scholarly journals Advancements in functionality and quality characteristic of yoghurt- a fermented dairy product: a review

2021 ◽  
Vol 22 (SE) ◽  
pp. 49-54
Author(s):  
Harsimran Riar ◽  
Nitika Goel
Keyword(s):  
Milk Fat ◽  
Antimicrobial Agents ◽  
Guar Gum ◽  
Dairy Product ◽  
Present Review ◽  
Quality Characteristic ◽  
Low Fat ◽  
Beta Glucan ◽  
Functional Ingredients

Yoghurt a fermented product is a wholesome, nutritious food product, liked by every segment of the population. There has been a continuous effort in increasing the quality of the product by fortification and technological interventions. Researchers have focused on the addition of vitamins and minerals to eradicate micronutrient deficiency as well as the addition of health-promoting bioactive functional ingredients such as Hibiscus sabdariffa (calyx) extract and natural antimicrobial agents such as essential oils to increase the shelf life and quality parameters of yoghurt. In the case of low-fat yoghurt, carbohydrate-based fat replacers like barley beta-glucan, guar gum and inulin were used and compared with milk fat. Present review focuses on the influence of antioxidant-rich fruits such as Rutub date, mulberry pekmez and concentrated grape juice on the fermentation and quality of fruit flavoured yoghurt. There has been an innovation in product design such as carbonated yoghurt prepared from sweetened low-fat yoghurt and yog-ice cream by addition of inulin. The present review signifies that enrichment of yoghurt with functional ingredients leads to enhancement in the quality, storage stability as well as health benefits making it a product suitable for maintaining good health and curing diseases of the population in a whole.

scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

2018 ◽  
Vol 11 (1) ◽  
pp. 26-34
Author(s):  
T Khudair
Keyword(s):  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Milk Powder ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Helianthus Tuberosus ◽  
Low Fat

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

scholarly journals QUALITY AND TECHNOLOGY OF INDIGENOUS TRADITIONAL ‘’BIENO’’ CHEESE IN THE REGION OF MARIOVO, MACEDONIA

AGROFOR ◽  
2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Gordana DIMITROVSKA ◽  
Sonja SRBINOVSKA ◽  
Elena JOSHEVSKA ◽  
Vangelica JOVANOVSKA
Keyword(s):  
Ottoman Empire ◽  
Milk Fat ◽  
Dry Matter ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Milk Samples ◽  
Physico Chemical ◽  
Traditional Technologies ◽  
Traditional Production

“Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonoustraditional production technology which dates back from the Ottoman Empire. Theresearch includes and presents the results of the chemical composition and safety ofraw milk used for traditional production of ‘’Bieno’’ cheese, technology andphysico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality ofthe milk samples was determined within the permissible maximum according todata legislation. It is necessary to respect the hygienic-sanitary norms related tocultivation, preservation and care of the milking herds, and with the righttechnology of milking. After 45 days of ripening the researchers recorded theaverage results for the following parameters of the ‘’Bieno’’ cheese: moisture(38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%),proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). Theresearch specified the microbiological quality of “bieno” cheese after 45 days ofripening in accordance with the special requirements of food safety regarding themicrobiological criteria. Nowadays, there is a growing interest of consumers forcheeses produced with traditional technologies, usually based on handmadeproduction, characterized by piquant, unique and specific aromas, atypical forindustrial cheeses. The technology, physico-chemical and microbiological qualitycould be used in the protection of the origin and geographical labelling based on itsunique technology. The data obtained serve as the basis for creating standardizedproduction procedures, leading to the uniform quality of these products.

scholarly journals The effect of fermentation temperature on the functional dairy product quality

2011 ◽  
pp. 63-70 ◽  
Author(s):  
Katarina Kanuric ◽  
Dajana Hrnjez ◽  
Marjan Ranogajec ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
...  
Keyword(s):  
Milk Fat ◽  
Dairy Product ◽  
Starter Cultures ◽  
Health Improvement ◽  
Functional Product ◽  
Different Populations ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Dairy Beverages

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

scholarly journals KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI

2017 ◽  
Vol 12 (2) ◽  
pp. 78
Author(s):  
Juniawati Juniawati ◽  
Sri Usmiati ◽  
Evy Damayanthi
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Corn Oil ◽  
Block Design ◽  
Dairy Product ◽  
Skim Milk ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Oil Emulsion ◽  
Low Fat Cheese

<p>Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one<br />of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study<br />the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting<br />of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion<br />of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk<br />plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a<br />randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan<br />test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein<br />concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,<br />protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.</p>

Nanotechnology: its application in treating Neurodegenerative diseases

2020 ◽  
Vol 19 ◽  
Author(s):  
Falaq Naz ◽  
Yasir Hasan Siddique
Keyword(s):  
Quality Of Life ◽  
Neurodegenerative Diseases ◽  
Blood Brain Barrier ◽  
Huntington Disease ◽  
Treatment Strategies ◽  
Present Review ◽  
Brain Barrier ◽  
Treatment Level ◽  
Blood Brain

: Neurodegenerative diseases including Alzheimer’s, Parkinson’s and Huntington disease are have serious concern due to its effect on the quality of life of affected persons. Neurodegenerative diseases have some limitations for both diagnostic as well as at treatment level. Introducing nanotechnology, for the treatment of these diseases may contribute significantly in solving the problem. There are several treatment strategies for the neurodegenerative diseases, but their limitations are the entry into the due to the presence of the blood-brain barrier (BBB). The present review highlights the application of nanotechnology during last 20 years for the treatment of neurodegenerative diseases.

