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accepted 12 June 2006.
Available online 18 October 2006.
Keywords: Gamma-aminobutyric acid (GABA); Germinated soybean; Isoflavones;
Lactobacillus brevis; Yogurt
http://www.askdrsears.com/html/4/T045700.aspYOGURT
Topics you will find:
10 Reasons Yogurt is a Top Health Food A Tale of Two Yogurts How to Buy the Healthiest Yogurt: 5 Tips 5 Ways to Use Yogurt as a Nutritious Substitute 6 Health Benefits of Lactobacteria Also See:
Brainy Breakfasts 1. Yogurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yogurt without any intestinal upset. While the amount varies among brands of yogurt, in general, yogurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
2. Yogurt contributes to colon health. There's a medical truism that states: "You're only as healthy as your colon." When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic. Secondly, yogurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.
3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yogurt cultures to contain a factor that has anti-tumor effects in experimental animals.
| NUTRITIP: Yogurt - Good for Young and Old Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria. |
5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular "healing food" for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yogurt. It's good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
| NUTRITIP: A Chaser for Antibiotics Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yogurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually "prescribe" a daily dose of yogurt while a person is taking antibiotics and for two weeks thereafter. |
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.
6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.
7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child's RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.
8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called "predigested."
9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping. Perhaps we can take a health tip about yogurt cultures from cultures who consume a lot of yogurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.
| NUTRMYTH: All foods made with yogurt are created equal Not so. In fact, the yogurt used to coat nibble foods such as raisins, nuts, and fruit bits is often so highly sugared that you're really eating more sugar than yogurt. |
| Yogurt is a great example of how to supermarket shop. Here's a label lesson in choosing a nutrient-dense yogurt that's super for families and spotting one that is, well, sad. Enjoy a cup of Stonyfield’s Oikos Organic Greek Yogurt, Dr. Bill's personal favorite. Later on in the day eat a cup of one of those "lite" or "fit" brands of yogurt. (Generally avoid package hype of "lite" or "fit" as they usually contain artificial colorings and sweeteners.) Notice any difference in how satisfied you are? Now compare the two labels: |
| Yummy Yogurt | Yucky Yogurt |
Calories: 90
Calories from fat: 0
Total Carbs: 9 grams
Sugars: 9 grams
Protein: 22 grams
No added fillers, sweeteners, or colorings. | Calories: 130-200
Calories from fat: 0
Total Carbs: 24-40 grams
Sugars: 17-32 grams
Protein: 7 grams
Fillers: high fructose corn syrup, colorings and other fillers |
As when you purchase any food, read the label, both the "Nutritional Facts" panel and the list of ingredients. Look specifically at the following:
1. The best nutritional deal is plain yogurt, which has only two ingredients: live cultures and milk (whole milk, low-fat, or skim). The longer the ingredients list, the more calories you get and the less yogurt nutrition. In some highly-sweetened containers of yogurt, you're getting more calories in the sweetener than you are in the yogurt. Be sure to read the protein and sugar values on the nutrition panel. The higher the protein and the lower the sugar content, the more actual yogurt you're getting in the container. You can make fun flavored yogurts with your kids that please their tastebuds and give you control over the contents of the yogurt. (See
Recipes)
BEST YOGURT Contains only live and active cultures and milk. Stonyfield's Organic Yogurts.
OKAY YOGURT Contains live and active cultures , milk, and some filler ingredients.
DON'T-EVEN-BUY YOGURT It might as well be pudding if it says "heat treated" on the label, and it may contain added sugar and stabilizers - and more!
2. The calcium content. The best yogurts provide 35 to 40 percent of the recommended dietary allowance for calcium in an 8-ounce container. Once the calcium gets below 30 percent of the DV, it's a good bet that the container is filled with a lot of less-nutritious filler.
3. Stonyfield's Organic Yogurts - the one we recommend - has the highest level of live and active cultures besides containing inulin.
