Baked product development based fermented legumes and cereals for schoolchildren snack

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.     

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.     

Viability of a native isolate of Lactobacillus brevis in a fermented milky drink

The objective of this research was to test the viability of a native isolate of Lactobacillus brevis in two fermented milky drinks: a drink without prebiotic ingredient and another drink with oat flour (0.5%, p/v) as prebiotic ingredient. The viability of L. brevis was tested at 7, 14, and 21 after inoculation. Drink pH and lactic acid concentration was measured as a function of time (2, 7, 14, and 21 days after inoculation). The isolate was viable in both drinks because its counting plates was higher than 10(6) CFU/mL until day 21st. Between the 7th and 14th day, the rate of growth was higher in the drink that included oat flour, however, at the day 21st the colony density was similar in both drinks.     

Obtaining a fermented chickpea extract (Cicer arietinum L.) and its use as a milk extensor

Chickpea (Cicer arietinum L) is cultivated in the North part of México and it is considered a good source of vegetal protein of low cost (20% average), nevertheless, the 80% used for the exportation and only the 20% less was used for animal feeding. The main objective in this study is to obtain a fermented chickpea extract for using in dairy extensor. Chickpea water absorbtion kinetics were carried out in e temperature conditions:while the conditions were established, chickpea was grounded and fermented in different amounts with its natural flora, L. casei, L. plantarum and a mixture culture of both microorganism in logarithmic phase. The results showed that the presence of microorganism of chickpea natural flora interferes during the fermentation, so before the inoculation it was necessary treat the chickpea extract (CE) terminally in a dilution 1:4 during 20 min at 7.7 kg/cm2 of pressure. The use of a mixture culture of 5% of L. casei and 5% L. plantarum inoculated in MRS broth was used to decrease fermentation time. Its addition in logarithmic phase to the sterile chickpea extract increased the lactic acid production and decreased the pH value in 6 h which was less time that one obtained with each of lactobacillus. The fermented extract obtained finally, presented similar sensory characteristics to the ones of dairy products. Therefore, chickpea is a good alternative as a extensor for this kind of products.     

Evaluation of effectiveness of class-based nutrition intervention on changes in soft drink and milk consumption among young adults

Background  

During last few decades, soft drink consumption has steadily increased while milk intake has decreased. Excess consumption of soft drinks and low milk intake may pose risks of several diseases such as dental caries, obesity, and osteoporosis. Although beverage consumption habits form during young adulthood, which has a strong impact on beverage choices in later life, nutrition education programs on beverages are scarce in this population. The purpose of this investigation was 1) to assess soft drink and milk consumption and 2) to evaluate the effectiveness of 15-week class-based nutrition intervention in changing beverage choices among college students.     

Fermented vegetable (soybean) protein and related foods of Japan and China

Main fermented vegetable protein foods in Japan and China are soy sauce (shoyu in Japan, chiang-yu in China), fermented soy paste (miso in Japan, chiang in China), sufu, and natto, which are all traditional foods. Chiang, which originated in China some 2,500 years ago, was introduced into Japan during the seventh century and transformed into the present Japanese shoyu and miso, which are now quite different from their Chinese counterparts. Their fermentations consist of koji fermentation byAspergillus species and the subsequent brine fermentation which contains lactic acid and alcoholic fermentations. The characteristic appetizing aroma observed in Japanese style of soy sauce (shoyu) is derived through a special brine fermentation from the component of the wheat which constitutes about one-half of the materials. During the recent two decades, the fermentation technology and engineering on shoyu and miso have made great progress in Japan. Sufu (Chinese soybean cheese) is a cheese-like product originating in China in the fifth century. It is made through the fermentation by Mucor or a related mold from soybean protein curd called “tofu,” which is made by coagulating soy milk. This product is widely manufactured in China on a small scale, but it is not made and consumed in Japan. On the other hand, natto is the fermented soybean protein food characteristic in Japan. It is a whole soybean product fermented byBacillus species, and was originated in Northeastern Japan about 1,000 years ago. Natto is served as it is with shoyu and mustard. Besides these traditional fermented foods, a new fermented soybean product appeared on the market recently in Japan. It is a soy milk drink fermented by lactic acid bacteria. Recently, fermented soy sauce is penetrating into Western populations widely, particularly in the United States. The possibility for the universalization of traditional food flavors is discussed.     

