scholarly journals REVIEW OF PLANT-BASED MILK UTILIZATION AS A SUBSTITUTE FOR ANIMAL MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 103-116
Author(s):  
Intan Maris ◽  
Mohamad Rajih Radiansyah
Keyword(s):  
Mammary Gland ◽  
Dairy Products ◽  
Nutritional Value ◽  
Lactose Intolerance ◽  
Milk Consumption ◽  
Heart Health ◽  
Nutritional Values ◽  
Health And Nutrition ◽  
Cholesterol Levels ◽  
Animal Milk

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.

scholarly journals Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

2021 ◽  
pp. 31-37
Author(s):  
O. E. Elekwachi ◽  
O. C. Afam-Anene ◽  
C. O. Asinobi
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Low Frequency ◽  
Ice Cream ◽  
Tolerance Test ◽  
Hospitality Management ◽  
Milk Consumption ◽  
Dairy Consumption ◽  
Nutritional Needs ◽  
Milk And Dairy Products

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

Milk consumption and gastrointestinal symptoms in preschool girls with different lactase genotypes

2021 ◽  
Vol 29 (3) ◽  
pp. 379-388
Author(s):  
Alina A. Bezrukova ◽  
Mariya I. Yarmolinskaya ◽  
Olga V. Sazonova ◽  
Marina V. Komarova ◽  
Spiridonova Natalia V Spiridonova Natalia V
Keyword(s):  
Abdominal Pain ◽  
Significant Relationship ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Polymorphic Locus ◽  
Gastrointestinal Symptoms ◽  
Milk Consumption ◽  
Subjective Symptoms ◽  
Lactase Gene

AIM: To analyze the frequency of milk consumption and subjective symptoms of intolerance to dairy products in the population of three- to six-year-old girls (born and resident in Samara) based on the genotype of the lactase gene. MATERIALS AND METHODS: We included 103 preschool girls ranging three to six years of age. Parents were questioned about the frequency of milk consumption by the child (per week), as well as the presence of gastrointestinal symptoms in their children (abdominal pain, bloating, flatulence and diarrhea) and the suspected association of symptoms with milk consumption (according to the parents). Buccal samples were taken from all girls to determine the polymorphism of the lactase genes (determination of C/T-13910 variant of the MCM6 gene). RESULTS: A significant relationship between the frequency of milk consumption and the variant of the polymorphic locus of the lactase gene, MCM6 [C 13910T; which affects the expression of the lactase gene (LCT)] has not been established. There is no correlation in the enlarged gradation of frequent milk consumption (47 times a week) and rare milk consumption (23 times a week or less): of 53 girls with the CC genotype 27 (51%) often drink milk, 26 (49%) rarely drink milk; of 39 girls with CT genotype 23 (59%) often consume milk, 16 (41%) rarely consume milk; of 11 girls with the TT genotype, 8 (73%) often consume milk, 3 (27%) rarely consume milk (c2 1.94, p = 0.379). There was no significant relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance (abdominal pain, bloating, flatulence and diarrhea) and the genotype; these symptoms were found only in four girls carrying the C allele (CC and CT genotypes) though not detected in girls with TT genotype. CONCLUSION: In girls of 36 years old, there is no relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance and genotype of lactase gene.

scholarly journals Lactose intolerance: what is a correct management?

2019 ◽  
Vol 65 (2) ◽  
pp. 270-275 ◽  
Author(s):  
Geisa J. Santos ◽  
Raquel Rocha ◽  
Genoile O. Santana
Keyword(s):  
Single Dose ◽  
Dairy Products ◽  
Nutritional Value ◽  
Lactose Intolerance ◽  
Scientific Literature ◽  
Scientific Evidence ◽  
Bone Diseases ◽  
Milk Substitutes ◽  
Complete Exclusion ◽  
Adequate Management

SUMMARY Individuals with Lactose Intolerance (LI) tend to exclude milk from their diet since this behavior seems to relieve the symptoms caused by the disease. However, milk is a food of high nutritional value, and complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. The objective of this review was to evaluate the scientific evidence on the adequate management of patients with LI. This study was carried out from the review of the scientific literature in PubMed and SciELO databases. Complete exclusion of conventional dairy products is not necessary since most individuals with LI can tolerate up to 12 grams of lactose daily in a single dose. Yogurts and cheeses matured for having low amounts of lactose are part of the strategy that allows consumption of dairy products by patients with LI. Currently, there is a diversity of products considered as “milk substitutes” and supplements aimed at individuals with LI. However, these strategies still require better-designed studies.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

How does the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

2005 ◽  
Vol 2005 ◽  
pp. 245-245
Author(s):  
B. Martin ◽  
I. Verdier-Metz ◽  
S. Buchin ◽  
C. Hurtaud ◽  
J. B. Coulon
Keyword(s):  
Dairy Products ◽  
Sensory Quality ◽  
Health And Nutrition ◽  
Production Factors ◽  
Microbiological Characteristics ◽  
Nutritional Characteristics ◽  
Sensory Qualities ◽  
Livestock Products ◽  
Basic Link

The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly becoming the focus of consumers’ concern. In particular, grass-based diets are sensitive because grass carries a positive image that can be attractive to some, because it may confer special nutritional characteristics to the products and also because grass feeding is part of the basic link between products and their original land which is important in the case of labelled products (Protected Denomination of Origin [PDO]). The aim of this text is to take stock of the recent studies (Coulon et al., 2004), which have studied the effect of grass on the sensory qualities of cheeses and butter. Other dimensions of quality. i.e., health and nutrition, are not investigated.

scholarly journals Determinants of Nutrition Facts Table Use by Chinese Consumers for Nutritional Value Comparisons

2022 ◽  
Vol 19 (2) ◽  
pp. 673
Author(s):  
Zeying Huang ◽  
Haijun Li ◽  
Jiazhang Huang
Keyword(s):  
Nutritional Value ◽  
Online Survey ◽  
Nutrition Labeling ◽  
Chinese Consumers ◽  
Nutritional Values ◽  
Factors Associated ◽  
Interaction Detection ◽  
Chi Squared ◽  
Nationally Representative ◽  
Adoption Level

The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerably low in China. This study employed the Chi-squared Automatic Interaction Detection (CHAID) algorithm to explore the factors associated with respondents’ adoption of nutrition facts table to compare the nutritional values of similar foods. Data were gathered through a nationally representative online survey of 1500 samples. Results suggested that consumers’ comprehension of the nutrition facts table was a direct explanatory factor for its use. The usage was also indirectly explained by people’s nutrition knowledge, the usage of nutrition facts table by their relatives and friends, and their focus on a healthy diet. Therefore, to increase the use of nutrition facts table by Chinese consumers, the first consideration should be given to enhancing consumers’ comprehension of the labeling

Sign in / Sign up

Export Citation Format

Share Document