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U Pachekrepapol, J A Lucey, Y Gong, R Naran, P Azadi
Exopolysaccharides (EPS) produced by some lactic acid bacteria are often used by the dairy industry to improve the rheological and physical properties of yogurt, but the relationship between their structure and functional effect is still unclear. The EPS from different species, or different strains from the same species, may differ in terms of molar mass, repeating unit structure, and EPS yield during fermentation of milk. This study aimed to characterize the detailed properties of EPS produced from 7 strains of Streptococcus thermophilus, which is one of the key cultures used for yogurt manufacture...
March 16, 2017: Journal of Dairy Science
Joan M Lappe, Donald J McMahon, Ann Laughlin, Corrine Hanson, Jean Claude Desmangles, Margaret Begley, Misty Schwartz
Background: Overweight is epidemic in adolescents and is a major concern because it tracks into adulthood. Evidence supports the efficacy of high-calcium, high-dairy diets in achieving healthy weight in adults. However, no randomized controlled trials of the effect of dairy food on weight and body fat in adolescents have been reported to our knowledge.Objective: The aim was to determine whether increasing calcium intake to recommended amounts with dairy foods in adolescent girls with habitually low calcium intakes would decrease body fat gain compared with girls who continued their low calcium intake...
March 15, 2017: American Journal of Clinical Nutrition
Hye-Jong Yoo, Leandro Machín, Alejandra Arrúa, Lucía Antúnez, Leticia Vidal, Ana Giménez, María Rosa Curutchet, Gastón Ares
The development of strategies to reduce sugar intake of children and adolescents has been deemed necessary to cope with the global obesity epidemic. In this context, the aims of the present work were to study attitudes towards sugar reduction in three dairy products of children and adolescents of two income levels and to assess if these attitudes were modulated by the inclusion of the traffic light system on labels. A total of 646 children and adolescents from three primary/secondary schools in Montevideo (Uruguay) participated in the study...
April 2017: Food Research International
Sophie Lamothe, Nathalie Rémillard, Julie Tremblay, Michel Britten
The objective of this study was to compare the kinetics of the release of nutrients (peptides and fatty acids) from different dairy matrices (milks, yogurts, and cheeses) in a simulated gastrointestinal environment. Prior to processing, different heat and homogenization treatments were applied to milks, and different drainage pH levels were used to control calcium concentration in cheeses. The dairy matrices were then subjected to simulated digestion. Matrix degradation, protein hydrolysis, and fat hydrolysis were analyzed during the gastric and intestinal digestion phases...
February 2017: Food Research International
Joachim J Schouteten, Xavier Gellynck, Ilse De Bourdeaudhuij, Benedikt Sas, Wender L P Bredie, Federico J A Perez-Cueto, Hans De Steur
The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way...
March 2017: Food Research International
Zhihua Pang, Hilton Deeth, Hongshun Yang, Sangeeta Prakash, Nidhi Bansal
Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14...
March 8, 2017: Journal of Dairy Science
Zohreh Jelodarian, Yalda Shokoohinia, Maryam Rashidi, Nastaran Ghiasvand, Leila Hosseinzadeh, Mehrdad Iranshahi
Echinophora cinerea aerial parts are used in folk medicine to cure gastric diseases and as a food seasoning in cheese and yogurt. Besides several pharmacological effects have been assigned to Echinophora spp., there is no phytochemical investigation on this genus other than our previous publication on flavonoids. An acetone extract of E. cinerea afforded three new (1-3) polyacetylenes, one rare monoterpenoid glycoside as verbenone-5-O-β-D-glycopyranoside (4) and one prenylated coumarin as osthol (5). The structures of all new compounds were elucidated using modern spectroscopic methods, including 2D NMR and mass analyses...
March 10, 2017: Natural Product Research
María Lourdes Samaniego-Vaesken, Elena Alonso-Aperte, Gregorio Varela-Moreiras
INTRODUCTION: Folic acid (FA) is a synthetic compound commonly added for voluntary fortification of food products in many European countries. In our country, food composition databases (FCDB) lack comprehensive data on FA fortification practices and this is considered a priority research need when undergoing nutritional assessment of the population. METHODS: A product inventory was collected and updated by visiting retail stores in Madrid Region, conducting online supermarket searches, and by the provision of food label information by manufacturers...
