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.

Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ahmed Moawad Mabrouk ◽  
Ahmed Rabea Abd-Elgawad ◽  
Hani S. Abd El-Montaleb
Keyword(s):  
Dairy Products ◽  
Design Methodology ◽  
Ice Cream ◽  
Melting Rate ◽  
Lactobacillus Salivarius ◽  
Content Type ◽  
Physiochemical Parameters ◽  
Reduced Fat ◽  
Sensory Score ◽  
Oat Flour

PurposeThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approachThe treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.FindingsThe ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/valueA novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.

Is the edulcorate power of two intense sweeteners sucralose and stevia same in ice cream and frozen desserts?

2019 ◽  
Vol 121 (12) ◽  
pp. 3321-3337 ◽  
Author(s):  
Daniela Mariana de Lima Bragion ◽  
Helena Maria André Bolini
Keyword(s):  
Design Methodology ◽  
Ice Cream ◽  
Attractive Alternative ◽  
Dispersion Matrix ◽  
Content Type ◽  
Know How ◽  
Free Alternative ◽  
Cashew Nut ◽  
Comprehensive Survey ◽  
The Ideal

Purpose Carob has been proposed as a healthy, stimulant-free alternative to chocolate in frozen desserts. In order to make carob a viable and attractive alternative, food producers need to know how it interacts with sweeteners and frozen dessert dispersion matrices. The purpose of this paper is to find the optimal sweetener concentration in three plant-based frozen desserts and carob-flavoured milk dispersion matrix ice cream. Design/methodology/approach The ideal sucrose concentrations (per cent) were determined through an affective test using the “just-about-right” scale for carob-flavoured frozen desserts made with cashew nut, coconut and soy beverage, as well as milk dispersion matrix. The sweetness equivalence of artificial sweeteners relative to sucrose was determined by the magnitude estimation test. Findings The authors identified the concentrations of sucrose, stevia and sucralose that produced ideal sweetness in carob-flavoured frozen desserts. Concentrations for soy-based frozen desserts differed from the other dispersion mediums tested. Plant-based frozen desserts exhibited a higher ratio of sweetening power of stevia and sucralose to sucrose compared to milk-based ice cream by a factor of 1.18 and 1.14, respectively. Originality/value This study undertook a comprehensive survey of a dairy-free and chocolate-free alternative to chocolate ice cream and found new sweetener interactions with dispersion matrices in carob-flavoured frozen desserts. The findings in this study can be applied in the development of carob-flavoured soybean-, coconut-, cashew nut- and milk-based frozen desserts.

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.

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

2014 ◽  
Vol 44 (3) ◽  
pp. 182-192 ◽  
Author(s):  
Jafar Hayaty Nejad ◽  
Ali Mohamadi Sani ◽  
Mohammad Hojjatoleslamy
Keyword(s):  
Design Methodology ◽  
Spinacia Oleracea ◽  
Titratable Acidity ◽  
Organoleptic Properties ◽  
Content Type ◽  
Overall Acceptability ◽  
Spinach Extract ◽  
Statistical Analysis System ◽  
Analysis System

Purpose – The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt. Design/methodology/approach – A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colored with spinach extract (1.25, 2.5 and 4 percent) and a control yogurt (no kiwi flavor or spinach extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data were analyzed by ANOVA using statistical analysis system. Findings – Statistically significant differences (p<0.05) were found between the control and kiwi-spinach yogurts in terms of viscosity and syneresis. The addition of the spinach extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of yogurt samples increased, while pH decreased significantly (p<0.05). Yogurt enriched with 4 percent spinach extract and 4 percent kiwi flavor was more acceptable than the other samples, and high scored with respect to overall acceptability by panelists. Originality/value – No research had been done to formulate and compare the sensory and physicochemical properties of kiwi-spinach yogurt in Iran.

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 Public library planning: a routine practice?

2017 ◽  
Vol 38 (4/5) ◽  
pp. 237-247 ◽  
Author(s):  
Ana R. Pacios
Keyword(s):  
Decision Making ◽  
Design Methodology ◽  
Public Library ◽  
Significant Rise ◽  
Planning Theory ◽  
Routine Practice ◽  
Content Type ◽  
Routine Basis ◽  
Case Libraries

