Determination of 3-MCPD in Some Edible Oils using GC-MS/MS

2023

Preprint

For a wide range of people, including malnourished adults with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight people, pregnant and lactating women, and adolescents, the current research aimed to present novel nutraceuticals devoted to improving the quality of life (QoL) with evidence-based health benefits, with daily values (DVs) according to the Food and Drug Administration (FDA), containing high-quality whey protein concentrate (WPC 70%), skim milk powder (SMP 34%), vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract (zero-calorie sweetener). The novel nutraceutical formulations were subjected to the physicochemical, microbiological, and sensory evaluation. The results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts in order to provide 10 g of protein (20% DV), elemental iron and zinc, vitamin C, folic acid, and vitamin B12 (25% DV), with elemental calcium (20% DV) emerged from milk derivatives. The serving sizes of the four formulas were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.

Section: Resultsmentioning

confidence: 99%

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

2023

Preprint

“…It was clear that the obtained values were much lower than the permitted maximum peroxide level stipulated by the Standard for Named Vegetable Oils (2021), which should be not over than 10 for vegetable oils. The low peroxide values of MSKF and butter indicated that they were not subjected to any serious rancidity (Almoselhy et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Azab

Food Processing Preservation

Mahmoud

2022

One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high-quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.Novelty impact statement: Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high-speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full-fat toffee. It will valorize the mango fat from mango by-products into nutritional ingredients.

“…The sensory attributes of appearance, aroma, taste, texture, and overall liking were evaluated (P < 0.05) as being in the range of 1 to 9. As shown in Table (7), there were signi cant differences (P < 0.05) in all sensory attributes. In terms of appearance, taste, and texture, the chocolate-avored formulation was the best followed by coffee, cinnamon, and vanilla with the last position despite the vanilla-avored formulation being the best in the aroma followed by a cinnamon, coffee, and chocolate-avored formulation which re ects the apparent effect of changing natural avors.…”

Section: Sensory Evaluation Of the Nutraceutical Formulationsmentioning

confidence: 91%

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

2023

Preprint

For a wide range of people, including malnourished adults with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight people, pregnant and lactating women, and adolescents, the current research aimed to present innovative nutraceutical formulations devoted to improving the quality of life (QoL) while promoting health. The novel nutraceutical formulations were structured on a scientific basis with evidence-based health benefits, with daily values (DVs) according to the Food and Drug Administration (FDA), containing a high-quality whey protein concentrate (WPC 70%), skim milk powder (SMP 34%), vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaf extract sweetener. The novel formulations were subjected to the physicochemical, microbiological, and sensory evaluation. The results showed significant differences (P < 0.05) among formulations with natural flavors added in different amounts to provide 10 g of protein (20% DV), elemental iron and zinc, vitamin C, folic acid, and vitamin B12 (25% DV), with elemental calcium (20% DV) emerged from milk derivatives. The serving sizes of the four formulas were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.