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Larry R. Beuchat - One of the best experts on this subject based on the ideXlab platform.

  • Descriptive sensory profiling for optimizing the formula of a Peanut Milk-based liquid coffee whitener
    Journal of Food Science, 1993
    Co-Authors: Aminah Abdullah, T.m.m. Malundo, Anna V. A. Resurreccion, Larry R. Beuchat
    Abstract:

    A liquid coffee whitener was formulated using Peanut Milk as a substitute for sodium caseinate and water. Sensory quality of the formulation was evaluated using a descriptive panel. Six sensory attributes were significantly (p < 0.05) affected by the amounts of Peanut Milk, oil and corn syrup solids in the formulations. The maximum amount of Peanut Milk for an optimum formulation was 40%. The maximum fat content increased from 6% to 9% as Peanut Milk was decreased from 40% to 20%. A concentration of 2-9% corn syrup solids could be used with 20-40% Peanut Milk. Acceptable formulations within the optimum region contained 6% oil in combination with 40% Peanut Milk and 2% corn syrup solids or 20% Peanut Milk and 8% corn syrup solids.

  • Catalase Content in Peanut Milk as Affected by Growth of Aspergillus parasiticus.
    Journal of food protection, 1993
    Co-Authors: Ma. R. S. Clavero, Larry R. Beuchat, Y.-c. Hung, T. Nakayama
    Abstract:

    Changes in catalase content and pH of Peanut Milk in which Aspergillus parasiticus was cultured were monitored over a 10-d period at 30°C. A 3- to 10-fold increase in catalase content was detected after 6 d of incubation, while the content in uninoculated (control) Peanut Milk decreased by about 50% after 3 d of incubation. The pH of uninoculated catalase-supplemented Peanut Milk increased from 6.7 to 9.2, whereas the pH of inoculated Peanut Milk remained essentially unchanged. Production of catalase by A. parasiticus and perhaps other molds could be a basis for developing a hydrogen peroxide treatment for separating mold-contaminated kernels from sound kernels.

  • chemical physical and sensory characteristics of Peanut Milk as affected by processing conditions
    Journal of Food Science, 1992
    Co-Authors: Chan Lee, Larry R. Beuchat
    Abstract:

    The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of Peanuts (Peanut Milk) prepared for lactic bacterial fermentation was investigated. Soaking Peanuts in 1.0% NaHCO3 before extraction resulted in a lighter colored Milk, and homogenization enhanced lightness. Cooking Peanuts before grinding reduced total solids and protein contents of Milk. Hexanal concentration was greatly reduced by cooking Peanuts for 10 min. The most satisfactory conditions for preparing Peanut Milk consisted of soaking Peanuts in 0.5% NaHCO3, cooking for 10 min and homogenizing the extract at 4000 psi.

  • Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk
    Journal of Food Science, 1991
    Co-Authors: Larry R. Beuchat
    Abstract:

    The effects of substituting Peanut Milk fermented with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus for butterMilk on chemical, physical and sensory properties of ranch-style salad dressing were investigated. Increased amounts of fermented Peanut Milk in dressing resulted in decreased lightness, creamy flavor, oil emulsion capacity and consistency. Changes were dependent upon the commercial brand of dressing mix. Fermented Peanut Milk can be substituted for butterMilk in salad dressing at levels up to 25% without substantial reduction in sensory qualities.

  • Changes in chemical composition and sensory qualities of Peanut Milk fermented with lactic acid bacteria.
    International journal of food microbiology, 1991
    Co-Authors: Chan Lee, Larry R. Beuchat
    Abstract:

    The effects of fermentation of aqueous extracts of Peanuts (Peanut Milk) with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus, separately and in combination, on selected chemical and sensory qualities were investigated. Changes in pH, titratable acidity and viable cell populations indicated that there was a synergistic interaction between L. delbrueckii ssp. bulgaricus and S. salivarius ssp. thermophilus during fermentation. Analysis of headspace volatiles revealed that hexanal, which is one of the compounds responsible for undesirable green/beany flavor in Peanut Milk, completely disappeared as a result of fermentation. S. salivarius ssp. thermophilus was more effective than L. delbrueckii ssp. bulgaricus in reducing the hexanal content. The acetaldehyde content of Peanut Milk increased during fermentation. Changes in concentrations of these volatile compounds were correlated with sensory evaluation scores which showed that a significant (P less than or equal to 0.05) decrease in green/beany flavor and a significant increase in creamy flavor occurred as a result of fermentation.