Avoid yogurt that says "heat treated after culturing" on the label. This means that the yogurt was pasteurized after the healthful organisms were added, which dilutes the health benefits of the yogurt. Pasteurization deactivates the lactase and kills the live cultures, thereby obliterating two health benefits of yogurt. Heat- treating yogurt trades economic gain for nutritional loss. It prolongs the shelf life, but spoils its nutrition and health-food value. Lactose-intolerant persons who can tolerate yogurt containing live and active cultures may not be able to digest yogurt that has been heat treated. Yogurt-based salad dressings and yogurt-covered raisins, pretzels, and candy typically do not contain live and active cultures. The National Yogurt Association has been urging the FDA not to allow products that do not contain live and active cultures to be called "yogurt."
4. Yogurt terms to watch for. There's a dizzying array of yogurts in the supermarket dairy aisle. Here's a key to the different types.
- Whole milk yogurt contains approximately 7 grams of milk fat per 8-ounce serving.
- Lowfat yogurt contains between 1 and 4 grams (0.5% to 2 %) of milk fat per 8-ounce serving.
- Nonfat yogurt contains less than 1/2 gram (less than 0.5%) of milk fat per 8-ounce serving.
- In Swiss or custard-style yogurt, fruit and yogurt are mixed together. To insure firmness, a stabilizer, such as gelatin, may be added. This is also called "blended yogurt." Swiss yogurt is fermented in vats and then transferred to cups. This process breaks the gel, so that artificial binders and stabilizers must be added.
- Fruit-added or plain yogurt has a runnier consistency. The whey, the clear liquid at the top, should be stirred into the solids.
- Yogurt also comes in liquid form, called "kefir," which may contain added sweeteners such as corn syrup.
- Heat-treated. Some yogurt manufacturers market "heat-treated yogurt" to prolong shelf life or decrease tartness and produce a more pudding-type texture. While perhaps more appealing to some, the heat treatment of the yogurt after the cultures have been added kills much of the health benefits of the yogurt.
5. The benefits of plain yogurt. Ounce for ounce, plain yogurt is more nutritious than fruit-added preparations. Notice the differences on the labels:
- Plain yogurt contains around one-half of the calories of the same amount of fruit-added yogurt.
- Plain yogurt contains almost twice the amount of proteins.
- Plain yogurt contains fewer fillers.
- Plain yogurt contains more calcium.
- Plain yogurt contains no added sugar.
If plain yogurt doesn't appeal to you, buy plain yogurt and flavor it with your favorite fruit. This way you control the sweeteners.
Yogurt is one of the most versatile foods, especially for children who love dips and toppings. It can be used as a substitute for many high-fat foods. Here are some suggestions.
1. Use yogurt in place of mayonnaise. Non- fat, plain yogurt contains less than ten percent of the calories, less than one percent of the fat, and around three percent of the cholesterol of an equal amount of regular mayonnaise. Combining equal amounts of low-calorie mayonnaise and lowfat yogurt works well for many dishes, including potato salad, coleslaw, pasta salad, tuna salad, dips, and appetizers.
2. A favorite with toddlers. Yogurt makes a tasty and nutritious dip for toddlers, who love to dip their exploring fingers into new foods. It is also a favorite topping for toddler foods and a time-honored bait to entice toddlers to try new foods. (See
Nibble Tray)
3. Try whole plain yogurt as a healthy alternative to sour cream. It is much lower in calories, fat, and cholesterol. If you're adding it to a sauce in place of sour cream, heat it over very low heat so it doesn't curdle. After a while, switch to lowfat.
4. Try yogurt in baking recipes. Plain yogurt can often be substituted for milk, buttermilk, or sour cream in recipes for waffles, pancakes, and muffins.
5. Substitute yogurt for ice cream. Yogurt shakes and smoothies are a low-fat alternative to ice cream (See
School-Ade recipe).
| NUTRIMYTH: Frozen yogurt is always a healthy substitute for regular yogurt. Not all frozen yogurts are created equal. Quality frozen yogurt will have at least 10 million live and active cultures (LAC) seal. The LAC seal signifies that the frozen yogurt has at least that amount of live and active cultures. While it has less live and active cultures than regular yogurt, frozen yogurt is still a good source of live and active cultures, calcium, and a delicious hot weather treat. |
Healthy bacteria reside in everybody's colon, and in return for food and a warm place to live these resident bacteria contribute to your health. One of the most intestinal-friendly resident bacteria is the family of lactobacteria, so-called because they thrive on lactose sugars. The resident germ you will read most about is L.acidophilus, which means "acid- loving," because these organisms grow best in an acidic intestinal environment. Here are some healthy things these bacteria do for your body:
1. Improve digestion. Lactobacteria, as the name implies, help digest the lactose in dairy products, preventing lactose overload, and lessening problems with lactose intolerance. Lactobacteria also help with the absorption of valuable nutrients and stimulate peristalsis, the movement of food through the intestines that leads to regular bowel movements.
