Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum Subulatum Roxb.): An Overview.

Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1,8- cineole is the major active compound in an extent 60 to 80% of the total volatile oil. Alcohol and aqueous extract of large cardamom have been reported to contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer, cardio-adaptogenic and hypolipidaemic activities. Large cardamom and its powder, oleoresin and essential oils have many culinary and therapeutic uses. Objective of this review is to give short overview on the processing technology, chemistry, bioactivity and uses of large cardamom and its components

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were used for comparison. Physical characteristics, namely texture profile, microstructure, transverse relaxation time (T2) distribution (measured by low-field NMR) and color were analysed periodically during ripening until 180 days. Texture profile analysis illustrated a significant improvement in texture of alginate added LFC (P < 0.05) as compared to CLFC. The textural attributes of LFCA1 ripened for 30 days were comparable to CFFC ripened for 60 days and beyond. A close resemblance in textural attributes between alginate added LFC and CFFC, not previously reported when using other fat replacers, was observed. Scanning electron micrograph (SEM) images revealed that alginate added LFCs had smoother surfaces as compared to CFFC and CLFC, and the dense and compact protein matrix characteristic of CLFC was not observed. Confocal laser scanning microscopy (CLSM) suggested that the fat particle size, area and volume were affected in all LFCs due to their lower fat level and these parameters increased during ripening in CFFC. NMR results revealed increase in higher mobility water fraction in alginate added cheese compared to CFFC and CLFC. Hunter L, a and b values for alginate added LFCs indicated that they were whiter than CLFC and less yellowish than CFFC at the beginning of ripening; the color of some of the alginate added LFCs was comparable to CFFC after 120 days of ripening. Overall, addition of alginate significantly improved the textural, microstructural properties and color of LFCs, affirming its potential as a promising texture modifier. (C) 2018 Elsevier Ltd. All rights reserved

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Effect of addition of sodium alginate (alginate) to milk on the storage modulus (G′), water holding capacity (WHC) and hardness of rennet gels was evaluated as a function of alginate (0–0.25\ua0g/100\ua0g) and fat (0.5–3.0\ua0g/100\ua0g) concentrations. There was a significant effect of alginate addition on ionic calcium in milk and whey\ua0(Ca), and particle size distribution in alginate added milk. Results showed a positive correlation of alginate with WHC; negative correlation of alginate and positive correlation of fat with G′; and negative correlation of interaction of fat and alginate with gel hardness of rennet gels. Hence, the rennet gels with lower fat content and higher added alginate tended to be softer due to the high water holding capacity of the alginate particles

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ~ 32% fat), control low fat cheese (CLF C ~ 5% fat) and low-fat cheese with alginate (LFCA ~ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction (CoF) of CFFC and LFCA were not different (P > 0.05) from each other and were lower (P < 0.05) than CLFC. Rate of protein release and cheese matrix disintegration were directly influenced by cheese composition (moisture and fat content and presence of alginate) and textural properties of cheese. Hence, this study suggested that the presence of fat and sodium alginate in cheese exhibited more lubrication and enhanced digestion compared to CLFC, whereas sensory properties of all cheeses were similar to each other

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening