Therefore and because of its lower lactose content, yogurt might be better tolerated by lactase-deficient subjects than milk. The significance of lactase in yogurt was investigated in rats which are known to be lactase-deficient. Five groups of rats were fed, for six weeks diets based on milk...
Abstract Whey-based products have a relatively high lactose content, as is evident from Table 1. The lactose content of whey protein concentrates depends on the concentration occurring during ultrafiltration, and may vary between 5 and 45%.
The polyphenol content of yogurt supplemented with 10 and 25% REJ (samples 1YR and 2YR, respectively) were almost identical (Figure 2). The polyphenols from the juice were enclosed in an alginate shell and were released over time, enriching the polyphenol content in the product to 88.0 and ...
2.2. Yogurt characterization 2.2.1. Nutritional characterization The nutritional composition was determined in terms of macro-nutrients and minerals. The total protein content of the yogurt samples was obtained by the determination of total nitrogen by the Kjeldahl method, with a nitrogen-to-protein co...
Avocado flesh that is exposed to air can quickly turn color because of the high iron content. Prevent this by sprinkling it with some lemon juice. To make an avocado smoothie: 1 cup of yogurt 1/2 cup of milk 1 cubed avocado 1 teaspoon of raw honey ...
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with milk output increasing by 5% to 10% and composition alterations such as a 3% increase in milk fat content and a 2% increase in milk protein. Nutrient digestibility improved significantly by 7%. Sprouted barley, in particular, improved the bioavailability and absorption of essential elements. ...
2.1. Nutrition values and health benefits of goats’ milk 2.1.1. Protein The protein content in goat milk varies according to the breed, genetics, stage of milking, season, and feed (Park 2012; Park).There two major protein are; Casein (80%) s1, Abbildung in dieser Leseprobe nicht entha...
In addition, the consumption of yogurt and/or fermented milk plays a fundamental role in the health of the gut microbiota, due to their content in probiotics. A recent systematic review analyzed the potential effect of 8 probiotic strains (Bifidobacterium longum, Bifidobacterium animalis, Lactobacillu...
(n = 400) showed that eight out of ten participants expect to maintain their levels of bread consumption in the future. Among those surveyed, 78% expressed the intention of eliminating ingredients considered ‘bad’ (because of fat, sugar, and sodium content), while 73% responded that ...