2. Manufacture vitamins. Like rich soil grows vitamin-rich foods, lactobacteria produce B-complex vitamins, along with vitamin K.
3. Manufacture nutrients. Friendly bacteria help manufacture essential fatty acids called short chain fatty acids (SCFA). These are valuable nutrients for intestinal cells and also produce cancer-fighting substances.
4. Boost immunity. Lactobacteria inhibit the growth of harmful bacteria and fungi, such as candida (yeast). They help keep the intestinal environment acidic and compete with harmful bacteria and the toxins they produce. They even produce hydrogen peroxide, which has a natural antibiotic effect.
5. Protect against carcinogens. Lactobacteria bind potential carcinogens, preventing them from damaging cells. L.bulgaricus, the main lactobacillus used in yogurt, has anti-tumor properties. Specifically, lactobacteria bind heavy metals and bile acids, which are potential carcinogens. These bacteria inhibit the growth of nitrate-producing bacteria (nitrates can be a carcinogen). They also metabolize flavanoids, producing natural anti-tumor substances.
6. Protect against cardiovascular disease. Lactobacteria help regulate cholesterol and tryglyceride levels in the blood. Be kind to the bugs in your bowels. They do good things for you.
NUTRITIP: YOGURT FOR BREAKFAST A nutriperk in yogurt could theoretically improve school performance by perking up the brain. Yogurt is relatively high in the amino acid tyrosine (a neurostimulant) and low in the amino acid tryptophan (a neurosedative). Add yogurt to other brain foods, such as flax oil (for brain-building fatty acids) and soy foods (for protein and blood-sugar stabilization), and you have three synergistic foods that form the basic ingredients for our
School-Ade recipe. I have personally felt the effects of this nutriperk by drinking a smoothie with these three basic ingredients each morning before I go to work. (See
Brainy Breakfasts)
http://www.foodsci.uoguelph.ca/dairyedu/yogurt.htmlYogurt 
Yogurt (also spelled yogourt or yoghurt) is a semi-solid fermented milk product which originated centuries ago in Bulgaria. It's popularity has grown and is now consumed in most parts of the world. Although the consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing are essentially consistent:
Although milk of various animals has been used for yogurt production in various parts of the world, most of the industrialized yogurt production uses cow's milk. Whole milk, partially skimmed milk, skim milk or cream may be used. In order to ensure the development of the yogurt culture the following criteria for the raw milk must be met:
- low bacteria count
- free from antibiotics, sanitizing chemicals, mastitis milk, colostrum, and rancid milk
- no contamination by bacteriophages
Other yogurt ingredients may include some or all of the following:
Other Dairy Products: concentrated skim milk, nonfat dry milk, whey, lactose. These products are often used to increase the nonfat solids content
Sweeteners: glucose or sucrose, high-intensity sweeteners (e.g. aspartame)
Stabilizers: gelatin, carboxymethyl cellulose, locust bean Guar, alginates, carrageenans, whey protein concentrate
Flavours
Fruit Preparations: including natural and artificial flavouring, colour
The
starter culture for most yogurt production in North America is a symbiotic blend of
Streptococcus salivarius subsp.
thermophilus (ST) and
Lactobacillus delbrueckii subsp.
