Low-fat Yogurt Research Articles

Effects of Vitamin D3 Fortified Low-fat Dairy Products on Bone Density Measures in Adults with Abdominal Obesity: A Randomized Clinical Trial.

Bone disease-related fractures constitute a heavy burden on the healthcare systems and economy. Vitamin D is an important regulator of bone health and its deficiency is a global problem. This study aimed to evaluate the effect of the 1,500 IU nano-encapsulated vitamin D used for fortifying low-fat dairy products (milk and yogurt) on bone health parameters. This parallel totally blinded, randomized controlled trial was part of the Ultraviolet Intake by Nutritional Approach study and conducted on 306 individuals with abdominal obesity. Individuals were randomly assigned to four groups, including fortified low-fat milk (1,500 IU nano-encapsulated vitamin D3 per 200 g/d), non-fortified low-fat milk, fortified low-fat yogurt (1,500 IU nano-encapsulated vitamin D3 per 150 g/d), and non-fortified low-fat yogurt, for 10 weeks between January and March 2019. Bone mineral density (BMD) and trabecular bone score (TBS) were measured at the baseline and end of the trial. Trabecular bone score and BMD were defined as primary and secondary outcomes. There were no significant differences in TBS and BMD between the intervention and control groups at the end of the trial (P>0.05). This trial demonstrated no significant effect of nano-encapsulated vitamin D fortified milk and yogurt on BMD and TBS. There remains a need for longer-term trials regarding bone health outcomes to establish optimal doses of fortification.

Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale

A scale-up process was carried out to obtain potent bioactive peptides from whey protein through a simple hydrolysis process. The scale-up was satisfactory, with results similar to those obtained at lab scale: a fraction of peptides < 1 kDa with ACE inhibitory activity of 18.44 ± 2.47 μg/mL, a DPPH value of 69.40 ± 0.44%, and an ORAC value of 3.37 ± 0.03 μmol TE/mg protein. The peptide sequences responsible for the ACE inhibitory activity were also similar to those identified at lab scale: PM, LL, LF, HFKG and PT. The hydrolysate was used as a functional ingredient in a low-fat yoghurt. The consumer sensory taste panel found no significant difference (p > 0.05) between the bitterness of the control and the functional yoghurt, and about 50% of consumers would buy it. The hydrolysate maintained its bioactivities for 4 months at −20 °C (after thawing and pasteurisation), and for 1 week in yoghurt at 4 °C.

Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort.

ScopeDairy consumption has been suggested to impact cognition; however, evidence is limited and inconsistent. This study aims to longitudinally assess the association between dairy consumption with cognitive changes in an older Spanish population at high cardiovascular disease risk.Methods and resultsFour thousand six hundred sixty eight participants aged 55–75 years, completed a validated food frequency questionnaire at baseline and a neuropsychological battery of tests at baseline and 2‐year follow‐up. Multivariable linear regression models are used, scaled by 100 (i.e., the units of β correspond to 1 SD/100), to assess associations between baseline tertile daily consumption and 2‐year changes in cognitive performance. Participants in the highest tertile of total milk and whole‐fat milk consumption have a greater decline in global cognitive function (β: –4.71, 95% CI: –8.74 to –0.69, p‐trend = 0.020 and β: –6.64, 95% CI: –10.81 to –2.47, p‐trend = 0.002, respectively) compared to those in the lowest tertile. No associations are observed between low fat milk, yogurt, cheese or fermented dairy consumption, and changes in cognitive performance.ConclusionResults suggest there are no clear prospective associations between consumption of most commonly consumed dairy products and cognition, although there may be an association with a greater rate of cognitive decline over a 2‐year period in older adults at high cardiovascular disease risk for whole‐fat milk.

