ovine/caprine milk obtained were evaluated. Additionally, the SW and YAW digestates and two of their fractions (smaller than 10 kDa, SW-D-P10 and YAW-D-P10, and smaller than 3 kDa, SW-D-P3 and YAW-D-P3), which were obtained after in vitro digestion and subsequent ultrafiltration, were also subjected to evaluation. Our data indicated that the D-P10 and D-P3 fractions exhibited higher ACE-inhibitory activity compared to the corresponding values before digestion. The ACE-inhibitory capacity after in vitro digestion was higher for the ovine SW samples compared to their bovine and caprine counterparts. The effect of the D-P3 fraction on the inhibition of nitric oxide (NO) production and the expression of a selected panel of immune-response-related genes in LPS-stimulated RAW 264.7 macrophages was also evaluated. Fractions from both dairy by-products inhibited NO production in LPS-stimulated RAW 264.7 cells. Especially, ovine SW-D-P3 showed a strong NO inhibitory activity and suppressed inducible nitric oxide synthase (Nos2) mRNA levels. However, YAW-D-P3 could not trigger neither the gene expression of inflammatory macrophage mediators Nos2 and cyclooxygenase-2 (Ptgs2) nor tumor necrosis factor-α (Tnf) and interleukin 6 (Il6) in LPS-stimulated murine macrophages regardless of animal origin. These findings suggest that in vitro digestion could enhance the production of ACE-inhibitory peptides in both dairy by-products, while SW from ovine origin displays higher potential as an anti-inflammatory agent, effectively preventing excessive NO production.

Beetroot pulp and residue improve the shelf life of Greek yogurt when added as syrup

The physicochemical parameters of the pulp, the raw and steamed beetroot residue and the Greek yogurt after adding the beetroot as syrup were evaluated. The parameters pH, titratable acidity, antioxidant activity, mineral content and color were analyzed for both the yogurt and the raw and steamed beetroot during 28 days of storage, and acceptability only for the yogurt. Comparing fresh and steamed beetroot (p&lt;0.05), the steamed beetroot pulp showed higher values of Mg (2.73 mg/100g), Na (74.76 mg/100g) and phenolic compounds (101 mg/mL). Similar results were observed for the residues, with Mg (2.42 mg/100g), Na (100.71 mg/100g) and phenolic compounds (117.77 mg/mL); the beetroot pulp syrup showed higher (p&lt;0.05) average levels of Mg (8.62 mg/100g) and Na (80.95 mg/100g). Yogurt with 5% pulp syrup showed increased oxidation values over the 28 days. However, the yogurt with 15% waste syrup showed high levels of magnesium, sodium and potassium. In the acceptability test, the yogurts with 5% pulp syrup and 15% residue syrup showed the better scores. The aerial parts (residue) of beetroot, which are commonly rejected because they are hard and consumers are unwilling to use them, have shown to be a valuable source of phenolic compounds. Producing syrups from plant parts that are not commonly edible improves acceptability and visual appearance, and yogurt can be used as a base for adding these syrups.

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Flaxseed extracts are solutions and suspensions of polysaccharides with extensional and shear rheological properties close to those of saliva, making them promising candidates as natural salivary substitutes (NSS) to manage xerostomia. Both in vitro and in vivo approaches were considered to investigate the lubricating performance of such NSSs during swallowing of Greek yogurt and apple puree. The choice of these two semi-solid foods made it possible to compare colloidal systems with contrasting properties of composition, structure and rheology. The oral phase of swallowing was simulated in vitro with an innovative soft robotic model while sensory evaluations were performed with a healthy cohort (n = 16) to assess the potential of the NSSs for reducing the amounts of post swallowing food residues into the mouth. Flaxseed extract with 0.40 % dry matter showed promising performance, with low amounts of oral residues reported both in vitro and in vivo, and with a bolus that was not prone to undesired fragmentation. The original approach presented in this research offers perspectives to prescreen other salivary substitutes or food textures, in order to help addressing the needs of growing populations affected by swallowing disorders, and in particular those caused by xerostomia. The development of natural saliva substitutes should make it possible to recover a state of oral lubrication which ensures oral comfort, safe swallowing, and which limits the problems of malnutrition resulting from dysphagia.

Bioactive Compounds and Antioxidant Activity in Greek-style Yoghurt Infused with Shield Aralia Leaves

The objective of this study was to determine bioactive compounds, nutrition, antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) in shield aralia yoghurt. Shield aralia leaves (SAL) have traditionally been used as herbal plant. Fortification of shield aralia in yoghurt increased the health-benefits of yoghurt by the incorporated phytochemical constituent of herb such as polyphenol and flavonoid groups which can be used to treat various disease including atherosclerosis, obesity, diabetes mellitus, and cardiovascular disease. The Greek-style yoghurt with addition SAL resulted on new bioactive compounds belong to α-linoleic acid (ALA) including -hydroperoxy-octadecadienoic acid (9-HpODE), (15Z)-9,12,13-Trihydroxy-15-octadeconoic acid, 13(s)-hydroperoxylinolenic acid (13(S)-HPOTrE), and (E)-6-hydroxyoctadec-4-eonoic acid or NP-011548. The proximate test results revealed that shield aralia yoghurt has high-protein content (15.46%), low-fat and carbohydrate content (0.16% and 0.88%, respectively). The antioxidant activity based on 2, 2-duphenylpicrylhydrazyl (DPPH) assay of shield aralia yoghurt was 68.66%, while TPC of SAL yogurt reached 62.61 mg GAE/g and the TFC was 201.05 mg QE/g. These results suggested that under fermentation by lactic-acid bacteria (LAB) increased the beneficial values of shield aralia leaves compared with shield aralia raw extract. Shield aralia yoghurt could be as promising supplementation for wellness care and also could be as exogenous antioxidant to increase body defense.

