This document discusses the development and quality assessment of strawberry yogurt ice cream. It outlines that yogurt ice cream can be made either by fermenting ice cream mix or mixing yogurt with ice cream mix. Most suitable acidity levels for yogurt ice cream production is 0.7% lactic acid. Higher acidity levels can negatively impact sensory qualities. Transforming yogurt into ice cream makes it more palatable, nutritious, and improves consumer acceptability. The project aims to improve the nutritional quality and shelf life of yogurt by transforming it into ice cream to create a market for yogurt ice cream. Various treatments using different ratios of ice cream mix and yogurt will be tested and analyzed for physico-chemical and sensory properties.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS ...Neeleshkumar Maurya
Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. The possibility of incorporating roasted flax seeds flour (RFF) and substituting sugar with Stevia rebaudiana leaves powder (SLP) for developing nutritious, healthier and high quality biscuits has been investigated. Overall six biscuit formulations were designed besides control. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. As soon as standardisation of blends was completed, the standardised flour mix was used to formulate biscuits by substituting sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. The treatment (T4) was found to be the best among different variations on the basis of sensory evaluation with incorporation of 8% (RFF) and 7% (SLP) resulted in increased moisture (7.57%), ash (3.69%), protein (18.88 g/100g), fat (10.97 g/100g), fibre (4.52 g/100g), calcium (408.23 mg/100g), phosphorus (445.03 mg/100g) and iron (10.01 mg/100g) content in comparison to control (T0) which was high in calories (384 Kcal/100g) and carbohydrate (62.34g/100g) content. Thus, results signify that incorporation of RFF at 8% and SLF at 7% enhance the functional properties of developed biscuits by reducing the calorie density and improving the health benefits.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS ...Neeleshkumar Maurya
Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. The possibility of incorporating roasted flax seeds flour (RFF) and substituting sugar with Stevia rebaudiana leaves powder (SLP) for developing nutritious, healthier and high quality biscuits has been investigated. Overall six biscuit formulations were designed besides control. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. As soon as standardisation of blends was completed, the standardised flour mix was used to formulate biscuits by substituting sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. The treatment (T4) was found to be the best among different variations on the basis of sensory evaluation with incorporation of 8% (RFF) and 7% (SLP) resulted in increased moisture (7.57%), ash (3.69%), protein (18.88 g/100g), fat (10.97 g/100g), fibre (4.52 g/100g), calcium (408.23 mg/100g), phosphorus (445.03 mg/100g) and iron (10.01 mg/100g) content in comparison to control (T0) which was high in calories (384 Kcal/100g) and carbohydrate (62.34g/100g) content. Thus, results signify that incorporation of RFF at 8% and SLF at 7% enhance the functional properties of developed biscuits by reducing the calorie density and improving the health benefits.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
abstract: Ultrafiltered milk (UF1 and UF2), ultrafiltrate
retentate added milk (UF3 and UF4) and SMP added milk
(UF0) were used for dahi preparation in the present study.
Treatments were evaluated for rheological, textural and sensorial
characteristics. Significant increase (p < 0.01) in values
of firmness, stickiness, work of shear, work of adhesion and
sensory scores, but significant decrease (p < 0.01) in whey
syneresis values were observed with treatments UF1, UF2,
UF3 and UF4 as compared to UF0. Principal component analysis
(PCA) revealed that first four principal components (PC)
explained 87.39 % relationship between samples and attributes.
PC1 accounted for 48.34 % of data variance was characterized
by protein content, firmness, work of shear, body &
texture and opposed by total carbohydrates, stickiness, syneresis
and work of adhesion. Total carbohydrates content
(r = −0.982, P < 0.01), whey syneresis (r = −0.783,
P < 0.01), stickiness (r = −0.729, P < 0.01) and work of
adhesion (r = −0.684, P < 0.01) are negatively while body
and texture (r = +0.600, P < 0.01), firmness (r = +0.574,
P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi
are highly positively correlated with protein content.
Keywords Dahi . Firmness .PCA .Syneresis .Ultrafiltration
BREEDING FOR NEW TYPES OF HONEY SWEETPOTATO BASED ON LOCAL PLANT GENETIC RESO...University of Brawijaya
International Workshop Tropical Bio-resources For Sustainable Development, The Role of Innovation to Enhance Germany Alumni in Scientific and Professional Capacities, August 13rd-15rd 2014 Bogor-West Java, Indonesia
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Whey proteins: Introduction, role in development of specialized functional-fo...Aakash Gill
Whey proteins, including protein as a whole (for a plant protein in vegetables, nuts, legumes, and vegetables), are widely known for contributing essential amino acids required for muscle development and hormone synthesis, but most studies have shown that many different amino acids are required for these functions. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Influence of variable water-soluble soy extract and inulin contents on the rh...IJERA Editor
The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble
soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored
yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with
Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of
the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the
flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical
tool that can be used for the development of formulations with specified properties in the range of the ingredient
concentrations studied.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
abstract: Ultrafiltered milk (UF1 and UF2), ultrafiltrate
retentate added milk (UF3 and UF4) and SMP added milk
(UF0) were used for dahi preparation in the present study.