bulgaricus (LB). Although they can grow independantly, the rate of acid production is much higher when used together than either of the two organisms grown individually. ST grows faster and produces both acid and carbon dioxide. The formate and carbon dioxide produced stimulates LB growth. On the other hand, the proteolytic activity of LB produces stimulatory peptides and amino acids for use by ST. These microorganisms are ultimately responsible for the formation of typical yogurt flavour and texture. The yogurt mixture coagulates during fermentation due to the drop in pH. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.0. The following fermentation products contibute to flavour:
- lactic acid
- acetaldehyde
- acetic acid
- diacetyl
The milk is clarified and separated into cream and skim milk, then standardized to acheive the desired fat content. The various ingredients are then blended together in a mix tank equipped with a powder funnel and an agitation system. The mixture is then pasteurized using a continuous plate heat exchanger for 30 min at 85° C or 10 min at 95° C. These heat treatments, which are much more severe than fluid milk pasteurization, are necessary to acheive the following:
- produce a relatively sterile and condusive environment for the starter culture
- denature and coagulate whey proteins to enhance the viscosity and texture
The mix is then homogenized using high pressures of 2000-2500 psi. Besides thoroughly mixing the stabilizers and other ingredients, homogenization also prevents creaming and wheying off during incubation and storage. Stability, consistency and body are enhanced by homogenization. Once the homogenized mix has cooled to an optimum growth temperature, the yogurt starter culture is added. A ratio of 1:1, ST to LB, inoculation is added to the jacketed fermentation tank. A temperature of 43° C is maintained for 4-6 h under quiescent (no agitation) conditions. This temperature is a compromise between the optimums for the two micoorganisms (ST 39° C; LB 45° C). The titratable acidity is carefully monitored until the TA is 0.85 to 0.90%. At this time the jacket is replaced with cool water and agitation begins, both of which stop the fermentation. The coagulated product is cooled to 5-22° C, depending on the product. Fruit and flavour may be incorporated at this time, then packaged. The product is now cooled and stored at refrigeration temperatures (5° C) to slow down the physical, chemical and microbiological degradation.
There are two types of plain yogurt:
- Stirred style yogurt
- Set style yogurt
The above description is essentially the manufacturing proceedures for stirred style. In set style, the yogurt is packaged immediately after inoculation with the starter and is incubated in the packages. Other yogurt products include:Fruit-on-the-bottom style: fruit mixture is layered at the bottom followed by inoculated yogurt, incubation occurs in the sealed cups Soft-serve and Hard Pack frozen yogurt Continental, French, and Swiss: stirred style yogurt with fruit preparation Yogurt Beverages Drinking yogurt is essentially stirred yogurt which has a total solids content not exceeding 11% and which has undergone homogenization to further reduce the viscosity, Flavouring and colouring are invariably added. Heat treatment may be applied to extend the storage life. HTST pasteurization with aseptic processing will give a shelf life of several weeks at 2-4°C, which UHT processes with aseptic packaging will give a shelf life of several weeks at room temperature.
Other Fermented Milk Beverages
Cultured Buttermilk This product was originally the fermented byproduct of butter manufacture, but today it is more common to produce cultured buttermilks from skim or whole milk. The culture most frequently used in S. lactis, , perhaps also spp. cremoris. Milk is usually heated to 95°C and cooled to 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours, to an acidity of 0.9% lactic acid. This product is frequently used as an ingredient in the baking industry, in addition to being packaged for sale in the retail trade. Acidophilus milk Acidophilus milk is a traditional milk fermented with Lactobacillus acidophilus (LA), which has been thought to have therapeutic benefits in the gastrointestinal tract. Skim or whole milk may be used. The milk is heated to high temperature, e.g., 95°C for 1 hour, to reduce the microbial load and favour the slow growing LA culture. Milk is inoculated at a level of 2-5% and incubated at 37°C until coagulated. Some acidophilus milk has an acidity as high as 1% lactic acid, but for therapeutic purposes 0.6-0.7% is more common. Another variation has been the introduction of a sweet acidophilus milk, one in which the LA culture has been added but there has been no incubation. It is thought that the culture will reach the GI tract where its therapeutic effects will be realized, but the milk has no fermented qualities, thus delivering the benefits without the high acidity and flavour, considered undesirable by some people. Sour Cream Cultured cream usually has a fat content between 12-30%, depending on the required properties. The starter is similar to that used for cultured buttermilk. The cream after standardization is usually heated to 75-80°C and is homogenized at >13 MPa to improve the texture. Inoculation and fermentation conditions are also similar to those for cultured buttermilk, but the fermentation is stopped at an acidity of 0.6%. Others There are a great many other fermented dairy products, including kefir, koumiss, beverages based on bulgaricus or bifidus strains, labneh, and a host of others. Many of these have developed in regional areas and, depending on the starter organisms used, have various flavours, textures, and components from the fermentation process, such as gas or ethanol.
http://pubs.acs.org/cgi-bin/abstract.cgi/bipret/1998/14/i06/abs/bp980082j.htmlProduction of Amino Acids by Yogurt Bacteria Dora M. Beshkova, Emilina D. Simova,* Ginka I. Frengova, Zhelyazko I. Simov, and Ertan F. Adilov Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria Accepted August 26, 1998. Abstract: The dynamics of free amino acid production by the selected strains
Streptococcus thermophilus 13a and
Lactobacillus bulgaricus 2-11 were studied in pure and mixed cultivations during yogurt starter culture manufacture.