Purpose The purpose of this paper is to study whether organisations, in this case libraries, continue to plan after having done so at least once, and whether they conduct planning on a routine basis. Design/methodology/approach The websites of 71 libraries, that in 2006 had a strategic or long-term plan, were analysed to determine whether in 2016 they had a new plan in place. Where there was none or where the name of the plan had changed, e-mails were sent to the head librarian to ascertain the reasons. Findings A total of 71.83 per cent of the libraries in the sample had a new plan underway in October 2016, i.e., ten years later. A significant rise (+8.03 per cent) in the number of three-year plans was observed relative to 2006, perhaps because the crisis and resulting uncertainty have induced libraries to narrow their decision-making windows. A preference for the term “strategic plan”: over “long-range plan” was also detected in 2016. Originality/value The study provides empirical evidence of the existence of routine planning. The continuity of plans in a series of libraries shows that in practice planning is a systematic, continuous and iterative activity, as contended in planning theory.

scholarly journals Vulnerable adults in police custody

2019 ◽  
Vol 22 (1) ◽  
pp. 5-8
Author(s):  
Ian Cummins
Keyword(s):  
Design Methodology ◽  
Research Literature ◽  
Police Custody ◽  
England And Wales ◽  
Content Type ◽  
Increased Risk ◽  
Vulnerable Adults

Purpose The purpose of this paper is to discuss the recent National Appropriate Adult Network (NAAN) report on the role of the appropriate adult. Design/methodology/approach This paper is based on the NAAN report and a review of relevant policy and research literature. Findings There to Help 2 highlights that there are still significant gaps in the provision of appropriate adult schemes across England and Wales. These gaps potentially place vulnerable adults at increased risk. Originality/value This paper is a review of recent research.

Co-workers’ perceptions of and reactions to employee’s involuntary demotion

2019 ◽  
Vol 41 (4) ◽  
pp. 740-757 ◽  
Author(s):  
Sophie Hennekam ◽  
Subramaniam Ananthram ◽  
Steve McKenna
Keyword(s):  
Design Methodology ◽  
Emotional Responses ◽  
Emotional Reaction ◽  
Content Type ◽  
Informational Justice ◽  
Behavioural Responses ◽  
Behavioural Reaction ◽  
Three Stages ◽  
Depth Interviews ◽  
The Way

Purpose The purpose of this paper is to investigate how individuals perceive and react to the involuntary demotion of a co-worker in their organisation. Design/methodology/approach The authors draw on 46 semi-structured in-depth interviews (23 dyads) with co-workers of demoted individuals. Findings The findings suggest that an individual’s observation of the demotion of a co-worker has three stages: their perception of fairness, their emotional reaction and their behavioural reaction. The perception of fairness concerned issues of distributive, procedural, interpersonal and informational justice. The emotional responses identified were feelings of disappointment/disillusion, uncertainty, vulnerability and anger. Finally, the behavioural reactions triggered by their emotional responses included expressions of voice, loyalty, exit and adaptation. Originality/value Perceptions of (in)justice perpetrated on others stimulate emotional and behavioural responses, which impacts organisational functioning. Managers should therefore pay attention to the way a demotion is perceived, not only by those directly concerned, but also by co-workers as observers.

Consumer value creation through WhatsApp use

2019 ◽  
Vol 32 (4) ◽  
pp. 455-471
Author(s):  
Jorge Cruz-Cárdenas ◽  
Jorge Guadalupe-Lanas ◽  
Ekaterina Zabelina ◽  
Andrés Palacio-Fierro ◽  
Margarita Velín-Fárez ◽  
...  
Keyword(s):  
Latin American ◽  
Value Creation ◽  
Emotional Support ◽  
Design Methodology ◽  
Instant Messaging ◽  
Role Performance ◽  
Content Type ◽  
Consumer Value ◽  
Depth Interviews ◽  
Practical Implications

Purpose The purpose of this paper is to understand in-depth how consumers create value in their lives using WhatsApp, the leading mobile instant messaging (MIM) application. Design/methodology/approach The study adopts the perspective of customer-dominant logic (CDL) and uses a qualitative multimethod design involving 3 focus groups and 25 subsequent in-depth interviews. The research setting was Ecuador, a Latin American country. Findings Analysis and interpretation of the participants’ stories made it possible to identify and understand the creation of four types of value: maintaining and strengthening relationships; improving role performance; emotional support; and entertainment and fun. In addition, the present study proposes a conceptual model of consumer value creation as it applies to MIM. Practical implications Understanding the way consumers create value in their lives using MIM is important not only for organizations that offer MIM applications, but also for those companies that develop other applications for mobile phones or for those who wish to use MIM as an electronic word-of-mouth vehicle. Originality/value The current study is one of the first to address the topic of consumer behavior in the use of technologies from the perspective of CDL; this perspective enables an integrated qualitative vision of value creation in which the consumer is the protagonist.

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