Determination of brominated vegetable oils in soft drinks by gas liquid chromatography

A method is described for the qualitative and quantitative determination of brominated vegetable oils in soft drinks. The procedure involves treatment of the brominated oils with sodium methoxide followed by GLC analysis of the resulting methyl esters using methyl pentadecanoate as internal standard. Recoveries on known amounts of these oils ranged between 93.7% and 102.4%. The technique, applied to several commercial soft drinks, has shown the content of brominated oil to be in the range 10–45 mg per 10 fluid oz of drink.     

天然乳香香味剂的研制

山东省食品发酵工业研究设计院以牛奶为基本原料,利用生物技术制取天然乳香香味剂,该产品香气自然、柔和,可广泛用于冷食、液体奶、乳制品、焙烤、糖果等食品的赋香,还可作为调配奶类香精的香基。目前该产品已有300t/a中试生产线建成,产品经国内十几个厂家的应用后,获得了好评。     

液相色谱-串联质谱法测定乳制品中的氯霉素

建立了超高效液相色谱-串联质谱/质谱法测定奶粉、凝固型酸奶及液态奶中氯霉素的方法。试样用10%亚铁氰化钾及20%乙酸锌作为沉淀剂,以乙酸乙酯提取,采用电喷雾离子源,负离子扫描,多反应监测(MRM)模式进行检测,外标法定量。结果表明,氯霉素在0.5~100μg/L浓度范围内线性关系良好,空白样品加标回收率均大于80%,相对标准偏差小于6%。氯霉素方法检出限(LOD)均为0.1μg/kg。该方法准确、灵敏、操作相对简便,有效降低基质干扰,适用于奶粉、牛奶中氯霉素的测定。     

The flavors of dairy fats—A review

Literature for the three years to August 1970 dealing with the role of dairy lipids in flavors is reviewed. Subjects covered include reviews and conferences, techniques, flavor chemicals in heterogeneous media, desirable flavors and off flavors. All dairy products whose flavor is affected by or derived from lipids are included. These include low fat products such as skim milk and fermented products such as cheese. Presented at the ISF-AOCS Meeting, Chicago, September 1970     

Effects of milk fat replacement by PUFA enriched fats on n‐3 fatty acids,conjugated dienes and volatile compounds of fermented milks

A study was carried out to determine the profiles of fatty acids in fermented milks and dairy derivatives made with milk fat substituted by polyunsaturated fatty acid (PUFA)‐enriched fat. In order to improve the organoleptic properties of those products, whey protein concentrates (WPC) were added during the manufacturing process. Interest was focused during manufacturing and storage period on the contents of “healthy” fatty acids, mainly conjugated linoleic acid and n‐3 PUFA. Contents of these fatty acids were not affected by the manufacture practices and neither did addition of WPC during manufacturing nor cold storage cause their decrease. Percentages of total n‐3 fatty acids in fat from dairy derivatives enriched in PUFA after 21 d of storage (1.45%) were very close to those obtained before processing (1.39%). Contents did not differ either substantially when WPC were added during manufacturing (1.46%). The increase of volatile compounds was also examined. Although a slight decrease in the total volatile content was observed, percentages of different compounds were not modified when milk fat was substituted by PUFA enriched fat.     