L. bulgaricus 2-11 showed the highest activity for producing free amino acids with high individual concentrations over the first hour of growth (50% of the total amount). By the end of milk's full coagulation (4.5 h), 70% of the total amount of amino acids was released.
S. thermophilus 13a showed poor proteolytic properties and consumed up to 70% of the free amino acids produced by
L. bulgaricus 2-11 in the process of coagulation of milk with the mixed culture.
Download the full text:
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HTMLhttp://cat.inist.fr/?aModele=afficheN&cpsidt=14648980Comparison of amino acid profiles of milk, yogurt and Turkish kefir
Auteur(s) / Author(s)
GUZEL-SEYDIMZ. B. ; SEYDIMA. C. ; GREENEA. K. ;
Résumé / Abstract
Kefir is a fermented dairy product that is produced by culture of lactic acid bacteria and yeast contained in kefir grains. During fermentation of milk, the amino acid profile changes as a result of microbial growth. The amino acid profile of kefir is important nutritionally because this product has demonstrated antimutagenic properties. Previous researchers have indicated that milk proteins and especially those with high concentrations of sulfur amino acids are important for anticarcinogenicity. In this project, three different methods of determining amino acid concentrations were used. An acid hydrolysis method for total amino acids, a basic method for tryptophan and a performic acid oxidation for cysteine and methionine were used for determinations in samples of milk, yogurt and kefir. Results indicate that only very slight differences in amino acid profiles occurred among the 3 different products. Kefir had higher amounts of threonine (p<0.05), serine (p >0.05), alanine (p>0.05), lysine (p>0.05), and ammonia (p>0.05) than milk or yogurt. Methionine and cysteine amino acids were not significantly different among 3 samples.
Revue / Journal Title
Milchwissenschaft
ISSN0026-3788
CODENMILCAD
Source / Source
2003,vol.58,no3-4,pp.158-160[3 page(s) (article)]
Langue / Language
Anglais
Revue : Anglais
Editeur / Publisher
AVA, Kempten, ALLEMAGNE (1946) (Revue)
Localisation / Location
INIST-CNRS, Cote INIST : 4873,35400011087773.0130
Titre du document / Document title
Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of tarhana, a traditional Turkish cereal food
Auteur(s) / Author(s)
IBANOGLU S. ; AINSWORTH P. ; WILSON G. ; HAYES G. D. ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
Manchester metropolitan univ., Manchester M14 6HR, ROYAUME-UNI
Résumé / Abstract
Three formulations of tarhana, a traditional Turkish fermented yogurt-wheat mixture used in soups, were prepared in the laboratory. The effects of white or wholemeal wheat flours and amount of yogurt on the protein breakdown, rheology and acceptability of the samples were measured and the samples were compared with single samples of homemade and commercial tarhana from Turkey. Replacement of white wheat flour with wholemeal flour and increasing the yogurt had little effect on protein breakdown, but the true- to crude-protein ratio fell slightly during fermentation. Tarhana soups behaved as pseudoplastics (η < 1) at 80°C, and those with η values (> 0.8) closer to Newtonian flow (η = 1) were most liked in mouth feel ; however high apparent viscosity and samples with less liked mouth feel were not less liked in overall acceptability than the commercial sample. In vitro digestibility of commercial tarhana was lower than the laboratory prepared tarhana.
Revue / Journal Title
International journal of food science & technology ISSN 0950-5423 CODEN IJFTEZ
Source / Source
1995, vol. 30, no5, pp. 579-585 (17 ref.)
