The role of diacetyl lactococcus as an additional culture in the formation of organoleptic characteristics of low-fat cheeses

2020 ◽  
Vol 56 ◽  
pp. 42-45
Author(s):  
G.M. Sviridenko ◽  
◽  
V.A. Mordvinova ◽  
I.N. Delitskaya ◽  
D.S. Vahrusheva
Keyword(s):  
Low Fat ◽  
Organoleptic Characteristics

scholarly journals Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

2021 ◽  
Author(s):  
Catarina Bessa-Pereira ◽  
Ricardo Dias ◽  
Elsa Brandão ◽  
Nuno Mateus ◽  
Victor de Freitas ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Phenolic Compounds ◽  
Functional Foods ◽  
Unmet Need ◽  
Protective Effects ◽  
Immune Reactions ◽  
Public Health Burden ◽  
Organoleptic Characteristics ◽  
Need To Evaluate

Adverse reactions to food such as allergies and celiac disease are increasingly recognized as a growing public health burden. There is currently no cure for these diseases so that there is an unmet need to evaluate different nutritional approaches aiming at improving the quality of life of affected patients and their families. In this context, healthy promising nature-derived compounds, most of which contained in fruits and vegetables, have been studied as an alternative to attenuate the epidemic. Indeed, phenolic compounds have become an emerging field of interest in nutrition in the last decades. A growing build of research suggests that phenolic compounds inhibit pro-inflammatory transcription factors by interacting with proteins involved in gene expression and cell signaling, leading to protective effects against many inflammation-mediated chronic diseases. However, the use of phenolic compounds as attenuating agents of immune reactions to food has to be aligned to the organoleptic characteristics of food, since many compounds present unpleasant taste properties, namely bitter taste and astringency. In this framework, tasty but healthy phenolic compounds arise as attractive ingredients in the design and formulation of functional foods. This book chapter is focused on revisiting the organoleptic properties of phenolic compounds while evaluating the role of these compounds in health promoting actions, namely the management of immune reactions to food such as Food Allergies and Celiac Disease.

Application of the sensory evaluation method when using the accelerated storage technique

2021 ◽  
pp. 15-17
Author(s):  
Елена Анатольевна Юрова ◽  
Татьяна Викторовна Кобзева
Keyword(s):  
Shelf Life ◽  
Evaluation Method ◽  
Main Task ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Accelerated Storage ◽  
Shelf Stable

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

scholarly journals Handling and marketing of dairy products in and around Bahir Dar Milkshed Areas, Ethiopia

2018 ◽  
Vol 2 (2) ◽  
pp. 48-58
Author(s):  
TILAHUN SISAY ◽  
KEFYALEW ALEMAYEHU ◽  
MOLLA HAILE
Keyword(s):  
Dairy Products ◽  
Skim Milk ◽  
Bahir Dar ◽  
Low Fat ◽  
Milk Products ◽  
Fresh State ◽  
Pass Through ◽  
Dairy Cooperatives ◽  
Milk Market

Sisay T, Alemayehu K, Haile M. 2018. Handling and marketing of dairy products in and around Bahir Dar Milkshed Areas, Ethiopia. Trop Drylands 2: 48-58. This study was conducted to assess handling, processing and marketing of milk and milk products using 180 sample households in the formal survey with a pre-tested structured questionnaire. Market channels and chains of milk and milk products were described using market data from sample households, key informants and sale records. Overall, 45.6% of the sample households supplied milk for market with the highest in Bahir Dar City, followed by Tis Abay and lowest proportion was at Sebatamit rural kebele. Overall, the average amount of milk daily supplied to market was 6.6 liters/household and the figure at Bahir Dar City, Sebatamit and Tis Abay rural kebeles were 9.7, 5.6 and 2.33 liters, respectively. Daily milk delivered through cooperative and other sale outlets as farm gate, customers` gate on delivery system and farm shop. Season, location and interaction of these factors had highly significant (P ≤ 0.01) effect on volume of milk monthly collected at cooperatives. Different market channels, outlets, and agents identified for various dairy products; butter being with the longest channel, followed by marketing of milk and low-fat milk/ semi-skim milk to pass through about three channels. Milk supplied to market, generally constrained by feed shortage, lack of improved breed, unreliable milk market, unattractive price and producers` limited awareness. Dairy cooperatives generally, create milk market outlet and supplied various processed milk products to market; of which low-fat milk (semi-skim milk) is sold in its fresh state which might be used as a less expensive product. Hence, to the paramount role of the cooperatives in the area strengthening the linkage between producers and consumers, which in turn provide reliable milk market and benefit producers from market opportunity of dairying, the constraints limiting the supply of marketable milk need to be addressed.

