Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture

The objective of this work was to establish the experimental conditions for the production of yogurt extended with chickpea (Cicer arietinum), inoculated with St. thermophilus and L. bulgaricus and compare its chemical, microbiological and sensorial characteristics versus a yogurt made of skimmed milk. Results indicated that 70:30 and 80:20 (skimmed milk and chickpea extract) mixtures obtained by chemical score fulfilled with the proposed objectives. Yogurt made with 70:30 mixture added with modified starch (ULTRA SPERCE M and COL-FLO), did not remove syneresis present in these products and did not improve its sensory characteristics neither. Nevertheless, yogurt made with 80:20 mixture and modified starch (ULTRA SPERCE M) removed syneresis and present flavor and texture characteristics alike yogurt made of milk, this "extended" yogurt was accepted by the 80% of the judge and fulfill with yogurt specification established in the mexican regulations for this products.     

Use of Phaseolus vulgaris and Vigna sinensis in a fermented dairy drink

The objective of this work was to develop a new kind fermented dairy drink, partially substituted with clear varieties of Phaseolus vulgaris (caraota) and Vigna sinensis (frijol). The formulation of fermented dairy drinks included sterile extracts of caraota and frijol, as partial substitutes which replaced milk: 10, 20 and 30%. The mixtures were inoculated with 2% of a mixture of Lactobacillus acidophillus, Streptococcus thermophilus and Bifidobacterium sp. and were incubated at 42 degrees C for 7 hours. Mango and guava jams were used as flavorings at 20%. On the basis of the sensorial evaluation the mixtures 10% frijol-mango, 10% frijol-guava, 30% caraota-mango and 20% caraota-guava were selected. In the selected fermented dairy drinks, the levels of protein, soluble and insoluble fiber, available and resistant starches were increased and the protein digestibility was 81%. The technical feasibility of partial substitution of milk with extracts of Phaseolus vulgaris or Vigna sinensis. For the elaboration of a fermented dairy drink similar to the liquid yogurt kind was demonstrated.     

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%.     

The Effect of Germination on Phenolic Compounds and Antioxidant Activity of Pulses

In this study the changes of phenolic compounds and antioxidant activity of four different pulses namely white bean (Phaseolus vulgaris L), Common vetch (Vicia sativa), Lentil (Lens culinaris) and Chickpea (Cicer arietinum) seeds before and after germination were investigated. Seeds germinated in dark chambers maintained near 100 % relative humidity at 20 °C. Three different solvents namely acetone, hexane and methanol were employed to extract the phenolic compounds present in the seeds and sprouts. Total content of phenolic compounds was measured by the Folin–Ciocalteu method and antioxidant activity determined by the delay in fat oxidation. Different concentrations of extracts (0.02 and 0.1 % w/w) were added to tallow and the stabilities of the treatments were determined by the peroxide value and induction period measurements to evaluate the antioxidant activities. The results indicated that the increases in phenolic content from dormant seed to sprouted seed were significant (P ≤ 0.05) in all the samples. The significant differences between induction periods of tallow treated with sprouted seed extracts were observed (P < 0.05). The results indicated that the greatest increase in stability was obtained when tallow was treated with a 0.1 % concentration of acetone chickpea sprout extract. The pulses' sprout flour or extract might be recommended for use as a source of natural antioxidants in functional foods.     

Friction and compression characteristics of chickpea flour and components

Chemical composition and selected physical properties of chickpea flour, the starch fraction and the protein fraction were determined. Coefficient of internal friction, coefficient of external friction (on steel, concrete, Teflon and polypropylene), cohesion and adhesion of samples were measured. Chickpea flour and starch fraction had the highest coefficient of internal friction and cohesion, respectively. The coefficient of external friction of chickpea flour and components on concrete was markedly higher than other surfaces. The starch fraction had the highest compressibility and asymptotic modulus at most of the preset loads. The compressibility and asymptotic modulus increased with porosity. Chickpea flour with the lowest porosity had the lowest asymptotic modulus. All samples underwent particle rearrangement during compression.     

