Regular Yogurt Research Articles

Abstract P169: Long-term Yogurt Intake is Associated with a Lower Risk of High Blood Pressure in Middle-aged Nurses and Health Professionals

While dairy products have been shown to reduce the risk for high blood pressure (HBP) in at-risk adults, few long-term studies have examined independent effects of yogurt consumption, a dietary component that may have particularly beneficial effects on blood pressure. We used repeated measures of diet and lifestyle collected over 2-3 decades among participants without prevalent HBP in the two Nurses’ Health Study cohorts (NHS and NHS II) and the Health Professionals Follow-up Study (HPFS) to examine this question. After 18 to 30 years of follow-up, we documented 74,609 new cases of HBP in the three cohorts. After adjusting for age, race, family history of HBP, physical activity, energy, and intakes of total protein, fruits and vegetables, milk, and cheese, women who consumed 5 or more servings of yogurt per week (compared with those consuming 0-<1.0 serving per month) had statistically significant 23% (95% CI: 0.70-0.84) and 17% (95% CI: 0.77-0.90) reductions in risk of HBP in the NHS and NHS II respectively, while men in the HPFS cohort had essentially no reduced risk. To determine whether the effect of yogurt consumption might be explained or modified by other healthy dietary factors, the independent and combined effects of yogurt and a DASH diet score (excluding yogurt from the calculation of that score) were examined. Those in the highest tertile of the DASH score who did not consume yogurt had 15%, 29%, and 15% reductions in HBP risk, respectively, in the two NHS and the HPFS cohorts. The beneficial effects of yogurt intake were modified by a higher DASH score. In these analyses, the beneficial effects of 5 or more servings of yogurt per day on HBP risk were strongest among those in the highest tertile of DASH scores (NHS: HR=0.66; 95% CI: 0.59-0.75; NHS II: HR=0.68; 95%CI: 0.62-0.75; HPFS: HR=0.75; 95% CI: 0.64-0.88). Results were partially attenuated when controlling for BMI. These analyses from three large, longitudinal cohorts suggest that regular yogurt consumption, especially as a part of an otherwise healthy diet, is associated with a reduced risk of developing HBP during the middle adult years. These beneficial effects may be partially explained by intermediate effects on BMI.

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Lactose-free dairy products become increasingly important for lactose-intolerant consumers, but there are only few studies concerning the rheological properties of fermented dairy products from lactose-hydrolysed milk. Hydrolysation was performed with commercial β-galactosidase either before or during fermentation (co-hydrolysis). In each trial, fermentation of the base milk was carried out simultaneously using the same starter cultures for (a) untreated milk (reference) (b) hydrolysed milk as substrate and (c) by performing lactose hydrolysis and fermentation simultaneously (co-hydrolysis). In total, five thermophilic starter cultures and two products (yoghurt and Greek-style yoghurt) were investigated. Results show that the influence of hydrolysis of lactose on the properties of the fermented dairy products strongly depends on starter culture and substrate. For starters C and D, apparent viscosity (extracted from flow curves at a shear rate of 75 s−1) of fermented milks was only marginally affected by lactose hydrolysis, ranging between approx. 0.34–0.31 and 0.37–0.31 Pa.s, respectively. Hydrolysed products from starters A and E exhibited significant lower apparent viscosity (0.16 and 0.24 Pa.s) compared with their respective references (0.29 and 0.35 Pa.s). Fermentation of both substrates (regular yoghurt, Greek-style yoghurt) with starter B resulted in a decrease of yield stress and apparent viscosity because of lactose hydrolysis only for Greek-style yoghurt. Furthermore, a trend towards higher EPS synthesis was found when using hydrolysed milk. The results clearly show that products made from lactose-hydrolysed milk with similar rheological properties as the reference product can be obtained but that there is a lack of information concerning the complex interactions between starter culture and milk substrate.

Impact of yogurt on appetite control, energy balance, and body composition.

