Effect of Lupine Powder on Rheological, Chemical and Microbiological Properties of Yoghurt

Abdel-Salam, A. F.; Ali, Jehan B.; Zayan, Abeer F.

doi:10.21608/jfds.2015.50068

Cited by 8 publications

(15 citation statements)

References 24 publications

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“…These results were in agreement with Abdel‐Salam et al. (2015) who showed that the increase of lupine powder caused a decrease in the pH of lupine yoghurt treatments. Generally, changes in acidity followed the opposite pattern as pH changes, with higher acidity in SLP treatments and a small proportional rise during storage, which could be due to the growth and activity of bacterial strains present in the Labneh matrix, as well as the enzymatic activities that convert lactose to the resultant organic acid.…”

Section: Resultssupporting

confidence: 93%

“…The health benefits of lupines are enormous, including reducing appetite, regulating blood sugar levels, lowering blood pressure, lowering cholesterol levels and improving bowel health. After 30 days of consuming lupine beans, blood pressure, triglycerides and cholesterol levels will be reduced, as well as weight loss (Abdel‐Salam et al., 2015). Lupines are members of the Fabaceae, Geniteae and Leguminosae families (Pastor et al., 2009).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

Elkot

Khalil

2022

Food Processing Preservation

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Concentrated yoghurt is one of the most consumed dairy products in the world and is popularly known as Labneh in the Middle East or as strained yogurt in Greece and the rest of Europe (Senel et al., 2011).Labneh is a semi-solid fermented dairy food produced by draining some of the water and water-soluble compounds from yoghurt. The total solid (TS) content of the product is usually between 23 and 25 g/100 g, of which 8-11 g/100 g is fat, and it has a creamy/white color, a soft and smooth body, strong spreadability with little syneresis, and a clean, slightly acidic flavor (Hilali et al., 2011). However, as milk fat plays an important role in the texture, appearance, flavor, and color formation of dairy products, fat reduction in dairy products can result in defects such as a lack of flavor, a weak body and poor texture.Obesity is now a common cause of health conditions such as coronary artery disease, colon cancer, and adult-type diabetes (Aydinol & Ozcan, 2018;Prosky, 2000). As a result, consumers have recently expressed an interest in reducing their fat intake and increasing their consumption of low-fat foods. The importance of dietary fiber in human nutrition, as well as its effects on fermented dairy products, has resulted in a rising demand for novel fiber-based fat replacers (Aydinol & Ozcan, 2018;Elkot et al., 2020).Recently, in the dairy industry, there has been an increase in interest in using probiotic microorganisms as dietary supplements (El-Shafei et al., 2018). However, adding probiotic bacteria into the starter used to produce cultured dairy products has several drawbacks. In addition, probiotics can enhance lactose digestion with their digestive enzymes, minimize the side effects of antibiotics by improving the quick recovery of the human intestine after treatment

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

Elkot

Khalil

2022

Food Processing Preservation

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“…Lupin is a grain crop with excellent nutritional value and stands out for its high protein content [ 28 , 29 , 30 , 31 ]. Moreover, it has both health and commercial value in the food industry, and is rich in phytochemicals (such as polyphenols, phytosterols, squalene) [ 25 , 28 , 29 , 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

“…The current use of lupin whole seed as a food is limited to local dietary habits, and lupin products are mainly produced for people with special dietary needs: Athlete nourishment and various products dedicated to celiac individuals, vegans, and vegetarians [ 4 , 36 ]. Lupin seeds are often consumed as an appetizer, furthermore they can be milled into flour and used for the manufacturing of baked goods and pastry products [ 31 , 35 ]. Moreover, lupin could be used for production dairy additives and dairy substitutes such as plant milk and yogurt [ 16 , 33 , 34 , 35 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

et al. 2020

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Plant derived fermented beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (w/w) of sweet blue lupin (Lupinus angustifolius L. cv. “Boregine”) seeds were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, bioactive compounds (polyphenolics, flavonoids, ascorbic acid), reducing sugars, and free amino acids were estimated. Additionally, viscosity, firmness, color, and free radicals scavenging properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the lupin matrix without any supplementation. During the process of refrigeration, the viability of the microorganisms was over the recommended minimum level for kefir products. Hydrolysis of polysaccharides as well as increase of free amino acids was observed. As a result of fermentation, the beverages showed excellent DPPH, ABTS+·, ·OH, and O2− radicals scavenging activities with a potential when considering diseases associated with oxidative stress. This beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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“…For the application of Lupine in dairy field; Shalaby et al (2013) prepared functional whipped cream by partial replacement (10%) of milk fat with different combinations of Sweet Lupine Flour (SLF) and Whey Protein Concentrate. While, Abdel-Salam et al (2015) manufactured Zabadi with different concentrations (2, 4, 6 and 8%) of SLF and studied the effect of this addition on chemical, rheological, sensory, and microbiological properties of Zabadi samples.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Functional Ice Milk from Sweet Lupine flour

Othman

El-Sayed

Hamad

2020

Egypt. J. Food Sci.

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T HIS study was proposed to investigate the possibility of utilization of sweet lupine (lupines albus) flour for producing functional ice milk for human consumption. Lupine considers a rich source of protein, minerals, antioxidant, and anti-microbial materials. Sweet lupine flour (SLF) was incorporated with skim milk powder at levels 5%, 15% and 25% respectively to produce healthy ice milk. The effect of replacement on chemical, physical, viscosity, meltdown, rheological, microbial quality and sensory evaluation were evaluated. Protein, fat, ash, TS contents as well as pH values and overrun were increased in all samples which supplemented with SLF compared to control. The acidity was decreased by increasing SLF compared to control. Also, the viscosity of mixes increased by increasing SLF compared to control. As well as melting down value decreased by increasing SLF. Texture profile was affected by replacement with SLF, the hardness increased by increasing the amount of SLF from2049.49 gf in control to 2347.98, 2937.19 and 3100.05 gf for 5, 15 and 25% SLF, respectively. The microbiological aspect was improved specially the sample contained 25% SLF which had the lowest total bacterial count. The sensory properties of ice milk especially sample contained 5% SLF had the highest overall acceptability compared with other samples.

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Effect of Lupine Powder on Rheological, Chemical and Microbiological Properties of Yoghurt

Cited by 8 publications

References 24 publications

Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

Preparation of Functional Ice Milk from Sweet Lupine flour

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