Consumption of yogurt enriched with polar lipids from olive oil by-products reduces platelet sensitivity against platelet activating factor and inflammatory indices: A randomized, double-blind clinical trial

Several studies have reported the positive cardio-metabolic effects of yogurt consumption. The addition of olive oil’s bioactive extracts into yogurt can result to a functional food with pleiotropic properties against cardiovascular diseases. A polar lipid extract of olive pomace (OOPLE) that contains platelet activating factor receptor (PAF-R) antagonists, has been stated not only to inhibit the development of atherosclerotic plaques in hypercholesterolemic rabbits but also to regress the already formed plaques. The present study aims to investigate the effect of the daily intake of an OOPLE-enriched low-fat yogurt, on the metabolic profile, ex vivo platelet aggregation and markers of thrombosis and inflammation, in healthy, mainly overweight volunteers. A randomized, three-arm, double-blind, placebo-controlled, parallel-group, 8 weeks duration, clinical trial was performed in apparently healthy adults (35–65 years old). Group A (control group) consumed at most one yogurt every two weeks, Group B (plain yogurt) consumed one serving of plain yogurt every day and Group C (enriched yogurt) consumed one serving of yogurt, enriched with OOPLE, daily. Enriched yogurt intake resulted in lower levels of IL-10 and to lower platelet sensitivity against PAF, compared to the other two groups (p-values<0.05), while no impact on energy intake, body weight, glucose and lipid metabolism was detected. Lower levels of IL-6 were observed only at 4 weeks enriched yogurt intake (p = 0.03) compared to plain yogurt. Intake of the enriched yogurt resulted in reduced PAF-induced platelet aggregation and suppression of IL-10 levels. NCT02259205.

Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: evaluation of physicochemical and sensory Properties during the storage time

Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: evaluation of physicochemical and sensory Properties during the storage time

Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt

Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt

Effect of Gums on the Quality Parameters of Low Fat Yoghurt

Milk is basic component of diet of millions of people around the globe. Milk helps the development of cell growth and digestive tube in gastrointestinal tract (GIT) of a baby. Proteins, bioactive saccharides and lipids are essential nutrients of milk which contribution to control the growth of gastrointestinal system of human body. Consumption of Industrially-produced Tran’s fatty acids (IPTFAs) has various adverse health hazard. High fat contents because serious illness such as high cholesterol level, arthritis, memory loss, weight gain and obesity which leads to cardiovascular problems. Low fat yoghurt is a vigorous healthy choice for consumer due to its different functional and biological properties. Low fat products are demand of all eras but fell short due to low quality. The current study was objective to prepare the low fat yoghurt by using hydrocolloids like different types of gums such as guar gum at the ratio 0.1, 0.3, 0.5% and xanthan gum 0.1, 0.3, 0.5% and evaluation of various compositional analysis, physiochemical properties, texture analysis and sensory profile. During research, result showed that in low fat yoghurt during storage period acidity decreases while pH remained constant. However, synersis of product was increased among storage period on the other hand water holding capacity was decreased. As a texture it was observed that addition of guar gum and xanthan gum with concentration 0.1% was good as compared to 0.5% concentration.

Efficacy of low-fat milk and yogurt fortified with vitamin D3 on systemic inflammation in adults with abdominal obesity

BackgroundThe prevalence of vitamin D deficiency is increasing globally and is associated with an increased risk of metabolic syndrome, autoimmune disease, and cardiovascular disease. Vit D deficiency is also associated with increased systemic inflammation. The current study aimed to determine the efficacy of low-fat milk and yogurt fortified with 1500 IU nano-encapsulated vitamin D, on systemic inflammation in abdominal obese participants.MethodThis multi-center study was conducted using a 2.5-month parallel total-blind randomized clinical trial design. Two hundred and eighty nine subjects were allocated to four groups: low-fat milk fortified by 1500 IU nano-encapsulated vitamin D3 (200 mL/day). Simple milk (200 mL/day), low-fat yogurt fortified by 1500 IU nano-encapsulated vitamin D3 (150 g/day), and simple yogurt (150 g/day).ResultsThe results showed that serum levels of neutrophils, lymphocytes, platelets and red blood cell distribution width (RDW) were significantly lower before and after the intervention in fortified dairy groups. The results showed that serum levels of neutrophils, lymphocytes, platelets, and RDW before and after intervention in the fortified dairy groups were significantly lower (p < 0.05). The values of = neutrophil to lymphocyte ratio (NLR), platelets to lymphocyte ratio, and RDW to platelets ratio (RPR) reduced significantly in the fortification group (p < 0.05).ConclusionFortification with nano-encapsulated vitamin D3 of dairy products may decrease inflammation in individuals with abdominal obesity.

