Physico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches

The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.

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INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

Food Science and Technology ◽

10.15673/fst.v12i1.843 ◽

2018 ◽

Vol 12 (1) ◽

Author(s):

N. Shmatchenko ◽

M. Artamonova ◽

O. Aksonova ◽

S. Oliinyk

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

New Technologies ◽

Antioxidant Properties ◽

Control Sample ◽

Storage Period ◽

Storage Conditions ◽

Organoleptic Characteristics ◽

Physico Chemical ◽

Reducing Substances

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.

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Utilization of Milk By-Product (Buttermilk) in the Preparation of Chhurpi and its Quality Evaluation

Sunsari Technical College Journal ◽

10.3126/stcj.v2i1.14789 ◽

2016 ◽

Vol 2 (1) ◽

pp. 1-6 ◽

Cited By ~ 1

Author(s):

Som Raj Shrestha ◽

Mahalaxmi Pradhananga ◽

Suman Kumar Lal Das

Keyword(s):

Chemical Analysis ◽

Technical College ◽

Ph Value ◽

Skim Milk ◽

Value Added ◽

Milk Product ◽

Overall Acceptability ◽

A Value ◽

Physico Chemical ◽

Butter Milk

Chhurpi, a traditional milk product were prepared with slight improvement in manufacturing practice; using skim milk: butter milk at different variations (SM:BM=0:100, 20:80, 40:60, 60;40. 80:20, and100:0) at 70ºC and coagulated by 2% tartaric acid maintaining pH value 5.3. The formulation having ratio SM:BM of 0:100 found to be best among all the formulations except the control one and was not significantly different in terms of flavor, body and texture, gumminess and chewiness and overall acceptability. Physico– chemical analysis of best product was found to be 10% moisture, 5.26% fat, 74.17% protein, 3.18% lactose and 6.26% total ash. Chemical analysis of the best product was not significantly different in terms of lactose content and total ash content while it was significantly different in terms of moisture content, fat content and protein content from control i.e. 100% skim milk at p<0.05. Hence, according to this research the sweet cream buttermilk as a waste of dairy industries can be solely used to convert into a value added milk product with earnings.Sunsari Technical College Journal 2015,2(1):1-6

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Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Food Research ◽

10.26656/fr.2017.4(3).380 ◽

2020 ◽

Vol 4 (3) ◽

pp. 920-925

Author(s):

Mardiana ◽

I. Budiono ◽

N.D. Putriningtyas

Keyword(s):

Skim Milk ◽

Streptococcus Thermophilus ◽

Lactobacillus Bulgaricus ◽

Milk Product ◽

Flavonoid Content ◽

Organoleptic Properties ◽

Fruit Peel ◽

Acid Fermentation ◽

Test Form ◽

Dragon Fruit

Red dragon fruit peel can be processed into yogurt. Yogurt is a coagulated milk product obtained from the lactic acid fermentation-yogurt made from various milk, whether fresh milk, skim milk, or even full cream milk. The additions of red dragon fruit peel may enhance the taste and the therapeutical values. This study was aimed to compare the organoleptic properties, protein, lipid, and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt. Red dragon fruit peel yogurt was made with amounts of red dragon fruit peel (25% w/v), full cream milk, sucrose and, commercial starter (Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium) or isolated culture (L. bulgaricus and S. thermophilus). Hedonic scale test form was used for measuring organoleptic properties. Protein content was used Kjeldahl method, lipid content was used Soxhlet method, and flavonoid content was used chromatography. This research showed that protein and lipid contents in red dragon fruit peel yogurt with commercial starter were higher than red dragon fruit peel yogurt with isolated culture. Flavonoid content in the isolated culture yogurt was higher than commercial starter yogurt. Organoleptic properties between groups were significantly different (p<0.05). Red dragon fruit peel yogurt used isolated culture has a good chance of getting a positive reception from the public and has potential as a functional food.