Fortification of bread with bean flour (Phaseolus vulgaris). II. Nutritive value of the fortified bread

The protein value of breads containing bean flour (BF) (Phaseolus vulgaris, cv Tórtola) was tested in rats. BF replaced wheat flour by 2, 4, 6, 8 and 10 per cent. Protein content was 9.3 (N x 5.7) per cent and 24.4 (N x 6.25) per cent for wheat flour and bean flour, respectively. The protein content in the control bread was 11.6%, and increased to 12.6% at the 10% level of substitution. Parameters measured were protein efficiency ratio (PER), net protein ratio (NPR), and apparent and true digestibility of the protein. PER, in the control bread, was 1.44; a slight, non-significant increase occurred up to the 10% level of substitution. The control bread showed a NPR value of 2.78, figure which also remained practically unchanged at the higher levels of replacement. Nevertheless, both apparent and true protein digestibility decreased significantly with increasing levels of substitution of WF by BF (p less than 0.05). In conclusion, substitution of WF by BF in bread did not produce the expected increase in protein quality under our experimental conditions.     

Feed supplement recovered from dairy wastewater by biological and chemical pretreatment

A continuous process for treatment of dairy wastewater with immobilized lactic acid bacteria has been demonstrated at pilot scale. A strain of Lactobacillus plantarum was selected on the basis of a high conversion rate of lactose at low pH, a high affinity of lactose at low concentrations, and the ability to retain activity for a long time immobilized in alginate beads. Lactose was converted to lactic acid, which lowered the pH and precipitated milk proteins. The proteins were separated together with milk fat by flotation with carboxy methyl cellulose (CMC) or chitosan and gave a solid phase of approx. 10% dry matter (23% protein and 68% fat). The total chemical oxygen demand (COD_t) removed varied from 65 to 78% for CMC and 49 to 82% for chitosan. The precipitated material was used as a feed supplement for pigs to provide up to 30% of the total energy intake. No adverse effects on the pig's performance were observed. The energy feed value of the precipitate was estimated to be 2·0 feed units (FUs) per kg dry matter. © 1998 Society of Chemical Industry     

Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture

The objective [corrected] of this work was to elaborate "cotija" type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 70:30 and 80:20 (whole milk:chickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (1:10,000 and 2:10,000), lactic acid and 50% CaCl2 solution were used in both products. Results showed that cheese made with 70:30 mixture and 1:10,000 rennet concentration gave a weak curde and 12% of total solids were lost; in the same way as 70:30 mixture and 2:10,000 rennet concentration. Nevertheless, cheese made with 80:20 mixture and 10,000 or 2:10,000 rennet concentration showed hard consistency of its curd. Addition of 10% sodium chloride solution to he 80:20 mixture cheese, made better whey drain, and a "cotija" type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended "cotija" type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended "cotija" type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea "extended" cheese showed a 80% acceptance while the acceptance of the whole milk commercial cheese was 90%.     

原料乳及乳制品中三聚氰胺的快速测定

建立了一种快速测定原料乳及乳制品中三聚氰胺的高技液相色谱方法.样品中的三聚氰胺经三氯乙酸-甲醇-水混合溶液超声提取,离心过滤后进行HPLC测定.三聚氰胺浓度在0.2～100.0μg/mL范围内呈现良好的线性关系,相关系数R<'2>=0.9999.三聚氰胺的平均回收率为96.0%～102.8%,相对标准偏差为1.9%～7...     

Protein digestibility and energy in diets based on rice and beans in human adults

Four studies were carried out for the purpose of measuring the digestibility of diets based on rice and beans (Phaseolus vulgaris), and in order to quantify the effect of their supplementation with animal protein (milk) and energy (oil), on the energy and protein digestibility of such diets in human adults. Diets were offered so that they supplied 46, 72, and 103 mg N/kg/day. When the basal diet--where rice provided 60% of the protein and beans 40%--was administered at a level of 102.5 mg of nitrogen/kg/day and 49.5 Kcal/kg/day of gross energy, an apparent and true nitrogen, energy and metabolizable energy digestibility of 59.1, 70.8, 93.8 and 92.5%, respectively, were observed. When substituting 10% of the vegetable protein by milk protein in the same diet, the same indicators revealed a digestibility of 65.3, 76.8, 93.5 and 92.1%, respectively. The information indicates that supplementation with animal protein improves nitrogen absorption at any of the energy levels studied. In contrast, caloric supplementation does not have any positive effect on nitrogen or energy absorption. It was also found that nitrogen apparent digestibility increases significantly when the N level in the diet is raised, and stabilizes when intake exceeds 100 mg nitrogen/kg/day. It is therefore proposed that for digestibility studies in diets where animal protein is utilized at a nitrogen level of around 120 mg/kg/day, true digestibility remains constant, no matter what nitrogen level is used in the diet.     