Recent data support the idea that regular yogurt consumption promotes body weight stability. The simplest explanation is that regular consumption of healthful foods such as yogurt results in decreased intake of less healthful foods containing high amounts of fat and/or sugar. There is also evidence to suggest that the high calcium and protein contents of yogurt and other dairy foods influence appetite and energy intake. The existence of a calcium-specific appetite control mechanism has been proposed. Milk proteins differ in terms of absorption rate and post-absorptive responses, which can influence their satiating properties. Studies in humans have shown that consumption of milk and yogurt increases the circulating concentration of the anorectic peptides glucagon-like peptide (GLP)-1 and peptide YY (PYY). The food matrix can also affect appetite and satiety. Yogurt is a fermented milk that contains bacteria that enrich the microbiota of the host. It appears that lean vs obese humans differ in the composition of their gut microbiota. The available relevant literature suggests that yogurt is a food that facilitates the regulation of energy balance.

Rural Latino parents offer preschool children few nutrient-dense snacks: a community-based study in Western Illinois.

The aims of this descriptive study were to identify the snacks offered to preschool children by Latino parents living in a rural community, assess the overall healthfulness of those snacks, and measure related psychosocial correlates. Data were collected using Spanish-language questionnaires and interviews completed by 96 parents. Thirty-two percent of snack offerings were nutrient dense. The energy-dense snacks offered most often by the greatest proportion of parents were regular yogurt (17%), whole milk (16%), and fruit drinks (16%); the nutrient-dense snacks offered most often were fresh fruit (43%), low-fat milk (37%), and fruit juice (34%). Two-thirds of parents felt confident about offering healthy snacks, and 67% self-classified in the action stages. The primary barrier to offering healthy snacks was children's refusal to eat these products. These parents would benefit from interventions that teach how to overcome perceived barriers and how to purchase and prepare healthy snacks appealing to preschoolers.

Fatty acid and conjugated linoleic acid (CLA) content in fermented milks as assessed by direct methylation

It has been investigated the CLA content and fatty acid profile of several commercial Spanish plain fermented milks (FM) by direct methylation. Direct methylation avoids extraction procedures and so reduces solvent consumption, being cost efficient and environmentally friendly, whereas free of interferences due to solvent affinity. Regular yogurt and FM containing probiotic bacteria were investigated. High-fat, full-fat and low-fat types were tested (samples included FM with probiotic bacteria and FM with regular yogurt cultures). CLA content in FM ranged from non-detected to 93.33 mg/100 g. Neither the fat content of FM nor the presence of probiotics affected the CLA content (% of total fatty acids). Regarding CLA content per serving size of FM only fat content was positively correlated with CLA.

Resveratrol entrapped niosomes as yoghurt additive

Nanodesign of niosomes containing resveratrol (RSV) was carried out using food-grade surfactants with dodecanol to stabilise the membrane. Niosomes were prepared using a modified thin film hydration method.A factorial design analysis was carried out to reduce the number of experiments. The response factors were: mean size, polydispersity index (PDI) and entrapment efficiency (EE). Agitation speed and surfactant to dodecanol weight ratio were selected as key parameters for niosomes preparation. Parameter contribution was determined using a statistical analysis of variance (ANOVA).Niosomes formulated with Span 60 or Maisine 35-1 as surfactants, and dodecanol as stabiliser, were able to incorporate RSV. These niosomes exhibited a small mean size, narrow size distribution, high RSV entrapment efficiency and good stability. RSV addition did not involve changes in the textural properties of regular yoghurt demonstrating that RSV entrapped niosomes are suitable additives in these dairy products.

Efficacy of yogurt drink with added plant stanol esters (Benecol®, Colanta) in reducing total and LDL cholesterol in subjects with moderate hypercholesterolemia: a randomized placebo-controlled crossover trial NCT01461798.

BackgroundCardiovascular diseases have become the leading cause of death from chronic diseases in the world. Main risk factors include hypercholesterolemia, which is caused in most cases by a high saturated fat diet. Plant stanol esters partly block cholesterol absorption in the digestive tract and thereby reduce total cholesterol and low-density lipoprotein (LDL) cholesterol serum levels. Based on epidemiological data, a 10 percent reduction of LDL cholesterol leads to a 20 percent decrease in the coronary heart disease risk throughout life. The aim of this study was to evaluate the efficacy of yogurt drink with added plant stanol esters (Benecol® yogurt drink) in higher doses than the typically used (2g/d stanols), in lowering blood lipids in moderately hypercholesterolemic subjects.MethodsA randomized double-blind crossover, placebo-controlled study in moderately hypercholesterolemic subjects (n = 40) aged between 20 and 50 years old.ResultsYogurt drink with added plant stanols (4 g) as esters (Benecol®, Colanta) consumption compared to regular yogurt drink caused a statistically significant decrease in total cholesterol and low density lipoprotein cholesterol by 7.2% and 10.3%. During the two periods and compared to controls, high-density lipoprotein cholesterol and triglycerides were not significantly different.ConclusionsYogurt drink with an active ingredient in Benecol®, plant stanol esters, reduced total cholesterol and LDL cholesterol in moderately hypercholesterolemic subjects.Trial registrationNCT01461798.

