The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products

2010 ◽  
Vol 150 ◽  
pp. 326-327
Author(s):  
R. Kovacova ◽  
M. Sedlarik ◽  
M. Mihulova ◽  
M. Sirmerova ◽  
L. Curda ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Products

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

Rice functional properties and rice food products

1996 ◽  
Vol 12 (1) ◽  
pp. 71-103 ◽  
Author(s):  
Bienvenido O. Juliano ◽  
P. Alistair Hicks
Keyword(s):  
Functional Properties ◽  
Food Products

Functional properties of pulse flours and their opportunities in spreadable food products

2017 ◽  
Vol 9 (1) ◽  
pp. 67-78 ◽  
Author(s):  
L. Patrascu ◽  
I. Vasilean ◽  
I. Banu ◽  
I. Aprodu
Keyword(s):  
Functional Properties ◽  
Food Products

scholarly journals SIFAT FISIK, KIMIA, DAN FUNGSIONAL TEPUNG JAGUNG YANG DIPROSES MELALUI FERMENTASI (Physical, Chemical, and Functional Properties of Corn Flour Processed by Fermentation)

2016 ◽  
Vol 36 (02) ◽  
pp. 160 ◽  
Author(s):  
Nur Aini ◽  
Gunawan Wijonarko ◽  
Budi Sustriawan
Keyword(s):  
Functional Properties ◽  
Lactobacillus Casei ◽  
Food Products ◽  
Absorption Capacity ◽  
Corn Flour ◽  
Fermentation Time ◽  
Swelling Power ◽  
Physical Chemical ◽  
Gelatinization Properties ◽  
Fermentation Media

Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation medium (water, lactic acid bacteria, Lactobacillus casei, and ‘ragi tape’) and fermentation time (20, 40, 60, and 80 h). The results of this research showed that corn flour produced by fermentation using Lactobacillus casei for 60 h has the best functional properties (based on gelatinization properties). The gelatinization properties of this corn flour were: the initial gelatinization temperature of 72 °C, maximum viscosity of 1646 BU, gelatinization peak temperature of 74 oC, breakdown viscosity of 402 BU and setback viscosity 1575 BU. The corn flour has a moisture content of 7.68%, ash content of 0.27%, soluble protein content of 2.48%, total protein of 8.27%, amylose content of 33.10%, water absorption capacity of 117.80%, oil absorption capacity of 149.50% and swelling power of 13.80%.Keywords: Fermentation media, fermentation time, corn flour, functional propertiesABSTRAKTepung jagung memiliki beberapa keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam bidang pangan, tepung jagung perlu dimodifikasi. Pembuatan tepung jagung menggunakan proses fermentasi diharapkan mampu mengubah karakteristiknya sehingga memperluas aplikasi tepung ini sebagai produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh media fermentasi dan lama fermentasi terhadap karakteristik fisik, kimia dan fungsional tepung jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang dicoba yaitu media fermentasi (air, bakteri asam laktat, Lactobacillus casei, dan ragi tape) dan waktu fermentasi (20, 40, 60, dan 80 jam). Hasil penelitian menunjukkan bahwa tepung jagung yang memiliki sifat fungsional terbaik (dilihat dari sifat gelatinisasinya) adalah tepung jagung yang dihasilkan dengan metode fermentasi menggunakan Lactobacillus casei selama 60 jam. Sifat gelatinisasi tepung jagung tersebut adalah: suhu awal gelatinisasi 72 oC, viskositas maksimum 1646 BU, suhu puncak gelatinisasi 74 oC, breakdown viscosity 402 BU dan setback viscosity 1575 BU. Tepung jagung memiliki kadar air 7,68%, kadar abu 0,27%, kadar protein terlarut 2,48%, protein total 8,27%, kadar amilosa 33,10%, kapasitas penyerapan air 117,80%, kapasitas penyerapan minyak 149,50%, dan swelling power 13,80%.Kata kunci: Media fermentasi, waktu fermentasi, tepung jagung, sifat fungsional

scholarly journals Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure Properties of Rice and Wheat-Based Leavened Food Products

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Heshani Anupama Rathnayake ◽  
Senevirathne Navaratne ◽  
Champa Navaratne
Keyword(s):  
Particle Size ◽  
Functional Properties ◽  
Food Products ◽  
Rice Flour ◽  
Air Pressure ◽  
Rice Grain ◽  
Pressure Condition ◽  
Heat Moisture Treatment ◽  
Wet Grinding ◽  
Moisture Treatment

Research background. Various processing techniques impart significant impacts on physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour from different treatment combinations and to select the best treatment combination in developing rice-wheat-based leavened food products. Experimental approach. Eight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels namely, pre-treatment for rice grain modification [heat-moisture treatment, dual modification treatment (soaking rice grains in a NaHCO3 solution followed by heat treatment)], grinding technique (dry grinding, wet grinding), and flour particle size (75-180 µm, <75 µm). Eight dough samples were prepared by mixing 50 g of rice flour from each treatment with 50 g wheat flour. Thereafter, the dough samples were subjected to fermentation and gelatinization under pressurized condition (externally applied 1.0 kg/cm2 initial air pressure condition) in a pressure adjustable chamber. Results and conclusions. Results rendered that rice flour sample that underwent heat-moisture treatment followed by wet grinding and particle size at 75-180 µm, impart to improve the leavened gas retention capacity and obtaining highly porous and better textured rice-wheat based leavened food products under 1.0 kg/cm2 externally applied initial air pressure condition. Novelty and scientific contribution. Rice flour can be modified according to the present method to improve functional flour properties and the textural and structural properties of rice-wheat based leavened food products. Also, conducting fermentation and gelatinization under pressurized condition is a novel food processing technique, which contributes in restricting the escape of leavened gas from rice-wheat composite dough mass.

scholarly journals Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 191-195
Author(s):  
Angie Juliana Pineda Vargas ◽  
Clara María Mejía Doria ◽  
Alba Lucia Duque Cifuentes
Keyword(s):  
Functional Properties ◽  
Food Products ◽  
Globular Proteins ◽  
Drying Methods ◽  
Water Capacity ◽  
Hot Air ◽  
Sechium Edule ◽  
Foaming Capacity ◽  
C 50 ◽  
Plant Sources

Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products. 

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

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