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1.
J Food Sci Technol ; 59(8): 3073-3085, 2022 Aug.
Article in English | MEDLINE | ID: mdl-35872713

ABSTRACT

Abstract: A dairy-cereal based composite substrate was prepared from whey-skim milk (60:40 v/v), germinated pearl millet flour (4.73% w/v) and liquid barley malt extract (3.27% w/v) and fermented using probiotic strain Lactobacillus acidophilus NCDC-13. Probiotic fermentation increased whiteness index, viscosity and water holding capacity of unfermented substrate. Fermentation caused a reduction in total solids, fat, ash and total dietary fibre content and increment in protein content. Fermentation brought a highly significant reduction in phytic acid (78%) and polyphenol (46%) content. The protein and starch digestibility increased significantly. The HCl- extractability of Ca, Fe, Mg and Zn of unfermented substrate was 32%, 25%, 64% and 17% respectively, which increased to 73%, 50%, 83% and 65% respectively after fermentation. Fermentation resulted in 77% decrease in phytate P as % of total P and significant increase in free P. The current investigation revealed that probiotic fermentation improved nutritional attributes of the composite substrate substantially. The low cost nutritionally enriched probiotic substrate can be utilized for preparation of a wide range of low- cost probiotic foods to address malnutrition and enhance immunity of common population.

2.
J Food Sci Technol ; 52(9): 5497-509, 2015 Sep.
Article in English | MEDLINE | ID: mdl-26344964

ABSTRACT

Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45 °C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorption models was carried out using multiple criteria such as coefficient of determination (R (2) ), reduced chi-square (χ (2) ), mean relative percent deviation modulus (P) and plotting of residuals. BET (R (2) > 0.99; χ (2) < 0.09; P < 7.52; RMS% < 9.22) was found suitable for predicting the M e -a w relationship in the a w range of 0.10-0.53. However, in the a w range of 0.10-0.85, although Ferro-Fontan and GAB models were found to have high R (2) values (>0.99), Peleg model was found to meet the multiple statistical criteion (R (2) > 0.9996; χ (2) < 0.04; P < 3.97; RMS% < 7.09). Properties of sorbed water were also determined. BET, GAB and Caurie monolayer moisture contents ranged from 2.64 to 3.36, 1.29-2.66 and 1.88-3.38 % d.b., respectively. Second-order regression equation was found to describe the relation between monolayer moisture content, M o and temperature, t (°C). The isosteric heat, calculated using Clausius-Clapeyron equation, was varied between 1.46 and 50.39 kJ g(-1) mol(-1) at moisture levels 1-12 % (d.b.). An exponential relationship was observed between the isosteric heat of sorption and moisture content.

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