Plant-based milk products
14
Citation
129
Reference
10
Related Paper
Citation Trend
Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.
Cite
Citations (0)
Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.
Mucilage
Functional food
Health Benefits
Cite
Citations (28)
Wheat bread
Bread making
Cite
Citations (52)
Білім берy қоғaмның экономикaлық дaмyының негізі, әлеyметтік тұрaқтылықтың фaкторлaрының бірі, хaлықтың рyхaни-aдaмгершілік әлеyетінің және интеллектyaлдық өсyінің қaйнaр көзі ретінде бaрлық yaқыттaрдa тaптырмaс құндылық болып есептеліп келеді. Aл қaзіргідей aдaм кaпитaлын қaлыптaстырy мен дaмытy мәселесін шешy негізгі міндет ретінде қaрaстырылaтын зaмaндa хaлықтың білімдік қaжеттіліктері өсіп, жоғaры, ортa aрнayлы, кәсіби қосымшa білім aлyғa үміткерлер сaны aртa түсyде. Бұғaн жayaп ретінде білім берy ұйымдaрының сaлaлaнyы aртып, әртүрлі типтегі оқy орындaрының сaны aртyдa, білім берyдің инфрaқұрылымы, бaсқaрy формaлaры, әдістемелік, ғылыми қызмет түрлері дaмyдa. Олaрды білім aлyшылaрдың жеке сұрaныстaры мен мүмкіндіктеріне бaғыттay күшейтілyде. Осығaн орaй білімнің сaпaсынa қойылaтын тaлaптaр aртып, бұл сaлaның әлеyметпен өзaрa әрекеттестігіне негізделген құрылымдық – қызметтік дaмyының көкейтестілігі aртyдa. Мaқaлaдa «серіктестік», «әлеyметтік серіктестік», «білімдегі әлеyметтік серіктестік» ұғым- дaрының мәні aшылып, олaрдың қaлыптaсy және дaмy үрдісіне шолy жaсaлaды, жоғaры оқy орындaрындa педaгогтaрды дaярлayдa әлеyметтік серіктестердің әлеyетін пaйдaлaнyдa бaсшылыққa aлынaтын ұстaнымдaр мен тиімді жолдaры сипaттaлaды. Түйін сөздер: серіктестік, әлеyметтік серіктестік, білімдегі әлеyметтік серіктестік, бірлескен әрекет ұстaнымдaры, әлеуметтік серіктестік әлеуеті. Обрaзовaние является основой экономического рaзвития обществa, одним из фaкторов социaль- ной стaбильности, источником дyховно-нрaвственного потенциaлa и интеллектyaльного ростa людей и во все временa считaлось незaменимой ценностью. И в нaстоящее время, когдa решение проблемы формировaния и рaзвития человеческого кaпитaлa рaссмaтривaется кaк основнaя зaдaчa, рaстyт обрaзовaтельные потребности людей, yвеличивaется количество желaющих полyчить высшее, среднее, специaльное, профессионaльное дополнительное обрaзовaние. В ответ нa это yсиливaется рaзветвленность обрaзовaтельных оргaнизaций, yвеличивaется количество обрaзовaтельных оргaни- зaций рaзличного типa, рaзвивaются инфрaстрyктyрa обрaзовaния, формы yпрaвления, методическaя и нayчнaя деятельность. Yсиливaется их ориентaция нa индивидyaльные потребности и возможности обyчaющихся. В связи с этим повышaются требовaния к кaчествy обрaзовaния, возрaстaет знaчение стрyктyрно-фyнкционaльного рaзвития этой сферы нa основе взaимодействия с обществом. В стaтье рaскрывaется знaчение понятий «пaртнерство», «социaльное пaртнерство», «социaльное пaртнерство в обрaзовaнии», рaссмaтривaется процесс их стaновления и рaзвития, описывaются рyко- водящие принципы и эффективные способы использовaния потенциaлa социaльных пaртнеров в подготовке педaгогических кaдров в высших yчебных зaведениях. Ключевые словa: партнерство, социaльное пaртнерство, социaльное пaртнерство в обрaзовaнии, принципы совместного действия, поненциал социального партнерство. Education is the basis of the economic development of society, one of the factors of social stability, a source of spiritual and moral potential and intellectual growth of people and has always been considered an irreplaceable value. And at the present time, when the solution of the problem of the formation and development of human capital is considered as the main task, the educational needs of people are growing, the number of people wishing to receive higher, secondary, special, professional additional education is increasing. In response to this, the branching of educational organizations is increasing, the number of educational organizations of various types is increasing, the infrastructure of education, forms of management, methodological and scientific activities are developing. Their focus on the individual needs and capabilities of students is increasing. In this regard, the requirements for the quality of education are increasing, the importance of the structural and functional development of this sphere on the basis of interaction with society is increasing. The article reveals the meaning of the concepts of "partnership", "social partnership", "social partnership in education", examines the process of their formation and development, describes the guidelines and effective ways to use the potential of social partners in the training of teachers in higher educational institutions. Keywords: partnership, social partnership, social partnership in education, principles of joint action, the potential of social partnership.
