Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt
نویسندگان
چکیده
منابع مشابه
Phytochemicals from mulberry extract (Morus sp.): Antioxidant and neuroprotective potentials
Article history: Received on: 23/08/2016 Revised on: 15/09/2016 Accepted on: 04/10/2016 Available online: 31/01/2017 ROS are involved in aging, progressive neuronal death, and age related disorders. During the last decade, there is increasing evidence indicating the beneficial role plant rich phytochemicals for the treatment of oxidative stress-induced disorders in the brain due to their antiox...
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The antidiabetic and antioxidant activities of the ethyl acetate-soluble extract (MFE) of mulberry fruit (Morus alba L.) were investigated. In vitro, MFE showed potent α-glucosidase inhibitory activity and radical-scavenging activities against DPPH and superoxide anion radicals. In vivo, MFE could significantly decrease fasting blood glucose (FBG) and glycosylated serum protein (GSP), and incre...
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1. When solid blocks of isoelectric gelatin are placed in cold distilled water or dilute buffer of pH 4.7, only those of a gelatin content of more than 10 per cent swell, while those of a lower gelatin content not only do not swell but actually lose water. 2. The final quantity of water lost by blocks of dilute gelatin is the same whether the block is immersed in a large volume of water or whet...
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This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogur...
متن کاملEffect of Stabilizer on Sensory Characteristics and Microbial Analysis of Low-fat Frozen Yoghurt Incorporated with Carrot Pulp
Frozen yoghurt has been the fastest growing product in the frozen dessert market in recent years. Consumer’s interest in frozen yoghurt stems from the desirable nutritional properties attributed to the product. Yoghurt contains substantial amounts of live lactic acid bacteria and the beneficial effects of yoghurt are postulated to be due to its probiotic contents. The present study was carried ...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2018
ISSN: 2048-7177
DOI: 10.1002/fsn3.645