Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

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NUTRITIONAL VALUE AND SENSORY DESCRIPTION OF "ATADJON BASSAMOIS", A TRADITIONAL INFANTILE PORRIDGE BASED ON TIGERNUT (CYPERUS ESCULENTUS, L.)

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i12.2021.4421 ◽

2022 ◽

Vol 9 (12) ◽

pp. 259-272

Author(s):

Ginette Gladys Doue ◽

Mariame Cisse ◽

Rose-Monde Megnanou ◽

Lessoy Thierry Zoue

Keyword(s):

Nutritional Value ◽

Child Nutrition ◽

Dietary Habits ◽

Public Health Problem ◽

Sweet Taste ◽

Feeding Practice ◽

Cyperus Esculentus ◽

Pca Analysis ◽

Organoleptic Characteristics ◽

Traditionally Prepared

Child malnutrition is still a public health problem in Côte d'Ivoire, mainly due to poor feeding practice linked to the low nutritional value of the staple foods used for child nutrition. However, the introduction of tigernut, proteins and lipids rich tuber, in the dietary habits of these children could constitute an interesting nutritional alternative to solve this problem. The objective of this work was to valorize the tigernut-based porridges for their use as complementary food in the diet of weaning children. To this end, physicochemical and organoleptic characteristics of four formulations AB1, AB4, RB2 and SB3 were studied. The atadjon formulations, especially AB1, presented the highest density in energy (95.70 Kcal/100g), protein (5.37 %), lipids (3.8 %) and the lowest contents in anti-nutrients with 2.17% in fiber, 36.6% in oxalates, 65.54% in tannin and 0% in phytates, contrary to the rice (RB2) and tigernut (SB3) control porridges. In addition, the atadjon formulations AB4 and AB1 were preferred to the control because of their sweet taste, tigernut flavor, brown color and flowability according to PCA analysis. Thus, this study indicates that these traditionally prepared porridges could be suitable for children receiving an average level of breastfeeding and three meals per day.

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Whey Protein Use in Cottage Cheese Dressing

Journal of Food Protection ◽

10.4315/0362-028x-43.10.752 ◽

1980 ◽

Vol 43 (10) ◽

pp. 752-752

Author(s):

B. J. DEMOTT ◽

O. G. SANDERS

Keyword(s):

Whey Protein ◽

Xanthan Gum ◽

Cheese Whey ◽

Cottage Cheese ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Sensory Panel ◽

Commercial Sample ◽

Cheese Curd

Cottage cheese whey protein concentrate prepared by heat precipitation and centrifugation was mixed with skimmilk, NaCl and xanthan gum and used as a dressing for cottage cheese curd. The resultant experimental cottage cheese contained more protein than a sample of commercial cottage cheese. The dressed curd particles of the experimental cheese tended to cling together and the flavor was somewhat flat. When evaluated by an 18-member sensory panel, it was given preference scores slightly below the commercial sample.

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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽

10.3390/foods9101412 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1412 ◽

Cited By ~ 1

Author(s):

Ada Krawęcka ◽

Aldona Sobota ◽

Emilia Sykut-Domańska

Keyword(s):

Xanthan Gum ◽

Dry Matter ◽

Nutritional Value ◽

Sensory Quality ◽

Water Solubility ◽

In Vivo Studies ◽

Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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Nutritional value of the non-protein N that accumulates during growth of proteinase-positive strains of Lactococcus lactis in milk for dairy lactococcal and leuconostoc isolates

Journal of Dairy Research ◽

10.1017/s002202999800288x ◽

1998 ◽

Vol 65 (3) ◽

pp. 491-501 ◽

Cited By ~ 10

Author(s):

CATHERINE FOUCAUD ◽

SYLVIANE FURLAN ◽

PASCALE BELLENGIER ◽

VINCENT JUILLARD ◽

JEAN RICHARD

Keyword(s):

Lactococcus Lactis ◽

Nutritional Value ◽

Leuconostoc Mesenteroides ◽

Proteolytic Enzymes ◽

Exponential Phase ◽

Starter Cultures ◽

Subsequent Growth ◽

Initial Value ◽

Manufacturing Control ◽

Control Milk

To estimate the suitability of cultured milk for the subsequent growth of dairy lactic acid bacteria in cheese manufacturing, control milk was first cultured until the end of the exponential phase with one of four proteolytic (Prt+) strains of Lactococcus lactis differing in their proteolytic enzymes, and pasteurized after readjusting the pH to its initial value. Nineteen non-proteolytic (Prt−) strains of Lc. lactis and nine Leuconostoc mesenteroides strains of dairy origin were then grown in the precultured milk until the stationary phase and their growth was compared with that in control milk. Despite the accumulation of non-protein N (NPN) during preculture, the growth of most Prt− strains of Lc. lactis in precultured milk was either reduced or unchanged whereas that of Ln. mesenteroides strains was unchanged or slightly stimulated. This reduction in growth was reversed by adding an NPN source to precultured milk, indicating that it was due to the exhaustion of assimilable NPN in precultured milk. Thus, preculturing milk with Prt+ strains of Lc. lactis could not be recommended for promoting the subsequent growth of starter cultures in cheese manufacturing.

