scholarly journals Innovative approaches to the development of a new sour milk product

10.5219/1688 ◽  
2021 ◽  
Vol 15 ◽  
pp. 970-981
Author(s):  
Irina Vlasenko ◽  
Valentyna Bandura ◽  
Tetyana Semko ◽  
Larisa Fialkovska ◽  
Olga Ivanishcheva ◽  
...  
Keyword(s):  
Protein Content ◽  
Consumer Choice ◽  
Spirulina Platensis ◽  
Healthy Lifestyle ◽  
Fermented Milk ◽  
Current Approach ◽  
Milk Product ◽  
Food Ingredients ◽  
Functional Product ◽  
The Individual

The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied.  As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.

Raffinose Family of Oligosaccharides from Lupin Seeds as Prebiotics: Application in Dairy Products

2005 ◽  
Vol 68 (6) ◽  
pp. 1246-1252 ◽  
Author(s):  
CRISTINA MARTÍNEZ-VILLALUENGA ◽  
JUANA FRÍAS ◽  
CONCEPCIÓN VIDAL-VALVERDE ◽  
ROSARIO GÓMEZ
Keyword(s):  
Lupinus Albus ◽  
Fermented Milk ◽  
Milk Product ◽  
Bifidobacterium Lactis ◽  
Fermentation Products ◽  
Food Ingredients ◽  
Fermentation Time ◽  
Functional Product ◽  
Lupin Seeds ◽  
Fermented Milk Product

The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. Multolupa) was evaluated for bifidogenic effects during the manufacture of probiotic fermented milk. A mixed starter inoculum was composed of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus (1:1). Lupins are a rich source of RFOs that can be used as functional food ingredients. The addition of RFOs to milk increased B. lactis Bb-12 and L. acidophilus populations at the final fermentation time compared with controls. Final fermentation products are positively affected by addition of RFOs, and time of fermentation was reduced from 12 to 10 h. When RFOs were added to milk, they were preferentially used as a carbon source (57.7%) compared with lactose (23.7%) at the end of fermentation. These results suggest that the eventual choice of B. lactis Bb-12 and L. acidophilus in a mixed culture at a 1:1 ratio and addition of RFOs to produce a fermented milk product would have the advantages of rapid growth and acidification rate and would likely increase the probiotic effect of the final functional product.

scholarly journals THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY

2020 ◽  
Vol 1 (1) ◽  
pp. 142-163
Author(s):  
Benika Naibaho ◽  
Handaniel Hutagalung ◽  
Samse Pandiangan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Total Acid ◽  
Food Ingredients ◽  
Total Solids ◽  
Soybean Extract

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.

Development of sourdough for the production of fermented milk product " Ayran"

2020 ◽  
pp. 48-50
Author(s):  
I.V. Rozhkova ◽  
◽  
A.V. Begunova ◽  
T.I. Shirshova ◽  
Yu. I. Krysanova ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

The Students Value Attitude to Healthy Lifestyle

2019 ◽  
Vol 9 (4) ◽  
pp. 66-70
Author(s):  
Marina Anatolevna Mefodeva ◽  
Gulnara Firdusovna Valieva
Keyword(s):  
Healthy Lifestyle ◽  
Educational Institutions ◽  
A Value ◽  
The Individual

Abstract The relevance of the investigated problem is caused by the increased attention to the issues of a healthy lifestyle among students in Russia. Promotion of a healthy lifestyle, taking into account the individual interests and preferences of students can be embodied not only in the class but also in the framework of elective programs and courses, that are targeted on a healthy lifestyle. The authors reveal approaches, principles and pedagogical conditions for having a healthy lifestyle in the framework of training in educational institutions. The issues of bad habits influence the development and formation of a value attitude to a healthy lifestyle are considered.

The transformation of the decision-making process on the part of economic agents influenced by social constraints

2020 ◽  
Vol 16 (7) ◽  
pp. 1202-1222
Author(s):  
M.V. Grechko ◽  
L.A. Kobina ◽  
S.A. Goncharenko
Keyword(s):  
Decision Making ◽  
Consumer Choice ◽  
Social Constraints ◽  
Decision Making Process ◽  
Economic Knowledge ◽  
Economic Agents ◽  
The Individual ◽  
Contextual Environment ◽  
Economic Constraints ◽  
External Signals

