Functional properties of fermented milk produced with plant proteins

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 25-30 ◽  
Author(s):  
Zeynep Akin ◽  
Tulay Ozcan
Keyword(s):  
Functional Properties ◽  
Fermented Milk ◽  
Plant Proteins

scholarly journals Acidified Infant Formulas with Probiotics: Application Relevance from the Position of Functional Nutrition

2019 ◽  
Vol 18 (1) ◽  
pp. 41-48
Author(s):  
Evgeniya G. Makarova ◽  
Tatyana V. Klepikova ◽  
Sergei E. Ukraintsev ◽  
Olga K. Netrebenko
Keyword(s):  
Young Children ◽  
Human Health ◽  
Functional Properties ◽  
Fermented Milk ◽  
Infant Formulas ◽  
Milk Products ◽  
Product Group ◽  
Children Nutrition ◽  
Fermented Milk Products

Fermented milk products have functional properties which are useful for human health. Therefore this product group is frequently recommended for young children nutrition. Though until recently there were concerns among pediatricians about using of adapted acidified formulas instead of non-acidified. Modern data on administration efficiency and safety of adapted acidified formulas with probiotics is discussed, as well as functional effects of such formulas in infants are covered in this review.

scholarly journals Functional Properties and Metabolic Profile of National Fermented Products of Russia and South Africa

2022 ◽  
Author(s):  
Olga S Savinova ◽  
Anna V Begunova ◽  
Oluwatosin A. Ijabadeniyi ◽  
Konstantin V. Moiseenko ◽  
Tatiana V. Fedorova
Keyword(s):  
South Africa ◽  
Functional Properties ◽  
Metabolic Profile ◽  
Milk Proteins ◽  
Fermented Milk ◽  
Antihypertensive Activity ◽  
Milk Product ◽  
Beneficial Effects ◽  
Fermented Milk Product ◽  
Fermented Products

. Both Russia and South Africa have a long-standing history of fermented milk product consumption. Along with the products widely distributed around the world, such as yoghurts, in each of these countries there are a number of national products. An example of a widely demanded fermented milk product in Russia is Kefir.This productis used not only as a food source in the diet of children and adults, but also in medical institutions, since ithasa positive effect onhuman health when consumed regularly. South Africa is characterized by the consumption of products such as Amasi,which is produced commercially. Its consumption has also been shown to have beneficial effects on the digestive system. In this research, the metabolic profiles(fatty acid composition and volatile compounds) of these fermented milk products were analyzed and these showed significant differences. The results indicated that this metabolite composition reflected the different production protocols and microbial complexity of these dairy products. The functional properties of the studied drinks were also considered.The average content of L-leucine equivalents in Amasi was slightly higher (6.5-8.9mMol×L −1) than in Kefir (4.9-6.7mMol×L −1). Antioxidant and antihypertensive activity of the fermented products correlated with the depth of hydrolysis of the milk proteins. Amasishowed higher antioxidant and antihypertensive activities (600- 796µМolТE/ml and 1.3-1.5mg/ml, respectively) than Kefir (246-574µМolТE/ml and 2.0-4.3mg/ml, respectively). Keywords: fermented products, Kefir, Amasi,metabolic profile, antioxidant potential, antihypertensive properties

Honey as a functional additive in yoghurt – a review

2019 ◽  
Vol 50 (1) ◽  
pp. 168-178
Author(s):  
S. Sarkar ◽  
S. Chandra
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Fermented Milk ◽  
Milk Product ◽  
Research Papers ◽  
Content Type ◽  
Functional Additive ◽  
Medicinal Value ◽  
Feeding Trials ◽  
Societal Interest

Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

scholarly journals Plant Proteins as Healthy, Sustainable and Integrative Meat Alternates

