Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Aghajani, Abdoreza; Mortazav, Seyed Ali; Yazdi, Farideh Tabtabai; Zenosian, Masoud Shafafi; Asl, Mohammad Reza Saeidi

doi:10.7904/2068-4738-x(19)-20

Cited by 13 publications

(7 citation statements)

References 20 publications

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“…Overall mean values of this treatment were 85.20, 87.41, 89.30 and 91.48 at 3 weeks of storage condition. Outcome of this treatment was in accordance to the results of (Aghajani, et al, 2019) whom studied low fat yoghurt fortified spirulina platensis during cold storage. They suggested that increased in L value of yoghurt due to the presence of large particles of casein micelles which increased light reflection.…”

Section: L* Value Of Functional Yoghurtsupporting

confidence: 78%

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Amjad¹,

Javed²,

Hameed³

et al. 2021

IJIAAR

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Results of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers. Samples fortified with barley bran has more numbers of probiotics as compare to control samples during storage. Correlation between concentration of barley bran and bifidobacterium was optimistic. Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5% barley bran. Addition of barley bran increased the acidity percentage of yogurt and decreased viscosity value during 3 weeks of storage. Sensory scores of functional yogurt decreased with increased in barley bran. However sensory score of sample with (0.5% barley bran) did not significantly changed from control sample and number of bifidobacterium bacteria in this sample was higher than minimum standard level (log106 CFU/g) of world health organization (WHO). Syneresis value of control sample was significantly reduced with storage period but yogurt sample enriched with different concentration of barley bran were showed minimum decreased in syneresis percentage of yogurt. Barley bran level 1% can be added to yogurt successfully. Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran.

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Section: L* Value Of Functional Yoghurtsupporting

confidence: 78%

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Amjad¹,

Javed²,

Hameed³

et al. 2021

IJIAAR

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“…The decreasing L * value shows that the specimen underwent a color change to a darker color. It is also possible to change the arrangement of milk caseins with retentate, which can create a denser structure and more chain linkages by accumulation, and increase the L * value (Aghajani et al., 2019).

L = + 79.65553 + 0.016800 normalA ‐ 13.42200 normalB ‐ 3.20600 normalC

…”

Section: Resultsmentioning

confidence: 99%

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Choobkar

Garmakhany

Aghajani

et al. 2022

Food Science & Nutrition

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In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.

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“…Assuming, the challenge of developing a novel 3D biomimetic microfluidic model has been fully addressed, the focus of attention can shift to include pathological scenarios that negatively affect fluid flow and filtration. More specifically, Aghajani et al (2019) suggested that the Brucella bacteria, acquired from unpasteurized milk and uncooked meat, is a major contributor to acute tubular necrosis since it can decrease blood flow and increase interstitial fluid in the kidneys.…”

Section: Discussionmentioning

confidence: 99%

Review of microfluidics approaches to mimic the kidney

Odeh¹,

Lin²

2019

Afr. J. Biotechnol.

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The use of microfluidics and nanotechnology in bioscience is gaining favor among the next generation of bioscience and clinical researchers, and this field has expanded to include organ-specific applications and modeling. While certain organ-specific microfluidic chips/applications, such as those in the heart and liver, are ubiquitous in the peer-reviewed literature, the kidneys require more focus and attention to drive innovation. This review is a comprehensive overview of kidney microfluidic bioapplications and includes the current challenges and limitations that should be the focus of research efforts. More specifically, previous research efforts focused on glomerular or tubule segments of the kidney, but never both anatomical regions. This is due, in part, to the complexity of reconstituting the kidney complete with all its variable mechanical and biochemical functions.

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Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

Cited by 13 publications

References 20 publications

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Review of microfluidics approaches to mimic the kidney

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