WVSU Assistant Research Professor to Conduct Functional Yogurt Study Nov. 1

10/12/2022

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Contact: Jack Bailey
(304) 766-4109
jbaile19@wvstateu.edu
 
     
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 campus map found here.

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:

• Must be 18-40 years old
• You are overweight or obese
• You are not allergic to dairy and starch-related diets
• You do not have dietary fiber intolerance
• You are not pregnant, trying to become pregnant or breastfeeding

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 ayesha.sarker@wvstateu.edu. 
            
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