Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

2020 ◽  
Vol 16 (9) ◽  
pp. 1393-1403
Author(s):  
Engy M. Akl ◽  
Samy M. Abdelhamid ◽  
Suzanne M. Wagdy ◽  
Heba H. Salama
Keyword(s):  
Pathogenic Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Microbiological Analysis ◽  
Health Issues ◽  
Cream Cheese ◽  
High Quality ◽  
Fat Replacers ◽  
Ph Values

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

scholarly journals The Role of Probiotic Bacteria on Microbiological and Acceptability of Sudanese White Soft Cheese

2021 ◽  
Vol 04 (05) ◽  
Author(s):  
Alwaleed Ibrahim Dafalla ◽  
Keyword(s):  
Pathogenic Bacteria ◽  
Storage Period ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Overall Acceptability ◽  
Soft Cheese ◽  
Microbial Analysis

The objectives of this investigation is to study the effect of three types of probiotic bacteria (Lactobacilus rhamnosus, Lactobacillus casei, Bifidobacterium bifidum) on the microbiological and acceptability of Sudanese white soft cheese during storage period 0, 15, 30, 45 and 60 days. Microbiological analysis revealed that, the highest count of probiotic bacteria (87x108cfu/g) was obtained by sample containing L.rhamnosus and the lowest (39x106 cfu/g) by sample containing B.bifidum, while the sample containing L.casei ranked in intermediate position. Storage period affected the total probiotic bacteria count, the highest count at 2 weeks for L.casei and B.bfidum and after 4 weeks for L.rhamnosus, while the lowest at the end. The microbial analysis did not detect any pathogenic bacteria (coliform bacteria, salmonella and staphylococcus aureus) or yeast and molds. The sensory evaluation quality revealed that the cheese containing L.rhamnosus gave the best appearance, texture, flavour and overall acceptability, followed by L.casei and B.bifidum compared with the control samples. The storage period significantly (p≤0.05) affected the acceptability of the cheese, where the highest score was obtained at day 30 and the lowest at the beginning of the storage. The study recommends further studies and tests to improve the quality of the Sudanese white soft cheese treated by probiotic bacteria.

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
X. Qu ◽  
Keyword(s):  
Storage Time ◽  
Dairy Product ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Experimental Sample ◽  
Ph Values ◽  
Normal Ranges ◽  
The Impact ◽  
Water Holding ◽  
Positive Effect

The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.

Diazinon Reduction In Apple Juice Using Probiotic Bacteria During Fermentation And Refrigerated Storage

2021 ◽  
Author(s):  
Farahnaz Rezaei ◽  
Roghayeh Nejati ◽  
Mehran Sayadi ◽  
Amene Nematillahi
Keyword(s):  
Cold Storage ◽  
Apple Juice ◽  
Solid Phase ◽  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Reducing Ability ◽  
Probiotic Strains

Abstract The main objective of this work was to study the effects of probiotic strains, probiotic primary inoculated population, concentrations of spiked diazinon, physiology of probiotic bacteria, fermentation times and cold storage period in six consecutive stages on diazinon reduction in apple juice. Chemical properties (pH, total acidity, and sugar content), probiotic viability and diazinon reduction percent were monitored during fermentation and cold storage. Dispersive Solid Phase Extraction (dSPE) followed by gas chromatography-mass spectrometry was used to extract and measure diazinon concentration. Results showed that Lactobacillus acidophilus revealed the highest ability to reduce diazinon in apple juice after fermentation. Inoculation of L. acidophilus at 9 log CFU/mL, showed significantly higher diazinon reducing ability than 7 log CFU/mL. Ability of L. acidophilus to reduce the concentration of 1000 µg/L of spiked diazinon was significantly greater than 5000 µg/L. Heat-killed (dead) L. acidophilus bacteria reduced less diazinon content at the end of fermentation than viable bacteria. Furthermore, 72 h of fermentation was more effective in diazinon reduction. Level of diazinon in treatments containing L. acidophilus decreased significantly during cold storage period, so that it is completely disappeared at the end of storage (28 days) along with maintaining health-promoting properties of probiotic apple juice.

