Contact: Jack Bailey (304) 766-4109
INSTITUTE, W.Va. – A West Virginia State University (WVSU) researcher will be conducting a study to taste and evaluate functional yogurt on Tuesday, Nov. 1.
Extension Specialist and Assistant Research Professor for Food Science with WVSU Agricultural & Environmental Research Station, Dr. Ayesha Sarker, will conduct the study on Nov. 1 from 11 a.m. – noon at the Dr. Hazo W. Carter, Jr. Integrated Research and Extension Building on WVSU’s campus, building 36 on the .
Researchers at WVSU and Virginia State University have developed functional yogurts with added green papaya powder and banana-resistant starch that will help to promote gut health and possibly reduce obesity. Adding papaya to a diet may support healthy digestion by breaking down proteins, carbohydrates and fats, while banana-resistant starch contributes to weight control by increasing satiety and energy expenditure.
Thirty volunteers are being sought for the study.
Requirements for participation include: Volunteers will be compensated for participating in this one-hour study.
This study is funded by the USDA/NIFA Center of Excellence for Nutrition, Health, Wellness and Quality of Life.
To register for the study, contact Dr. Ayesha Sarker at (304) 204-4097 or .
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