Technological aspects of improving the organoleptic characteristics of low-fat cheeses

2021 ◽  
Vol 56 (3) ◽  
pp. 51-54
Author(s):  
G.M. Sviridenko ◽  
◽  
V.A. Mordvinova ◽  
I.N. Delitskaya ◽  
D.S. Vakhrusheva ◽  
...  
Keyword(s):  
Low Fat ◽  
Organoleptic Characteristics

scholarly journals Postgraduate Symposium The role of fat in gastric emptying and satiety: acute and chronic effects

2009 ◽  
Vol 68 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Miriam Clegg ◽  
Amir Shafat
Keyword(s):  
Gastric Emptying ◽  
Food Intake ◽  
Gastrointestinal Transit ◽  
Positive Energy ◽  
Low Fat ◽  
Low Fat Diet ◽  
The Metabolic Syndrome ◽  
Increase Food Intake ◽  
Positive Energy Balance

Dietary fat is an important factor in the aetiology of obesity and the metabolic syndrome. It has been widely debated whether gastric emptying (GE) is altered in obesity. GE times have been reported as both longer and shorter in obese individuals compared with matched lean individuals. However, the general consensus is that GE is accelerated and satiety is lower in obesity. Research has implicated a high-fat (HF) diet in these findings. A single HF meal has a longer GE time than a low-fat meal and can even delay GE of the subsequent meal. However, an HF diet has shown different effects. Feeding a HF diet adapts gastrointestinal function to reduce GE times in comparison with a low-fat diet. Increased GE may lead to decreased satiety and faster onset of subsequent eating episodes. Further results have suggested that consuming an HF diet for 14 d increases the GE rate of HF food but not low-fat food. Consuming HF diets for 2 weeks has also been shown to increase food intake. Decreased satiation following an HF diet may cause increased food intake and a positive energy balance, potentially resulting in a gradual increase in adiposity. Recent results have suggested that gastrointestinal transit is accelerated following only 3 d on a HF diet. The variable GE times reported in obesity may be associated with interactions between the HF diet and obesity and not simply the obese state.

scholarly journals The role of dietary fat in obesity-induced insulin resistance

2016 ◽  
Vol 311 (6) ◽  
pp. E989-E997 ◽  
Author(s):  
Denise E. Lackey ◽  
Raul G. Lazaro ◽  
Pingping Li ◽  
Andrew Johnson ◽  
Angelina Hernandez-Carretero ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Dietary Fat ◽  
High Fat Diet ◽  
Caloric Intake ◽  
High Fat ◽  
Low Fat ◽  
Feeding Method ◽  
Low Fat Diet ◽  
Obesity And Diabetes

Consumption of excess calories results in obesity and insulin resistance and has been intensively studied in mice and humans. The objective of this study was to determine the specific contribution of dietary fat rather than total caloric intake to the development of obesity-associated insulin resistance. We used an intragastric feeding method to overfeed excess calories from a low-fat diet (and an isocalorically matched high-fat diet) through a surgically implanted gastric feeding tube to generate obesity in wild-type mice followed by hyperinsulinemic-euglycemic clamp studies to assess the development of insulin resistance. We show that overfeeding a low-fat diet results in levels of obesity similar to high-fat diet feeding in mice. However, despite a similar body weight, obese high-fat diet-fed mice are more insulin resistant than mice fed an isocaloric low-fat diet. Therefore, increased proportion of calories from dietary fat further potentiates insulin resistance in the obese state. Furthermore, crossover diet studies revealed that reduction in dietary fat composition improves glucose tolerance in obesity. In the context of the current obesity and diabetes epidemic, it is particularly important to fully understand the role of dietary macronutrients in the potentiation and amelioration of disease.

Sign in / Sign up

Export Citation Format

Share Document