scholarly journals Production and Consumer Acceptance of Millet Beverages

2020 ◽  
Author(s):  
Patrycja Cichońska ◽  
Małgorzata Ziarno
Keyword(s):  
Dietary Fiber ◽  
New Products ◽  
Consumer Acceptance ◽  
Gluten Free ◽  
Market Growth ◽  
Beneficial Effects ◽  
Effective Option

The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and “millet” smell. Constant market growth requires new products to be developed in order to meet the consumers’ expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.

Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

2019 ◽  
Vol 83 ◽  
pp. 194-202 ◽  
Author(s):  
Muhammad Arslan ◽  
Allah Rakha ◽  
Zou Xiaobo ◽  
Muhammad Arsalan Mahmood
Keyword(s):  
Dietary Fiber ◽  
Bakery Products ◽  
Gluten Free

scholarly journals Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product

2017 ◽  
Vol 33 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Xue-Ru Hai ◽  
Ji-Hyun Park ◽  
Ye-Na Heo ◽  
Min-Joo Kim ◽  
Gui-Seck Bae ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Quality Characteristics ◽  
Gluten Free ◽  
Insoluble Dietary Fiber

scholarly journals Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

2021 ◽  
Vol 10 (16) ◽  
pp. e303101623992
Author(s):  
Juliana Dara Rabêlo Silva ◽  
Guilherme Caldeira Rosa ◽  
Nathália de Andrade Neves ◽  
Maria Gabriela Vernaza Leoro ◽  
Marcio Schmiele
Keyword(s):  
Dietary Fiber ◽  
Structural Characteristics ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Gluten Free ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bean Flour ◽  
Lower Volume ◽  
Instrumental Texture

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

scholarly journals Herd Homes: nutrient management and farmer perceptions of performance

2006 ◽  
pp. 309-313
Author(s):  
R.D.Longhurst J. Luo ◽  
M.B. O'Connor ◽  
T. Pow
Keyword(s):  
Nutrient Management ◽  
Cost Effective ◽  
Nutrient Content ◽  
Land Application ◽  
Nutrient Concentrations ◽  
Dairy Farmers ◽  
Beneficial Effects ◽  
Wood Shavings ◽  
Effective Option ◽  
The Media

The recent invention of Herd Homes has presented NZ dairy farmers with a flexible facility for feeding and standing-off stock especially during wet periods. Herd Homes are a combination of feeding platform, stand-off facility and animal shelter comprising a "greenhouse" type roof over slatted concrete floors with an underfloor manure bunker. The prototype Herd Home built in Northland for 230 cows was closely monitored during its initial year (2002/03). Different bunker media were evaluated for their ability to absorb and retain manure nutrients. The media tested were natural materials (soil, wood shavings and a combination of soil/wood shavings) that were all effective at capturing nutrients (N and S) from the bunker manure. Benefits of media amendments are greater nutrient enrichment of the final bunker manure making it more useful for subsequent land application. Use of soil as a bunker medium appears to be the most viable and cost effective option. In early 2006, manure samples were collected from Herd Home bunkers from four geographically diverse areas of NZ and analysed for nutrient content. Nutrient concentrations found reflected variability in cow numbers, usage and feed inputs. In November 2004, 10 existing Herd Home owners were surveyed as to their reasons for purchase. The farmers reported ease of farm management, "on-off" grazing, reduced pugging damage, and improved stock condition and production were some of the beneficial effects of Herd Homes. Keywords: Herd Homes, winter management, wintering system, stand off, feed pad, manure management, bunker manure

scholarly journals Development of gluten-free muffins utilizing squash seed dietary fiber

2018 ◽  
Vol 55 (8) ◽  
pp. 2955-2962 ◽  
Author(s):  
María I. Palacio ◽  
Analía I. Etcheverría ◽  
Guillermo D. Manrique
Keyword(s):  
Dietary Fiber ◽  
Gluten Free

scholarly journals Microbial production of essential and toxic compounds among oat-using CeD and NCGS patients

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Salla Hakkola ◽  
Lotta Nylund ◽  
Baoru Yang ◽  
Marko Kalliomäki ◽  
Kaisa Linderborg
Keyword(s):  
Celiac Disease ◽  
Dietary Fiber ◽  
Well Being ◽  
Short Chain Fatty Acids ◽  
Diagnostic Methods ◽  
Control Group ◽  
Ammoniacal Nitrogen ◽  
Gluten Free ◽  
Nitrogen Levels ◽  
Glucuronidase Activity

AbstractThe recent development of diagnostic methods and current well-being trend have increased the awareness of gluten-related diseases, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), 1% and 6 % of general population, respectively. Currently for both CeD and NCGS, the only effective treatment is a life-long gluten-free diet, which makes adequate intake of fiber challenging. Despite of improving gut function, dietary fibers promote the growth of gut beneficial microbes. They are in charge of production of numerous compounds, which are essential for human health, such as enzymes and short chain fatty acids (SCFA). Moreover, dietary fiber has an effect on ammoniacal nitrogen levels and beta-glucuronidase activity, which are harmful for human in high concentrations. Gluten-free oats are an excellent source of dietary fiber and they have exceptionally good nutritional properties.In this observational study, SCFA production, ammoniacal nitrogen levels and beta-glucuronidase activity of oat-using CeD patients, NCGS patients and healthy controls were compared. SPME-GC-MS method was developed for SCFA analysis and the other biomarkers were analyzed by spectrophotometer.There were no significant differences between groups on propionic acid and butyric acid production, only the percentage of acetic acid of total SCFAs was higher in control group compared to NCGS group, (p = 0,03). Neither was there significant differences between groups in ammonia production or beta-glucuronidase activity.It has been scientifically proven that pure oats are suitable for celiac disease and gluten-sensitive patients, but they are not commonly used outside of Scandinavia. Our results stated that oat-using CeD and NCGS patients, whose disease is in balance, have gut microbiota capable of healthy production of essential SCFAs and normal levels of harmful compounds.

scholarly journals Determinants of New Consumer Product Success or Failure in Nepal

2007 ◽  
Vol 3 (1) ◽  
pp. 70-77 ◽  
Author(s):  
Bed Nath Sharma
Keyword(s):  
New Products ◽  
Information Service ◽  
Distribution Channel ◽  
New Product ◽  
Wide Distribution ◽  
New Product Success ◽  
Market Growth ◽  
Product Success ◽  
Promotional Efforts ◽  
Main Determinants

This study is concerned to know the determinants of new product success or failure in Nepalese market. New product success or failure is measured financially. The main determinants of new product success are: product features, price, quality promotion, market information, service to customers, wide distribution channel etc. Most of the new products are sick or partially successful due to lower quality, high competition, improper pricing, weak promotional efforts, ineffective advertisement media, irregular supply of goods, financial inadequacy, insufficient market research, less beneficial to the users etc. Few new products are successful which is indicated by market growth, competitive position maintained, profitability etc.Journal of Nepalese Business Studies 2006/III/1 pp. 70-77

Optimization of a gluten-free diet with new products

2017 ◽  
Vol 15 (6) ◽  
pp. 59-65 ◽  
Author(s):  
I.M. Zharkova ◽  
◽  
A.A. Zvyagin ◽  
L.A. Miroshnichenko ◽  
Yu.I. Slepokurova ◽  
...  
Keyword(s):  
New Products ◽  
Gluten Free Diet ◽  
Gluten Free
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