Fatty Rapeseed Products for Dairy Cows

In the present investigation (3 experiments) the effects of fatty rapeseed products were studied on both straw-based and hay-based rations for lactating cows. Compared rapeseed products, used as ingredients of concentrate mixtures, were full-fat rapeseed (43% oil), partially defatted rapeseed expellercake (19% oil) and fully defatted rapeseed meal (2% oil). The rapeseed and rapeseed expellercake compared to the defatted rapeseed meal resulted in significantly higher yields of milk and 4% fat-corrected milk, when barley straw was the dominating roughage. In the hay-based diet the positive effects of added fat were not as much expressed. The iodine number of the milk fat increased about 4 units, when feeding the high-fat rations, i.e. the softness of the butter was improved. The results indicate that supplementation of straw with fatty rapeseed products will improve the possibility of a biologically and economically beneficial use of cereal straw in dairy cow rations.     

Lipid composition of ten edible seed species from North Vietnam

The lipid composition and oil content of ten edible seed species from North Vietnam(Cassia tora, Ipomoea aquatica, Raphanus sativus, Citrullus lanatus, Cucumis melo, Cucurbita pepo, Luffa cylindrica, Phaseolus vulgaris, Vigna aurea, Sesamum orientale) have been investigated. The contents of hydrocarbon, triacylglycerol, free fatty acid, sterol, di- and monoglycerol, and polar lipid fractions have been determined with a thin-layer chromatography (TLC)/flame-ionization detection analyzer. Molecular species of hydrogenated triacylglycerols and the fatty acid composition of total lipids also have been analyzed by capillary gas-liquid chromatography. The quantities of major phospholipid classes of four seed species(C. tora, I. aquatica, R. sativus, V. aurea) have been determined by two-dimensional TLC and the spectrophotometrical phosphorus analysis. The fatty acid compositions of nonpolar and polar lipid fractions of these four species also have been analyzed.     

示差脉冲极谱法测定柠檬黄

建立了示差脉冲极谱法测定饮料中的合成色素柠檬黄的新方法。在pH 6.00的磷酸盐缓冲溶液中,柠檬黄在-0.59 V处产生一灵敏的还原峰,在1.25×10-6～4.37×10-5 mol/L浓度范围内,其峰电流与浓度呈线性关系,线性回归方程为ip（μA）=2.46×106 c（mol/L）＋11.4（相关系数r=0.970）,实验检出限为0.27μg/mL。利用该方法测定了两种市售饮料中柠檬黄,加标回收率在87.5%～109.6%之间。     

Vegetable protein application in whey soy drink mix and ice cream

Full fat and defatted soy flours have been used successfully as major ingredients in a low cost replacement for milk solids in beverages for human consumption in several countries of the world. Milk solids replacement products using vegetable protein may have limited potential as long as surplus milk solids exist on a world basis. Some of the milk trends that are occurring in the U.S. are discussed as they pertain to future use of vegetable protein. It appears likely that there will be a decline in milk production with a higher per capita disposable income available for the purchase of processed dairy products utilizing vegetable protein. Ice cream is one of the more sensitive test systems in which to evaluate the flavor and functional properties of vegetable protein for use in dairy products. Sensory panel data have shown that properly processed soybean isolate protein can be used as a 50% replacement for milk solids protein with no discernible differences from a control product. These sensory tests in ice cream show significant differences among commercial soy isolates.