scholarly journals The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt

2020 ◽  
Author(s):  
Hamed Ahari ◽  
Ramona Massoud ◽  
Anousheh Sharifan
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Bulgaricus ◽  
Cuminum Cyminum ◽  
Overall Acceptability

Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were evaluated at three levels of 1%, 2% and 3% of EO during the storage (7, 14, and 21 days). Results: The bacterial activity declined significantly in all samples during the storage (P < 0.05). Adding EO decreased the rate of bacterial growth of both probiotic and starter strains over 21 days. The titratable acidity (TA) and syneresis were increased (P < 0.05), while the pH levels were decreased (P < 0.05) during the storage. The highest viscosity was 8600 mili paskal secent (mPa.s) in control sample in the first day and 5700 mPa.s for 1% cuminum cyminum essential oil (CEO) on the 21st day. The CEO had no effects on flavor, odor, and overall acceptability. Conclusion: Generally, the high level of phenols influenced the biological, physicochemical, and rheological properties of bioyogurts positively.

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

PeerJ ◽  
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.

scholarly journals Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hannan Lashkari ◽  
Majid Halabinejad ◽  
Alireza Rafati ◽  
Ameneh Namdar
Keyword(s):  
Essential Oil ◽  
Control Sample ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Life Extension ◽  
High Concentration ◽  
Zataria Multiflora ◽  
Psychrotrophic Bacteria ◽  
Overall Acceptability ◽  
Meat Samples

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

scholarly journals Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 184 ◽  
Author(s):  
Alaa G. Al-Hashimi ◽  
Altemimi B. Ammar ◽  
Lakshmanan G. ◽  
Francesco Cacciola ◽  
Naoufal Lakhssassi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Barrier Properties ◽  
Edible Film ◽  
Gas Chromatography Mass Spectrometry ◽  
Syzygium Aromaticum ◽  
Preservation Method ◽  
Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

THE FEEDING OF FERMENTED COLOSTRUM TO NEONATAL CALVES. I. THE EFFECT OF INOCULATION OF COLOSTRUM ON ITS STORAGE CHARACTERISTICS AND ON CALF PERFORMANCE

1980 ◽  
Vol 60 (4) ◽  
pp. 885-897 ◽  
Author(s):  
L. A. DREVJANY ◽  
O. R. IRVINE ◽  
G. S. HOOPER
Keyword(s):  
Nutritive Value ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Watery Diarrhea ◽  
Feeding Trial ◽  
Daily Consumption ◽  
Streptococcus Lactis ◽  
Calf Performance ◽  
Mold And Yeast

Colostrum inoculated with Streptococcus lactis (treatment A), mixture of Streptococcus thermophilus and Lactobacillus bulgaricus (treatment B), Lactobacillus acidophilus (treatment C), naturally fermented (treatment D) and kept fresh (treatment E) was used in laboratory storage trial and without treatment E in calf feeding trial. Both trials were aimed at better control of the fermentation process of colostrum and improving its acceptability and nutritive value as the main feed for calves up to weaning. The fermentation, as indicated by pH and titratable acidity changes, was most effectively controlled by an early inoculation with S. lactis, although it had no effect on mold and yeast contamination. The use of this culture produced better (P < 0.05) overall daily gains (582.0 and 434.0 g for treatments A and D, respectively), higher (P < 0.05) daily consumption of starter feed (1131 and 893 g for treatments A and D, respectively) and lowest incidence of watery diarrhea in the calf feeding trial. In the laboratory storage trial, it resulted in highest (P < 0.05) levels of residual lactose in the fermented product (3.41, 1.61, 1.63 and 3.15% for treatments A, B, C and D, respectively). Early development of high acidity (below pH 4) in colostrum treated by a mixed culture of L. bulgaricus and S. thermophilus or by L. acidophilus led to premature termination of both trial treatments due to total refusal of colostrum by calves. However, both products were free of mold and yeast contamination for the duration of 25-day storage. To assure high palatability of colostrum and minimize acid sensitive contamination, it appears that fermentation should quickly lower and then maintain the pH within 4–4.5.

scholarly journals Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

2021 ◽  
pp. 207-214
Author(s):  
Ayokunle O. Ademosun
Keyword(s):  
Glycemic Index ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Control Sample ◽  
Ice Cream ◽  
Good Alternative ◽  
Common Disease ◽  
Overall Acceptability ◽  
Leaf Powder ◽  
Local Store

Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product. Soursop (Annona muricata L.) and moringa (Moringa oleifera L.), African medicinal plants, contain natural sugars and are rich in phytochemicals. We aimed to produce ice cream with these plants and evaluate its remedial properties. Study objects and methods. The study featured ice cream purchased in a local store (control sample) and soursop ice cream with moringa leaf powder (experimental samples). The experimental ice cream samples included ice cream with soursop, ice cream with soursop and 0.1 g of moringa, and ice cream with soursop and 1 g of moringa. The antioxidant properties, glycemic indices, amylose and amylopectin contents, as well as α-amylase and α-glucosidase inhibitory properties of the samples were determined using the standard methods. Results and discussion. Comparing with the other samples, ice cream with 1 g of moringa showed the highest total phenol and flavonoid contents, ABTS scavenging ability, DPPH radical scavenging ability, hydroxyl scavenging ability, ferric reducing antioxidant properties, and lowest glycemic index. Sensory evaluation revealed a lower overall acceptability of the experimental samples compared to the control ice cream. This could be due a peculiar taste of moringa (the formulation did not include sugar). Conclusion. Ice cream based on soursop and moringa can be a good alternative to sugar-sweetened ice cream due to its antioxidant properties, low glycemic index, and acceptable sensory attributes.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient

2019 ◽  
Vol 76 (1) ◽  
pp. 80
Author(s):  
Anca Corina FĂRCAŞ ◽  
Sonia Ancuța SOCACI ◽  
Carmen SOCACIU ◽  
Corina MAXIM ◽  
Maria TOFANĂ
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Products ◽  
Added Value ◽  
Dependent Manner ◽  
Brewing Industry ◽  
Great Opportunity ◽  
Overall Acceptability ◽  
Spent Grain

In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products.

scholarly journals Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

2017 ◽  
Vol 5 (3) ◽  
pp. 300-307 ◽  
Author(s):  
Alaa Niamah
Keyword(s):  
Proteolytic Activity ◽  
Storage Time ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Ph Values

The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus.

scholarly journals The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Chukwan Techakanon ◽  
Karthikeyan Venkatachalam
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Apple Cider ◽  
And Storage

The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce cider. Cider pasteurization was carried out at 63 ºC for 15 s, or at 71 ºC for 6 s after fermentation. Cider from each pasteurization condition was stored at room temperature (27±1 ºC). Physicochemical, microbial and sensory properties were monitored for three months in the study. The obtained cider (when not pasteurized) had initially 6% alcohol, with soluble solids in the range 4.2-4.3 ºBrix, pH 4.6, and 4.2 g/L titratable acidity. Pasteurization was effective in prolonging shelf life of the cider from 6 to 12 weeks; however, the treatment significantly decreased contents of vitamin C and antioxidants. In the sensory profile of cider pasteurized at 71 ºC, trained panelists perceived it as more sweet, less sour, with less flavor and same intensity of aftertaste, when compared to the control sample. The pasteurization conditions 71 ºC for 6 s gave desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.

scholarly journals Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt

2018 ◽  
Vol 66 (2) ◽  
pp. 365-369
Author(s):  
Viera Ducková ◽  
Miroslav Kročko ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Bitter Taste ◽  
Control Sample ◽  
Titratable Acidity ◽  
Coliform Bacteria ◽  
Thymus Vulgaris ◽  
Fermentation Time ◽  
Ph Values ◽  
Thyme Essential Oil

The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45 % of salt and 0.004 % of thyme EO, yoghurt with 0.90 % of salt and 0.008 % of thyme EO. The time of yoghurt fermentation was extended from the previous 3.5 hours (control sample) to 5 hours for samples with thyme or even up to 7 hours for samples with thyme EO. The fermentation time also depended on the concentration of the used substances. The average titratable acidity of yoghurts fluctuated from 46.52 °SH to 49.51 °SH at day after the production and from 51.57 °SH to 55.75 °SH after 7 days of storage. Average pH values of yoghurts fluctuated from pH 4.77 to pH 4.81 at day after production and from pH 4.48 to pH 4.63 after storage. In all samples of yoghurts were not detected coliform bacteria (< 10 CFU.g-1). The yeasts were appeared rarely (101 CFU.g-1), and their numbers were increased during cold storage (102 up to 103 CFU.g-1). Moulds appeared rarely (101 CFU.g-1). The number of lactic acid bacteria reached required minimum value of 107 CFU.g-1. Samples of yoghurts reached characteristic yoghurt and thyme aroma. The intensity of sour, salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts at different level. A higher concentration of thyme and thyme EO gave to yoghurts a bitter taste. The dense consistency of the yoghurts was decreased with the increased addition of thyme and thyme EO. According to results, we recommend the recipe of yogurt with 0.45 % of salt and 0.25 % of thyme or 0.004 % of thyme EO.

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