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Full-Text Articles in Life Sciences
Influence Of Hesperidin On The Physico-Chemical, Microbiological, And Sensory Characteristics Of Frozen Yogurt, Roberto Antonio Cedillos Hernández
Influence Of Hesperidin On The Physico-Chemical, Microbiological, And Sensory Characteristics Of Frozen Yogurt, Roberto Antonio Cedillos Hernández
LSU Master's Theses
Frozen yogurts contain yogurt culture bacteria which might impart health benefits to its consumers. Global frozen yogurt market sales are expected to grow 4.8% by 2028 which represents an important opportunity for the industry, consumers, and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronical diseases such as cancer, diabetes, and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological, and sensory characteristics of frozen yogurts. Hesperidin was incorporated in frozen yogurt at three concentrations (500, 250 and 125 mg/90g of …
Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon
Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon
LSU Master's Theses
Cocoa is the fully fermented and dried seed of the cacao tree (Theobroma cacao L.) which has prebiotic properties, due to their high concentration of polyphenols. Therefore, the ingestion of cocoa could cause changes in the proportions of the intestinal microbiota that can influence the intestinal immune response. The objective of this study was to determine the effect of alkalization process of the cocoa bean in the diversity of the gut microbiota. The samples were “lavado” unprocessed cocoa powder, “natural” unprocessed cocoa powder, “D-11-S” as alkalized cocoa powder, “D-11-B” heavily alkalized cocoa powder, and raw cocoa “shells” and a control …