Effects of vitamin D3-fortified low-fat yogurt and milk on serum cytokine levels and anti hsp-27 antibody titer in adults with abdominal obesity: A randomized clinical trial

The purpose of the current study was to evaluate the effects of nano-encapsulated 25(OH)D fortified (1500 IU Nano-encapsulated 25(OH)D dairy products on anti-heat shock protein 27 antibody (anti-Hsp27) titers, pro-oxidant-antioxidant balance (PAB) and cytokines concentration in adults with abdominal obesity. This study was part of SUVINA project and designed as a randomized trial. Middle aged adults (n = 306) recruited among students and staff of Mashhad University of Medical Sciences [Iran]. Subjects were randomly assorted into four groups: a low-fat yogurt fortified with 1500 IU 25(OH)D (n = 76), and unfortified yogurt (n = 77), a low-fat milk fortified with 1500 IU 25(OH)D (n = 76), and unfortified milk (n = 77) were followed up for 10 weeks. A total of 289 subjects completed the study. Body mass index (BMI) and waist circumference were measured before and after the ten weeks of intervention. The following biochemical markers were determined: serum pro-oxidant-antioxidant balance (PAB), 25(OH) D, anti-Hsp27 titers and cytokines concentration, at baseline and at the end of the study. There was a significant difference between serum 25(OH)D concentration and PAB at baseline and the end of intervention with fortified milk and yogurt. After the intervention period, changes between groups of intervention group of both of the milk and yogurt and control group were statistically significant for serum 25(OH)D concentration (p < 0.001) and PAB (p < 0.05). In the group provide with fortified milk, waist circumference was decreased (−2.01 ± 3.85 cm, p < 0.05) and serum 25(OH)D concentration increased significantly (5.02 ± 4.07 ng/ml, p < 0.001). In the group taking the fortified yogurt, serum 25(OH)D status increased by 6.75 ± 3.42 ng/ml (p < 0.001) and PAB decreased by −21.85 ± 48.07 HK (p < 0.05). Our results did not show any significant differences in mean weight between the groups (p > 0.05). Our results showed that after the intervention with 25(OH)D fortified yogurt or milk in obese subjects, serum PAB concentrations decreased and serum 25(OH)D increased significantly. Therefore, fortification of low-fat yogurt and milk with 25(OH)D may be effective in reducing the pro-oxidant anti-oxidant balance with effect thsat are greater than for unfortified dairy products. • The oxidative stress is seen in obese individuals, such as dysregulation in Pro-oxidant-Antioxidant Balance (PAB). • One of the prescibed dietary interventions for fighting against the obesity-induced oxidative stress is the vitamin D supplementation. • Serum PAB concentration was decreased after intervention with vitamin D fortified yogurt in obese subjects.

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer.

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt

Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt

Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale)

Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale)

Maternal Dietary Pattern with an Emphasis on Child Growth Pattern and Exclusive Breastfeeding Duration

&#x0D; Background: maternal nutrition and breast milk nutrient concentration are associated with infant's growth. Enhanced knowledge encourages mothers to breast feed for the sake of optimizing growth and development.&#x0D; Methods: the current study was performed longitudinally in some rural areas, south of Iran, from birth to six months. Out of 319 candidates with serial anthropometric measurements of an infant, including weight, height, and head circumference at four times (birth, two, four, and six months ), 195 were included in the multivariate regression model (total measurements, n=776) to construct the pattern of growth. Then, information regarding demographic background, lactation status and infant supplementation intake status, feeding practices, maternal anthropometric measurements, and food frequency questionnaire were collected from mothers and their children during six months in two rural health centers.&#x0D; Results: The most important association between dietary factors and infant anthropometrics (weight, height, and head circumference) involved Factor2 vegetables, including leafy vegetables, tomato, onion and garlic, (weight β=0.35 95%CI 0.27 - 0.44, length β=3.82 95%CI 3.42 - 4.22, head circumference β=2.55 95%CI 2.32 - 2.79) and Factor1 fruit, including orange, kiwi, cherries, watermelon, date, and grapes) (weight β=0.117 95%CI 0.04-0.189, length β=0.59 95%CI 0.257-0.929, head circumference β=0.307 95% CI 0.108-0.507), respectively. Generalized Estimation Equation model revealed that Factor2 dairy (including low fat milk, yogurt and dough) significantly contributed to weight growth velocity (β=-0.009 95% CI -0.016 - 0.001).&#x0D; Conclusion: a dietary habit of fruit and vegetables, which are rich in bioactive components by breast feed mother showed better growth for infants. As growth is multifactorial, maternal nutrition and breastfeeding duration is a simple modifiable factor which can affect the subsequent growth and development of the child during the first six months.&#x0D; Key words: exclusive breastfeeding, growth, anthropometric measures, maternal nutrition, and multivariate multiple regression.&#x0D;

