Development of Job’s Tears Yogurt

This research aimed to formulate the Job’s tears yogurt using Job’s tears beverage. Simultaneously, the effects of added Job’s tears beverage on microbiological behavior of yogurt cultures, chemical and sensory properties of the product were investigated as well as consumer acceptance. The Job’s tears beverage was used to replace the milk to the extent of 0, 25, 50, 75 and 100% in the yogurt formula. The presence of Job’s tears affected the acid production of yogurt cultures during fermentation. Although yogurt containing 25% of Job’s tears beverage obtained the highest scores for sensory properties, the texture of the product was poor. Therefore, additions of 5, 10 and 15% milk powder were studied to improve the yogurt texture. Yogurt made by 10% milk powder achieved the highest preference scores. Most of the consumers (89%) accepted the product with preference scores of color, texture, flavor and overall liking of 7.05, 7.03, 6.55 and 7.27, respectively. Addition of Job’s tears remarkably increased fiber and protein contents and influenced the color, flavor and texture of the product

The Use of Job’s Tear (Coix lacryma-jobi L.) Flour to Substitute Cake Flour in Butter Cake

Job’s tear flour was produced by using wet milling method. The soaked job’s tear grains were blended with water using the ratio of grains to water as 1:10. The paste was filtered and then dried in an oven at 40°C. After grinding to powder, some chemical properties of Job’s tear flour were analyzed. The flour was higher in protein (10.9 %) and fiber contents (0.85 %), conversely, lower swelling power (11.0 %). The flour was used to replace the cake flour as 20, 40 and 60% in the formula of butter cake. Twenty percent of the flour obtained the highest scores for Just About Right test, resulting in only two attributes as texture and sweetness needed to be improved. Three levels of flour as 10, 15 and 20% were studied as well as three levels of sugar, 175,180 and 185 g. The butter cake made by using 15% Job’s tear flour and 175 g sugar obtained the highest preference scores. This product was also remarkably accepted by the consumers (87%), with the preference score of 7.3. There was also a potential market for this product, with 73% of consumers willing to buy. Additions of Job’s tear flour tended to increase fiber and protein contents, although it affected the texture of the product

Effect of Hydrocolloids on Sensory Properties of the Fermented Whey Beverage from Different Types of Milk

Whey from cow, goat and buffalo milk was separated after heat-acid coagulation of casein using 4% acetic acid at 93C. The whey was then pasteurized at 73C for 15 s, cooled and kept at 4C. The whey was warmed to 45C and three types of hydrocolloids; high methoxyl pectin (HMP), carboxymethyl cellulose (CMC) and alginate were added at 0.3, 0.5, and 0.7% for HMP; and 0.1, 0.2 and 0.3% for CMC and alginate. The fermentation was performed at 45C for 4 hrs using 3% yogurt cultures. pH and acidity of whey was measured after fermentation. Three per cent of 50% sucrose syrup was added into fermented whey including 0.06% orange color and 0.06% orange flavor. The whey beverage was then kept at 4C for sensory analysis. Type and concentration of hydrocolloids did not affect the acidity and pH of the product before and after fermentation, while they affected the sensory properties of whey beverage. Addition of pectin (0.7%) in whey provided the highest scores for all attributes for cow (8.0-8.2) and goat milk (6.5-6.7). For buffalo milk, CMC (0.2%) seemed to be the most suitable hydrocolloid with the preference scores of all attributes as 7.2-7.7. Moreover, whey beverage from cow milk obtained the highest scores for color, aroma, flavor, texture and overall attributes as 8.2, 8.1, 8.2, 8.3 and 8.3, respectively, compared with those of goat and buffalo milk

Production of Yogurt Powder Using Foam-Mat Drying

Yogurt powder was produced by using foam-mat drying method. Two types of foaming agents as methylcellulose and egg albumin were used at different concentrations as 0.5, 1.0, 1.5 and 2.0% for methylcellulose and 1, 2, 3 and 4% for egg albumin, respectively. The mixture of plain yogurt and foaming agent were blended by using high speed mixer (900 W) for 5, 7, 9 and 12 min. Characteristics of yogurt foam, as foam density, foam stability and foam expansion, were determined. Three percentage of egg albumin with the mixing time of 12 min provided better foam characteristics. The yogurt foam was then dried at 50, 60 and 70C for 3 h. The dried yogurt was blended and kept in an air tight container. Characteristic of yogurt powder as moisture content, water activity (aw) and glass transition temperature (Tg) were analyzed. Simultaneously, the food application of yogurt powder in drinking yogurt was studied. Yogurt powder (15%) was dissolved in cold water (85 ml) and then mixed well. Orange flavor (0.1 g) and color (0.1 g) were added into the product. Two physical characteristics of the finished product, viscosity and cohesiveness, were measured. Moreover, sensory evaluation was performed by using 9-point hedonic score and 30 panelists. The highest viscosity product was obtained when 60C yogurt powder was used. Sensory qualities of drinking yogurt of all treatments were not significant (p>0.05) different. The yogurt powder (60C) had aw of 0.348, moisture content 8.5%, Tg 25.51 C and lactic acid bacteria count 5.6 x 107 cfu g-1 . The preference scores of drinking yogurt made by using yogurt powder were 6.7, 6.8, 6.6 and 6.7 for appearance, flavor, texture and overall, respectively

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk

Formation and Degradation of Beta-casomorphins in Dairy Processing

Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B b-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme–linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow’s milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown

CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery

If acid-sensitive drugs or cells are administered orally, there is often a reduction in efficacy associated with gastric passage. Formulation into a polymer matrix is a potential method to improve their stability. The visualization of pH within these materials may help better understand the action of these polymer systems and allow comparison of different formulations. We herein describe the development of a novel confocal laser-scanning microscopy (CLSM) method for visualizing pH changes within polymer matrices and demonstrate its applicability to an enteric formulation based on chitosan-coated alginate gels. The system in question is first shown to protect an acid-sensitive bacterial strain to low pH, before being studied by our technique. Prior to this study, it has been claimed that protection by these materials is a result of buffering, but this has not been demonstrated. The visualization of pH within these matrices during exposure to a pH 2.0 simulated gastric solution showed an encroachment of acid from the periphery of the capsule, and a persistence of pHs above 2.0 within the matrix. This implies that the protective effect of the alginate-chitosan matrices is most likely due to a combination of buffering of acid as it enters the polymer matrix and the slowing of acid penetration