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Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

Acta agriculturae Slovenica ◽

10.14720/aas.2020.116.2.1517 ◽

2020 ◽

Vol 116 (2) ◽

pp. 245

Author(s):

Hassan ABHARI ◽

Amir Hossein ELHAMI RAD ◽

Hojjat KARAZHIYAN ◽

Abbas ABHARI

Keyword(s):

Ambient Temperature ◽

Texture Analysis ◽

Xanthan Gum ◽

Nutritional Value ◽

Thermal Sensitivity ◽

Texture Properties ◽

Different Temperatures ◽

And Storage ◽

Different Levels

<p>Grape molasses is a traditional sweet with high nutritional value. One factor limiting the production and storage of grape molasse halva Gazi is related to the thermal sensitivity of its texture properties and decreasing its quality during storage at ambient temperature. Therefore, this study aimed to improve the texture properties of the newly formulated halva during storage at different temperatures. Different levels of gums (0.5 %, 1 % & 1.5 %) including alginate, carrageenan, xanthan, and their blends (0.5 %-0.5 %) were used as additives in the formulation of halva to improve its texture during 48 h storage at 25 °C and 40 °C. The texture analysis tests were then performed to evaluate the firmness and fracturability of the halva. The results showed that the combination of gums, as well as using xanthan gum alone, produced an appropriate and soft texture in comparison to the control halva (0 % gum). However, the halva containing carrageenan-alginate blends showed the softest texture. The samples containing 0.5 and 1 % of alginate and xanthan as well as xanthan-alginate blend and xanthan-carrageenan blend had the best texture properties during storage at 40 °C.</p>

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Improving Nutritional Value of Butter Milk by Blending with Dry Leaves of Moringa oleifera

Pakistan Journal of Nutrition ◽

10.3923/pjn.2012.812.816 ◽

2012 ◽

Vol 11 (9) ◽

pp. 812-816 ◽

Cited By ~ 2

Author(s):

Muhammad Nadeem ◽

Arshad Javid ◽

Muhammad Abdullah ◽

Atta Muhammad Arif ◽

Tariq Mahmood

Keyword(s):

Nutritional Value ◽

Moringa Oleifera ◽

Butter Milk

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Mikroenkapsulasi Strain Probiotik Leuconostoc mesenteroides ssp. cremonis BN12 menggunakan Berbagai Penyalut

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan ◽

10.15578/jpbkp.v10i2.400 ◽

2015 ◽

Vol 10 (2) ◽

pp. 133

Author(s):

Irma Hermana ◽

Arifah Kusmarwati ◽

Ninoek Indriati

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Listeria Monocytogenes ◽

Bile Salt ◽

Spray Drying ◽

Xanthan Gum ◽

Leuconostoc Mesenteroides ◽

Skim Milk ◽

Soluble Fiber ◽

Salmonella Spp

Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 menggunakan berbagai penyalut. Mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 dilakukan dengan teknik spray drying. Media mikroenkapsulasi berupa campuran dari penyalut (soluble fiber) dengan larutan protein dan karbohidrat (skim milk, maltodekstrin dan glukosa). Adapun jenis-jenis penyalut yang digunakan adalah alginat 0,5%, xanthan gum 0,05% atau kitosan 0,5%. Parameter yang diamati meliputi viabilitas sel probiotik sebelum dan setelah proses spray drying, ketahanan sel probiotik pada kondisi bile salt dan pH3 serta daya hambat sel probiotik setelah spray drying. Hasil penelitian menunjukkan bahwa penyalut terbaik untuk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 adalah xanthan gum dengan viabilitas setelah spray drying mencapai 8,36 log cfu/g. Viabilitas sel pada media bile salt adalah 7,69 cfu/ g dan pada pH 3 mencapai 2,7 log cfu/g setelah 24 jam masa inkubasi dengan daya hambat yang lebih baik terhadap patogen enterik Escherichia coli, Salmonella spp, Listeria monocytogenes dan Staphylococcus aureus.

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Cyperus esculentus L. as a biotechnological raw material and substitute for peanuts in the production of confectionery products

E3S Web of Conferences ◽

10.1051/e3sconf/202022404043 ◽

2020 ◽

Vol 224 ◽

pp. 04043

Author(s):

N V Kiyashko ◽

S. A. Berseneva ◽

G. A. Belova ◽

A N Belov

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Raw Materials ◽

Raw Material ◽

Cyperus Esculentus ◽

Confectionery Products

A comparative chemical composition of peanuts and Cyperus esculentus – a raw material that does not contain gluten, rich in fat, vitamins and minerals, is given. The possibility of replacing crushed peanuts with alternative raw materials – Cyperus esculentus. nodules is considered. Appropriate preparation of raw materials is offered. Sprinkling shortcake dough with crushed Cyperus esculentus . nodules, pre-soaked for 12 hours in water, fried and crushed will increase the nutritional value of the product.

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Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus)

Food & Function ◽

10.1039/c8fo01448e ◽

2018 ◽

Vol 9 (12) ◽

pp. 6369-6379 ◽

Cited By ~ 3

Author(s):

F. J. E. T. Andrade ◽

P. B. S. Albuquerque ◽

G. M. D. Moraes ◽

M. D. P. Farias ◽

D. M. A. Teixeira-Sá ◽

...

Keyword(s):

Xanthan Gum ◽

Nutritional Value ◽

Sensory Characteristics ◽

Phaseolus Lunatus ◽

Gluten Free ◽

Fava Beans

Most gluten-free bakery formulations have starch sources of low nutritional value.

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Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

Foods ◽

10.3390/foods10123159 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3159

Author(s):

Sheyma Khemiri ◽

Maria Cristiana Nunes ◽

Rui J. B. Bessa ◽

Susana P. Alves ◽

Issam Smaali ◽

...

Keyword(s):

Nutritional Value ◽

Random Mutagenesis ◽

Culture Conditions ◽

Health Claims ◽

In Vitro Digestibility ◽

Nutritional Properties ◽

Mineral Contents ◽

Algae Biomass ◽

Oscillatory Rheology

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.

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