Dairy Product Consumption in Relation to Incident Prediabetes and Longitudinal Insulin Resistance in the Rotterdam Study.

Evidence suggests neutral or moderately beneficial effects of dairy intake on type 2 diabetes mellitus risk. Nevertheless, evidence on associations with early phases of type 2 diabetes remains inconsistent. We aimed to examine associations between dairy-type intake with prediabetes risk and longitudinal insulin resistance. The analytic sample consisted of 6770 participants (aged 62 ± 4 years, 59% female) free of (pre-)diabetes at baseline from the prospective population-based Rotterdam Study. Dairy intake was measured at baseline using food frequency questionnaires. Data on prediabetes (fasting blood glucose 6.1–6.9 mmol/L or non-fasting 7.7–11.1 mmol/L) and the longitudinal homeostatic model assessment of insulin resistance (HOMA-IR) were available from 1993–2015. Associations with these outcomes were analyzed with dairy intake in quartiles (Q4 vs. Q1) and continuous using multivariable Cox proportional hazard models and linear mixed models. During a mean follow-up of 11.3 ± 4.8 years, 1139 incident prediabetes cases were documented (18.8%). In models adjusting for sociodemographic, lifestyle and dietary factors, a higher intake of high-fat yogurt was associated with lower prediabetes risk (HRQ4vsQ1 0.70, 95% CI 0.54–0.91 and HRserving/day 0.67, 0.51–0.89). In addition, a higher intake of high-fat milk was associated with lower prediabetes risk (HRQ4vsQ1 0.81, 0.67–0.97, HRserving/day 0.88, 0.79–0.99). Associations were found for low-fat dairy, low-fat milk and total cheese with a higher prediabetes risk (HRserving/day ranging from 1.05–1.07, not significant in quartiles). Associations with longitudinal HOMA-IR were similar to prediabetes for high-fat yogurt, low-fat dairy and low-fat milk. Fermented dairy, low-fat yogurt, high-fat cheese, cream and ice cream were not associated with the outcomes. In conclusion, a higher intake of high-fat yogurt was associated with a lower prediabetes risk and lower longitudinal insulin resistance. Additionally, high-fat milk was associated with a lower prediabetes risk. Some low-fat dairy types were inconsistently associated with these outcomes. Studies are needed to confirm associations and to examine the influence of confounding by population characteristics.

Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat yogurt were evaluated. Compared with control, the addition of TFPS not only increased the solid content and water holding capacity of yogurt, but also reduced syneresis losses in low-fat yogurt. In fact, the addition of TFPS did not affect the color of yogurt but had a positive effect on the texture and sensory of yogurt. In terms of rheology, all low-yogurt samples exhibited rheological to the weak gel-like structures (G' > G″), and the storage modulus and loss modulus of the yogurt added with TFPS were higher than those of the low-fat yogurt control group. Compared with the low-fat yogurt control group, yogurt added TFPS makes the cross-linking of polysaccharides and casein more compact. In conclusion, TFPS has potential as a fat substitute in dairy products.

