Search results for "Yogurt"
showing 10 items of 15 documents
Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experi…
2017
International audience; Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into …
Consumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly med…
2015
Background: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear. Objective: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. Methods: We prospectively analyzed 1868 men and women (55–80 y old) without MetS at baseline, recruited from different PREDIMED (Prevenci´ on con Dieta Mediterr´ anea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, w…
Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt
2011
; The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pen…
Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony.
2012
In order to assess the effect of the inoculum size on the time to visible growth for Penicillium chrysogenum, the correlation described by Gonzalez et al. (Gonzalez, H.H.L., Resnik, S.L., Vaamonde, G., 1987. Influence of inoculum size on growth rate and lag phase of fungi isolate from Argentine corn. International Journal of Food Microbiology 4, 111-117) was compared to the model introduced by Gougouli et al. (Gougouli, M., Kalantzi, K., Beletsiotis, E., Koutsoumanis, K.P., 2011. Development and application of predictive models for fungal growth as tools to improve quality control in yogurt production. Food Microbiology 28, 1453-1462). Based on the regression coefficient, the latter model p…
Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter
2002
The determination of diacetyl permits the detection of microbial growth in the processing of citrus fruit before the appearance of other organoleptic, chemical or microbiological changes. It also makes it possible to detect a break in the cold chain during distribution and sale. The study proposed a polarographic method for the determination of diacetyl that allowed routine analysis with the aim of detecting possible contamination in the citrus juice manufacturing chain (orange and orange-carrot). The analytical performance of the method in terms of a linearity from 0 to 960 microg ml(-1), a recovery of 97 to 98%, a precision of 3.2 to 4.8%, and a sensitivity of 0.2 ng ml(-1) for juices ind…
"Pour moi, le goût du soja n'est pas une barrière à la consommation. Et pour vous ?" : Effet de la culture sur les croyances, attitudes et préférence…
2010
Understanding consumers' beliefs, attitudes and sensory preference is the key to a successful development and introduction of a new food. This thesis carried out a series of cross-cultural studies, France vs. Vietnam, on consumers' representation of soy foods and on sensory perception and preference of soy yogurts, a soy derived product recently developed for French market which does not exist on the Vietnamese market. Despite a favourable image of soy in terms of nutrition and health benefices, French participants reported that the barrier to its consumption was the taste of soy. This finding was confirmed by a consumer test in which French participants gave very low hedonic evaluations to…
Aroma release in fat free dairy gels added or not added with pectin
2009
International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.
Dairy foods and health: an umbrella review of observational studies
2019
Evidence on consumption of dairy foods and human health is contradictory. This study aimed to summarize the level of evidence of dairy consumption on various health outcomes. A systematic search for meta-analyses was performed: study design, dose–response relationship, heterogeneity and agreement of results over time, and identification of potential confounding factors were considered to assess the level of evidence. Convincing and probable evidence of decreased risk of colorectal cancer, hypertension and cardiovascular disease, elevated blood pressure and fatal stroke, respectively, was found for total dairy consumption; possible decreased risk of breast cancer, metabolic syndrome, stroke …
Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study.
2017
Background: The associations between dietary fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes.Objective: We examined the associations between total fat, subtypes of dietary fat, and food sources rich in saturated fatty acids and the incidence of type 2 diabetes (T2D).Design: A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvencion con DIeta MEDiterranea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable…
Dairy consumption, plasma metabolites, and risk of type 2 diabetes.
2021
Background Epidemiologic studies have reported a modest inverse association between dairy consumption and the risk of type 2 diabetes (T2D). Whether plasma metabolite profiles associated with dairy consumption reflect this relationship remains unknown. Objectives We aimed to identify the plasma metabolites associated with total and specific dairy consumption, and to evaluate the association between the identified multi-metabolite profiles and T2D. Methods The discovery population included 1833 participants from the Prevencion con Dieta Mediterranea (PREDIMED) trial. The confirmatory cohorts included 1522 PREDIMED participants at year 1 of the trial and 4932 participants from the Nurses' Hea…