scholarly journals The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

2020 ◽  
Vol 7 (1) ◽  
pp. 31-44
Author(s):  
Salah Khalifa
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Ice Cream

Cultured ice cream with functional properties

2019 ◽  
pp. 8-9
Author(s):  
O.S. Tihanova ◽  
I.S. Polyanskaya ◽  
V.F. Semenihina ◽  
◽  
Keyword(s):  
Functional Properties ◽  
Ice Cream

Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Honey as a functional additive in yoghurt – a review

2019 ◽  
Vol 50 (1) ◽  
pp. 168-178
Author(s):  
S. Sarkar ◽  
S. Chandra
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Fermented Milk ◽  
Milk Product ◽  
Research Papers ◽  
Content Type ◽  
Functional Additive ◽  
Medicinal Value ◽  
Feeding Trials ◽  
Societal Interest

Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

scholarly journals Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

2020 ◽  
Vol 2020 ◽  
pp. 1-6 ◽  
Author(s):  
Yoseph Asmelash Gebru ◽  
Desta Berhe Sbhatu ◽  
Kwang-Pyo Kim
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Eragrostis Tef ◽  
Crude Fiber Content ◽  
Global Demand ◽  
The World ◽  
The Usa ◽  
High Level

Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.

scholarly journals Edible Flowers: Antioxidant Compounds and Their Functional Properties

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 66
Author(s):  
Nadhila B. B. Prabawati ◽  
Viki Oktavirina ◽  
Miguel Palma ◽  
Widiastuti Setyaningsih
Keyword(s):  
Product Development ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Antioxidant Compounds ◽  
Comprehensive Review ◽  
Functional Product ◽  
Unique Composition

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

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