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Mingruo Guo - One of the best experts on this subject based on the ideXlab platform.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, Mingruo Guo, James Mccarthy, Guorong Wang, Yanyan LiuAbstract:There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats' Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk Yogurt and other similar products.
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chemical composition of water buffalo milk and its low fat symbiotic Yogurt development
Functional Foods in Health and Disease, 2012Co-Authors: Xue Han, F. Lee, Lanwei Zhang, Mingruo GuoAbstract:Background : Water buffalos are the second most widely available milk source in countries around the world. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States. Data collected in this study can be useful for the manufacture of a wide variety of specialty dairy products such as symbiotic buffalo milk Yogurt. To analyze functionality, symbiotic low fat buffalo milk Yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. Methods : During a one-year cycle, physicochemical and mineral contents of buffalo milk were analyzed. Prototype Yogurts were manufactured commercially and samples of the Yogurt prototypes were analyzed for physicochemical and microbiological properties and for the survivability of probiotics during ten weeks of storage. Results : Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively. The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year. The symbiotic low fat buffalo milk Yogurts evaluated in this study contained higher amounts of protein, carbohydrates, and calcium than similar Yogurts manufactured with cows’ milk. During refrigerated storage, the probiotic Lactobacillus acidophilus was viable (>1×106 CFU/g) for the first two weeks, while Bifidobacterium spp . and Lactobacillus casei remained viable during the entire ten weeks. Reducing the acidity and enhancing the flavor of the Yogurts could improve the overall acceptability. Conclusion : The results indicated that the low fat buffalo milk Yogurt are a rich source of nutrients and are nutritionally preferable to cows’ milk Yogurts. The shelf life analysis indicated it to be a good vehicle for developing symbiotic Yogurt. Keywords : Buffalo milk, conjugated linoleic acid, symbiotic Yogurt, probiotic survivability, physicochemical properties, acceptability
Guorong Wang - One of the best experts on this subject based on the ideXlab platform.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, Mingruo Guo, James Mccarthy, Guorong Wang, Yanyan LiuAbstract:There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats' Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk Yogurt and other similar products.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, James Mccarthy, Guorong WangAbstract:There is a market demand for nonfat fermented goats’ milk products. A nonfat goats’ milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows’ milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats’ milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats’ Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 106CFU g-1 during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 106CFU g-1 after 2 wk of storage. Microstructure analysis of the nonfat goats’ milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Practical Application HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Whey proteins are a byproduct from cheese making. Whey proteins have higher nutrition value compared to many other food proteins. They are more compatible to milk than any other nonmilk based fat replacers.
Tiehua Zhang - One of the best experts on this subject based on the ideXlab platform.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, Mingruo Guo, James Mccarthy, Guorong Wang, Yanyan LiuAbstract:There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats' Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk Yogurt and other similar products.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, James Mccarthy, Guorong WangAbstract:There is a market demand for nonfat fermented goats’ milk products. A nonfat goats’ milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows’ milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats’ milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats’ Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 106CFU g-1 during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 106CFU g-1 after 2 wk of storage. Microstructure analysis of the nonfat goats’ milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Practical Application HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Whey proteins are a byproduct from cheese making. Whey proteins have higher nutrition value compared to many other food proteins. They are more compatible to milk than any other nonmilk based fat replacers.
James Mccarthy - One of the best experts on this subject based on the ideXlab platform.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, Mingruo Guo, James Mccarthy, Guorong Wang, Yanyan LiuAbstract:There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats' Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk Yogurt and other similar products.
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physiochemical properties microstructure and probiotic survivability of nonfat goats milk Yogurt using heat treated whey protein concentrate as fat replacer
Journal of Food Science, 2015Co-Authors: Tiehua Zhang, James Mccarthy, Guorong WangAbstract:There is a market demand for nonfat fermented goats’ milk products. A nonfat goats’ milk Yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows’ milk Yogurt with pectin was also made as a control. The Yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats’ milk Yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P < 0.01) than any of the other Yogurts and lower syneresis than the goats’ Yogurt with only pectin (P < 0.01). Viscosity and pH of all the Yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 106CFU g-1 during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 106CFU g-1 after 2 wk of storage. Microstructure analysis of the nonfat goats’ milk Yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the Yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Practical Application HWPC could be used as a fat replacer for improving the consistency of nonfat goats’ milk Yogurt and other similar products. Whey proteins are a byproduct from cheese making. Whey proteins have higher nutrition value compared to many other food proteins. They are more compatible to milk than any other nonmilk based fat replacers.
Diliarosta Skunda - One of the best experts on this subject based on the ideXlab platform.