Effects of Probiotic Yogurt on Fat Distribution and Gene Expression of Proinflammatory Factors in Peripheral Blood Mononuclear Cells in Overweight and Obese People with or without Weight-Loss Diet

Objectives: The purpose of this study was to investigate whether probiotics had an effect on proinflammatory markers and cytokines in overweight and obese individuals and whether they could have synergistic effects with weight-loss diets.Methods: A total of 75 healthy overweight and obese individuals completed this randomized doubled-blind controlled clinical trial. Participants were randomly assigned to groups consuming regular yogurt with a low-calorie diet (LCD, RLCD; n = 25) or receiving probiotic yogurt with LCD (PLCD; n = 25) or consuming probiotic yogurt without LCD (PWLCD; n = 25) for 8 weeks. The pribiotic regimen contained 200 g/day yogurt, enriched by Lactobacillus acidophilus La5, Bifidobacterium BB12, and Lactobacillus casei DN001 108 colony-forming units/g. Body fat percentage, high-sensitive C-reactive protein (hs-CRP), tumor necrosis factor-alpha (TNF-α), leptin, and mRNA levels of inflammation-related genes (TNF-α and RAR-related orphan receptor gamma [ROR-γt]) in peripheral blood mononuclear cells (PBMCs) were measured.Results: A reduction in body mass index (BMI), fat percentage, and leptin level was observed that was more obvious in groups who received the weight-loss diet with probiotic yogurt. Reduction in the gene expression of ROR-γt was significant in the PLCD group (p < 0.001). The expression of TNF-α did not change among all groups after intervention. The mean concentration of leptin was significantly decreased in all groups after the dietary intervention, but the mean changes in leptin level in the PLCD group was more prominent compared to the other two groups (−2.38, p < 0.001 [PLCD] vs −1.75, p = 0.002 [RLCD] and −0.55 ng/mL, p = 0.12 [PWLCD]). The reduction in serum levels of hs-CRP was more evident in the PWLCD group compared to the PLCD and RLCD groups after the 8-week intervention (−3.4, p = 0.03 vs −1.76, p < 0.001 and −2.98 pg/mL, p < 0.001, respectively).Conclusion: Our results suggested that the weight-loss diet and probiotic yogurt had synergistic effects on T-cells subset specific gene expression in PBMCs, fat percentage, and body weight among overweight and obese individuals.

Dietary Intervention with Yoghurt, Synbiotic Yogurt or Traditional Fermented Sobya: Bio-Potency among Male Adolescents Using Five Bio-Markers of Relevance to Colonic Metabolic Activities

The objective of the present work is to test the effectiveness of probiotic potency of regular yoghurt, synbiotic yoghurt and traditional fermented Egyptian sobya containing endogenous probiotic strains compared to unfermented rice milk porridge. Methods: The study consisted of 28 male subjects with mean age of 13.9 ± 0.1 years. The subjects were divided into four groups, three groups consumed one of three fermented supplements, while the fourth group served as a control group. Stool and urinary samples were carried out prefeeding and after 3-week nutritional intervention for assessing five indicators of revelance to colonic metabolic activities. The fermented supplements used for evaluation were regular yoghurt, synbiotic yoghurt and traditional fermented sobya; while the fourth group was given unfermented rice milk and served as control. Intestinal permeability was assessed by the urinary lactulose mannitol ratio. Results: The mean fecal total lactobacilli counts increased (P 0.05). Mean fecal short chain fatty acids concentrations (acetic; propionic and butyric) tended to increase following the intervention with synbiotic yogurt or sobya compared to respective pre-intervention values; but the difference didn’t attain significance (0.1>P> 0.05). The 3-week nutritional intervention didn’t impact the activities of the fecal hydrolytic enzymes. Conclusion: Nutritional intervention with regular yoghurt, synbiotic yoghurt or traditional fermented sobya improved the balance of human resident microbiota and other GI tract-associated health parameters to variable degrees.

