Traceability of sweeteners in soy yogurt using linear discriminant analysis of physicochemical and sensory parameters

The present study was aimed to design and develop the consumer-accepted soy yogurt using different sweeteners and investigate the possibility of tracing these sweeteners by implementing a classification algorithm. The effects of three types of sweeteners on the physicochemical properties, sensory properties, and prediction of sweeteners in soymilk-based yogurt were investigated using linear discriminant analysis (LDA). Yogurts were prepared by inoculating lactic acid cultures into soymilk containing 0.3% gelatin, one of the selected sweeteners [sucrose, honey, and sucralose (an artificial sugar)], and strawberry flavor. Freshly prepared soy yogurts were then analyzed for their physicochemical and sensory characteristics. The results revealed that the honey samples had a higher protein content (4.69%–4.71%) compared to that in plain yogurt (3.83%). Soy yogurts containing the sweeteners had a relatively reduced fat content, with the lowest fat content exhibited by the honey samples (1.88%–1.91%). Furthermore, the addition of sweeteners resulted in final products with varying ash content and total soluble solids (TSS). In contrast, the least effect was found on lactic acid and pH. The overall sensory results revealed that the strawberry flavored soy yogurt with honey as sweetener could attain acceptable quality upon processing. LDA with two components based on the partial chemical composition of soy yogurts could identify the sweetener source in unknown soy yogurt samples. The discriminatory ability of the LDA model was further validated using unknown soy yogurt samples to predict the sweeteners, and an accuracy level ranging from 80% to 100% was attained in 1000 test runs. Moreover, the model could distinguish the presence of artificial sweeteners from the other sweeteners in the samples with 100% accuracy

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01–3.67 ± 0.01%); moisture (74.50 ± 0.02–87.02 ± 0.03%); protein (5.67 ± 0.02–7.58 ± 0.01%); fat (0.97 ± 0.01–1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages

Health-Promoting Potential of Millet: A Review

Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions of cereal grains can be affected by processing techniques such as decortication, soaking, malting, milling, fermentation, etc. This study discusses the nutritional and functional properties of millet-incorporated foods and their impact on health, based on around 150 articles between 2015 and 2022 from the Web of Science, Google Scholar, Food and Agriculture Organization of the United Nations (FAO), Breeding Bid Survey (BBS), and FoodData Central (USDA) databases. Analyzing literature reviews, it is evident that the incorporation of millet and its constituents into foodstuffs could be useful against undernourishment and several other health diseases. Additionally, this review provides crucial information about the beneficial features of millet, which can serve as a benchmark of guidelines for industry, consumers, researchers, and nutritionists

Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed <i>Ulva intestinalis</i>: An Approach to Value Addition as a Functional Food

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers

Physicochemical quality of cauliflower as influenced by cling film wrapping during storage

Compact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without packaging (control); ii. packed in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped with polyethylene (PE) cling film and iv. newspaper (locally used). Half of each treatment was kept at (6±1°C and 50±5% RH) and the other half was kept at ambient conditions (25±3°C and 60±5% RH). LDPE bag or PE cling film has a great effect to retain firmness and reduce weight loss of cauliflower in both storage conditions. Respiration rate, rot incidence and changes of colour values (lightness and hue angle) was reduced significantly for the cauliflowers packed in LDPE bag or wrapped with PE cling film stored in a refrigerator than that of control (without packaging) and all packaging techniques stored at ambient condition throughout the storage period. Initially, acidity, TSS and ascorbic acid content were 0.26%, 4.7° Brix and 58.7 mg 100g-1, respectively. Ascorbic acid content was reduced severely in the cauliflower stored in ambient conditions than that stored in a refrigerator. Cauliflower wrapped with PE cling film and packed in an LDPE bag (1% perforation) stored in a refrigerator (6±1°C and 50±5% RH) could retain white colour, good sensory quality, firm and fresh curds with minimum loss in weight, texture and disease incidence up to 18 days and 16 days, respectively

Comparison of physicochemical composition, antioxidant activity and common phytochemicals of selected BARI mango varieties and commercial cultivar, Langra

Background: Bioactive compounds and antioxidant activity in mango play significant role in human health. Present study was conducted to investigate the physicochemical and nutritional compositions, bioactive phytochemicals and antioxidant activity of the selected BARI mango varieties and commercial cultivar Langra. Scope and approach: Antioxidant activity, total phenolic content, ascorbic acid, total carotenoids and ß-carotene content of the mangoes were determined. TPC were assessed using high-performance liquid chromatography. Key findings &amp; conclusions: Moisture, ash, total soluble solids, pH, total acidity and total sugar of the BARI mango varieties ranged from 77.50 to 83.60 %, 0.10–0.17 %, 17.50–23.00 °B, 3.45–4.37, 0.64–0.76 % and 9.46–13.46 % whereas, those were 76.33 %, 0.20 %, 17.63 °B, 4.25, 0.63 % and 9.79% respectively for Langra. Phytochemicals; TPC, AA, total flavonoids, TC, ß-carotene and total anthocyanin content of BARI mango ranged from 100.10 to 207.40 mg GAE/g, 9.34–9.52 mg/100 g, 0.38–1.04 mg QE/g, 2.76–3.87 mg/100 g, 178.02–298.00 µg/100 g and 147.26–186.42 mg/100 g whereas, the Langra contained 210.90 mg GAE/g, 9.53 mg/100 g, 1.38 mg QE/g, 4.21 mg/100 g, 314.00 µg/100 g and 189.22 mg/100 g respectively. Total antioxidant capacity, ferric reducing antioxidant power, reducing power capacity, metal chelating capacity, nitric oxide free radical scavenging activity and half-maximal inhibitory concentration (IC50) ranged from 108.10 to 504.00 µg of ascorbic acid/mg of extract, 121.70–244.60 mg/100 g, 6.24–18.70 µg/mL, 33.89–162.60 %, 33.89–70.20 µg/mL and 25.90–27.90 µg/mL whereas, Langra contained 194.25 µg of ascorbic acid/mg, 229.20 mg/100 g, 2.54 µg/mL, 177.80 %, 53.74 µg/mL and 25.11 µg/mL respectively