scholarly journals Facile Use of ZnO Nanopowders to Protect Old Manual Paper Documents

Materials ◽  
2020 ◽  
Vol 13 (23) ◽  
pp. 5452
Author(s):  
Ludmila Motelica ◽  
Aurelian Popescu ◽  
Anca-Gabriela Răzvan ◽  
Ovidiu Oprea ◽  
Roxana-Doina Truşcă ◽  
...  
Keyword(s):  
Hand Hygiene ◽  
Antimicrobial Agents ◽  
Storage Conditions ◽  
Human Pathogens ◽  
Accessible Method

One of the main problems faced by libraries, archives and collectors is the mold degradation of the paper-based documents, books, artworks etc. Microfungi (molds) emerge in regular storage conditions of such items (humidity, usually over 50%, and temperatures under 21 °C). If the removal of the visible mycelium is relatively easy, there is always the problem of the subsequent appearance of mold as the spores remain trapped in the cellulosic, fibrillary texture, which acts as a net. Moreover, due to improper hand hygiene bacteria contamination, old books could represent a source of biohazard, being colonized with human pathogens. An easy and accessible method of decontamination, which could offer long term protection is therefore needed. Here, we present a facile use of the ZnO nanopowders as antimicrobial agents, suitable for cellulose-based products, conferring an extended antibacterial and anti-microfungal effect. The proposed method does not adversely impact on the quality of the cellulose documents and could be efficiently used for biodegradation protection.

scholarly journals Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 687
Author(s):  
Inmaculada Aguilera-Buenosvinos ◽  
Cesar Ignacio Fernandez-Lazaro ◽  
Andrea Romanos-Nanclares ◽  
Alfredo Gea ◽  
Rodrigo Sánchez-Bayona ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Dairy Products ◽  
Dairy Product ◽  
Inverse Association ◽  
Low Fat ◽  
Significant Inverse Association ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

P063 A COMPREHENSIVE, MULTIOMIC DIET INTERVENTION STUDY COMPARING A LOW FAT, HIGH FIBER DIET TO AN IDEALIZED STANDARD AMERICAN DIET IN ULCERATIVE COLITIS PATIENTS

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S8-S9
Author(s):  
Julia Fritsch ◽  
Alejandra Quintero ◽  
Judith Pignac-Kobinger ◽  
Luis Garces ◽  
Ana Santander ◽  
...  
Keyword(s):  
Quality Of Life ◽  
High Fat Diet ◽  
High Fat ◽  
Dietary Interventions ◽  
Low Fat ◽  
High Fiber ◽  
Fiber Diet ◽  
Omega 6 ◽  
High Fiber Diet

Abstract Background and Aims There is a lack of evidence-based dietary interventions in ulcerative colitis (UC) management. A diet high in fat and animal meat has been linked to an increased risk of UC. The aim of our study was to use a multilayered, multi-omic approach to comprehensively characterize the effect of a low fat, high fiber diet or a high fat diet in UC patients. Methods We enrolled patients with UC who were in remission or had mild disease with a flare within the last 18 months. We used a cross-over design in which patients received two dietary interventions: a low fat diet (LFD), containing 10% total calories from fat with an omega 6 to 3 ratio of below 3:1, and an idealized standard American diet (SAD), containing 35–40% total calories from fat with an omega 6 to 3 ratio of 20–30:1. Each diet was four weeks long with a two-week wash-out in between. The diet was catered and delivered to patients’ homes. Clinical symptoms, quality of life, and biochemical data were collected. Stool was collected for microbiome and metabolomic analyses. The primary endpoint was to determine adherence to a specified diet using catered meals; the secondary endpoint was to determine the clinical and subclinical effects of a low fat, high fiber diet or high fat diet in UC. Results Baseline diets varied widely but were generally lower in fiber as well as fruits and vegetables and higher in saturated fat than either of the study diets. There was a high rate of adherence to catered meals (SAD=86.68%, LFD=84.8%) with a 96.8% and 94.33% adherence to fat for SAD and LFD respectively. Patients that started in remission remained in remission (partial Mayo and sIBDQ). Following a LFD, patients saw a 20% improvement in their quality of life as measured by sIBDQ compared to their baseline. The effect of diet intervention on microbial diversity was reflected in the beta diversity with a significant increase in Faecalibacterium prausnitzii after LFD. CRP, sIBDQ, IL-6, and IL1β had a significant effect on overall gut microbiota composition as measured by Bray Curtis beta diversity (PERMANOVA)(P&lt;0.007, P&lt;0.001, P&lt;0.021, P&lt;0.048 respectively). The top taxa that contributes the most to this microbial variation from these clinical parameters was Faecalibacterium prausnitzii. Patients following a SAD had an increase in lauric acid, myristic acid, and N-oleoyl-L-phenylalanine with an increase in omega-6 metabolism pathways. Patients following a LFD had higher glycine, alanine, and phenyllactic acid with omega 3 metabolism pathways increased after LFD. Conclusions A low fat, high fiber diet is well tolerated and did not increase biochemical markers of inflammation. Catered meals and collection of microbiome, metabolome and biochemical data may allow early stratification of diet responders.

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