STUDY OF QUALITY OF GOAT’S MILK AS RAW MATERIAL FOR FUNCTIONAL FOODS

2019 ◽  
Author(s):  
Ю.В. УШАКОВА ◽  
С.Ю. МАКАРОВА ◽  
М.В. ЗАБЕЛИНА ◽  
М.М. САУКЕНОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Titratable Acidity ◽  
Raw Material ◽  
Goat’S Milk ◽  
The People ◽  
Goat's Milk

Исследованы показатели качества молока, полученного от коз русской породы Поволжского региона, с целью создания на его основе кулинарной продукции для людей с непереносимостью коровьего молока. Содержание массовой доли жира в молоке коз по разным месяцам лактации составило от 3,77 до 4,07%. Максимальные значения по данному показателю отмечены в первые два и последние два месяца лактации, что связано с кормовыми факторами. Содержание в цельном козьем молоке: лактозы 4,45–4,63%; СОМО в пределах нормы; плотность 29°А; титруемая кислотность 16–20°Т; соматических клеток менее 500 тыс./см3; ненасыщенных жирных кислот от 27,918 до 28,590%; коэффициент соотношения ненасыщенных и насыщенных жирных кислот в пределах от 0,414 до 0,437. Исследованное козье молоко использовано для разработки кулинарной продукции – блинов и оладий для диетического питания. В блинах и оладьях на козьем молоке с кукурузной мукой отмечено снижение белков на 22,0 и 24,6%, увеличение в 3,25 раза количества жиров и на 2,0 и 2,3% углеводов соответственно. Разработанные рецептуры диетических кулинарных изделий позволяют расширить ассортимент пищевых продуктов лечебно-профилактического назначения и массового потребления в целом. The indicators of quality of the milk received from goats of the Russian breed of the Volga region for the purpose of creation on its basis of culinary production for the people suffering from intolerance of cow’s milk are investigated. The content of the mass fraction of fat in goat milk for different lactation months ranged from 3,77 to 4,07%. The maximum values on this indicator are noted the first two and last two months of lactation that it is connected with fodder factors. Content in whole goat’s milk: 4,45–4,63% of lactose; SOMO within norm; density of 29°A; titratable acidity 16–20°T; somatic cell count less than 500 thousand/cm3; unsaturated fatty acids from 27,918 to 28,590%; the ratio of unsaturated and saturated fatty acids ranged from 0,414 up to 0,437. The studied goat milk was used to develop culinary products – the pancakes and fritters for dietary nutrition. In pancakes and fritters on goat milk with corn flour there was a decrease in proteins by 22 and 24,6%, an increase of 3,25 times the amount of fat and 2,0 and 2,3% of carbohydrates, respectively. The developed recipes of dietary culinary products will allow expand the range of food products for therapeutic and preventive purposes and mass consumption in general.

Quality of Rayeb milk fortified with Tamr and honey

2018 ◽  
Vol 120 (2) ◽  
pp. 499-514 ◽  
Author(s):  
Magdy Ismail ◽  
Mohamed Hamad ◽  
Esraa Mohamed Elraghy
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Sensory Attributes ◽  
Arab Countries ◽  
Probiotic Bacteria ◽  
Content Type ◽  
Goat’S Milk ◽  
Goat's Milk

Purpose Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic. Design/methodology/approach Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period. Findings Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk. Originality/value Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.

Effect of Drying Methods on Yield and Quality of the Avocado Oil

2017 ◽  
Vol 735 ◽  
pp. 127-131 ◽  
Author(s):  
Thitiphan Chimsook ◽  
Rittichai Assawarachan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Raw Material ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Avocado Oil

This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

scholarly journals Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

2017 ◽  
Vol 56 ◽  
pp. 34-40 ◽  
Author(s):  
M. Inmaculada González-Martín ◽  
Victor Vicente Palacios ◽  
Isabel Revilla ◽  
Ana M. Vivar-Quintana ◽  
Jose Miguel Hernández-Hierro
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

scholarly journals Biodiesel I: Historical background, present and future production and standards - professional paper

2004 ◽  
Vol 58 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Dejan Skala ◽  
Sandra Glisic
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Raw Material ◽  
Biodiesel Production ◽  
Historical Background ◽  
High Concentration ◽  
Plant Oil ◽  
Future Production

Biodiesel is defined as a fuel which may be used as pure biofuel or at high concentration in mineral oil derivatives, in accordance with specific quality standards for transport applications. The main raw material used for biodiesel production is rapeseed, which contains mono-unsaturated acids (about 60%) and also poly-unsaturated fatty acids (C 18:1 and C 18:3) in a lower quantity, as well as some undesired saturated fatty acids (palmitic and stearic acids). Other raw materials have also been used in research and the industrial production of biodiesel (palm oil, sunflower oil, soybean oil, waste plant oil, animal fats, etc). The historical background of biodiesel production, installed industrial capacities, as well as the Directive of the European Parliament and of the Council (May 2003) regarding the promotion of the use of biofuels or other renewable fuels for transport are discussed in the first part of this article. The second part focuses on some new concepts for the future development of technology for biodiesel production, based on the application of non-catalytic transesterification under supercritical conditions or the use of lipases as an alternative catalyst for this reaction.

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

TECHNOLOGICAL FEATURES OF CAMEMBERT CHEESE MADE FROM COW’S AND GOAT’S MILK

2020 ◽  
pp. 121-133
Author(s):  
K.A. KANINA ◽  
◽  
N.A. ZHIZHIN ◽  
YE.S. SEMYONOVA ◽  
O.N. PASTUKH ◽  
...  
Keyword(s):  
Goat Milk ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Biochemical Processes ◽  
White Mould ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Camembert Cheese ◽  
Physical And Chemical

For the production of elite cheeses with mould, the basic raw material is cow’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese. The goat milk cheese clot had a more delicate structure during the formation of the cheese layer and a sharp taste due to the different composition of medium-chain fatty acids. In the process of cheese ripening, changes in a number of physicochemical parameters such as cheese acidity, mass fraction of moisture, and amino acid composition of the protein are observed. On the 7–19th day of ripening, a cheese head gets covered with white mold, the cheese consistency becomes softer, and it starts smelling with a “mushroom” hue. Starting from the 15–22nd day, the cheese is completely covered with white mould and gets a smearing texture under the crust. Cheese made from goat’s milk have a more delicate consistency and structure of the cheese layer than those made from cow’s milk, which is most likely due to biochemical processes that occur when cheese is ripened.

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