Studies on Milk Proteins. II. Colorimetric Determination of the Partial Hydrolysis of the Proteins in Milk

Hull, M.E.

doi:10.3168/jds.s0022-0302(47)92412-0

Cited by 233 publications

(84 citation statements)

References 3 publications

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“…As bebidas lácteas foram submetidas às análises de valor de pH e teor de acidez [9] e de tirosina [13] aos 0, 7, 14, 21 e 28 dias de armazenamento conforme preconizado por [11]. Todas determinações foram realizadas em triplicata.…”

Section: -Avaliação Da Matéria-prima E Do Produto Processadounclassified

Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Sivieri¹,

Oliveira²

2002

Ciênc. Tecnol. Aliment.

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RESUMOFace ao aumento de peso e ao aparecimento de doenças cardiovasculares na população mundial devido ao consumo de alimentos altamente calóricos, o desenvolvimento de alimentos com baixo ou reduzido teor de gordura torna-se essencial. Estudou-se o efeito da adição de "fat replacers" (Litesse e Dairy-lo) na vida-de-prateleira de bebidas lácteas. No presente trabalho as variáveis independentes Litesse (X 1 ) e Dairy-lo (X 2 ) foram empregadas nas concentrações 0,50,1,50, 2,50% em peso, com 7 combinações calculadas e 3 repetições do ponto central utilizando a metodologia de superfície resposta. As bebidas lácteas foram avaliadas através de análises químicas (valor de pH, acidez total titulável, teores de sólidos totais e tirosina) e sensoriais (aparência, sabor e consistência) aos 0, 7, 14, 21 e 28 dias de armazenamento a 5°C. Durante a vida-de-prateleira a utilização de diferentes concentrações de Litesse e Dairy-lo não influenciou o comportamento físico-químico e a aparência das bebidas lácteas estudadas. Entretanto, o sabor foi afetado com o armazenamento. Podese estabelecer 28 dias como o tempo ideal para a vida-de-prateleira das bebidas lácteas estudadas. Os resultados indicam que a utilização do Litesse e Dairy-lo em formulações de bebidas lácteas é perfeitamente viável. Palavras-chave: bebida láctea; vida-de-prateleira; "fat replacer"; litesse; dairy-lo. -INTRODUÇÃODesde os anos oitenta, muitos consumidores nos EUA e na Europa vêm modificando seus hábitos alimentares por razão de saúde, com redução de quantidades de gordura, açúcar, sal, colesterol e certos aditivos. As indústrias de alimentos observaram esta demanda que, como conseqüência, levou a um rápido crescimento no mercado de alimentos e bebidas dietéticas [27]. Nos Estados Unidos cerca de 36% dos 100 produtos convencionais são modificados enquanto na Europa este número decresce para 18%. No Brasil, o mercado de dietéticos responde desde 1996 por 1% do setor de alimentos no país. Dados da Associação Brasileira da Indústria de Alimentos Dietéticos (ABIAD) apontam os produtos de baixas calorias como o segmento que mais cresceu em 1997 [2].A gordura é um ingrediente chave para os aspectos sensoriais e fisiológicos dos alimentos. Está relacionada com a percepção do sabor, da cremosidade, do aroma e do odor no aparelho bucal, e com a sensação de saciedade após as refeições [20]. Sob o ponto de vista fisiológico, está associada aos ácidos graxos essenciais, às drogas lipofilícas, aos precursores de prostaglandinas e às vitaminas lipossolúveis. Por outro lado, o consumo AVALIAÇÃO DA VIDA-DE-PRATELEIRA DE BEBIDAS LÁCTEAS PREPARADAS COM "FAT REPLACERS" (LITESSE E DAIRY-LO) SUMMARY SHELF-LIFE EVALUATION OF LATIC BEVERAGES ADDED WITH FAT MIMETICS (LITESSE AND DAIRY-LO). The development of low fatfoods is essential, due to the remarkable increase in the levels of overweight and clinical obesity and of cardiovascular health problems worldwide. Were have studied the effect of adding fat replacers (Litesse and Dairy-lo) on the shelf-life of lactic beverages. In...