Treatments were evaluated for rheological, textural and sensorial
characteristics. Significant increase (p < 0.01) in values
of firmness, stickiness, work of shear, work of adhesion and
sensory scores, but significant decrease (p < 0.01) in whey
syneresis values were observed with treatments UF1, UF2,
UF3 and UF4 as compared to UF0. Principal component analysis
(PCA) revealed that first four principal components (PC)
explained 87.39 % relationship between samples and attributes.
PC1 accounted for 48.34 % of data variance was characterized
by protein content, firmness, work of shear, body &
texture and opposed by total carbohydrates, stickiness, syneresis
and work of adhesion. Total carbohydrates content
(r = −0.982, P < 0.01), whey syneresis (r = −0.783,
P < 0.01), stickiness (r = −0.729, P < 0.01) and work of
adhesion (r = −0.684, P < 0.01) are negatively while body
and texture (r = +0.600, P < 0.01), firmness (r = +0.574,
P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi
are highly positively correlated with protein content.
Keywords Dahi . Firmness .PCA .Syneresis .Ultrafiltration
BREEDING FOR NEW TYPES OF HONEY SWEETPOTATO BASED ON LOCAL PLANT GENETIC RESO...University of Brawijaya
International Workshop Tropical Bio-resources For Sustainable Development, The Role of Innovation to Enhance Germany Alumni in Scientific and Professional Capacities, August 13rd-15rd 2014 Bogor-West Java, Indonesia
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Whey proteins: Introduction, role in development of specialized functional-fo...Aakash Gill
Whey proteins, including protein as a whole (for a plant protein in vegetables, nuts, legumes, and vegetables), are widely known for contributing essential amino acids required for muscle development and hormone synthesis, but most studies have shown that many different amino acids are required for these functions. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Influence of variable water-soluble soy extract and inulin contents on the rh...IJERA Editor
The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble
soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored
yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with
Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of
the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the
flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical
tool that can be used for the development of formulations with specified properties in the range of the ingredient
concentrations studied.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Alpha Lactalbumin - Development path for a valuable dairy protein ingredientJuan Gonzalez
Provides a multifunctional view of the drivers behind the development and application of alpha lactalbumin as a valuable dairy protein ingredient in nutritional foods
It refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food
It contains the development of a new food service facility is guided by a project team consisting of:
Owner/owner’s representative
Design and construction professionals
The hospitality industry encompasses all those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools, hospitals, cafeterias, catering operations, and many others, including ‘on-premises’ and ‘off-premises’ catering.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Introduction:
• Yoghurt Ice Cream (YIC) also known as frozen
yoghurt is a frozen dairy dessert
• It can be made
▫ Either by fermentation of ice cream mix
Or
▫ Mixing yoghurt with ice cream mix
(Davidson et al., 2000)
3. Cont:
• Yogurt with varying acidities (0.7, 0.8, 0.9 and 1%
LA) is used in 74.3% of ice cream mix for production
of yogurt ice cream.
• Most suitable acidity is 0.7% LA
• Acidity level greater than this can lead to loss of
sensory qualities of the product
(Ahmet et al., 2007)
4. Cont:
• Yogurt transformation into the ice cream makes it
more palatable and nutritionally dense with improved
consumer acceptability
(Granato et al., 2010)
5. Need of Project:
• Yoghurt is the nutritious product than milk and ice cream.
• Yoghurt has shorter shelf life than ice cream
• Ice cream s more acceptable than milk and yoghurt by the
children
• To transform the yoghurt in the form of ice cream can
▫ Improve the nutritional quality of ice cream
▫ Preserve the beneficial microorganisms of yoghurt.
▫ Enhance the shelf life of yoghurt
• To create the market for yoghurt ice cream through the
consumer acceptability evaluation.
6. Review of literature:
Article Treatment Result Citation
Optimization
of the
chemical
properties of
frozen yoghurt
supplemented
with different
fruit pulp
Pulp from
different fruits
was
incorporated at
different
percentages
(5%, 10%,
15%, and
20%) in
individual
treatments
The sample
with pulp from
mango (15%)
showed the
best result
(Pratap et al.,
2016)
7. Cont:
Article Treatment Result Citation
Lactose free
frozen yogurt:
Production and
characterization
Fortification of
nano-emulsion
created i.e
sodium
caseinate
(5%), purple
rice bran oil
(10%) and
water content
(85%).
Higher acidity
and viscosity and
lower hardness.
Improved the
texture and
sweetness of the
product
(Skryplonek
et al., 2017)
8. Cont:
Article Treatment Result Citation
Some
Properties of
Probiotic
Yoghurt Ice
Cream
Supplemented
with Carob
Extract and
Whey Powder
Emulsion
created had
sodium
caseinate (5%),
purple rice bran
oil (10%) and
water content
(85%) which is
mixed with
frozen yoghurt
Same texture,
over-run,
melting rate,
fat, pH,
instability and
color.
