Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hani S. Abd El-Montaleb ◽  
Khaled Abd-Elhakam Abbas ◽  
Mai Ali Mwaheb ◽  
Shaimaa Mohamed Hamdy
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Casei ◽  
Health Benefits ◽  
Streptococcus Thermophilus ◽  
Probiotic Strain ◽  
Soluble Nitrogen ◽  
Content Type ◽  
Lower Protein ◽  
Different Levels

PurposeThe purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.Design/methodology/approachProbiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.FindingsThe results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.Originality/valueThis study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ayman El-Anany ◽  
Sami Althwab ◽  
Rehab Ali ◽  
Rehab F.M. Ali ◽  
Hassan Mousa
Keyword(s):  
Lipid Peroxidation ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Control Sample ◽  
Reducing Power ◽  
Storage Period ◽  
Dpph Radical ◽  
Potential Health ◽  
Content Type ◽  
Different Levels

Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aziz Homayouni ◽  
Reza Rezaei Mokarram ◽  
Sharareh Norouzi ◽  
Alireza Dehnad ◽  
Ali Barkhordari ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Design Methodology ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Significant Rise ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Content Type ◽  
Viability Analysis ◽  
Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

scholarly journals Attenuation of Colitis by Lactobacillus casei BL23 Is Dependent on the Dairy Delivery Matrix

2015 ◽  
Vol 81 (18) ◽  
pp. 6425-6435 ◽  
Author(s):  
Bokyung Lee ◽  
Xiaochen Yin ◽  
Stephen M. Griffey ◽  
Maria L. Marco
Keyword(s):  
Lactobacillus Casei ◽  
Intestinal Inflammation ◽  
Probiotic Strain ◽  
16S Rrna Gene Sequencing ◽  
Lipoteichoic Acid ◽  
Nutritional Supplement ◽  
Food Supplement ◽  
Food Delivery ◽  
Rrna Gene ◽  
Content Type

ABSTRACTThe role of the food delivery matrix in probiotic performance in the intestine is not well understood. Because probiotics are often provided to consumers in dairy products, we investigated the contributions of milk to the health-benefiting performance ofLactobacillus caseiBL23 in a dextran sulfate sodium (DSS)-induced murine model of ulcerative colitis.L. caseiBL23 protected against the development of colitis when ingested in milk but not in a nutrient-free buffer simulating consumption as a nutritional supplement. Consumption of (acidified) milk alone also provided some protection against weight loss and intestinal inflammation but was not as effective asL. caseiand milk in combination. In contrast,L. caseimutants deficient in DltD (lipoteichoic acidd-alanine transfer protein) or RecA (recombinase A) were unable to protect against DSS-induced colitis, even when consumed in the presence of milk. Mice fed eitherL. caseior milk contained reduced quantities of colonic proinflammatory cytokines, indicating that theL. caseiDltD−and RecA−mutants as well asL. caseiBL23 in nutrient-free buffer were effective at modulating immune responses. However, there was not a direct correlation between colitis and quantities of these cytokines at the time of sacrifice. Identification of the cecal microbiota by 16S rRNA gene sequencing showed thatL. caseiin milk enriched forComamonadaceaeandBifidobacteriaceae; however, the consumption of neitherL. caseinor milk resulted in the restoration of the microbiota to resemble that of healthy animals. These findings strongly indicate that probiotic strain efficacy can be influenced by the food/supplement delivery matrix.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

Optional classification for reassembly methods with different precision remanufactured parts

2014 ◽  
Vol 34 (4) ◽  
pp. 315-322 ◽  
Author(s):  
Mingzhou Liu ◽  
Conghu Liu ◽  
Qinghua Zhu
Keyword(s):  
Content Type ◽  
Cost Of Quality ◽  
Healthy Development ◽  
Dimensional Precision ◽  
Mathematical Proofs ◽  
High Level ◽  
The Cost ◽  
Original Production ◽  
Different Levels

Purpose – The purpose of this study was to research how the reassembly (remanufacturing assembly) achieves a quality that is not lower than original production with different precision remanufactured parts based on the integration of mechanics, mathematics (measurement uncertainty) and management (optional classification). Remanufactured product quality is the soul of the remanufacturing project. Design/methodology/approach – First, this paper studies the recycled parts features and reassembly features. Then, we build the mathematical sub-model with remanufactured parts and dimensional precision, which is proven that optional classification can effectively improve the reassembly accuracy mathematically. The optimization model of optional classification for reassembly is proposed under the constraint of a dimensional chain, and the solutions are studied based on particle swarm optimization. Finally, this method is applied in a remanufacturing enterprise and achieves good results. Findings – The method can reduce the cost of quality loss and improve the quality of remanufactured products. Originality/value – It provides a new solution and idea for reassembly with different precision remanufactured parts and promotes the healthy development of reverse logistics with a high level of customer satisfaction. This method can maximize the use of different levels of quality remanufactured parts and improve reassembly accuracy by mathematical proofs and examples.

