In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 PUR2, respectively kept at 4±1°C 21 days. Total dry matter (%) ash increased accordance amount used no pronounced change observed fat content pH. Titratable acidity (L.A %) pH values ranged between ...

The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure st...

abstract: yoghurt is a popular healthy food, consumed by many people. the popularity of this product made it possible to use it as a base in order to produce probiotic preparations. prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. the aim of this research was to study physi...

The purpose of this study was to determine the quality dadih with bamboo in Taiwan, namely Thorny (Bambusa stenostachya Hackel) different incubation times. materials used are tubes, banana leaves and Alpine goat's milk from National Pingtung University Science Technology (NPUST) Taiwan. Dadih is made by pasteurizing at a temperature 65oC for 30 minutes, allowed stand until 30oC, poured into tub...

Laser scanning confocal microscopy combined with fluorescence recovery after photobleaching is an effective tool to measure the diffusion coefficients of macromolecules in cross-linked hydrogels and polymer solutions. In this study, the effects of enzyme treatment on the diffusion of macromolecules (FITC-dextran) in guar solutions and titanium-guar hydrogels are examined. Enzyme treatment with ...

The development of silicone elastomers with hydrophilic functionality in the form of PEG substituents provides benefits beyond the rheology modification (thickening) that can be achieved with silicone elastomers that lack functional substituents. We have shown that PEG-modified dimethicone crosspolymer (PEG-DCP) is an effective emulsifier for water-in-silicone (w/s) emulsions where the continuo...

ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physic...

• Recent data obtained in this laboratory suggest that basic nuclear proteins may exert some controlling extranuclear influence on cellular activity. For example, very low concentrations of purified histones obtained from thymus, liver, kidney and brain, as well as semipurified histones derived from heart and skeletal muscle, inhibit a membraneATPase system associated with active cation transpo...

The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A amount dietary fiber BSG shows ability to bind water; thus, it tends solidify mixture. This characteristic beneficial effect in the utilization filler and texturizer yogurt. study aims evaluate impact addition yogurt production its quality. was prepared three di...

Pequi oil presents high levels of unsaturated fatty acids and beta-carotene has been used for nutraceutical purposes. Microcapsules can improve the protection bioactive compounds in pequi mask inherent smell taste food applications. However, stability microencapsulated its influence on product characteristics need to be investigated. This work evaluated impact microcapsules physicochemical ferm...