Lactobacillus acidophilus La5, Bifidobacterium BB12, and Lactobacillus casei DN001 modulate gene expression of subset specific transcription factors and cytokines in peripheral blood mononuclear cells of obese and overweight people

Probiotics are believed to have interaction with immune cells through sustained effects on gene expression of different cytokines and transcription factors. The present randomized doubled-blind controlled clinical trial was performed recruiting 75 individuals with BMI 25-35, who were randomly assigned to the following three groups: Group 1 (n = 25) who consumed regular yogurt as part of a low calorie diet [RLCD], group 2 (n = 25) who received probiotic yogurt with a LCD [PLCD] and group 3 (n = 25) who consumed probiotic yogurt without LCD [PWLCD] for 8 week. Participants in PLCD and PWLCD groups received 200 g/day yogurt containing Lactobacillus acidophilus La5, Bifidobacterium Bb12, and lactobacillus casei DN001 10(8) cfu/gr. The expression of the FOXP3, T-bet, GATA3, TNF-α, IFN-γ, TGF-β, and ROR-γt in PBMCs genes were assessed, before and after intervention. In three groups, ROR-γt expression was reduced (P = 0.007) and FOXP3 was increased (P < 0.001). The expression of TNFα, TGFβ, and GATA3 genes did not change among all groups after intervention. Interestingly, the expression of T-bet gene, which was significantly decreased in PLCD and PWLCD groups (P < 0.001), whereas gene expression of IFN-γ decreased in all three groups. Our results suggest that weight loss diet and probiotic yogurt had synergistic effects on T-cell subset specific gene expression in peripheral blood mononuclear cells among overweight and obese individuals.

The effects of increased dietary protein yogurt snack in the afternoon on appetite control and eating initiation in healthy women

BackgroundA large portion of daily intake comes from snacking. One of the increasingly common, healthier snacks includes Greek-style yogurt, which is typically higher in protein than regular yogurt. This study evaluated whether a 160 kcal higher-protein (HP) Greek-style yogurt snack improves appetite control, satiety, and delays subsequent eating compared to an isocaloric normal protein (NP) regular yogurt in healthy women. This study also identified the factors that predict the onset of eating.FindingsThirty-two healthy women (age: 27 ± 2y; BMI: 23.0 ± 0.4 kg/m2) completed the acute, randomized crossover-design study. On separate days, participants came to our facility to consume a standardized lunch followed by the consumption of the NP (5.0 g protein) or HP (14.0 g protein) yogurt at 3 h post-lunch. Perceived hunger and fullness were assessed throughout the afternoon until dinner was voluntarily requested; ad libitum dinner was then provided. Snacking led to reductions in hunger and increases in fullness. No differences in post-snack perceived hunger or fullness were observed between the NP and HP yogurt snacks. Dinner was voluntarily requested at approximately 2:40 ± 0:05 h post-snack with no differences between the HP vs. NP yogurts. Ad libitum dinner intake was not different between the snacks (NP: 686 ± 33 kcal vs. HP: 709 ± 34 kcal; p = 0.324). In identifying key factors that predict eating initiation, perceived hunger, fullness, and habitual dinner time accounted for 30% of the variability of time to dinner request (r = 0.55; p < 0.001).ConclusionsThe additional 9 g of protein contained in the high protein Greek yogurt was insufficient to elicit protein-related improvements in markers of energy intake regulation.

Development of a locally sustainable functional food for people living with HIV in Sub-Saharan Africa: laboratory testing and sensory evaluation

The use of Lactobacillus rhamnosus GR-1 and micronutrients has been associated with a preserved immune function among people living with HIV. However, use of these products in the developing world remains limited due to the lack of facilities for production. We describe the development of a yogurt with L. rhamnosus GR-1 at >7×10(7) colony forming units fortified with locally grown Moringa oleifera leaves at 20% of the recommended daily allowance of vitamin A. The product was made by preparing a thin paste of Moringa which was then incubated with 4% probiotic and 2% yogurt mother culture in milk for 6 hours. The addition of M. oleifera enhanced the survival of probiotic bacteria in yogurt during the shelf life period at 5 °C (P=0.02), but had no effect on probiotic survival at 21 °C. While the sensory characteristics of probiotic and non-probiotic supplemented Moringa yogurts were indistinguishable, the addition of Moringa reduced consumer acceptance compared to regular yogurt.