Langue / Language
Anglais
Editeur / Publisher
Blackwell Science, Oxford, ROYAUME-UNI (1987) (Revue)
Mots-clés anglais / English Keywords
Organoleptic properties ; Fermented product ; Cereal product ; Formulation ; Proteins ; Physicochemical properties ; Rheological properties ; Dairy product ; Traditional food stuff ;
Mots-clés français / French Keywords
Propriété organoleptique ; Produit fermenté ; Produit céréalier ; Formulation ; Protéine ; Propriété physicochimique ; Propriété rhéologique ; Produit laitier ; Tarhana ; Aliment traditionnel ;
Mots-clés espagnols / Spanish Keywords
Propiedad organoléptica ; Producto fermentado ; Producto de cereal ; Formulación ; Proteína ; Propiedad fisicoquímica ; Propiedad rheológica ; Producto lácteo ; Alimento tradicional ;
Localisation / Location
INIST-CNRS, Cote INIST : 13345, 35400005275020.0030
SENOL IBANOGLU 1 , PAUL AINSWORTH
* 1 , GEORGE WILSON 1 GEORGE D. HAYES 1
1 The Manchester Metropolitan University, Manchester, UK
Correspondence to
*Authors' address: Department of Food and Consumer Technology, The Manchester Metropolitan University, Old Hall Lane, Manchester M14 6HR, UK. Fax: + 44 161 2476331, E-mail:
P.Ainsworth@mmu.ac.uk KEYWORDS
Apparent viscosity • fermentation • mouth feel • pseudoplastic behaviour • wheat flour • yogurt
Three formulations of tarhana, a traditional Turkish fermented yogurt-wheat mixture used in soups, were prepared in the laboratory. The effects of white or wholemeal wheat flours and amount of yogurt on the protein breakdown, rheology and acceptability of the samples were measured and the samples were compared with single samples of homemade and commercial tarhana from Turkey. Replacement of white wheat flour with wholemeal flour and increasing the yogurt had little effect on protein breakdown, but the true- to crude-protein ratio fell slightly during fermentation. Tarhana soups behaved as pseudoplastics (ñ < 1) at 80°C, and those with ñ values (>0.8) closer to Newtonian flow (ñ= 1) were most liked in mouth feel; however high apparent viscosity and samples with less liked mouth feel were not less liked in overall acceptability than the commercial sample. In vitro digestibility of commercial tarhana was lower than the laboratory prepared tarhana.
Received 16 February 1994, revised and accepted 2 August 1995
Topics you will find:
10 Reasons Yogurt is a Top Health Food A Tale of Two Yogurts How to Buy the Healthiest Yogurt: 5 Tips 5 Ways to Use Yogurt as a Nutritious Substitute 6 Health Benefits of Lactobacteria Also See:
Brainy Breakfasts 1. Yogurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yogurt without any intestinal upset. While the amount varies among brands of yogurt, in general, yogurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
2. Yogurt contributes to colon health. There's a medical truism that states: "You're only as healthy as your colon." When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic. Secondly, yogurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.
3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yogurt cultures to contain a factor that has anti-tumor effects in experimental animals.
| NUTRITIP: Yogurt - Good for Young and Old Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria. |
5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular "healing food" for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yogurt. It's good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
| NUTRITIP: A Chaser for Antibiotics Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yogurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually "prescribe" a daily dose of yogurt while a person is taking antibiotics and for two weeks thereafter. |
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.
6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.
7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child's RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.
8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called "predigested."
9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping. Perhaps we can take a health tip about yogurt cultures from cultures who consume a lot of yogurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.