Subject. The article focuses on the decision-making mechanism used by economic agents given the existing social constraints. Objectives. We devise applied toolkit to study how socio-economic constraints transform the decision-making mechanism used by economic agents. Methods. The study involves means of the expert survey, the method that streamlines economic knowledge. Results. Social constraints are illustrated to influence the decision-making mechanism used by economic agents, assuming that the individual mind relies on specific mechanisms to make judgments and decisions. Generally, the mechanisms are very useful, however they may generate serious errors during the decision-making process. Given the social constraints, economic agents were found to follow four mental models to make their decisions in case of the full or partial uncertainty, i.e. the representative relevance, accessibility, relations, heuristics (modeling). Conclusions and Relevance. The scientific ideas herein show that the inner architecture of a choice an individual makes determines his or her decisions. The decisions often depend on the contextual environment that gives external signals perceived by the individual while evaluating alternative ways. The findings can possibly be used as a mechanism to manage the consumer choice.

SELF-PRESERVATION OF THE PHYSICAL HEALTH OF STUDENTS IN THE VIEW OF THEIR PROFESSIONAL AND LABOR COMPETENCIES

2020 ◽  
pp. 31-40
Author(s):  
Pavlov B.S. ◽  
Sentyurina L.B. ◽  
Pronina E.I. ◽  
Pavlov D.B. ◽  
Saraikin D.A.
Keyword(s):  
Physical Health ◽  
Everyday Life ◽  
Healthy Lifestyle ◽  
Leisure Activities ◽  
Physical Culture ◽  
Federal Districts ◽  
The Individual ◽  
Effective Use ◽  
Academy Of Sciences ◽  
Labor Potential

The state policy of health preservation of Russians and the process of introducing a healthy lifestyle into their everyday life is hampered by the lack of sufficient self-activity and purposefulness of the individual ecological and valeological behavior of representatives of various population groups. According to the authors of the article, one of the important indicators of the maturity of professional and labor competencies of school and student youth is their readiness and desire for permanent self-preserving behavior. “With numbers in hand,” the authors show the scale of deviant deviations and the phenomena of spontaneous irresponsibility in the educational and leisure activities of students, hindering the preservation and development of physical culture, the accumulation and effective use of their psychophysiological and labor potential. The conclusions of the proposal of the authors of the article are based on the results of a number of sociological surveys conducted in 2000-2020. at the Institute of Economics of the Ural Branch of the Russian Academy of Sciences in a number of secondary schools and universities of the Ural and Volga Federal Districts.

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

Effects of Maternal Nutrient Restriction During Gestation on LH Production in the Female Bovine Fetus

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 25-26
Author(s):  
Sterling H Fahey ◽  
Sarah West ◽  
John M Long ◽  
Carey Satterfield ◽  
Rodolfo C Cardoso
Keyword(s):  
Protein Content ◽  
Fetal Development ◽  
Monozygotic Twins ◽  
Late Gestation ◽  
Nutrient Restriction ◽  
Western Blots ◽  
Physiological Processes ◽  
Individual Potential ◽  
The Individual

Abstract Gestational nutrient restriction causes epigenetic and phenotypic changes that affect multiple physiological processes in the offspring. Gonadotropes, the cells in the anterior pituitary that secrete luteinizing hormone (LH) and follicle-stimulating hormone (FSH), are particularly sensitive to nutritional changes during fetal development. Our objective herein was to investigate the effects of gestational nutrient restriction on LH protein content and number of gonadotropes in the fetal bovine pituitary. We hypothesized that moderate nutrient restriction during mid to late gestation decreases pituitary LH production, which is associated with a reduced number of gonadotropes. Embryos were produced in vitro with X-bearing semen from a single sire then split to generate monozygotic twins. Each identical twin was transferred to a virgin dam yielding four sets of female twins. At gestational d 158, the dams were randomly assigned into two groups, one fed 100% NRC requirements (control) and the other fed 70% of NRC requirements (restricted) during the last trimester of gestation, ensuring each pair of twins had one twin in each group. At gestational d 265, the fetuses (n = 4/group) were euthanized by barbiturate overdose, and the pituitaries were collected. Western blots were performed using an ovine LH-specific antibody (Dr. A.F. Parlow, NIDDK). The total LH protein content in the pituitary tended to be decreased in the restricted fetuses compared to controls (P &lt; 0.10). However, immunohistochemistry analysis of the pituitary did not reveal any significant changes in the total number of LH-positive cells (control = 460±23 cells/0.5 mm2; restricted = 496±45 cells/0.5 mm2, P = 0.58). In conclusion, while maternal nutrient restriction during gestation resulted in a trend of reduced LH content in the fetal pituitary, immunohistological findings suggest that these changes are likely related to the individual potential of each gonadotrope to produce LH, rather than alterations in cell differentiation during fetal development.

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