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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽

10.3390/foods_2020-07690 ◽

2020 ◽

Vol 70 (1) ◽

pp. 73

Author(s):

Anna Judith Perez-Baez ◽

Juan Pedro Camou ◽

Martin Valenzuela-Melendres ◽

Raquel Lucas-Gonzalez ◽

Manuel Viuda-Martos

Keyword(s):

Meat Product ◽

Control Sample ◽

Proximate Analysis ◽

Nutritional Composition ◽

Meat Industry ◽

Hibiscus Sabdariffa ◽

High Fat ◽

Physico Chemical ◽

Residual Nitrite ◽

Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

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Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Food Chemistry ◽

10.1016/j.foodchem.2010.10.030 ◽

2011 ◽

Vol 125 (4) ◽

pp. 1194-1201 ◽

Cited By ~ 40

Author(s):

Chema Borchani ◽

Souhail Besbes ◽

Manel Masmoudi ◽

Christophe Blecker ◽

Michel Paquot ◽

...

Keyword(s):

Antioxidant Properties ◽

Drying Methods ◽

Physico Chemical

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ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.31 ◽

2018 ◽

Author(s):

Н.Н. КОРНЕН ◽

С.А. КАЛМАНОВИЧ ◽

Т.А. ШАХРАЙ ◽

В.И. МАРТОВЩУК ◽

Е.В. КУЗЬМИНОВА ◽

...

Keyword(s):

Comparative Evaluation ◽

Food Additives ◽

Antioxidant Properties ◽

Control Sample ◽

Food Additive ◽

Grape Pomace ◽

Laboratory Animals ◽

Diene Conjugates ◽

Grape Varieties ◽

Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

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USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.6 ◽

2020 ◽

Author(s):

А.А. ГРЯЗНОВ ◽

Ю.А. ЛЕТЯГО ◽

О.А. ГРЯЗНОВА ◽

Р.И. БЕЛКИНА

Keyword(s):

Wheat Flour ◽

Control Sample ◽

High Volume ◽

Barley Grain ◽

Wheat Bread ◽

Chemical Indicators ◽

Physico Chemical ◽

State Commission ◽

Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

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Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽

10.7717/peerj.10235 ◽

2020 ◽

Vol 8 ◽

pp. e10235

Author(s):

Supaluck Kraithong ◽

Saroat Rawdkuen

Keyword(s):

Guar Gum ◽

Antioxidant Properties ◽

Control Sample ◽

Textural Properties ◽

Rice Flour ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

Jasmine Rice ◽

Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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Assessment of the Anti-apoptotic Effects of Peganum harmala Leaf Extract on Type 2 Diabetes in the Kidney of Male Wistar Rats

Avicenna Journal of Medical Biochemistry ◽

10.34172/ajmb.2020.11 ◽

2020 ◽

Vol 8 (2) ◽

pp. 74-82

Author(s):

Forough Kajbaf ◽

Shahrbanoo Oryan ◽

Ramesh Ahmadi ◽

Akram Eidi

Keyword(s):

Wistar Rats ◽

Leaf Extract ◽

Therapeutic Potential ◽

Antioxidant Properties ◽

Diabetic Control ◽

Albumin Level ◽

Lower Percentage ◽

Peganum Harmala ◽

Diabetic Kidney ◽

Male Wistar Rats

Background: Growing evidence has shown that the apoptosis of cells plays an important role in the advancement of the Diabetic nephropathy (DN). Objectives: This study attempted to discover the therapeutic potential of Peganum harmala leaf extract in the apoptosis of diabetic kidney disease. Methods: In the present experimental research, 32 male Wistar rats were studied, and diabetes was induced by streptozotocin (STZ) (65 mg/kg). The animals were randomly divided into four groups (n=8, in each group) as follows: control, diabetic, control+leaf extract, diabetic+leaf extract. For our purposes, the methanolic extract of P. harmala leaves (150 mg/kg) was given by gavage for 28 days. Flow cytometry and real-time polymerase chain reaction (PCR) analyses were utilized to determine the percentages of apoptotic cells. Also, histological alterations and blood biochemical parameters were evaluated. Results: The P. harmala leaf extract has a high amount of flavonoids (25.84%), a lower percentage of alkaloids (0.14%), and some antioxidant properties. Serum urea (P<0.001) and apoptosis (P<0.05) significantly elevated in diabetic rats relative to the control ones. The mean of fasting blood creatinine, urea, and albumin level was not significantly changed in diabetic+leaf extract rats as compared to the diabetic ones. Histopathological results also displayed that diabetic complications in the kidney could not be improved following treatment by the leaf extract of P. harmala. In addition, the leaf extract could not significantly reduce the apoptosis and caspase-3 expression compared to diabetics in renal cells. Conclusion: Based on our findings, the leaf extract of P. harmala is unable to inhibit apoptosis in the diabetic kidney model.

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