Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose

2021 ◽  
Author(s):  
Somayeh Jafari ◽  
Mohammad Jouki ◽  
Mostafa Soltani
Keyword(s):  
Organoleptic Properties ◽  
Sweetened Condensed Milk ◽  
Condensed Milk

scholarly journals Diagnosis of experimental stetohepatosis using ultrasound shear wave elastography

2015 ◽  
Vol 26 (1) ◽  
pp. 109-113
Keyword(s):  
Insulin Resistance ◽  
Shear Wave ◽  
Shear Wave Elastography ◽  
Mixed Diet ◽  
Sweetened Condensed Milk ◽  
Non Invasive ◽  
Condensed Milk ◽  
First Time ◽  
Diagnosis Technique

According to available literature data, NAFLD may play crucial role in the pathogenesis of type 2 diabetes and other conditions connected with insulin resistance. In order to study the essence of the NAFLD, we have created an experimental model of the steatohepatosis. The mixed diet for 8 weeks consisting of standard food (47%), sweetened condensed milk (44%), vegetable oil (8%) and vegetable starch (1%) develops non-alcoholic steatohepatosis in the animals undergoing the experiment. The morphological signs of the non-alcoholic steatohepatosis comprised as follows in the hepatocytes of the rats undergoing the experiment: presence of fine-drop fattiness (fine-drop steatosis) and accumulation of fat vacuoles shifting the nucleus towards the cell peripheral. Substantial increase in the liver pulp of the animals undergoing the experiment defined using the ultrasound shear wave elastography technique is indicative of the presence of the non-alcoholic steatohepatosis. The ultrasound shear wave elastography technique can be used as a non-invasive diagnosis marker of the non-alcoholic steatohepatosis. The said diagnosis technique has been recommended for the first time.

scholarly journals Estimation of Fat in Sweetened Condensed Milk.

1901 ◽  
Vol 23 (1) ◽  
pp. 64-65
Author(s):  
Frederic S. Hyde
Keyword(s):  
Sweetened Condensed Milk ◽  
Condensed Milk

Ingestive patterns of liver-denervated rats presented with several diets

1994 ◽  
Vol 267 (1) ◽  
pp. R44-R52
Author(s):  
L. L. Bellinger ◽  
G. Dula ◽  
F. E. Williams
Keyword(s):  
Food Intake ◽  
High Protein Diet ◽  
Male Rats ◽  
Sham Operation ◽  
Dark Phase ◽  
Sweetened Condensed Milk ◽  
Afferent Nerves ◽  
Condensed Milk ◽  
Body Weights ◽  
Diet Exposure

The liver by way of afferent nerves is suggested to be a controller of food intake. In experiment 1, male rats were given a 15% fructose solution during the first 4 h of the dark phase, while chow was available the rest of the time, for 10 days, before total liver denervation (TLD) or sham operation. Postsurgery ingestion patterns (15-min measurements for 4 h) of fructose were similar in the two groups. However, chow intake in the TLD group was slightly attenuated the first 2 days after surgery. In experiment 2, rats were given chow in cups and vegetable oil in bottles for 8 days before TLD or sham operation. After surgery, hourly ingestion of chow and oil did not differ between the groups; however, there was a trend for the TLD group to take more oil in the dark phase on the first-day diet exposure. In experiment 3, rats were fed a high-protein diet for 21 days before TLD or sham operation. With the use of a computer-operated system, postsurgery meal size, meal duration, and frequency patterns were found to be comparable between the groups. In experiment 4, rats were given a diet of sweetened condensed milk mixed with water (3:1 vol/vol) and vitamins for 14 days before hepatic vagal branch transection (HVBX) or sham operation. After surgery the first-day milk intake of both groups was similar up to 3.5 h and then depressed at 4 and 24 h in the HVBX rats, but was again comparable over the next 13 days; body weights were similar throughout the study.(ABSTRACT TRUNCATED AT 250 WORDS)

Insulin modifies flavor aversions and preferences in real- and sham-feeding rats

1990 ◽  
Vol 259 (4) ◽  
pp. R823-R828
Author(s):  
D. A. Vanderweele ◽  
R. O. Deems ◽  
R. B. Kanarek
Keyword(s):  
Gastric Emptying ◽  
Insulin Injection ◽  
Liquid Diet ◽  
Sweetened Condensed Milk ◽  
Sham Feeding ◽  
Flavor Aversion ◽  
The Real ◽  
Insulin Levels ◽  
Condensed Milk

In separate, parallel experiments, rats were allowed to sham or real feed a flavored sweetened condensed-milk solution after a 17.5-h fast. Coinciding with administration of the milk were injections of insulin or vehicle (saline). Insulin had no effect on intake in the real feeding situation, and flavors paired with insulin (0.8, 2.5, or 5.0 U/rat) were avoided, relative to saline-paired flavors. In sham-feeding rats, insulin (0.8 U/rat) significantly reduced the amount of milk consumed, and flavors paired with insulin injection were preferred, relative to saline-paired ones. Insulin produced a relatively larger hypoglycemia during sham feeding than during real feeding. Thus it appears that insulin-paired flavors of milk may be preferred by animals when they are ingested in sham feeding but not in animals real feeding. Perhaps rapid gastric emptying, as would occur with a liquid diet, accompanied by increased insulin levels, leads to malaise and flavor aversion.

Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals

2019 ◽  
Vol 25 (6) ◽  
pp. 451-461
Author(s):  
IT Smykov ◽  
AI Gnezdilova ◽  
YuV Vinogradova ◽  
AV Muzykantova ◽  
AK Lyamina
Keyword(s):  
High Speed ◽  
Cooling Curve ◽  
Electron Microscopic ◽  
Two Stage ◽  
Sweetened Condensed Milk ◽  
Cooling Regime ◽  
Condensed Milk ◽  
Microscopic Studies ◽  
Concentrated Milk

The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals’ size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals’ microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P < 0.05) and improve the quality of the finished product.

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