The coliforms
were not found
(<10CFU/g).
(Guler-Akin et
al., 2016)
9. Cont:
Article Treatment Result Citation
The effect of
salep content
on the
rheological
characteristics
of a typical ice-
cream mix
The salep was
added at
quantity of
0.78% in whole
milk of cow
and sugar
Change of
rheological
properties of
mixture
Changing
mixture from
Newtonian to
non Newtonian
(Kaya and
Tekin, 2001)
10. Material and Method:
• Procurements of raw materials:
Purchased from local market (Faisalabad)
• Pasteurized milk (3.5% fat)
• Pasteurized cream
• Skim milk powder (SMP)
• Stabilizer
• Strawberries
• Icing sugar
• Color
• Yoghurt(As starter culture)
Merck, Germany
• Chemicals
• Reagents
11. Preparation of ice cream mix and yoghurt:
Preparation of ice cream mix: Preparation of yoghurt:
• Cream
• Pasteurized skim milk
• Sugar
• S/E (creamadon):
• (0.5%)
• Pasteurized milk (3.5% fat)
• Starter (2%)
▫ Incubation for 3-4 hours
till pH 4.7 at 43C
▫ Cooling at 4C
12. Preparation of yogurt ice cream:
Freezing (10-12 min at -3 to -60C)
Aging at 40C
Yogurt (60,70,80,90,100%)
Homogenization at 150 bar pressure
Ingredients mixed
Quantity by Pearson square method
Fat 10% SNF: 12 % Sugar 15% S/E 0.5%
14. Physico-chemical analysis of yogurt-ice cream:
• pH, acidity will be determined by pH meter
AOAC (2012)pH
• Ash content will be measured by charring
method in muffle furnace of AOAC (2012).Ash content
• The crude protein will be measured by
Kjeldhal method of AOAC (2006).
Protein
Content
15. Cont:
• Fat content will be measured by Gerber
method of AOAC (2012).Fat:
• Meltdown will be measured by method of
Kocholt et al.,(2001).Meltdown:
• Overrun will be measured by method of
Sofian and Hartel.,(2004)Overrun:
• Sensory analysis will be conducted using the
hedonic scale by method described by
Meilgaard et al (2007).
Sensory
analysis:
16. Statistical Analysis:
The obtained data will be statistically analyzed
following two factor factorial under CRD design at
5% level of significance and comparing the values by
LSD
(Montgomery, 2008).
17. Bibliography:
• Ahmet, G., A. Mustafa, K. Abdullah and D. Yusuf. 2007. Production
of yogurt ice cream at different acidity. International Journal of
Food Science & Technology. 42:948 - 952.
• AOAC. 2012. Official Method of Analysis. 19Th Edition,
Association of Official Analytical Chemists, Gaithersbutgs, MD,
USA.
• Davidson, R.H., S.E. Duncan, C.R. Hackney, W.N. Eigel and J.W.
Boling. 2000. Probiotic culture survival and implications in
fermented frozen yogurt characteristics. Journal of Dairy Science.
83:666-673.
• Granato, D., G.F. Branco, A.G. Cruz, J.D.A.F. Faria and N.P. Shah.
2010. Probiotic dairy products as functional foods. Comprehensive
Reviews in Food Science and Food Safety. 9:455-470.
18. Cont:
• Guler-Akin, M.B., B. Goncu and M.S. Akin. 2016. Some
properties of probiotic yoghurt ice cream supplemented with
carob extract and whey powder. Recent Advances in
Microbiology. 6:10-11.
• Kaya, S. and A.R. Tekin. 2001. The effect of salep content on
the rheological characteristics of a typical ice-cream mix.
Journal of Food Engineering. 47:59-62.
• Koxholt, M.M., B. Eisenmann and J. Hinrichs. 2001. Effect of
the fat globule sizes on the meltdown of ice cream. Journal of
Dairy Science. 84:31-37.
• Meilgaard, M., G.V. Civille and B. Carr. 2007. Sensory
Evaluation Techniques. 4th ed. CRC Press. Boca Raton, FL,
USA.
19. Cont:
• Montgomery, D.C. 2008. Design and Analysis of Experiments.
John Wiley and Sons. Inc. Hobokrn NJ, USA. 162-264
• Pratap, Y.S.M., R. Chandra, S. Shukla and M.N. Ali. 2016.
Optimization of the chemical properties of frozen yoghurt
supplemented with different fruit pulp. The Pharma
Innovation. 4:56-58.
• Skryplonek, K., D. Gomes, J. Viegas, C. Pereira and M.
Henriques. 2017. Lactose-free frozen yogurt: production and
characteristics. Acta Scientiarum Polonorum Technologia
Alimentaria. 16:121-126.
• Sofjan, R.P. and R.W. Hartel. 2004. Effects of overrun on
structural and physical characteristics of ice cream.
International Dairy Journal. 14:255-262.