Friction and compression characteristics of chickpea flour and components

Chemical composition and selected physical properties of chickpea flour, the starch fraction and the protein fraction were determined. Coefficient of internal friction, coefficient of external friction (on steel, concrete, Teflon and polypropylene), cohesion and adhesion of samples were measured. Chickpea flour and starch fraction had the highest coefficient of internal friction and cohesion, respectively. The coefficient of external friction of chickpea flour and components on concrete was markedly higher than other surfaces. The starch fraction had the highest compressibility and asymptotic modulus at most of the preset loads. The compressibility and asymptotic modulus increased with porosity. Chickpea flour with the lowest porosity had the lowest asymptotic modulus. All samples underwent particle rearrangement during compression.     

Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health

Lactobacillus casei is a group of phenotypically and genetically heterogeneous lactic acid bacteria, able to colonize various natural and man-made environments. Strains of the Lactobacillus casei group have been widely studied with respect to their health-promoting properties. Several beneficial functions for the human organism have been attributed to regular consumption of food products containing these strains. Bacteria of the Lactobacillus casei group are of great interest for the food industry to improve food quality. A number of studies have been conducted in order to evaluate the viability of strains of Lactobacillus casei group as probiotic in dairy products, desserts, among others food products. Despite its importance for the food industry, the taxonomy of the Lactobacillus casei group is still unclear. This review discusses important studies related to characterization of strains of Lactobacillus casei group, the application of these bacteria as probiotic in different food products and the main beneficial effects attributed to regular consumption of products containing such microorganisms.     

Preparation of microbial silage from fish of underutilized species

Fish silage was produced by microbial means from a mixture of several fish species which are not used for human consumption, and form part of the shrimp by-catch. The fish was mixed with a carbohydrate source (molasses) and a starter culture of Lactobacillus plantarum 8014. The mixture was fermented at 30 +/- 2 degrees C. Several tests were undertaken to determine the optimal conditions and concentration of molasses (5, 10 and 15%) and Lactobacillus (0.5, 1.0, 2.5, 5.0 and 10.0%). Results indicated that 1% of microorganisms and 15% of molasses were the optimal proportions to produce a stable fish silage. The production process and stability study of fish silage were followed through chemical, physical and microbiological tests. As findings revealed, the first six days of the process are related to acid production, pH reduction and microbial control, while after this period the process is basically related to protein hydrolysis. In addition, sensory tests of flavor and color were performed. The results of this study suggest the feasibility of utilizing this marine resource at present discarded, through a technological scheme, to produce fish silage for animal feed.     

纤维素水解液中木糖发酵制丁醇

对实验室菌种进行筛选后,得到一株能利用纤维素水解液木糖发酵生产丁醇的菌株。研究发现,该菌株不仅能利用水解液中的葡萄糖,还可以利用水解液中的木糖。对菌种生长特性探索,批式发酵中碳源、氮源以及CaCO3等条件优化后,得到最佳种子培养时间为20～24 h,并确定了木糖浓度为20 g/L的纤维素水解液用于15 L发酵罐实验,在37 ℃静置培养84 h,丁醇产量10.95 g/L,总溶剂16.78 g/L（丙酮、乙醇、丁醇三者之和）,木糖利用率达到70%以上,总溶剂转化率为39.4%。解决了纤维素水解液中木糖不能被利用而造成的经济损失问题。     

A study of mycelial growth and exopolysaccharide production from a submerged culture of <Emphasis Type="Italic">Mycoleptodonoides aitchisonii</Emphasis> in an air-lift bioreactor

We determined the optimal culture and medium conditions for effective production of mycelial mass and exopolysaccharide from a liquid culture of Mycoleptodonoides aitchisonii in an air-lift bioreactor. The mycelial growth and exopolysaccharide production were found to be optimal at a temperature of 25 °C and pH of 6.5. When 60 g/L of lactose was used as a carbon source, the maximum mycelial growth and exopolysaccharide production were obtained. The polypeptone and yeast extract were the most appropriate nitrogen sources for mycelial growth and exopolysaccharide production. In addition, when a mixture of 20 g/L of polypeptone and 5 g/L of yeast extract was used, the exopolysaccharide production increased 50% compared to that of the sole nitrogen source. CaCl₂·2H₂O (1.0 g/L) was the most effective mineral source. Using the optimal culture and medium conditions, batch cultures with basal and designed medium on mycelial growth and exopolysaccharide production in a 5 L air-lift bioreactor were carried out for 16 days. The mycelial growth and exopolysaccharide production increased with an increase of culture time at 14 days, and the maximum mycelial growth and exopolysaccharide production were 20.3 and 6.2 g/L, respectively, after 14 days of culture. The developed model in an air-lift bioreactor showed good agreement with experimental data. These results indicate that exopolysaccharide production is associated with the mycelial growth of M. aitchisonii in an air-lift bioreactor.     