The impact of probiotic yogurt on HIV positive women in Tanzania

In a randomized, double blind study, 145 HIV+ women receiving anti-retroviral therapy at Sekou-Toure Regional Hospital in Mwanza, Tanzania were enrolled. Participants were randomly allocated to receive 125 mL daily regular yogurt or 125 mL probiotic supplemented yogurt for 29 days. Subject interviews at day 0 and 29 revealed fewer vaginal symptoms and signs, better appetite, less stomach gas and more energy for work, irrespective of the treatment group. The Nugent scoring showed almost 40% women had improved vaginal microbiota over the month, albeit the addition of the probiotic did not differ from the standard yogurt group. Therefore, yogurt provides a safe nutritious food that can be made locally and taken daily by HIV-subjects receiving anti-retroviral therapy. It has the potential to transfer health benefits to the gut and vagina, but the extent to which a probiotic can add to this through rectal to perineal transfer remains to be determined.

Effect of fermented milk containingLactobacillus acidophilusandBifidobacterium longumon plasma lipids of women with normal or moderately elevated cholesterol

This study aimed to evaluate the effect of milk fermented with Lactobacillus acidophilus 145 and Bifidobacterium longum BB536 on plasma lipids in a sample of adult women. A double-blind, placebo controlled, cross-over study (two periods of four weeks each separated by a 1-week washout period) was performed in 34 women, aged between 18 and 65 years. Group A consumed 125 g fermented milk three times a day for the first 4 weeks while group B consumed regular yoghurt under the same conditions. (Groups A and B switched products for the second treatment period). Women taking the test product with a baseline total cholesterol above 190 mg/dl showed a significant reduction in LDL cholesterol. HDL cholesterol was also reduced by the test product. We conclude that the fermented milk may help to reduce LDL levels in hypercholesterolemic adult women.

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones

To better understanding the consumer choice of functional foods, a choice-based conjoint study was carried out to investigate the influence of three non-sensory factors on consumer choice of functional yogurts over regular ones. Four attributes were considered in the conjoint study: type of yogurt (regular, enriched with antioxidants and enriched with fibre), brand (national familiar, national unfamiliar, and foreign familiar), price (low, regular and high) and claim (with and without ‘reduced disease risk’ health claim). Eighteen choice sets, each composed of three stimuli (regular yogurt, enriched with antioxidants and enriched with fibre and varying the brand, price and claim levels) were evaluated by 103 consumers. For each choice set, consumers had to indicate which yogurt would normally buy. A questionnaire on consumer attitude towards health and nutrition was answered by participants after the choice task. Brand, price and health claims highly significantly affected consumer choice of functional yogurts. The relative importance of brand was similar to that of type of yogurt. Therefore, results suggested that non-sensory factors such as brand and price could have an important impact on consumer perception of functional foods. The impact of brand, price and health claims was affected by consumer interest in health issues.

Influence of Probiotic and Conventional Yoghurt on the Status of Vitamins B1, B2 and B6 in Young Healthy Women