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Section: -Avaliação Da Matéria-prima E Do Produto Processadounclassified

Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Sivieri¹,

Oliveira²

2002

Ciênc. Tecnol. Aliment.

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“…Chemical quality evaluation The paneer tikka samples were analysed to determine moisture (IS:SP:18 Part XI 1981), titratable acidity (AOAC 1990), pH (Rai et al 2008), free fatty acids content in terms of oleic acid (Thomas et al 1954) and protein breakdown in terms of tyrosine content (Hull 1947). Water activity determination of paneer tikka samples was carried out by using Aqua Lab water activity meter (series 3TE, Decagon Devices Inc., Washington, USA).…”

Section: Methodsmentioning

confidence: 99%

Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka

Ahuja

Goyal

2012

J Food Sci Technol

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Paneer tikka, a popular dish for vegetarians, is a tongue tingling favourite of Indian gourmets. It is a perishable commodity which requires more than five hours for its preparation. The shelf life of paneer tikka is hardly one day at room temperature which impedes its proper marketing. In order to enhance the shelf life of paneer tikka, the product was vacuum packed in two high barrier packages, viz., LLDPE * /BA † /Nylon-6/BA/LDPE ‡ (110 μ, * linear low density polyethylene, † binding agent, ‡ low density polyethylene) and metallized polyester/LDPE (20/75 μ) along with LDPE (100 μ) as control, and stored at 3±1°C. The stored samples were evaluated at 0, 10, 20, 30 and 40 day(s) for changes in chemical characteristics, namely moisture, pH, titratable acidity, free fatty acids content, tyrosine content and water activity. The analysis of variance of the data revealed that type of packages had significant influence on all the above parameters excluding water activity during storage of paneer tikka.

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“…Metabolic activities of various starter combinations and technological attributes of stirred yoghurt were evaluated on the basis of titratable acidity, diacetyl and acetoin content, volatile acidity and extent of proteolysis [25][26][27][28]. …”

Section: Technological Attributesmentioning

confidence: 99%

Effect of Nisin on Technological and Microbiological Characteristics of Stirred Yoghurt

2016

J Microbiol Microb Technol

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Purpose of this paper: Growing worldwide inclination towards healthful foods has compelled food processors to search for natural preservatives to enhance the shelf-life and extend the market reach. Limited shelf-life of cultured milk products arising from post-acidification could be enhanced with the application of bacteriocins such as nisin. Application of nisin in stirred yoghurt may retain its desirable properties during extended shelf-life.Design/Methodology/Approach: Stirred yoghurt containing nisin was obtained by culturing cow milk, heated at 95 °C / 5 min with 3% Yoghurt-YH-3 incubated at 42 ± 1 °C for 5 h and then stirred for incorporating 25 RU/ml nisin, followed by further 1 h incubation. Effect of incorporation of nisin on technological (titratable acidity, diacetyl and acetoin content, volatile acidity and extent of proteolysis and microbiological (total viable microbial contents, coliform count, yeast and mould, lipolytic organism and proteolytic organisms) and antibacterial characteristics of stirred yoghurt were assessed during 40 days of storage at 10-15 °C.Findings: Incorporation of nisin in yoghurt induced lower acid and volatile acid development, but a significantly higher proteolytic activity as well as diacetyl + acetoin production. Nisin exhibited antagonism against viable population but ineffective to yeast, mould and proteolytic organisms in yoghurt Nisin containing yoghurt exhibited lower degree of antagonism against various pathogenic test organisms, which progressive increased during storage.

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Studies on Milk Proteins. II. Colorimetric Determination of the Partial Hydrolysis of the Proteins in Milk

Cited by 233 publications

References 3 publications

Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka

Effect of Nisin on Technological and Microbiological Characteristics of Stirred Yoghurt

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