scholarly journals Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread

2021 ◽  
pp. 16-16
Author(s):  
Vesna Vucurovic ◽  
Vesna Radovanovic ◽  
Jelena Filipovic ◽  
Vladimir Filipovic ◽  
Milenko Kosutic ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Opposite Effect ◽  
Sugar Content ◽  
Salt Content ◽  
Technological Properties ◽  
Table Salt ◽  
Organoleptic Properties ◽  
Functional Product ◽  
Fermentative Activity ◽  
White Sugar

Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from baker?s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

scholarly journals A selective medium for the isolation of the acinetobacter genus bacteria

1980 ◽  
Vol 75 (3-4) ◽  
pp. 11-21 ◽  
Author(s):  
Altair A. Zebral
Keyword(s):  
Yeast Extract ◽  
Crystal Violet ◽  
Sodium Citrate ◽  
Agar Medium ◽  
Selective Medium ◽  
Phenol Red ◽  
Gram Positive ◽  
Gram Negative ◽  
Fermentative Activity

A selective and differencial medium was developed for the isolation of Acinetobacter genus bacteria. This Acinobacter Agar Medium (p.H + 7.4) contains in grams per litre: thiotone, 10; yeast extract, 3; naC1, 5; saccharose, 10; mannitol, 10; sodium citrate, 0.5; sodium desoxycholate, 0.1; crystal violet, 0.00025; phenol red, 0.04 and agar-agar 15. This medium has the advantage of inhibiting the growth of cocci and Gram-positive bacilli, by the use of sodium citrate and sodium desoxycholate associated with the crystal violet; and of differentiating the Gram-negative bacilli from the Enterobacteriaceae, through the fermentative activity upon the saccharose and/or mannitol, contrasting with the complete inactivity of the Acinetobacter genus bacteria over those substances.

scholarly journals Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

2017 ◽  
Vol 66 (3-4) ◽  
pp. 1-7
Author(s):  
Dragan Rahović ◽  
Slavica Čolić ◽  
Ivana Bakić ◽  
Sladjan Stanković ◽  
Aleksandra Tepić
Keyword(s):  
Landscape Architecture ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Mineral Matter ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Fruit Growing ◽  
Novi Sad

Summary The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.

scholarly journals Production of Invertase from Actinomycetes Isolated from Soils in Eliogbolo and Oyigbo, Rivers State using Submerged Fermentation Technique

2019 ◽  
pp. 1-8
Author(s):  
T. O. Ozoude ◽  
O. K. Agwa ◽  
E. C. Wokoma
Keyword(s):  
Yeast Extract ◽  
Bacterial Species ◽  
Sugar Content ◽  
Research Work ◽  
Pharmaceutical Formulations ◽  
Botanical Garden ◽  
Reducing Sugar ◽  
The Other ◽  
Lag Phase ◽  
Streptomyces Sp

The use of commercial sources of invertase for the production of High fructose syrup and other pharmaceutical formulations has been a problem due to its high ash content and cost implication, therefore there is a need to explore bacterial species that can produce invertase. In this study, actinomycetes strains were isolated from soils from a botanical garden, sugar cane sites and garden egg at Elogbolo and Oyigbo respectively. Yeast extract agar; Czapeks Dox agar and Arginine glycerol agar were used for the isolation of actinomycetes. The study showed that Czapeks Dox agar gave the highest population count followed by Yeast extract and Arginine glycerol agar. The dominated genus of actinomycetes observed were species of Streptomyces designated as OZMU 1; OZMU 2; OZMU 3 and OZMU 4. The results showed that the reducing sugar content of the Streptomyces sp. had similar reducing sugar liberation and consumption behavior without any lag phase, with OZMU 1 concentration peak at 12 h (0.12 g/l), and OZMU 3 (0.15 g/l).  But OZMU 2 indicated a lag phase from 6-12h, increased from 12-24 h (0.18 g/l), but activity declined dramatically at 36 h and 48 h. The reducing sugar content for Streptomyces sp. OZMU 4 revealed longer lag phase, which was almost constant throughout the investigation period from 6-36 h. But at 48 h (0.06 g/l)  a decline in the reducing sugar content was noticed compared to the other isolates, indicating that all the available reducing sugar were completely consumed by the other strains. The research work revealed the ability of indigenous actinomycetes strains to produce invertase enzyme which has high conversion efficiency and can be used in various pharmaceutical and nutraceutical industries.

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria

Food systems ◽  
2021 ◽  
Vol 3 (4) ◽  
pp. 20-23
Author(s):  
S. T. Bykova ◽  
T. G. Kalinina ◽  
T. V. Bushueva ◽  
T. E. Borovik
Keyword(s):  
Organoleptic Properties ◽  
Functional Ingredients ◽  
Low Protein ◽  
Russian Research Institute ◽  
Functional Product ◽  
The Creation ◽  
Methodological Aspects ◽  
Chicken Eggs ◽  
Improve Health ◽  
Russian Research

Currently, one of the most important tasks facing science and production is the creation of functional product technologies for use in different diets of the population in order to preserve and improve health, as well as reduce the risks and consequences of various diseases, including hereditary ones, such as phenylketonuria (PKU). The All-Russian Research Institute of Starch Products develops technologies for the production of low-protein starch-based products/semi-products enriched with functional ingredients and intended for therapeutic nutrition of patients with PKU. As part of the pilot production, the production of these products is organized. Purpose of work:to justify the possibility of using dry components of chicken eggs (melange, protein, yolk) to enrich low-protein starch products (noodles, vermichel, «spider») intended for feeding children over 3 years old with phenylketonuria;evaluate organoleptic properties and efficiency of low-protein starch products enriched in hypophenylalanine diet of patients with phenylketonuria older than 3 years.

Yeast extract complex as non-antibiotic functional product in weaning pigs

2019 ◽  
Vol 99 (3) ◽  
pp. 578-584
Author(s):  
Santi Devi Upadhaya ◽  
Yang Jiao ◽  
In Ho Kim
Keyword(s):  
Yeast Extract ◽  
Functional Product ◽  
Weaning Pigs

scholarly journals Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply

2020 ◽  
Vol 17 (21) ◽  
pp. 8239
Author(s):  
Živa Lavriša ◽  
Maša Hribar ◽  
Anita Kušar ◽  
Katja Žmitek ◽  
Igor Pravst
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Salt Content ◽  
Food Choices ◽  
Nutritional Composition ◽  
Processed Meat ◽  
Gluten Free ◽  
Health Initiatives ◽  
Lower Protein ◽  
Public Health Initiatives

The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for “healthier” food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.

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