Cite
Citations (0)
Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.
Organoleptic
Cite
Citations (2)
Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological behaviour and baking application of carob sourdough.Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation, number of viable lactic acid bacteria and yeast cells, total titratable acidity, pH value, antioxidant activity, phenolics and sugar content were determined. Carob flour (12% flour mass fraction) or sourdough equivalent (22.5% dough mass fraction) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Nutritive value, physical properties and sensory attributes of the rebaked bread samples were evaluated using a hedonic test.By the end of fermentation, carob sourdough reached pH=4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content on dry mass basis was reduced by 8 g/100 g, while total phenolics and antioxidant activity were increased up to 21%, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in firmer consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume. Compared with common wheat bread, carob bread had increased dietary fibre content (46%), total phenolics (140-200%) and antioxidant activity (240-300%), higher shape, larger volume, reduced crumbliness, unchanged firmness and darker crumb colour. Consumer preference and overall acceptability scores of carob sour bread were comparable to those of wheat bread, falling into the category of 'liking very much'.To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis together with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.
Farinograph
Ceratonia siliqua
Titratable acid
Fermentation starter
Bread making
Cite
Citations (9)
Recent advances in functional food research fostered new food ingredients that can alleviate the properties already found in these foods. Among them, product diversification in fermented foods totally benefitted because of the array of raw materials that can be mixed with milk-based fermented milk products like yoghurt. Legumes were reported to have bioactive ingredients that can potentially increase the beneficial effects of yoghurt by increasing the viability of yoghurt starter cultures. In this study, the effect of supplementation with gelatinized pigeon pea flour on the microbiological, physicochemical, and sensory properties of yoghurt during 14 days of refrigerated storage was determined. Supplementation of yoghurt with gelatinized pigeon pea flour significantly increased the viability of Lactobacillus delbrueckii subsp. bulgaricus, fermentation rate and total titratable acidity, and significantly lowered the pH of the supplemented yoghurt. However, no significant effect on the viability of Streptococcus thermophilus was found. Results of sensory evaluation showed that the addition of gelatinized pigeon pea flour to yoghurt significantly affected the colour, texture and consistency of yoghurt, and imparted a perceivable aftertaste, but did not significantly affect the aroma, sourness, sweetness, and overall acceptability of the product. The findings suggested that pigeon pea flour can be considered a potential ingredient for yoghurt supplementation.
Ingredient
Syneresis
Starter
Titratable acid
Fermentation starter
Organoleptic
Sweetness
Aftertaste
Cajanus
Cite
Citations (0)
ABSTRACT: Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared with 0.41% for control). Sensory analysis of enriched spaghetti containing up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had slightly higher beany and bitter flavors compared with control. This study showed that a high‐protein and high‐lysine spaghetti can be made with 35% soy flour without adverse effect on flavor and texture and should result in greater acceptability of soy‐based foods.
Soy flour
Soy milk
Cite
Citations (78)
Background and Objective: The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied.The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese.Materials and Methods: Control (4% fat) with traditional starter, T 1 (0% fat) with EPS, T 2 (1% fat) with EPS), T 3 (2% fat) with EPS and T 4 (3% fat) with EPS were used.The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined.Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated.Results: The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese.The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity.The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity.There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen).Conclusion: Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T 4 ) selected as best Ras cheese sample.
Chewiness
Starter
Organoleptic
Flavour
Fat substitute
Titratable acid
Cite
Citations (4)