scholarly journals Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

2021 ◽  
Vol 8 ◽  
Author(s):  
Gulzar Ahmad Nayik ◽  
Yash D. Jagdale ◽  
Sailee A. Gaikwad ◽  
Anupama N. Devkatte ◽  
Aamir Hussain Dar ◽  
...  
Keyword(s):  
Health Benefits ◽  
Milk Powder ◽  
Goat Milk ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Diverse Range ◽  
Processing Technologies ◽  
Processing Techniques

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

scholarly journals Health Benefits of Culinary Herbs and Spices

2019 ◽  
Vol 102 (2) ◽  
pp. 395-411 ◽  
Author(s):  
T Alan Jiang
Keyword(s):  
Health Benefits ◽  
Noncommunicable Diseases ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Diverse Range ◽  
Ample Evidence ◽  
Risk Of Death ◽  
Frequent Consumption ◽  
Phenolic Diterpenes

Abstract Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavor, aroma, and color of foodand beverages, but they can also protect from acuteand chronic diseases. More Americans are considering the use of spices and herbs for medicinal and therapeutic/remedy use, especially for various chronicconditions. There is now ample evidence that spicesand herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood. Research over the past decade has reported on the diverse range of health properties that they possess via their bioactive constituents, including sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, andvitamins, especially flavonoids and polyphenols. Spices and herbs such as clove, rosemary, sage, oregano, and cinnamon are excellent sources of antioxidants with their high content of phenolic compounds. It is evident that frequent consumption of spicy foods was also linked to a lower risk of death from cancer and ischemic heart and respiratory system diseases. However, the actual role of spicesand herbs in the maintenance of health, specifically with regards to protecting against the development of chronic, noncommunicable diseases, is currently unclear.This review highlights potential health benefits ofcommonly used spices and herbs such as chili pepper, cinnamon, ginger, blackpepper, turmeric, fenugreek, rosemary, and garlic.

scholarly journals Oats, more than just a whole grain: an introduction

2014 ◽  
Vol 112 (S2) ◽  
pp. S1-S3 ◽  
Author(s):  
Roger Clemens ◽  
B. Jan-Willem van Klinken
Keyword(s):  
New York ◽  
Dietary Fibre ◽  
Nutritive Value ◽  
Cardiovascular Health ◽  
Health Benefits ◽  
Chemical Properties ◽  
Potential Health ◽  
Processing Technologies ◽  
Food Regulation ◽  
International Experts

In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the options and opportunities for future applications of oats that extend beyond dietary fibre. Oats have many unique chemical properties, potential health benefits, agricultural challenges and nutrition-policy opportunities – but global production of oats appears to be falling. This is occurring despite contemporary research in the development of drought and infestation resistance and climate-adaptive cultivars and assessments of oats’ unique components (such as dietary fibre, lipids, β-glucan and avenanthramides) that may contribute to health benefits. This suggests that oats represent a promising grain in the whole-grains landscape. New insights have been created into benefits beyond cardiovascular health. Modern milling and processing technologies have been developed to retain the nutritive value and functional properties of oats and to assure a consistent foundation for global health policies.

scholarly journals Plant-based snacking: research and practical applications of pistachios for health benefits

2021 ◽  
Vol 10 ◽  
Author(s):  
Jennette Higgs ◽  
Kathryn Styles ◽  
Arianna Carughi ◽  
Michael A. Roussell ◽  
France Bellisle ◽  
...  
Keyword(s):  
Health Benefits ◽  
Nutritional Composition ◽  
Future Research ◽  
Snack Food ◽  
Healthy Weight ◽  
Appetite Control ◽  
Potential Health ◽  
Practical Applications ◽  
Nutritional Health ◽  
Pistachio Nuts

Abstract Pistachio nuts are a nutrient-dense source of good quality plant protein, commonly consumed as a minimally processed snack food or ingredient. The present paper is based on a symposium held during the 13th FENS (Federation of European Nutrition Societies) 2019 conference in Dublin that explored recent research and practical applications of pistachios as a plant-based snack, in particular, for appetite control and healthy weight management; and for glycaemic control during pregnancy. Individual nut types, whilst similar in nutritional composition, have unique characteristics which may have a significant impact on potential health effects. Recognising this, the further purpose here is to explore future research needs for pistachios, based on work completed to date and the discussion that ensued among researchers at this event, in order to advance the full scope of health benefits from pistachios, in particular, taking into account of both sustainability and nutritional health.

Milk kefir: nutritional, microbiological and health benefits

2017 ◽  
Vol 30 (1) ◽  
pp. 82-96 ◽  
Author(s):  
Damiana D. Rosa ◽  
Manoela M. S. Dias ◽  
Łukasz M. Grześkowiak ◽  
Sandra A. Reis ◽  
Lisiane L. Conceição ◽  
...  
Keyword(s):  
Animal Health ◽  
Health Benefits ◽  
Complex Mixture ◽  
Fermented Milk ◽  
Milk Composition ◽  
Nutritional Composition ◽  
Symbiotic Association ◽  
Carcinogenic Activity ◽  
Beneficial Effects

AbstractKefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.

scholarly journals Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review

2021 ◽  
Vol 10 (10) ◽  
pp. 163-175
Author(s):  
Pragya Mishra H. G. Prakash ◽  
Suman Devi SeemaSonkar ◽  
Shweta Yadav H. C. Singh ◽  
D. R. Singh
Keyword(s):  
Nutritive Value ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Negative Effect ◽  
Processing Techniques ◽  
Agriculture And Food ◽  
Modern Era ◽  
Value Added Products

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

scholarly journals Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

2019 ◽  
Vol 17 (2) ◽  
pp. 206-210
Author(s):  
Nurul’azah Mohd. Yaakub ◽  
Hana Mohd. Zainil ◽  
Lee Jian Xiang
Keyword(s):  
Physical Properties ◽  
Spray Drying ◽  
Air Temperature ◽  
Nutritional Value ◽  
Milk Powder ◽  
Goat Milk ◽  
Nutritional Composition ◽  
Saanen Goat ◽  
Drying Temperature ◽  
Dry Milk

Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) shown to be higher in this powder and have acceptable moisture and physical properties. The finding of this study can be modified as for further investigation to improve the quality of milk powder in term of its nutritional value and physical properties. J. Bangladesh Agril. Univ. 17(2): 206–210, June 2019

scholarly journals Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

2016 ◽  
Vol 2016 ◽  
pp. 1-15 ◽  
Author(s):  
Anoma Chandrasekara ◽  
Thamilini Josheph Kumar
Keyword(s):  
Functional Foods ◽  
Disease Risk ◽  
Health Benefits ◽  
Geographical Location ◽  
Industrial Applications ◽  
Bioactive Constituents ◽  
Sweet Potatoes ◽  
Potential Health ◽  
Immense Potential ◽  
Tuber Crops

Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities. A number of bioactive constituents such as phenolic compounds, saponins, bioactive proteins, glycoalkaloids, and phytic acids are responsible for the observed effects. Many starchy tuber crops, except the common potatoes, sweet potatoes, and cassava, are not yet fully explored for their nutritional and health benefits. In Asian countries, some edible tubers are also used as traditional medicinal. A variety of foods can be prepared using tubers and they may also be used in industrial applications. Processing may affect the bioactivities of constituent compounds. Tubers have an immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness.

scholarly journals Microbiological detection of probiotic microorganisms in fermented milk products

2007 ◽  
Vol 55 (2) ◽  
pp. 15-20 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Lactobacillus Acidophilus ◽  
Health Benefits ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Culture Conditions ◽  
Probiotic Bacteria ◽  
Potential Health ◽  
Milk Products ◽  
Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

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