Effect of Concentration of Starter Culture and Incubation Time on Sensory Attributes of RTE Functional Greek Yoghurt

Effect of Concentration of Starter Culture and Incubation Time on Sensory Attributes of RTE Functional Greek Yoghurt

Characteristics, Antioxidant, and Antihypertensive Activities of Probiotic Greek Yogurt with Roselle Extract Addition

Characteristics, Antioxidant, and Antihypertensive Activities of Probiotic Greek Yogurt with Roselle Extract Addition

A Micro-perspective Analysis of the Demand for Greek and Non-Greek Yogurt in the United States Over Calendar Years 2018 to 2020

AbstractUsing the Heckman framework, we develop profiles of households who purchase Greek yogurt and non-Greek yogurt and estimate own-price, cross-price, and income elasticities of demand. Attention is centered on the impacts of age, race, education, and ethnicity of the household head, household income, household size, region, the presence of children, and prices of Greek yogurt and non-Greek yogurt. This analysis rests on data acquired from Nielsen pertaining to 164,484 households over calendar years 2018–2020. Own-price elasticities are estimated to be −1.36 for Greek yogurt and −0.70 for non-Greek yogurt. Additionally, these yogurt products are not only substitutes but also necessities.

Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?

In the present study, next generation probiotic Akkermansia muciniphila was incorporated into a dairy matrix containing Portuguese whey cheese and Greek-style yoghurt in a proportion of 3.5:1, respectively. Subsequently, this innovative food was characterized in terms of microbiological and physicochemical parameters, total phenolic content and antioxidant, antidiabetic, and antihypertensive activities, as well as its protective effect on A. muciniphila viability during 21 d of refrigerated aerobic storage and when subjected to simulated gastrointestinal passage. The probiotic cheese spread displayed high microbiological quality, low total phenolic content (0.36 mg gallic acid equivalents/g of dried cheese) and interesting biological activities, including antidiabetic (98.10% α-glucosidase inhibition) and antihypertensive (49.18% angiotensin converting enzyme inhibition). Simultaneously, this food ensured a high A. muciniphila viability (>108 CFU/g) during 21 d of refrigerated aerobic storage with subsequent in vitro digestion. Additionally, this probiotic cheese presented a similar profile in terms of texture, color, water activity and pH when compared to the cheese control (without A. muciniphila), suggesting a potentially high acceptance among consumers. In conclusion, the developed cheese spread seems to be a promising and suitable food vector to safeguard A. muciniphila viability during refrigerated aerobic storage for at least 21 d with subsequent gastrointestinal passage.

Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder

The food waste of the fruit processing industry is rich in many bio-active components such as polysaccharides, polyphenols, peptides, etc. that own multifaceted health benefits. The valorization of this waste is an intriguing optimization method for various dairy products. Meanwhile, LC-MS-based foodomics has been an emerging approach for the quantitative and qualitative analysis of dairy foods. Untargeted metabolomics has been done of the optimized functional yogurt that contains different levels of unripened papaya peel powder (UPPP) using high-resolution mass spectroscopy for analysis of added bio-active components in the matrix. UPPP comprises a high content of phytochemicals which could give functionality and therapeutic effect to the Greek yogurt. A total of 36 functional metabolites have been identified which have various health-beneficial attributes. Kaempferol, ostruthin, putative carpaine derivatives, etc. are some of the metabolites of high importance with a wide area coverage in the metabolome. This work highlights the bioactivity of the UPPP and its prebiotic properties added to the functional yogurt as an independent ingredient. The incorporated plant-based ingredients like UPPP can effectively enhance the functional attributes of Greek yogurt, which is a potential synbiotic food.

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry.

Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt.

This study aimed to produce water-soluble oat extract enriched with mango peel flour (MPF) as a source of active compounds and to use this ingredient as a partial substitute for whole milk in Greek yogurt (GY) for its nutritional enrichment. Enriched water-soluble oat extracts (EWSOE) were produced with different concentrations of MPF (0%, 1%, 1.5% and 2%) and characterized in relation to pH, titratable acidity, soluble proteins and total phenolics. Three GY formulations were prepared by partially replacing whole milk with EWSOE and the best formulation (in relation to sensory analyzes and phenolics compounds) was selected for storage study, chemical characterization, and sensory acceptance testing. MPF addition increased soluble proteins and total phenolics in EWSOE. GY formulations prepared with EWSOE had similar sensory scores. During storage, GY prepared with EWSOE containing 2% MPF exhibited changes in pH and titratable acidity and a reduction in total phenolics. Color parameters, cholesterol, and fatty acid composition did not change over 21 days of storage. The major fatty acids in GY were oleic and palmitic acids. The selected product had low lactose content (1.2%), achieved satisfactory sensory acceptance in relation to the evaluated attributes, and had lipid (~6.19%) and protein (~3.96%) contents within regulatory requirements. Additionally, EWSOE is a valuable ingredient in GY preparation, offering beneficial nutritional and functional properties.

Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture

Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products’ shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.

Aplicação de pó liofilizado de batata-doce de polpa roxa como ingrediente multifuncional em iogurte tipo Grego

ABSTRACT: Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P &lt; 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient.

Assessment of antioxidant potential of herbal Greek yoghurt incorporated with Lemongrass (Cymbopogan citratus) extract

Assessment of antioxidant potential of herbal Greek yoghurt incorporated with Lemongrass (Cymbopogan citratus) extract

Export motivation and clustering of Greek yogurt firms

Export motivation and clustering of Greek yogurt firms