Shuhaimi Mustafa - One of the best experts on this subject based on the ideXlab platform.

Whitney Block - One of the best experts on this subject based on the ideXlab platform.

  • Elimination diet and the development of multiple tree-nut allergies
    Pediatric Research, 2017
    Co-Authors: Arnon Elizur, Jennifer B. Bollyky, Whitney Block
    Abstract:

    BackgroundDespite its high prevalence, relatively little is known about the characteristics of patients with multiple tree-nut allergies.MethodsPatients (n=60, aged 4-15 years), recruited for a multiple food (tree nuts, Peanut, Milk, egg, soy, sesame, and wheat) oral immunotherapy (OIT) study, filled a questionnaire on their initial allergy evaluation. Medical records were reviewed. At OIT enrollment (median interval, 7.5 years), patients underwent oral food challenges (OFCs) to foods still eliminated.ResultsThere was significantly less evidence for eliminating tree nuts compared with other foods, as reflected by a lower rate of acute reaction to the offending food, either as the trigger for initial allergy evaluation (5.9% for tree-nuts vs. 20-40% for other foods, respectively P

  • elimination diet and the development of multiple tree nut allergies
    Pediatric Research, 2017
    Co-Authors: Arnon Elizur, Jennifer B. Bollyky, Whitney Block
    Abstract:

    BackgroundDespite its high prevalence, relatively little is known about the characteristics of patients with multiple tree-nut allergies.MethodsPatients (n=60, aged 4-15 years), recruited for a multiple food (tree nuts, Peanut, Milk, egg, soy, sesame, and wheat) oral immunotherapy (OIT) study, filled a questionnaire on their initial allergy evaluation. Medical records were reviewed. At OIT enrollment (median interval, 7.5 years), patients underwent oral food challenges (OFCs) to foods still eliminated.ResultsThere was significantly less evidence for eliminating tree nuts compared with other foods, as reflected by a lower rate of acute reaction to the offending food, either as the trigger for initial allergy evaluation (5.9% for tree-nuts vs. 20-40% for other foods, respectively P<0.001) or later in life (14.5% vs. 38-75%, respectively P=0.001), and a higher rate of negative skin prick test (SPT)/specific IgE (sIgE) at initial diagnosis (25% vs. <10%, P<0.001). SPT/sIgE increased significantly from past initial levels to present for tree nuts (P<0.001) and Peanut (P=0.001) but not for other foods, and most OFCs performed at present were positive.ConclusionsTree nuts are often eliminated from the diet of multiple-food-allergic patients, despite their low probability for allergy. Sensitization and allergy to most tree nuts exist years later, suggesting that it developed during the period of elimination.

Barka Mohammed Kabeir - One of the best experts on this subject based on the ideXlab platform.

  • Nutritional Composition And Energy Value Of Roasted Peanut Milk Partially Substituted With Millet Thin Porridge Fermented With Bifidobacterium Longum BB536
    International Journal of Technology Enhancements and Emerging Engineering Research, 2015
    Co-Authors: Salma Elzen Ibraheem, Barka Mohammed Kabeir, L. H. Mohammed, B. T. Bhagiel
    Abstract:

    This study was carried out to determine the nutritional value of different roasted Peanut based Milk fermented with B. longum BB536. Roasted Peanut and yellow millet were soaked in water (12 h), blended (5 min) and filtered using a double layered cheese cloth to prepare the roasted Peanut Milk and millet beverage, which was boiled to prepared millet thin porridge. Different formulation based on roasted Peanut Milk partially substituted with 15% (A), 30% (B), and 45% (C) with millet thin porridge was prepared. Formulations were sterilized (121˚C for 15 min), inoculated (3% active culture of B. longum BB536), and incubated (37 ◦C) for 18 h. Proximate composition was determined and energy value was calculated. Roasting facilitated the removal of the crust and decreased the peany flavor of Peanut. The improvement in fat, proteins, fiber, ash and Carbohydrates of Peanut by roasting was 0.23, 1.43, 0.32, 0.1, and 0.62%, respectively; due to decrease in moisture by roasting. Roasted Peanut contains higher fat, protein, while in raw millet higher fiber, ash and carbohydrates have been recorded. The number of B. longum BB536 obtained in all fermented beverages was above the number required to presence in probiotic food which is at least 6 log CFU/ml. Fermentation increased moisture, protein, ash and fiber in Peanut Milk. While fat, carbohydrate and total soluble solids decreased. Fermentation increased protein, ash, fiber, total soluble solid, and carbohydrate but decreased moisture and fat in millet thin porridge. Fermentation increased moisture, and fiber but decreased fat, carbohydrate, and total soluble solid in blends A, B, and C. Protein and ash increased in blend A. The calculated energy value ranged from 61.19 kcal/100ml in Peanut Milk to 36.18 kcal/100ml in Blend C. It decreased by supplementation with millet thin porridge. However, serving with sugar could fulfill the daily energy requirements for adult men (3200 kcal) and adult women (2300 kcal). The fermented beverages fulfill probiotics requirement and provide energy and other essential nutrients.

