Sensory characteristics of dudh churpi in relation to its chemical composition

Hossain, S. A.; Pal, P. K.; Sarkar, Prabir; Patil, G. R.

doi:10.1007/s002170050398

Cited by 3 publications

(2 citation statements)

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“…However, storage at room temperature led to a two-fold increased formation of HMF [ 33 ]. In the case of traditional Indian dairy products, there was a strong positive correlation between HMF concentration and the products’ their flavors, colors and textures [ 70 ]. Morales and Jiménez-Pérez [ 110 ] used micellar electrokinetic capillary chromatography and reported a mean HMF concentration of 29.5 µg/kg for many infant milk-based formulas.…”

Section: Hmf In Various Food Productsmentioning

confidence: 99%

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Shapla

Solayman

Alam

et al. 2018

Chemistry Central Journal

375

224

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An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect the formation HMF, and HMF has become a suitable indicator of honey quality. HMF is easily absorbed from food through the gastrointestinal tract and, upon being metabolized into different derivatives, is excreted via urine. In addition to exerting detrimental effects (mutagenic, genotoxic, organotoxic and enzyme inhibitory), HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects. Therefore, HMF is a neo-forming contaminant that draws great attention from scientists. This review compiles updated information regarding HMF formation, detection procedures, mitigation strategies and effects of HMF on honey bees and human health.

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Section: Hmf In Various Food Productsmentioning

confidence: 99%

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Shapla

Solayman

Alam

et al. 2018

Chemistry Central Journal

375

224

View full text Add to dashboard Cite

show abstract

“…A strong positive correlation was found between HMF content and colour, texture, flavour as well as overall appearance [Aktar Hossain et al, 1999]. HMF concentration was also measured in several infant milk-based formulas [Morales & Jiménez-Pérez, 2001].…”

Section: Dairy Productsmentioning

confidence: 99%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

127

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

Choudhary,

Shanu,

Hegde

et al. 2024

Discov Food

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Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk and are consumed during harsh winters. The present study was conducted to characterize the different Chhurpe samples traditionally prepared by the ethnic groups utilizing milk from different animal breeds such as cow, yak, Zomo (cow × yak), and Germo (Zomo × yak). Nutritional characterization revealed that 100 g of Chhurpe could completely meet the dietary protein requirements of children and adults with high concentrations of methionine and lysine. Tryptophan and valine were the limiting amino acids among all the Chhurpe samples. Palmitic, stearic, and oleic acids were the predominant fatty acids. The Chhurpe samples were a rich source of micronutrients such as calcium, iron, and zinc meeting above 70% of recommended dietary allowances (RDA) among children (3–10 years) and up to 20% RDA for adults. Culture-independent metagenomic analysis revealed that lactic acid bacteria were the predominant group, consisting of genera such as Lactobacillus, Leuconostoc, Lactococcus, and Streptococcus followed by acetic acid bacteria, mainly Acetobacter. At the species level, Lactobacillus delbrueckii was the abundant strain among all the Chhurpe samples. Species diversity was significantly higher in Chhurpe prepared from Zomo milk. Probiotic bacterial strains such as Lactobacillus helveticus, L. delbrueckii, L. brevis, and Leuconostoc mesenteroides were identified in the Zomo Chhurpe indicating their superior quality. The present study was an attempt to popularize Chhurpe and promote its wider consumption by highlighting its nutritional properties.

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Sensory characteristics of dudh churpi in relation to its chemical composition

Cited by 3 publications

References 1 publication

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas

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