Studies on the development of infant foods from plant protein sources. Part III. Preparation, processing and properties of various products developed

Studies have been carried out on the development of a low-cost, high-quality infant food of low paste viscosity from rice, chickpea (Cicer arietinum) and cow's milk. In order to improve the overall quality of the product, chickpea was processed by different methods prior to its incorporation. A number of formulations was prepared by mixing 52% rice, 30% each, the processed chickpea sample, and 18% whole milk powder. These mixtures were processed by extrusion cooking or drum drying. In the case of the extrusion cooking method, from the nutritional and technological points of view, it was found advantageous to incorporate milk powder after cooking a mixture of rice and chickpea. The values of net protein ratio (NPR) of the products developed, whether processed by extrusion cooking or drum-drying methods, were statistically equal, and not significantly different from those of casein. Supplementing the product with methionine and threonine showed no effect in improving the NPR value, suggesting that these amino acids were not limiting. There were slight differences in the digestibilities of proteins in the products developed and all were lower than that of casein. Depending on the processing method, differences were observed in paste viscosities of the products. After partial hydrolysis of the products with pounds amylase, both the cold and hot paste viscosities were greatly reduced and were comparable with those of whole milk powder. From the results herein reported, it can be concluded that the drum-dried product prepared using rice:chickpea (carbonate presoaked):milk (52:30:18) is the best of all the products developed. Its amino acid composition compares favorably with that of the milk proteins.     

Evaluation of physicochemical,thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Chickpea flour–crystalline nano-cellulose (CNC) composite films were prepared using chickpea flour as the film forming material, glycerol as the plasticizer and 2.5 to 10% CNC as reinforcement supplement. Mechanical properties of the composite films increased with an increase in the CNC content up to 5%. By inclusion of CNC up to 10%, the storage modulus of chickpea flour matrix increased by an order of magnitude from 7.3 to 86.4 MPa. The storage modulus of all samples, on the other hand, decreased as temperature increased. The T_g values measured by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) were shifted toward higher temperatures by the addition of CNC. The creep resistance of chickpea flour films increased again up to 5% added CNC, and strain sweep tests confirmed the extension of linear viscoelastic region. X- ray diffraction (XRD) confirmed a positive correlation between the degree of crystallinity of chickpea flour composties and CNC content. FTIR spectroscopy confirmed the molecular interaction between chickpea flour, glycerol and CNC. SEM results revealed agglomeration in the structure of the film with the addition of CNC beyond 5% and diminishing of surface homogeneity, while decreasing the pore size of chickpea flour matrix. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48389.     

Influence of Some Fatty Acids on Oviposition by the Bruchid Beetle, Callosobruchus maculatus

The cowpea seed beetle, Callosobruchus maculatus, will lay its eggs on many potential hosts and inert surfaces. Oviposition on glass beads is stimulated by coating them with individual fatty acids. Nevertheless, female beetles reject mung seeds less frequently than beads treated with either an extract of mung seeds or, especially, an extract of mung seeds plus oleic acid. The addition of oleic acid to the extract resulted in a change in the sequence of oviposition behavior, notably an increase in a raised body position indicative of hosts of low acceptability. Fatty acids are present in the epicuticular waxes of legume seeds; wax extract of mung bean contains 32.4% fatty acid and 14 alkanes, whereas a wax extract of chickpea contains 5% fatty acid and 18 alkanes. Thus, chickpea may be a less acceptable host for oviposition than mung bean because of physical differences and/or because of chemical differences, including a reduced total level of fatty acid or the high proportion of oleic acid it is reported to contain. It is concluded that an appropriate mixture of fatty acids in the epicuticular waxes stimulates oviposition but that an elevated level of oleic acid in conjunction with others is deterrent.     