March 5, 2017: Nutrients
Flávia Martinello, Camila Fontana Roman, Paula Alves de Souza
BACKGROUND: Healthy individuals exhibit a significantly higher concentration of faecal bifidobacteria in comparison to celiac patients. Even though there are potential benefits in probiotic usage, they have been little explored as an adjunctive therapy in celiac disease. OBJECTIVE: This study aimed at the comparison of faecal bifidobacteria concentration and pH among celiac patients and healthy subjects before and after the daily intake of 100 g of yogurt containing probiotic for a thirty-day period...
February 23, 2017: Arquivos de Gastroenterologia
Fatiha Arioui, Djamel Ait Saada, Abderrahim Cheriguene
Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%...
March 2017: Food Science & Nutrition
B J Gonçalves, C G Pereira, A M T Lago, C S Gonçalves, T M O Giarola, L R Abreu, J V Resende
This study aimed to evaluate the rheological behavior and thermal conductivity of dairy products, composed of the same chemical components but with different formulations, as a function of temperature. Subsequently, thermal conductivity was related to the apparent viscosity of yogurt, fermented dairy beverage, and fermented milk. Thermal conductivity measures and rheological tests were performed at 5, 10, 15, 20, and 25°C using linear probe heating and an oscillatory rheometer with concentric cylinder geometry, respectively...
March 2, 2017: Journal of Dairy Science
Helen Lightowler, Sangeetha Thondre, Anja Holz, Stephan Theis
PURPOSE: Inulin-type fructans are recognized as prebiotic dietary fibres and classified as non-digestible carbohydrates that do not contribute to glycaemia. The aim of the present studies was to investigate the glycaemic response (GR) and insulinaemic response (IR) to foods in which sucrose was partially replaced by inulin or oligofructose from chicory. METHODS: In a double-blind, randomized, controlled cross-over design, 40-42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective full-sugar variants...
March 3, 2017: European Journal of Nutrition
Lisa Jahns, Zach Conrad, LuAnn K Johnson, Angela J Scheett, Kim S Stote, Susan K Raatz
BACKGROUND: Differences in energy and macronutrient intakes by weekday and weekend have been reported, but there are few data on differences in food group consumption and indices of diet quality. OBJECTIVE: The aim of this study was to describe dietary intake by day and on weekends compared with weekdays. DESIGN: This study utilized a longitudinal cohort design with self-reported dietary intake collected using the Automated Self-Administered 24-Hour Dietary Assessment Tool...
February 26, 2017: Journal of the Academy of Nutrition and Dietetics
Xiao-Nan Wang, Mei Qin, Yu-Ying Feng, Jian-Kang Chen, Yi-Shan Song
BACKGROUND: The promotion effect on proliferation of Streptococcus thermophilus by enzymatic hydrolysates of aquatic products was firstly studied. The effect of influencing factors of the hydrolysis on the Streptococcus thermophilus growth were investigated RESULT: Grass Carp fish skin was hydrolyzed to peptides by enzymatic hydrolysis using protease ProteAX, and for the Streptococcus thermophilus growth, the optimal enzymatic hydrolysis conditions were temperature of 60 °C, initial pH of 9...
March 2, 2017: Journal of the Science of Food and Agriculture
Shivani Sahni, Kelsey M Mangano, Douglas P Kiel, Katherine L Tucker, Marian T Hannan
Background: Previous studies showed beneficial effects of specific dairy foods on bone health in middle-aged adults.Objective: We examined the association of milk, yogurt, cheese, cream, fluid dairy (milk + yogurt), and milk + yogurt + cheese intakes with bone mineral density (BMD) and 4-y percentage of change in BMD [▵%BMD; femoral neck, trochanter, and lumbar spine (LS)]. We further assessed whether these associations were modified by vitamin D supplement use in this cohort of older adults.Methods: Food-frequency questionnaire responses, baseline BMD (hip and spine, n = 862 in 1988-1989), and follow-up BMD (n = 628 in 1992-1993) were measured in the Framingham study, a prospective cohort study of older Caucasian men and women aged 67-93 y...
