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Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
Issue:
Volume 1, Issue 1, May 2013
Pages:
1-6
Received:
19 April 2013
Published:
2 May 2013
Abstract: The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.
Abstract: The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P...
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Factor Affecting the Vitamin D Status in South Korean Children
Issue:
Volume 1, Issue 1, May 2013
Pages:
7-12
Received:
14 May 2013
Published:
10 June 2013
Abstract: To establish the prevalence of vitamin D deficiency and insufficiency in healthy South Korean children aged between 1 month and 16 years and to identify factors affecting the serum vitamin D levels in South Korea. A total 969 healthy children were enrolled in this study. Serum levels of 25 hydroxyvitamin D (25(OH)D), calcium, phosphorous and alkaline phosphatase (ALP) were measured during a 1 year period. All the children were divided into four groups depending on the age. The prevalence of vitamin D deficiency (<15 ng/mL) was 20.5% and that of vitamin D insufficiency (15-20 ng/mL) was 19.5%. Overall, the mean serum 25(OH)D levels was 22.9±9.9 ng/mL. They were the highest in the preschoolers (2-5 years, 24.4 ng/mL) and the lowest in the adolescents (11-16 years,15.9 ng/mL). In addition, they were significantly higher in summer as compared with winter. There were eight cases of subclinical rickets with elevated serum ALP levels. The prevalence of vitamin D insufficiency and deficiency was relatively higher in our series of children. It is imperative that the public policies be established to provide vitamin D supplementation for South Korean children. In addition, pediatricians should consider such factors as the body mass index, sex, season and other risk factors when determining the optimal level of vitamin D.
Abstract: To establish the prevalence of vitamin D deficiency and insufficiency in healthy South Korean children aged between 1 month and 16 years and to identify factors affecting the serum vitamin D levels in South Korea. A total 969 healthy children were enrolled in this study. Serum levels of 25 hydroxyvitamin D (25(OH)D), calcium, phosphorous and alkali...
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Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato
Benard O. Oloo,
Shitandi Anakalo,
Mahungu Symon,
Malinga Joyce Barasa
Issue:
Volume 1, Issue 1, May 2013
Pages:
13-17
Received:
4 March 2013
Published:
20 June 2013
Abstract: Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.
Abstract: Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactob...
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