A glutamic Acid-producing lactic Acid bacteria isolated from malaysian fermented foods

l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, strain MNZ was determined as the highest glutamic-acid producer. Identification tests including 16S rRNA gene sequencing and sugar assimilation ability identified the strain MNZ as Lactobacillus plantarum. The characteristics of this microorganism related to its glutamic acid-producing ability, growth rate, glucose consumption and pH profile were studied. Results revealed that glutamic acid was formed inside the cell and excreted into the extracellular medium. Glutamic acid production was found to be growth-associated and glucose significantly enhanced glutamic acid production (1.032 mmol/L) compared to other carbon sources. A concentration of 0.7% ammonium nitrate as a nitrogen source effectively enhanced glutamic acid production. To the best of our knowledge this is the first report of glutamic acid production by lactic acid bacteria. The results of this study can be further applied for developing functional foods enriched in glutamic acid and subsequently γ-amino butyric acid (GABA) as a bioactive compound.     

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pH-dependent behavior of iron seemed to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.     

海洋微生物溶菌酶的发酵优化与中试生产

以海洋细菌S-12-86为试验菌株,采用摇瓶发酵优化的方式,研究培养基组分(碳源、氮源、碳源与氮源的比例、金属离子)与发酵条件(培养温度、接种体积分数、装液体积分数、起始pH值、产酶周期)对海洋微生物溶菌酶产量的影响,并进行中试放大试验。结果表明:该菌产酶最佳培养基组分为:葡萄糖10 g/L,蛋白胨5 g/L,MgSO45 g/L,CaCl22 g/L;最适发酵培养温度为30℃,接种体积分数为4.0%,装液体积分数为10.0%,起始pH值为8.0,发酵周期24 h。海洋细菌S-12-86发酵优化后的产酶量(25636.8 U/mL)较优化前的产酶量(14454.4 U/mL)提高了75.4%。海洋微生物溶菌酶中试发酵的产酶量达26697.87 U/mL。说明摇瓶发酵优化条件可以应用于海洋微生物溶菌酶中试生产上。     

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     

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。     

Biological treatment of saline wastewater using a salt-tolerant microorganism

Biological aerobic treatment of saline wastewater provides the material of this study. A salt-tolerant microorganism (Staphylococcus xylosus) was isolated from a vegetable pickled plant containing about 7.2% salt. Selection, identification and characterization of the microorganism were carried out. The isolated microorganism was used as inoculum for biodegradation. An activated sludge reactor operated in a fed-batch mode was used for the treatment of synthetic saline wastewater using three different microbial cultures namely: activated sludge (100%), a mixture of Staphylococcus supplement by activated sludge (1:1) and pure S. xylosus (100%) at different salt concentrations ranging from 0.5 to 3% NaCl. The results obtained showed that at low NaCl concentration (1%), the removal efficiency of chemical oxygen demand (COD) using different microbial cultures were almost the same (80-90%). However, increasing the NaCl concentration to 2% and using Staphylococcus-supplemented mixture by activated sludge and S. xylosus alone improved the treatment performance as indicated by COD removal rates which reached 91% and 93.4%, respectively, while the system performance started to deteriorate when activated bacterial culture was used alone (74%). Furthermore, the increase in NaCl concentration up to 3% and with the inclusion of Staphylococcus-supplemented mixture by activated sludge increased the COD removal to 93%, while the use of S. xylosus alone further improved the COD removal rate up to 94%. Also, the use of S. xylosus alone proved to be capable for biological treatment of a real case study of a vegetable pickled wastewater containing 7.2% salinity; the removal efficiency of COD reached 88% at this very high concentration of NaCl.     

Development of Industrially Scalable Method for Phospholipids and Branch-Chain Fatty Acids of Dairy by-Product

Dairy phospholipids (PL) is of interest due to their health benefits and functional properties. Solvent fractionation of PL has not been commonly used in the dairy industry to fractionate milk fat to obtain or concentrate the PL. The total lipid extracted from the β stream, a waste by-product of dairy processing, was used in this study to investigate suitable solvent and conditions to separate the neutral lipid from PL. A fixed lipid solvent ratio (1:10 g/v) was used at various fractionation temperatures (−20, 2, 15, 23, 40, and 60 °C) depending on the solvents. The use of acetone at 23 °C, not at the lower temperatures, led to a dairy lecithin product with high PL content, such as 71.5%. The more aqueous ethanol, i.e. at 70% concentration compared to 95%, was able to preferentially extract PL to form products with up to 74.7% PL, but the PL yield was much lower (26.3%) compared to acetone precipitation (97.9%). The enrichment of branch chain fatty acids proved to be very challenging due to the overlapping melting points with other fatty acids. The composition of the major fatty acids of polar and neutral lipids also showed interesting patterns that may indicate different nutritional and oxidative properties of the fractionated products.