March 1, 2017: Journal of Nutrition
Camila Sampaio Mangolim, Thamara Thaiane da Silva, Vanderson Carvalho Fenelon, Luciana Numata Koga, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi, Graciette Matioli
Curdlan is a linear polysaccharide considered a dietary fiber and with gelation properties. This study evaluated the structure, morphology and the physicochemical and technological properties of curdlan produced by Agrobacterium sp. IFO 13140 recovered by pre-gelation and precipitation methods. Commercial curdlan submitted or otherwise to the pre-gelation process was also evaluated. The data obtained from structural analysis revealed a similarity between the curdlan produced by Agrobacterium sp. IFO 13140 (recovered by both methods) and the commercial curdlans...
2017: PloS One
Jiwei Liang, Yanlei Zhang, Aili Xue, Jianping Sun, Xin Song, Bai Xue, Fuling Ji, Weiguo Gao, Liang He, Zengchang Pang, Qing Qiao, Feng Ning
BACKGROUND AND OBJECTIVES: Fruit, vegetable, seafood, and dairy intake may reduce the risk of type 2 diabetes, but this relationship is unclear. We aimed to examine the associations between fruit, vegetable, seafood, and dairy intake and type 2 diabetes prevalence in a Chinese population. METHODS AND STUDY DESIGN: A total of 4,343 individuals aged 35-74 years participated in a population-based cross-sectional study in Qingdao, China. The frequency and quantity of fruit, vegetable, seafood, and dairy intake were determined using a standard food frequency questionnaire...
March 2017: Asia Pacific Journal of Clinical Nutrition
Sophie Mieszkin, Nolwenn Hymery, Stella Debaets, Emmanuel Coton, Gwenaelle Le Blay, Florence Valence, Jérôme Mounier
The use of lactic acid bacteria (LAB) as bioprotective cultures can be an alternative to chemical preservatives or antibiotic to prevent fungal spoilage in dairy products. Among antifungal LAB, Lactobacillus harbinensis K.V9.3.1Np showed a remarkable antifungal activity for the bioprotection of fermented milk without modifying their organoleptic properties (Delavenne et al., 2015). The aim of the present study was to elucidate the action mechanism of this bioprotective strain against the spoilage yeast Yarrowia lipolytica...
February 21, 2017: International Journal of Food Microbiology
Denise Entrudo Pinto, Kelly Carraro Foletto, Ramiro Barcos Nunes, Pedro Dal Lago, Marcello Casaccia Bertoluci
BACKGROUND: Non-nutritive sweeteners (NNS) have been associated with increased prevalence of obesity. In previous studies, we demonstrated that saccharin could induce an increase in weight gain either when compared to sucrose or to a non-sweetened control at a similar total caloric intake. These data raised the hypothesis that reduced energy expenditure (EE) could be a potential mechanism explaining greater weight gain with saccharin use in rats. The aim of the present study was to compare long-term energy expenditure at rest between rats using saccharin or sucrose and correlate it with weight gain...
2017: Nutrition & Metabolism
Francesco Bimbo, Alessandro Bonanno, Giuseppe Nocella, Rosaria Viscecchia, Gianluca Nardone, Biagia De Devitiis, Domenico Carlucci
This systematic literature review collects and summarizes research on consumer acceptance and preferences for nutrition-modified and functional dairy products, to reconcile, and expand upon, the findings of previous studies. We find that female consumers show high acceptance for some functional dairy products, such as yogurt enriched with calcium, fiber and probiotics. Acceptance for functional dairy products increases among consumers with higher diet/health related knowledge, as well as with aging. General interest in health, food-neophobia and perceived self-efficacy seem also to contribute shaping the acceptance for functional dairy products...
February 22, 2017: Appetite
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