Background: In vitro studies indicate that yoghurt bacteria are able to generate several water-soluble vitamins and therefore yoghurt could be a good source of these micronutrients. However, whether lactobacilli or other viable bacteria release the synthesized vitamins or utilize vitamins from their surroundings is a matter of debate. This study was carried out to investigate whether probiotic and traditional yoghurt bacteria are able to influence the status of different B vitamins (B₁, B₂, B₆) in young healthy women. Methods: In this investigation, female volunteers consumed 100 g/day of probiotic (n = 17) or conventional yoghurt (n = 16) for 2 weeks (T1–T2) and 200 g/day for another 2 weeks (T2–T3). A wash-out phase lasting 2 weeks followed. Plasma and urine concentrations of thiamine (vitamin B₁), riboflavin (B₂) and pyridoxine (B₆) were analyzed using HPLC. The functional parameters, i.e. the erythrocyte transketolase (α-ETK) expressed as TPP (thiamine pyrophosphate) effect, erythrocyte glutathione reductase (α-EGR) and glutamic oxaloacetic transaminase (α-EGOT) were determined photometrically. Results: The plasma levels of vitamin B₁ increased significantly in both the probiotic (p < 0.001) and the control group (p < 0.01) when consuming 200 g yoghurt/day (T2–T3) and decreased to the baseline levels after the wash-out phase (T3–T4). Urinary excretion of thiamine and the TPP effect did not significantly change in either the probiotic or the control group during the period of daily yoghurt consumption (T1–T3). The plasma concentration of flavin adenine dinucleotide (FAD) decreased significantly (p < 0.001) after consuming 100 g yoghurt/day (T1–T2) while plasma concentrations of flavin mononucleotide (FMN) (probiotic: p < 0.01, control: p < 0.001) and free riboflavin increased significantly (probiotic: p < 0.01, control: p < 0.001). Afterwards, the levels of these parameters remained unchanged to the end of the study in both tested groups. The urinary excretion of riboflavin and α-EGR remained unaffected throughout the study in both the probiotic and the control group. The average status of vitamin B₆, evaluated by its plasma level, urinary excretion and α-EGOT was unaffected by daily intake of 100 g (T1–T2) and 200 g yoghurt (T2–T3), respectively, for 4 weeks (T1–T3). Conclusion: The results of the present study indicate that daily consumption of 200 g of both, probiotic and conventional yoghurt for 2 weeks can contribute to the total intake of vitamin B₁ and B₂ reflected by increased levels of plasma thiamine and free riboflavin in healthy women. The diminished plasma FAD and increased FMN concentrations, observed during the period of daily yoghurt consumption in both groups, may be the result of enhanced immune function and an oxidant/antioxidant imbalance, caused by the daily intake of lactic acid bacteria. Since the long term status parameters of all three investigated vitamins (B₁, B₂, B₆) remained unaffected during the investigation the changes in plasma concentrations seem more likely the result of regular yoghurt consumption as a fermented dairy product, rather than of the specific intake of probiotic bacteria.

Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage

The growth and metabolism of two probiotic organisms ( L. acidophilus LAFTI ® L10 and Lactobacillus casei LAFTI ® L26) and a regular yoghurt culture ( L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize ®) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 oC. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g −1) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5–1.0% Hi-maize improved ( P<0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly ( P<0.05).

SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS

ABSTRACT Drinkable yogurts made from different goat breed milk and made with normal and probiotic cultures were evaluated for their sensory characteristics. Milk of Turkish Saanen, Maltese and Turkish Hair goats obtained during the beginning, middle and end of lactations were used to produce drinkable yogurt. Using descriptive sensory analysis technique, common terms were developed as “goaty,”“creamy,”“fermented,”“cooked,”“throat burn,”“sweet,”“salty,”“sour” and “astringent.” Breeds, lactation periods and using regular and probiotic types of starter cultures affected the sensory characteristics of drinkable yogurts. Drinkable yogurts made by cow milk had weaker intensities of flavor attributes including goaty, creamy, throat burn and salty than that made by goat milks of the three breeds. Drinkable yogurts made from Turkish Saanen breed had more goaty flavor than those made from Turkish Hair and Maltese goat breeds. The products made by milk provided at the end of lactation period had the highest intensities of goaty flavor. In addition, the intensities of goaty, creamy and cooked flavors in the products made by regular yogurt cultures were higher than those of drinkable yogurts with probiotic cultures.

Sensory properties of probiotic yogurt is comparable to standard yogurt

Consumers are becoming more interested in incorporating healthy foods into their diet. Both Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 are probiotic agents with proven therapeutic properties. Dairy products such as yogurt are a good vehicle to transfer these beneficial microorganisms to consumers; however, to date, little work has been done on measuring the acceptability of probiotic dairy products compared with regular yogurt. Consumer taste panels were conducted to evaluate and compare the sensory properties of probiotic and standard yogurt. The results showed that the appearance, flavor, texture, and overall quality of probiotic 1% fat yogurt were comparable and similar to standard 1% fat yogurt (control). The standard yogurt with higher fat content (3.25%) was rated better ( P < .05) than the low-fat yogurts. These findings indicate acceptability of probiotic yogurt containing L rhamnosus GR-1 and L reuteri RC-14 among consumers.

Fermentation and Properties of Calcium‐fortified Soy Milk Yogurt

ABSTRACTCalcium‐fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium‐fortified soy milk required a higher rate of inoculation (5%) than non‐fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calciumfortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.