2020 ◽  
Author(s):  
Satish Kumar ◽  
Vikas Kumar ◽  
Rakesh Sharma ◽  
Anna Aleena Paul ◽  
Priyanka Suthar ◽  
...  
Keyword(s):  
Functional Properties ◽  
Environmental Sustainability ◽  
Rapid Growth ◽  
Healthy Food ◽  
Protein Diet ◽  
Plant Proteins ◽  
Health Awareness ◽  
Shelf Space ◽  
Technological Interventions ◽  
Food Image

Vegetarian protein diet based food industry have emerged as one of the fastest growing industries with largest than ever shelf space it has created in today’s market. The rapid growth of plant protein industry is attributed to increased health awareness, economic and environmental sustainability issues of animal proteins and their nutritious, economical, and healthy food image among masses. Technological interventions like extrusion texturization has enabled the food engineers to create the imitation meat which approximates the esthetic attributes (texture, flavor, and appearance, binding ability, chewiness, firmness or softness) and/or chemical nature of meat. These texturized plant proteins are healthier and economical meat substitutes with sufficient opportunity to manage modify or change their functional properties in accordance to specific consumer demands.

scholarly journals DEVELOPMENT OF TECHNOLOGY AND THE POTENTIAL OF DRINKS WITH «ANTI-AGE» EFFECT

2021 ◽  
pp. 52-58
Author(s):  
Nataliia Kondratiuk ◽  
Alina Savchenko ◽  
Anna Cherniavska ◽  
Kateryna Sytnik
Keyword(s):  
Shelf Life ◽  
Functional Properties ◽  
Human Body ◽  
Fermented Milk ◽  
Production Method ◽  
Diet Therapy ◽  
Biologically Active ◽  
Mineral Salts ◽  
The Creation ◽  
Product Forms

Modern trends in the creation of drinks provide for the use of various infusions, plant extracts, as well as vitamin and mineral complexes, organic acids and polysaccharides as part of their bases, which allows to ensure the normalization of physiological and metabolic processes in the human body and prevent a number of diseases and syndromes that lead to a decrease in working capacity. The main problems in the creation of various drinking forms are associated with the purification and preparation of water, the dissolution of components and their possible interaction with each other in the packaging unit during storage. Considering the above, it is relevant to create dry concentrates of health-improving drinks with long shelf life. The developed approach and technology is a promising form of drinks to improve the living standards of the population of Ukraine and other countries. The developed products will improve immunity, prevent a number of nutritional diseases, improve dietary intake during diet therapy and help restore micronutrient balance in the human body. It has been established that the physiological value of dry drinks according to the described production method is preserved in finished product forms (sticks with a metallized backing, sachets, sachets with a “zip-fastener” and a metallized inlay, plastic cans with a screw cap and with polymer backing as a control against preliminary opening) the entire recommended shelf life is from 12 to 24 months. The mixture is a convenient form for transportation and preparation. When diluted in liquid media (purified drinking water, mineral water, milk, fermented milk drinks, drinks based on plants, cereals, legumes, tea, coffee, cocoa), the specified functional properties are preserved and improved due to the activation of biologically active substances contained in the mixture and dilution media. The novelty of individual technological solutions and the indicated physiological and functional properties lies in the use of extracts of plants, fruits, berries, vegetables, as well as additionally introduced vitamins, mineral salts, amino acids, hydrolysates and isolates of plant proteins, natural bioenhancers and bioactiators with unique anti -age "effects.

scholarly journals Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2305
Author(s):  
Jae-Sung Shin ◽  
Beom-Hee Kim ◽  
Moo-Yeol Baik
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Protein Concentration ◽  
Fermented Milk ◽  
Buffering Capacity ◽  
Plant Proteins ◽  
Dietary Fibers ◽  
Physical Treatment ◽  
Rice Protein ◽  
Soy Yogurt

Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.

Functional properties of plant proteins in selected foods

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 428-429 ◽  
Author(s):  
J. Brückner ◽  
G. Mieth ◽  
G. Muschiolik
Keyword(s):  
Functional Properties ◽  
Plant Proteins
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