  • Roasted Peanut Milk partially substituted with millet thin porridge as a carrier for Bifidobacterium longum BB536.
    International Journal of Current Microbiology and Applied Sciences, 2015
    Co-Authors: Barka Mohammed Kabeir, Salma Elzen Ibraheem, L. H. Mohammed, B. T. Bhagiel
    Abstract:

    This study was carried out to develop probiotic fermented beverage based on roasted Peanut Milk. Peanut was roasted (100 °C for 20 min) to improve nutrient component, facilitate the removal of the crust and decrease the peany flavor of Peanut. Roasted Peanut and yellow millet were soaked in water (12 h), blended (5 min) and filtered using a double layered cheese cloth to prepare the roasted Peanut Milk and millet beverage. Yellow millet beverage was boiled (70°C for 3 min), malted millet flour (1:5 (w/w) was added, cooled (37°C), maintain 14 min to prepared millet thin porridge. Different formulation based on roasted Peanut Milk partially substituted with 15% (A), 30% (B), and 45% (C) with millet thin porridge was prepared. Formulations were sterilized (121°C for 15 min), inoculated (3% active culture of B. longum BB536), and incubated (37°C) for 24 h. B. longum BB536 viable count significantly (P < 0.05) increased by extended fermentation period. At maximum growth (18 h), there was 3.15, 2.9, 2.89, 2.76, 2.43, and 2.1 log CFU/ml increase in fermented Peanut Milk, millet thin porridge, cow Milk, blend (B), blend (A) and blend (C), respectively. At 24 h fermentation, the number of the strain in all fermented beverages still above the number required to presence in probiotic food which is at least 6 log CFU/ml fermented products; except blend C (5.77 CFU/ml) didn't fulfill probiotic requirements in food. The pH significantly (P

  • Peanut Milk and skim Milk supplemented with fructooligosaccharides
    2014
    Co-Authors: Barka Mohammed Kabeir, A. M. Yazid, Shuhaimi Mustafa
    Abstract:

    Growth of Bifidobacterium pseudocatenulatum G4 and changes in organic acid profile i

  • Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented Peanut Milk (PM) and skim Milk (SM) products.
    African Journal of Food Science, 2009
    Co-Authors: Barka Mohammed Kabeir, A. M. Yazid, Muhammad Nazrul Hakim, Ali Khahatan, Anis Shaborin, Shuhaimi Mustafa
    Abstract:

    Survivability of Bifidobacterium pseudocatenulatum G4 in fermented Peanut Milk (PM) and skim Milk (SM) directly or supplemented with fructooligosacharide (FOS) and human grade yeast extract was evaluated under refrigeration and 25°C for a period of 2 weeks. During the study period, the development of lactic acid and short chain fatty acids (acetic, propionic and butyric) were also examined. The fermented products were prepared utilizing inoculum of 0.67% and anaerobic incubation under control conditions using 1 l volume bioreactor to final pH less than 5. Initial mean viable number of strain G4 ranged between 7.12 - 8.35 cfu/ml fermented PM and 7.28 - 8.39 cfu/ml fermented SM based products. The viable strain G4 in fermented samples held at 25°C for 2 weeks decreased to a level of < 7 log cfu/ml due to the pH reductions, which were explained by increases in lactic, acetic, propionic and butyric acids. This final viability of the fermented products is below the requirement to claim probiotic effects upon their consumptions, while at refrigeration (4°C) storage, the viability maintained in fermented products was higher exceeding the mean recommended level of 7 log cfu viable probiotic per ml product generally. Therefore, fermented PM products especially supplemented with FOS containing strain G4 could maintain probiotics effects under refrigeration for a period of 2 weeks.