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

Food Control ◽  
2014 ◽  
Vol 35 (1) ◽  
pp. 184-191 ◽  
Author(s):  
Monika Trząskowska ◽  
Danuta Kołożyn-Krajewska ◽  
Karolina Wójciak ◽  
Zbigniew Dolatowski
Keyword(s):  
Lactobacillus Casei ◽  
Microbiological Quality ◽  
Probiotic Strain ◽  
Fermented Sausages

scholarly journals Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei

2013 ◽  
Vol 1 (3) ◽  
pp. 127-131 ◽  
Author(s):  
Bathal Vijaya Kumar ◽  
Mannepula Sreedharamurthy ◽  
Obulam Vijaya Sarathi Reddy
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Lactobacillus Casei ◽  
Health Benefits ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Juices ◽  
Time Intervals ◽  
Standard Methods ◽  
Physico Chemical

The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131

An empirical investigation of the relationship between workload and performance

2015 ◽  
Vol 53 (10) ◽  
pp. 2377-2389 ◽  
Author(s):  
Alexander Bruggen
Keyword(s):  
Empirical Evidence ◽  
Data Set ◽  
Content Type ◽  
Capacity Decisions ◽  
Quantitative Performance ◽  
And Performance ◽  
The Relationship ◽  
Practical Implications ◽  
Different Levels

Purpose – The purpose of this paper is to examine the effect of workload on quantitative and qualitative job performance. Different levels of workload can affect performance of employees, and it is important for firms to assess the effect of this in order to improve capacity decisions. The literature is not entirely clear on the relationship and calls for further empirical evidence on that matter. Design/methodology/approach – The study uses field data from a mid-sized grocery supplier. In total, 9,210 observations of 27 employees over three years and eight months are analyzed with different statistical models. Employees all work in the same department so that it is a very homogenous data set. Findings – Results show that there is an inverted U-shape relationship between workload and performance. Output of employees increases up to a certain point after which it decreases. Similarly, the quality of performance is highest under moderate levels of workload, which provides evidence against a tradeoff between quantity and quality. Research limitations/implications – The study uses a unique set of data from one firm, which limits generalizability, but adds to an important stream of literature. Practical implications – Results show how workload has a direct effect on performance. Consequently, firms need to balance the workload in order to be able to maximize the performance of their employees. Originality/value – Despite the relevance of the topic, there is hardly any empirical evidence on the relationship between workload and performance. This study thus contributes to the management literature and provides significant evidence on an inverted U-shape between workload and quantitative performance.

scholarly journals Effects of different levels of glycine in the nutrient solution on the growth, nutrient composition, and antioxidant activity of coriander (Coriandrum sativum L.)

2019 ◽  
Vol 72 (1) ◽  
Author(s):  
Nikta Mohammadipour ◽  
Mohammad Kazem Souri
Keyword(s):  
Antioxidant Activity ◽  
Nutrient Solution ◽  
Growth Parameters ◽  
Coriandrum Sativum ◽  
Sand Culture ◽  
Randomized Design ◽  
Proline Concentration ◽  
Different Levels ◽  
Leaf Greenness

A nutrient solution experiment was performed using sand culture to evaluate the effects of different glycine levels on the growth and nutrient uptake of coriander (<em>Coriandrum sativum</em> L.). Different glycine concentrations of 0, 5, 10, 20, or 40 mg L<sup>−1</sup> were applied to plants via Hoagland’s nutrient solution in a completely randomized design with four replications and under greenhouse conditions. The results showed that leaf SPAD (soil and plant analysis development; an indicator of leaf greenness) value, stem diameter, and fresh and dry weights of shoots and roots were significantly increased by 10 mg L<sup>−1</sup> glycine in comparison to the control plants. Application of glycine at 40 mg L<sup>−1</sup> reduced many plant growth parameters, whereas leaf proline concentration was increased. All glycine levels except for 40 mg L<sup>−1</sup> increased root fresh weight. Leaf protein content was increased by glycine applied at 10 or 20 mg L<sup>−1</sup>, whereas leaf antioxidant activity was increased at all glycine levels. Application of glycine increased leaf concentrations of nitrogen and potassium (at 10 mg L<sup>−1</sup>), magnesium (at 5 mg L<sup>−1</sup>), and zinc (at all glycine levels) compared to the control plants. The results indicate that moderate level of glycine (10 mg L<sup>−1</sup>) in the nutrient solution can improve the growth and nutritional quality of coriander.

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