| NUTRMYTH: All foods made with yogurt are created equal Not so. In fact, the yogurt used to coat nibble foods such as raisins, nuts, and fruit bits is often so highly sugared that you're really eating more sugar than yogurt. |
| Yogurt is a great example of how to supermarket shop. Here's a label lesson in choosing a nutrient-dense yogurt that's super for families and spotting one that is, well, sad. Enjoy a cup of Stonyfield’s Oikos Organic Greek Yogurt, Dr. Bill's personal favorite. Later on in the day eat a cup of one of those "lite" or "fit" brands of yogurt. (Generally avoid package hype of "lite" or "fit" as they usually contain artificial colorings and sweeteners.) Notice any difference in how satisfied you are? Now compare the two labels: |
| Yummy Yogurt | Yucky Yogurt |
Calories: 90
Calories from fat: 0
Total Carbs: 9 grams
Sugars: 9 grams
Protein: 22 grams
No added fillers, sweeteners, or colorings. | Calories: 130-200
Calories from fat: 0
Total Carbs: 24-40 grams
Sugars: 17-32 grams
Protein: 7 grams
Fillers: high fructose corn syrup, colorings and other fillers |
As when you purchase any food, read the label, both the "Nutritional Facts" panel and the list of ingredients. Look specifically at the following:
1. The best nutritional deal is plain yogurt, which has only two ingredients: live cultures and milk (whole milk, low-fat, or skim). The longer the ingredients list, the more calories you get and the less yogurt nutrition. In some highly-sweetened containers of yogurt, you're getting more calories in the sweetener than you are in the yogurt. Be sure to read the protein and sugar values on the nutrition panel. The higher the protein and the lower the sugar content, the more actual yogurt you're getting in the container. You can make fun flavored yogurts with your kids that please their tastebuds and give you control over the contents of the yogurt. (See
Recipes)
BEST YOGURT Contains only live and active cultures and milk. Stonyfield's Organic Yogurts.
OKAY YOGURT Contains live and active cultures , milk, and some filler ingredients.
DON'T-EVEN-BUY YOGURT It might as well be pudding if it says "heat treated" on the label, and it may contain added sugar and stabilizers - and more!
2. The calcium content. The best yogurts provide 35 to 40 percent of the recommended dietary allowance for calcium in an 8-ounce container. Once the calcium gets below 30 percent of the DV, it's a good bet that the container is filled with a lot of less-nutritious filler.
3. Stonyfield's Organic Yogurts - the one we recommend - has the highest level of live and active cultures besides containing inulin.
Avoid yogurt that says "heat treated after culturing" on the label. This means that the yogurt was pasteurized after the healthful organisms were added, which dilutes the health benefits of the yogurt. Pasteurization deactivates the lactase and kills the live cultures, thereby obliterating two health benefits of yogurt. Heat- treating yogurt trades economic gain for nutritional loss. It prolongs the shelf life, but spoils its nutrition and health-food value. Lactose-intolerant persons who can tolerate yogurt containing live and active cultures may not be able to digest yogurt that has been heat treated. Yogurt-based salad dressings and yogurt-covered raisins, pretzels, and candy typically do not contain live and active cultures. The National Yogurt Association has been urging the FDA not to allow products that do not contain live and active cultures to be called "yogurt."
4. Yogurt terms to watch for. There's a dizzying array of yogurts in the supermarket dairy aisle. Here's a key to the different types.
- Whole milk yogurt contains approximately 7 grams of milk fat per 8-ounce serving.
- Lowfat yogurt contains between 1 and 4 grams (0.5% to 2 %) of milk fat per 8-ounce serving.
- Nonfat yogurt contains less than 1/2 gram (less than 0.5%) of milk fat per 8-ounce serving.
- In Swiss or custard-style yogurt, fruit and yogurt are mixed together. To insure firmness, a stabilizer, such as gelatin, may be added. This is also called "blended yogurt." Swiss yogurt is fermented in vats and then transferred to cups. This process breaks the gel, so that artificial binders and stabilizers must be added.
- Fruit-added or plain yogurt has a runnier consistency. The whey, the clear liquid at the top, should be stirred into the solids.
- Yogurt also comes in liquid form, called "kefir," which may contain added sweeteners such as corn syrup.
- Heat-treated. Some yogurt manufacturers market "heat-treated yogurt" to prolong shelf life or decrease tartness and produce a more pudding-type texture. While perhaps more appealing to some, the heat treatment of the yogurt after the cultures have been added kills much of the health benefits of the yogurt.
5. The benefits of plain yogurt. Ounce for ounce, plain yogurt is more nutritious than fruit-added preparations. Notice the differences on the labels:
- Plain yogurt contains around one-half of the calories of the same amount of fruit-added yogurt.
- Plain yogurt contains almost twice the amount of proteins.
- Plain yogurt contains fewer fillers.
- Plain yogurt contains more calcium.
- Plain yogurt contains no added sugar.
If plain yogurt doesn't appeal to you, buy plain yogurt and flavor it with your favorite fruit. This way you control the sweeteners.
