Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Atallah, A. A.

doi:10.19080/nfsij.2018.06.555692

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When pollen (0.6%) is present in yogurt, it provides a significant amount of valuable amino acid content (isoleucine, histidine, lysine, valine, methionine, threonine, arginine, proline, and cysteine). Furthermore, this addition resulted in a product with high amounts of fatty acids, except for butyric acid [34]. This effect could be due to the diversity of aminoacids (threonine, phenylalanine, and leucine) [43] and fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linoleic acid, and eicosenoic acid) contained in pollen [44], both fatty acids and aminoacids are important compounds for human health.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

et al. 2021

View full text Add to dashboard Cite

The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

show abstract

Section: Nutritional Compositionmentioning

confidence: 99%

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

et al. 2021

View full text Add to dashboard Cite

show abstract

Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations

Terzioğlu,

Bakirci

2023

International Journal of Food Engineering

View full text Add to dashboard Cite

In the present study, aroma components, textural, rheological and sensory qualities of yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow milk were investigated during the storage period. For this purpose, aroma components were analyzed by GC-MS, textural analyses by TA.XTplus Texture Analyzer and rheological analyses by Anton Paar MCR 102 rheometer. The effects of goat/cow milk combinations and variety of starter culture on aroma components, textural, rheological and sensory properties of yogurt samples were found significant (p < 0.01). Also, the storage period significantly (p < 0.01) affected all parameters tested except cohesiveness, resilience, and appearance. While it was found that the use of cow milk in the experimental yogurt samples increased the acetaldehyde content, it was found that it had varying effects on the diacetyl content, acetoin content, and textural and rheological analysis parameters. It was determined that the content of diacetyl and acetoin reduced with the progression of the storage times. In the sensory evaluations, the use of goat milk had positive effects on the parameters of appearance and consistency by spoon, and the use of probiotic culture (ABT-2) had positive effects on the parameters of consistency by mouth and overall acceptability.

show abstract

Exploring the Health Benefits of Bee Pollen and Its Viability as a Functional Food Ingredient

Kaur,

Rasane,

Kumar

et al. 2024

RAS

View full text Add to dashboard Cite

Bee pollen, also known as 'life-giving dust', is a treasure trove of nutrients and bioactive compounds. It is regarded as a valuable functional food ingredient owing to its various health-promoting effects. Thus, it can be incorporated into different food products for the development of functional foods. The nutritional and bioactive constituents of bee pollen contribute to its extensive health benefits, including its role against cancer, diabetes, liver disease, cardiovascular disorders, etc. Despite having numerous positive health implications, its utilization as a functional ingredient in food products needs to be critically evaluated in terms of clinical effects and safety profile. The exine layer of bee pollen limits its utilization and contributes to the low bioavailability of key nutrients. Processing techniques (chemical, physical, enzymatic) break down the robust outer coat, improves digestibility, and allow the diffusion of nutrients in the GI tract. In addition, 50 g of bee pollen is sufficient to fulfill 50% reference daily intake (RDI) of most vitamins and minerals. Overall, the use of bee pollen is safe and its use seems promising for coping with various nutritional inadequacies. This review focuses on the important aspects and specific considerations which are required to be taken into account before the development of bee pollenbased food products. Particular attention must be paid to nutritional adequacy, sensory attributes, health effects, allergenicity, digestibility, and compliance with regulatory bodies.

show abstract

Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Cited by 3 publications

References 0 publications

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations

Exploring the Health Benefits of Bee Pollen and Its Viability as a Functional Food Ingredient

Contact Info

Product

Resources

About