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Uji Efek Teratogenik dari Yoghurt Terhadap Fetus Mencit Putih (Mus musculus)
Fakultas Farmasi Universitas Andalas, 2018Co-Authors: Dillasamola Dwisari, A Almahdy, Desri Amirah, Diliarosta SkundaAbstract:Yogurt is one of the dairy products made from lactic acid fermentation by using Lactobacillus bulgaricus and Streptococcus thermophilus. A study on teratogenic effects of Yogurt on the white female mice fetus (Mus musculus) has been carried out. Pregnant mice used were 20 which divided into 4 groups : the control group, D1, D2, and D3. The treatments giveThe mice were Distidelled water (control), 0.52 Yogurt (D1), 1.04 Yogurt (D2), and 2.08 g Yogurt (D3). Data were analyzed using one-way ANOVA followed by Duncan multiple range test. Results showed that administration of Yogurt during pregnancy could affect mother body weight of mice (P < 0,05).The administration of Yogurt during pregnancy did not affect the number of fetuses and fetal body weight significantly (P > 0,05). Observations with Alizarin solution did not show skeletal defects in comparison to the control group. Observations with Bouin’s solution showed defective visceral cleft palate in fetal mice Yogurt group D3. This study conclude that Yogurt is safe to consume in groups D1 and D2. Yogurt has the potential to cause fetal teratogenic in group D3Yoghurt merupakan salah satu olahan susu yang dibuat dengan fermentasi asam laktat yaitu bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus.Pada penelitian ini dilakukan uji efek teratogen dari yoghurt terhadap fetus mencit putih betina (Mus musculus). Induk mencit putih betina sebanyak 20 ekor yang dibagi menjadi 4 kelompok perlakuan. Kelompok kontrol, D1, D2, dan D3 berturut-turut yaitu 0,52 gram, 1,04 gram, dan 2,08 gram yoghurt. Data hasil penelitian diolah menggunakan ANOVA Satu Arah dan uji wilayah berganda Duncan. Hasil Penelitian menunjukan bahwa pemberian yoghurt selama kehamilan dapat mempengaruhi berat badan induk mencit (P < 0,05). Pemberian yoghurt selama kehamilan tidak mempengaruhi jumlah fetus, dan berat badan fetus secara bermakna (P > 0,05). Pengamatan dengan larutan Alizarin tidak ditemukan cacat skeletal setelah dibandingkan dengan kelompok kontrol. Pengamatan dengan larutan Bouin’s ditemukan cacat visceralcleft palate fetus mencit pada kelompok yoghurt D3. Dapat disimpulkan yoghurt aman dikonsumsi pada kelompok D1 dan D2. Yoghurt berpotensi menyebabkan teratogen pada beberapa fetus pada kelompok D
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Uji Efek Teratogenik dari Yoghurt Terhadap Fetus Mencit Putih (Mus musculus)
'Perpustakaan Universitas Andalas', 2018Co-Authors: Dillasamola Dwisari, A Almahdy, Desri Amirah, Diliarosta SkundaAbstract:Yogurt is one of the dairy products made from lactic acid fermentation by using Lactobacillus bulgaricus and Streptococcus thermophilus. A study on teratogenic effects of Yogurt on the white female mice fetus (Mus musculus) has been carried out. Pregnant mice used were 20 which divided into 4 groups : the control group, D1, D2, and D3. The treatments giveThe mice were Distidelled water (control), 0.52 Yogurt (D1), 1.04 Yogurt (D2), and 2.08 g Yogurt (D3). Data were analyzed using one-way ANOVA followed by Duncan multiple range test. Results showed that administration of Yogurt during pregnancy could affect mother body weight of mice (P 0,05). Observations with Alizarin solution did not show skeletal defects in comparison to the control group. Observations with Bouin’s solution showed defective visceral cleft palate in fetal mice Yogurt group D3. This study conclude that Yogurt is safe to consume in groups D1 and D2. Yogurt has the potential to cause fetal teratogenic in group D3Yoghurt merupakan salah satu olahan susu yang dibuat dengan fermentasi asam laktat yaitu bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus.Pada penelitian ini dilakukan uji efek teratogen dari yoghurt terhadap fetus mencit putih betina (Mus musculus). Induk mencit putih betina sebanyak 20 ekor yang dibagi menjadi 4 kelompok perlakuan. Kelompok kontrol, D1, D2, dan D3 berturut-turut yaitu 0,52 gram, 1,04 gram, dan 2,08 gram yoghurt. Data hasil penelitian diolah menggunakan ANOVA Satu Arah dan uji wilayah berganda Duncan. Hasil Penelitian menunjukan bahwa pemberian yoghurt selama kehamilan dapat mempengaruhi berat badan induk mencit (P 0,05). Pengamatan dengan larutan Alizarin tidak ditemukan cacat skeletal setelah dibandingkan dengan kelompok kontrol. Pengamatan dengan larutan Bouin’s ditemukan cacat visceralcleft palate fetus mencit pada kelompok yoghurt D3. Dapat disimpulkan yoghurt aman dikonsumsi pada kelompok D1 dan D2. Yoghurt berpotensi menyebabkan teratogen pada beberapa fetus pada kelompok D
