Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios

This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set-type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P<0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses. © 2011 Society of Dairy Technology

Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders

In this study, persimmon and apple powders obtained by freeze-drying were incorporated into low-fat, full-fat, and fat-free probiotic yogurts at 1% supplementation. Some physical, chemical, sensory attributes, and the viability of Lactobacillus acidophilus, were determined throughout storage of the yogurts at 4 ± 1°C for 14 days. The fat ratios significantly affected whey separation, water holding capacity, viscosity index, appearance scores, and the color parameters of the yogurts. The mineral (Ca, K, Na, Fe, and Zn) contents, and water holding capacity increased with increasing fat ratios. Supplementation with the fiber-rich fruit powders had significant effects on acidity, water holding capacity and some textural, sensory and color parameters of yogurts. Fiber-rich supplements, especially promoted the growth of probiotic bacteria. Yogurts produced with the addition of persimmon and apple powders had acceptable sensory characteristics. Practical applications: Freeze-drying technology is a useful method for producing dry fruit concentrates with applications as ingredients in foods, such as yogurt-like products. The primary objective of this research was to develop a new functional dairy product with different fat ratios by supplementation with high-fiber fruits and probiotic bacteria. As the most widely consumed fermented dairy product worldwide, yogurt supplemented with high nutrient value fruits, such as apple and persimmon, offers more nutritive and natural alternative to fruit-flavored or sugar-supplemented fruit yogurts. The work also aimed to improve the storage capacity and off-season consumption of persimmons. Product diversity was enriched by producing yogurts with different fat ratios and fiber supplements for individuals with varying calorie needs and preferences. With this research, alternative uses were created for common dietary fibers, and a new type of improved fruit yogurt was produced. © 2019 Wiley Periodicals, Inc.112O053This study was supported by the Turkish Scientific and Technological Research Council (TUBITAK) (project number: 112O053) and carried out at the Food Engineering Department of Çukurova University Agricultural Faculty. The authors are grateful to Assoc. Prof. Dr. Zeki Gökalp (a certified English translator and an expert in biosystems engineering) for his critical reading and thorough syntactic correc- tions of the manuscript

Textural properties and survival of Lactobacillus acidophilus, streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus of probiotic set yogurts produced by prebiotic stabilizers and different molasses types

Set type probiotic yogurts were prepared by the addition of three types of molasses (grape, mulberry and carob) at the rate of 100 ml L-1 and two types of prebiotic stabilizers (pectin and guar gum) at the rate of 5 g L-1. The pH, whey separation, textural properties (firmness, consistency, cohesiveness and index of viscosity) and survival of Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were evaluated during 14-day storage period. The pH values were not influenced by molasses types and stabilizer addition. Pectin-added yogurts had lower values than yogurts without stabilizers. No whey separation was observed in guar-added yogurts containing different molasses types. Stabilizer addition influenced textural properties of yogurts. Firmness and consistency values of yogurts were increased by pectin addition but decreased by the addition of guar gum. Guar gum addition also decreased cohesiveness and index of viscosity values of yogurts. The viable counts of L. acidophilus, S. thermophilus and L. delbrueckii subsp. bulgaricus in all yogurts were above 8 log cfu g-1 during storage period. Molasses types and stabilizer addition did not influence the counts of bacteria. Survival of starter and probiotic bacteria were not negatively affected by molasses addition

30-day morbidity and mortality of sleeve gastrectomy, Roux-en-Y gastric bypass and one anastomosis gastric bypass: a propensity score-matched analysis of the GENEVA data

Background: There is a paucity of data comparing 30-day morbidity and mortality of sleeve gastrectomy (SG), Roux-en-Y gastric bypass (RYGB), and one anastomosis gastric bypass (OAGB). This study aimed to compare the 30-day safety of SG, RYGB, and OAGB in propensity score-matched cohorts. Materials and methods: This analysis utilised data collected from the GENEVA study which was a multicentre observational cohort study of bariatric and metabolic surgery (BMS) in 185 centres across 42 countries between 01/05/2022 and 31/10/2020 during the Coronavirus Disease-2019 (COVID-19) pandemic. 30-day complications were categorised according to the Clavien–Dindo classification. Patients receiving SG, RYGB, or OAGB were propensity-matched according to baseline characteristics and 30-day complications were compared between groups. Results: In total, 6770 patients (SG 3983; OAGB 702; RYGB 2085) were included in this analysis. Prior to matching, RYGB was associated with highest 30-day complication rate (SG 5.8%; OAGB 7.5%; RYGB 8.0% (p = 0.006)). On multivariate regression modelling, Insulin-dependent type 2 diabetes mellitus and hypercholesterolaemia were associated with increased 30-day complications. Being a non-smoker was associated with reduced complication rates. When compared to SG as a reference category, RYGB, but not OAGB, was associated with an increased rate of 30-day complications. A total of 702 pairs of SG and OAGB were propensity score-matched. The complication rate in the SG group was 7.3% (n = 51) as compared to 7.5% (n = 53) in the OAGB group (p = 0.68). Similarly, 2085 pairs of SG and RYGB were propensity score-matched. The complication rate in the SG group was 6.1% (n = 127) as compared to 7.9% (n = 166) in the RYGB group (p = 0.09). And, 702 pairs of OAGB and RYGB were matched. The complication rate in both groups was the same at 7.5 % (n = 53; p = 0.07). Conclusions: This global study found no significant difference in the 30-day morbidity and mortality of SG, RYGB, and OAGB in propensity score-matched cohorts. © 2021, The Author(s)