Yogurt is one of the most versatile foods, especially for children who love dips and toppings. It can be used as a substitute for many high-fat foods. Here are some suggestions.
1. Use yogurt in place of mayonnaise. Non- fat, plain yogurt contains less than ten percent of the calories, less than one percent of the fat, and around three percent of the cholesterol of an equal amount of regular mayonnaise. Combining equal amounts of low-calorie mayonnaise and lowfat yogurt works well for many dishes, including potato salad, coleslaw, pasta salad, tuna salad, dips, and appetizers.
2. A favorite with toddlers. Yogurt makes a tasty and nutritious dip for toddlers, who love to dip their exploring fingers into new foods. It is also a favorite topping for toddler foods and a time-honored bait to entice toddlers to try new foods. (See
Nibble Tray)
3. Try whole plain yogurt as a healthy alternative to sour cream. It is much lower in calories, fat, and cholesterol. If you're adding it to a sauce in place of sour cream, heat it over very low heat so it doesn't curdle. After a while, switch to lowfat.
4. Try yogurt in baking recipes. Plain yogurt can often be substituted for milk, buttermilk, or sour cream in recipes for waffles, pancakes, and muffins.
5. Substitute yogurt for ice cream. Yogurt shakes and smoothies are a low-fat alternative to ice cream (See
School-Ade recipe).
| NUTRIMYTH: Frozen yogurt is always a healthy substitute for regular yogurt. Not all frozen yogurts are created equal. Quality frozen yogurt will have at least 10 million live and active cultures (LAC) seal. The LAC seal signifies that the frozen yogurt has at least that amount of live and active cultures. While it has less live and active cultures than regular yogurt, frozen yogurt is still a good source of live and active cultures, calcium, and a delicious hot weather treat. |
Healthy bacteria reside in everybody's colon, and in return for food and a warm place to live these resident bacteria contribute to your health. One of the most intestinal-friendly resident bacteria is the family of lactobacteria, so-called because they thrive on lactose sugars. The resident germ you will read most about is L.acidophilus, which means "acid- loving," because these organisms grow best in an acidic intestinal environment. Here are some healthy things these bacteria do for your body:
1. Improve digestion. Lactobacteria, as the name implies, help digest the lactose in dairy products, preventing lactose overload, and lessening problems with lactose intolerance. Lactobacteria also help with the absorption of valuable nutrients and stimulate peristalsis, the movement of food through the intestines that leads to regular bowel movements.
2. Manufacture vitamins. Like rich soil grows vitamin-rich foods, lactobacteria produce B-complex vitamins, along with vitamin K.
3. Manufacture nutrients. Friendly bacteria help manufacture essential fatty acids called short chain fatty acids (SCFA). These are valuable nutrients for intestinal cells and also produce cancer-fighting substances.
4. Boost immunity. Lactobacteria inhibit the growth of harmful bacteria and fungi, such as candida (yeast). They help keep the intestinal environment acidic and compete with harmful bacteria and the toxins they produce. They even produce hydrogen peroxide, which has a natural antibiotic effect.
5. Protect against carcinogens. Lactobacteria bind potential carcinogens, preventing them from damaging cells. L.bulgaricus, the main lactobacillus used in yogurt, has anti-tumor properties. Specifically, lactobacteria bind heavy metals and bile acids, which are potential carcinogens. These bacteria inhibit the growth of nitrate-producing bacteria (nitrates can be a carcinogen). They also metabolize flavanoids, producing natural anti-tumor substances.
6. Protect against cardiovascular disease. Lactobacteria help regulate cholesterol and tryglyceride levels in the blood. Be kind to the bugs in your bowels. They do good things for you.
NUTRITIP: YOGURT FOR BREAKFAST A nutriperk in yogurt could theoretically improve school performance by perking up the brain. Yogurt is relatively high in the amino acid tyrosine (a neurostimulant) and low in the amino acid tryptophan (a neurosedative). Add yogurt to other brain foods, such as flax oil (for brain-building fatty acids) and soy foods (for protein and blood-sugar stabilization), and you have three synergistic foods that form the basic ingredients for our
School-Ade recipe. I have personally felt the effects of this nutriperk by drinking a smoothie with these three basic ingredients each morning before I go to work. (See
Brainy Breakfasts)
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