Effects of Mixed and Bilayer Whey Protein Isolate-Pectin Emulsions as Fat-Replacers on Physicochemical Properties and Quality of Low-Fat Yogurt

Effects of Mixed and Bilayer Whey Protein Isolate-Pectin Emulsions as Fat-Replacers on Physicochemical Properties and Quality of Low-Fat Yogurt

Oats as a Functional Food

Oat (Avena sativa) belongs to the grass (Poaceae) family. It has been recognized as a healthful and nutritious cereal containing high concentration of soluble fiber compounds such as β-glucan, which are beneficial for digestive system and preventive against colon rectal cancer help to maintain an optimal weight due to high fiber content. It also contains antioxidants, vitamins, phenolic acids sterols and phytic acid which has essential role in our body functioning. The key cholesterol lowering ingredient in oats is soluble fiber. β-glucans, the most important cereal non-starch. β-glucan, is abundant in oat kernels and exhibits a high viscosity at relatively low concentrations. Viscosity is an important rheological property of β-glucan and is associated with beneficial physiologic responses that mediate appetite regulation. Oats were traditionally eaten as porridge with salt or sugar were added recent modern product innovation has created an array of oat products (Oat breads, oat cakes and oats milk etc.). Oats are used as an additive in Cereal breakfast, baked goods, oat milk and oat powder is incorporated in many Dairy products like (low-fat ice creams, yoghurts, cheese and other fermented drinks). It is stated that 3 g/day oat β-glucan reduced the total and LDL cholesterol by five to ten per cent.

Development technologyof yogurt with coffee

Formulations of yogurt flavored with coffee with a sugar content of 4 and 6 % and instant coffee Nescafe Gold in the amount of 0.5, 0.7 or 0.9 % were developed. The possibility of including in the formulation of low-fat yogurts protein enrichments, namely dry whey protein concentrate WPC 80 Milkiland in the amount of 1.5 %. A five-point scale has been developed to assess the organoleptic characteristics of new types of yogurt. It was found that the score of the consistency of the samples differed and decreased with increasing coffee content from 0.5 to 0.9 %. The sugar content did not affect the consistency, but higher taste scores were obtained with coffee-flavored samples with the addition of 5 % sugar compared to 4 %. Yogurts with 0.7 % coffee and 4 % sugar and both yogurts with 0.9 % coffee had the lowest scores compared to other yogurt samples. Changes in titratable acidity during yogurt fermentation and during storage were studied. It was found that the highest rate of increase of titratable acidity was registered for sample 3, which at 4 h of fermentation reached 98 °T compared to others, which is explained by the content of 2.2–4.5 % chlorogenic acid and other organic acids in instant coffee. It was found that lactic acid accumulated during storage of yogurts with coffee. On the first day of storage, its content ranged from 0.135–0.200 %, and on the 15th day increased to 1.22–1.42 %. Such changes are natural, because lactic acid is a product of lactic acid microflora metabolism during lactose fermentation. It was investigated that the active acidity at the end of fermentation was 4.56 units. pH against control – 4.72 units. pH and had a higher rate of decline compared to control. This can be explained by the mass fraction of lactose, which in the whey protein concentrate is 36 %. Also, this protein enrichment contains a large number of carboxyl groups, which increases the acidity of the clot and the finished product. All test samples were found to have better rheological properties due to the use of 1.5 % whey protein concentrate and sugar in the formulations. The parameters of technological operations in the production of yogurt with coffee are substantiated.

Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt

Little information is available on the composition and properties of milk from Aberdeen Angus cow and its potential use in the manufacture of dairy products. This study aimed to produce low-fat yoghurt from the milk of Aberdeen Angus cows (AMY) compared to Friesian cows (FMY) and Baladi cows (BMY). The chemical composition, physical properties, color parameters, microstructure, microbial, and sensory features of resultant yoghurt during storage at 4±1°C for 14 days were evaluated. Results revealed that BMY had higher total solids, fat, protein, lactose, and ash contents than AMY and FMY. Furthermore, AMY retained a significantly higher percentage of serum within its structure, thus being characterized by decreased syneresis and increased water holding capacity. The AMY sample had the highest L* and a* values and the lowest b* value compared to the others. Total viable bacterial and lactic acid bacteria counts were higher in BMY than AMY and FMY samples. In addition, AMY gave a microstructure with a denser and more homogenized matrix as well as a less coarse network. Sensory evaluation results revealed that the most acceptable yoghurt samples were obtained from AMY followed by BMY and FMY. In conclusion, Aberdeen Angus milk seems to be a promising raw material for manufacturing good-quality yoghurt.