scholarly journals Biochemical Changes in Jackfruit Pulp as Affected by Cold Temperature

2015 ◽  
Vol 7 (2) ◽  
pp. 93-97 ◽  
Author(s):  
MG Mortuza ◽  
SU Talukder ◽  
MR Haque
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Storage Period ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Biochemical Changes ◽  
Cold Temperature ◽  
Ph Values

Biochemical changes of three types of jackfruit pulp stored at low temperature were analyzed to make prediction whether the pulp could be made available year round by means of cold temperature treatment. Extracted fruit juice was stored at about - 200C and the analysis was carried out at 0 day, 30 day, 60 day, 90 day, 180 day and 270 day of storage period. The results show that there are significant changes in the chemical properties of jackfruit pulp during storage. Carotene and vitamin C content decreased gradually for all the varieties up to 270 days of storage period. TSS content increased slightly during storage. Total, reducing and non-reducing sugar contents were almost stable throughout the storage period. TA for all the varieties decreased and pH values increased.DOI: http://dx.doi.org/10.3329/jesnr.v7i2.22215 J. Environ. Sci. & Natural Resources, 7(2): 93-97 2014

scholarly journals Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

2014 ◽  
Vol 71 (1) ◽  
pp. 75
Author(s):  
Ancuta M. Rotar ◽  
Cristina Semeniuc ◽  
Florina Bunghez ◽  
Mirela Jimborean ◽  
Carmen Pop
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ph Values ◽  
Physico Chemical ◽  
Technology Area

Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interaction between the two species of LAB has influence on the fermentation period and LA quantity. LAB’s are widely used in the food industry because their growth in the dairy products lowers the carbohydrate content, they can also drop the pH values under 4.0, values were common pathogens are inhibited, and because of all these properties they are capable to prolong the shelf life. The present study aims to observe the evolution of LAB’s – ST and LB, from goji yogurt (7%) (A) and goji yogurt (7%) with honey (B) during the shelf life in corelation with other physico-chemical properties such as sugar content, fat content and dry matter. The samples for the evaluation were taken in the first day of storage, at the middle of storage period and in the last day of storage.

Investigation of Some Water Quality Parameters of Pond Water under Mymensingh Municipality

2015 ◽  
Vol 8 (1) ◽  
pp. 85-89
Author(s):  
F Zannat ◽  
MA Ali ◽  
MA Sattar
Keyword(s):  
Water Quality ◽  
Water Samples ◽  
Chemical Properties ◽  
Pond Water ◽  
Quality Parameters ◽  
Water Quality Parameters ◽  
Urban Region ◽  
Mn Toxicity ◽  
Ph Values ◽  
Drinking Water Standard

A study was conducted to evaluate the water quality parameters of pond water at Mymensingh Urban region. The water samples were collected from 30 ponds located at Mymensingh Urban Region during August to October 2010. The chemical analyses of water samples included pH, EC, Na, K, Ca, S, Mn and As were done by standard methods. The chemical properties in pond water were found pH 6.68 to 7.14, EC 227 to 700 ?Scm-1, Na 15.57 to 36.00 ppm, K 3.83 to 16.16 ppm, Ca 2.01 to 7.29 ppm, S 1.61 to 4.67 ppm, Mn 0.33 to 0.684 ppm and As 0.0011 to 0.0059 ppm. The pH values of water samples revealed that water samples were acidic to slightly alkaline in nature. The EC value revealed that water samples were medium salinity except one sample and also good for irrigation. According to drinking water standard Mn toxicity was detected in pond water. Considering Na, Ca and S ions pond water was safe for irrigation and aquaculture. In case of K ion, all the samples were suitable for irrigation but unsuitable for aquaculture.J. Environ. Sci. & Natural Resources, 8(1): 85-89 2015

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Recent Developments in Nanomedicines for Management of Various Health Issues Via Metabolism and Physico-Chemical Properties

2015 ◽  
Vol 16 (5) ◽  
pp. 389-396
Author(s):  
Mahmood Rasool ◽  
Muhammad Naseer ◽  
Arif Malik ◽  
Abdul Manan ◽  
Ikram Ullah ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Health Issues ◽  
Physico Chemical ◽  
Recent Developments

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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