  • Assessment of Bifidobacterium Pseudocatenulatum G4 as A Probiotic
    2009
    Co-Authors: Barka Mohammed Kabeir
    Abstract:

    This study has demonstrated the probiotic criteria of Bifidobacterium pseudocatenulatum G4 related to safety profile; effects on intestinal microbiota; interactions with prebiotics; and the growth in Peanut Milk (PM) and survivability during the storage. The safety profile of the strain G4 was evaluated in groups of BALB/c mice, fed different concentrations of Bifidobacterium strains for a period of 28 days. At the end of the experimental period, the highest dose of 11 log CFU B. pseudocatenulatum G4 /day did not affect the general health of mice nor cause any toxicity to blood based on biochemistry and haematology measurements. Pathogenicity symptoms were not detected in the internal organs; serum enzymes of liver and kidney; and histology of ceacum, ileum and colon of the treated mice; thus, the strain G4 could be a safe probiotic for food application. The effects of feeding strain G4 on selected microbiota community and metabolic activity in ceacum and colon of rats were also examined in 30 days feeding trail. The rat groups received skim Milk contained either viable or metabolic product of B. pseudocatenulatum G4. The viable supplement of strain G4 increased profile of bifidobacteria, Lactobacillus and total anaerobes in ceacum and colon of the fed rats; while it decreased total aerobes and potential pathogens (staphylococcus, enterococcus and enterobacteriacea) of the same intestinal regions. However, salmonella and coliform were maintained mostly unchanged. In addition, the viable supplement of strain G4 has significantly (p 7 log CFU CFU/ml fermented PM products. Therefore, B. pseudocatenulatum G4 assessed to be a safe probiotic microorganism for synbiotics formulation with FOS and incorporation into Peanut Milk (PM) for delivery purposes.

Arnon Elizur - One of the best experts on this subject based on the ideXlab platform.

  • Elimination diet and the development of multiple tree-nut allergies
    Pediatric Research, 2017
    Co-Authors: Arnon Elizur, Jennifer B. Bollyky, Whitney Block
    Abstract:

    BackgroundDespite its high prevalence, relatively little is known about the characteristics of patients with multiple tree-nut allergies.MethodsPatients (n=60, aged 4-15 years), recruited for a multiple food (tree nuts, Peanut, Milk, egg, soy, sesame, and wheat) oral immunotherapy (OIT) study, filled a questionnaire on their initial allergy evaluation. Medical records were reviewed. At OIT enrollment (median interval, 7.5 years), patients underwent oral food challenges (OFCs) to foods still eliminated.ResultsThere was significantly less evidence for eliminating tree nuts compared with other foods, as reflected by a lower rate of acute reaction to the offending food, either as the trigger for initial allergy evaluation (5.9% for tree-nuts vs. 20-40% for other foods, respectively P

  • elimination diet and the development of multiple tree nut allergies
    Pediatric Research, 2017
    Co-Authors: Arnon Elizur, Jennifer B. Bollyky, Whitney Block
    Abstract:

    BackgroundDespite its high prevalence, relatively little is known about the characteristics of patients with multiple tree-nut allergies.MethodsPatients (n=60, aged 4-15 years), recruited for a multiple food (tree nuts, Peanut, Milk, egg, soy, sesame, and wheat) oral immunotherapy (OIT) study, filled a questionnaire on their initial allergy evaluation. Medical records were reviewed. At OIT enrollment (median interval, 7.5 years), patients underwent oral food challenges (OFCs) to foods still eliminated.ResultsThere was significantly less evidence for eliminating tree nuts compared with other foods, as reflected by a lower rate of acute reaction to the offending food, either as the trigger for initial allergy evaluation (5.9% for tree-nuts vs. 20-40% for other foods, respectively P<0.001) or later in life (14.5% vs. 38-75%, respectively P=0.001), and a higher rate of negative skin prick test (SPT)/specific IgE (sIgE) at initial diagnosis (25% vs. <10%, P<0.001). SPT/sIgE increased significantly from past initial levels to present for tree nuts (P<0.001) and Peanut (P=0.001) but not for other foods, and most OFCs performed at present were positive.ConclusionsTree nuts are often eliminated from the diet of multiple-food-allergic patients, despite their low probability for allergy. Sensitization and allergy to most tree nuts exist years later, suggesting that it developed during the period of elimination.