scholarly journals Degradation of β-Lactoglobulin during sourdough bread production

2019 ◽  
pp. 283-290
Author(s):  
Olesya Savkina ◽  
Olga Parakhina ◽  
Marina Lokachuk ◽  
Elena Pavlovskaya ◽  
Vadim Khlestkin
Keyword(s):  
Milk Powder ◽  
Bakery Products ◽  
Gluten Free ◽  
Yeast Biomass ◽  
Sourdough Bread ◽  
Acid Reagent ◽  
Skimmed Milk ◽  
Bread Production ◽  
Β Lactoglobulin ◽  
Skimmed Milk Powder

The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourdough fermentation and baking on β-lactoglobulin degradation. A set of experiments with various types and strains of LAB showed that β-lactoglobulin decreased in gluten-free sourdough with 30%, 60%, and 90% of skimmed milk powder (SMP). L.plantarum E36 demonstrated the highest biodegradation of β-lactoglobulin (by 53%) with SMP = 30%. L.helveticus ATCC8018T showed the lowest content of β-lactoglobulin with SMP = 60% and 90%: the content fell by 48% and 40%, respectively. The largest decrease in the content of β-lactoglobulin was observed in the sourdough with Saccharomyces cerevisiae 17 (by 28–42%) and Candida milleri Pushkinsky (by 25–41%). The content of total protein increased, which was not associated with yeast biomass growth. The content was determined after fermentation in sourdoughs with SMP = 60% and 90% using a bicinchoninic acid reagent kit. The content of β-lactoglobulin in the control and experimental samples did not exceed 1 μg/g in the finished bakery products. This fact indicated a significant effect of thermal treatment on β-lactoglobulin degradation in baking. Thus, temperature processing (baking) had a greater impact on the destruction of β-lactoglobulin than enzymatic processing (fermentation).

Price and volatility transmission in, and between, skimmed milk powder, livestock feed and oil markets

2017 ◽  
Vol 46 (4) ◽  
pp. 248-257 ◽  
Author(s):  
Dennis Bergmann ◽  
Declan O’Connor ◽  
Andreas Thümmel
Keyword(s):  
Crude Oil ◽  
Milk Powder ◽  
Multivariate Garch ◽  
Volatility Transmission ◽  
Crude Oil Prices ◽  
Multivariate Garch Model ◽  
Oil Markets ◽  
Skimmed Milk ◽  
Derivative Markets ◽  
Skimmed Milk Powder

Price and volatility transmission effects between European Union (EU) and World skimmed milk powder (SMP) prices, as well as those between both SMP series, soybeans and crude oil prices from 2004 to 2014 were analysed using a vector error correction model combined with a multivariate GARCH model. The results show significant transmission effects between EU and World SMP prices, but no significant transmission effects from soybeans or crude oil to either of the SMP prices. For policymakers and modellers, these results indicate the need to consider World SMP prices when considering EU prices. On the other hand, the finding of no transmission effects from soybean to SMP prices reduces the opportunity for a successful cross-hedging for dairy commodities using well-established soybean derivative markets.

scholarly journals Feasibility of using jack fruit seeds powder as a substitute of skimmed milk powder for making traditional yogurt

2020 ◽  
pp. 1
Author(s):  
Shabbir Ahmed ◽  
Most Khairunnesa ◽  
Mst Habiba ◽  
Md Islam ◽  
S Hoque ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Effect of Storage on Physio-Chemical Properties of Peanut Yogurt

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Naukhaiz Abbas ◽  
Zainab Sharmeen ◽  
Shahid Bashir ◽  
Misbah Arshad ◽  
Zargham Mazhar
Keyword(s):  
Chemical Analysis ◽  
Milk Powder ◽  
Chemical Properties ◽  
Chemical Parameters ◽  
Total Solids ◽  
Storage Treatment ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Peanuts may be consumed in a variety of processed forms like roasted, raw and processed etc. andrepresent as a multimillion dollar crop worldwide with many potential dietary benefits as it contains highprotein and health effective oils. Objective: The present investigation was planned to evaluate thephysio-chemical properties of peanut milk yogurt by the addition of different concentration of peanut milk(0 %, 10 %, 20 % and 30 %), skimmed milk liquid (60 %, 70 %, 80 %, and 90 %), skimmed milk powder (9 %)and sugar (1 %). Methods: The physio-chemical tests (pH, acidity, moisture, ash, fat, protein, syneresis,and viscosity) were examined after every 5 days of interval for a period of 15 days at 4 ºC. Results: Theresults of physio-chemical analysis revealed that pH, ash, fat, protein and viscosity decrease duringstorage period where as acidity, moisture and rate of syneresis increased during storage. Treatment T1(10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 %peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurtfrom (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowestdegree of firmness. Conclusions: It was noticed that correlation among fat, total solids and proteincontents in peanut milk affect the extent of serum separation and pH of yogurt. The storage hadsignificant effects on all physio-chemical parameters. Treatments had significant effect on all physiochemicalparameters.

scholarly journals Application of the Box–Behnken design for the production of soluble curcumin: Skimmed milk powder inclusion complex for improving the treatment of colorectal cancer

2020 ◽  
Vol 8 (12) ◽  
pp. 6643-6659
Author(s):  
Muthu Mohamed Jamal Moideen ◽  
Ali Alqahtani ◽  
Krishnaraju Venkatesan ◽  
Fazil Ahmad ◽  
Kalpana Krisharaju ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Inclusion Complex ◽  
Milk Powder ◽  
Box Behnken Design ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

scholarly journals Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

2017 ◽  
Vol 34 (5) ◽  
pp. 475-487 ◽  
Author(s):  
Ana Kalušević ◽  
Steva Lević ◽  
Bojan Čalija ◽  
Milena Pantić ◽  
Miona Belović ◽  
...  
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Gum Arabic ◽  
Black Soybean ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Nutritional evaluation of low cost supplementary food

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Murlidhar Ingle ◽  
Radhika Nawkar
Keyword(s):  
Wheat Flour ◽  
Sensory Quality ◽  
Low Cost ◽  
Milk Powder ◽  
Soy Flour ◽  
Consumer Acceptability ◽  
Chickpea Flour ◽  
Skimmed Milk ◽  
Supplementary Foods ◽  
Skimmed Milk Powder

Ready to eat supplementary foods were made from different combinations of wheat flour, chickpea flour and full fat soy flour with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation. The results ranged of 6.0 to 8.5 for without fortification of 10% skimmed milk powder. However, these values more or same with the product fortified with 10% skimmed milk powder. It showed that wheat flour with 20 per cent, soy flour could be considered the best because all the sensory quality characteristics of the product were acceptable. As compared to chickpea flour and combined product chickpea and soy flour, the soy flour product has higher consumer acceptability than others. At higher concentration of soy flour, there was a slight decrease in the sensory quality.

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