Study on textural analysis of camel and buffalo milk based khoa burfi blended with watermelon seeds

Singh, Jorawar; Bais, Basant; Ranjan, Rakesh; Gadekar, YP; Sharma, Ajay Kumar; Prajapat, Ashok; Tak, Lokesh; Sharma, Nitesh; Kumar, Yogendra

doi:10.22271/chemi.2020.v8.i2a.9413

Cited by 2 publications

(3 citation statements)

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“…T 0 -Control whey beverage, T 1 -Aloevera based whey beverage (ABWB) and T 2 -Coconut water based whey beverage (CBWB). The present investigation of ABTS activity are in accordance of significant decrease with respect to the storage period were reported by Baba et al (2016), Sady et al (2013), Tak, (2017), Singh, (2017, Gorachiya (2018), Prajapat (2019), Singh (2020), León-López et al (2020).…”

Section: Antioxidant Propertiessupporting

confidence: 91%

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

Sharma

Bais

Vyas

et al. 2022

AJDFR

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Background: Aloevera juice, coconut water, honey and whey may be used to form a medicinal, prophylactic and nutritionally rich product, which might boost its demand in the food and beverage business. Methods: The purpose of the research was to formulating the different types of whey beverages and estimate the sensory quality of whey beverages which prepared from camel and goat milk (70%, 30%). The formation of whey beverages blended in various combinations of whey, alovera juice (5%, 10% and 15%), coconut water (5%, 10% and 15%), honey (5%) and black salt (1%). Result: On the basis of sensory evaluation such as appearance/colour, flavour, taste and overall acceptability the preparation of alovera based whey beverages with a composition of 79% whey and 15% alovera juice (T1A3) had obtained maximum overall acceptability (7.54±0.050), whereas for coconut water-based whey beverage the composition of 79% whey and 15% coconut water (T2C3) had obtained maximum overall acceptability (7.29±0.032). In comparison to control whey beverage, fortified whey aloevera beverage and whey coconut water beverage was found to be more acceptable because it had a good flavour and taste, as well as overall acceptability.

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Section: Antioxidant Propertiessupporting

confidence: 91%

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

Sharma

Bais

Vyas

et al. 2022

AJDFR

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“…Watermelon (Citrullus lanatus) is a common fruit used widely for its refreshing and diuretic properties (Singh et al, 2020). Watermelon seed obtained as a by-product of watermelon processing is one among the underutilized seeds having high protein content (30.63%-43.60%) with various essential amino acids, especially Arg, Glu, Asp, Leu, and serine (Tabiri et al, 2016;Wani et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays processed agricultural by‐products have attracted interest in deriving bioactive peptides for their sustainable reuse, eco‐friendliness, easy absorption, safety, high bioactive properties, and bioavailability (Lemes et al, 2016; Zamora‐Sillero et al, 2018). Watermelon ( Citrullus lanatus ) is a common fruit used widely for its refreshing and diuretic properties (Singh et al, 2020). Watermelon seed obtained as a by‐product of watermelon processing is one among the underutilized seeds having high protein content (30.63%–43.60%) with various essential amino acids, especially Arg, Glu, Asp, Leu, and serine (Tabiri et al, 2016; Wani et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Identification and characterization of metal‐chelating bioenhancer peptide derived from fermented Citrullus lanatus seed milk

Ramesh¹,

Latha²,

Mukunda³

2022

Journal of Food Biochemistry

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In the present investigation, a metal-chelating bioactive peptide was derived from Citrullus lanatus seed milk fermented with Lactococcus lactis. The cationic fermented milk peptide (FMP) thus obtained was purified using the HiTrap-chelating column followed by rpHPLC. The FMP possessed the ability to chelate multiple divalent cations like Cu 2+ , Ca 2+ , and Fe 2+ with 86.81%, 61.04%, and 24.32% of chelation respectively and further it exhibited 78.03% of DPPH free radical scavenging activity. Interaction of FMP with metal ions was assessed by change in the absorption spectra and was analyzed by ultraviolet-visible and fluorescence spectroscopy. The FMP-metal complexes were found stable at simulated gastric conditions. In vitro analysis using intestinal Caco-2 cell lines revealed that there was an increase in metal bioavailability in the presence of the FMP and was least influenced by the addition of a dietary inhibitor, phytic acid. By LC-MS analysis the molecular mass of FMP was found to be 11.6 kD and it contains oxygen-rich and nitrogen-rich amino acids that favor the metal chelation. In our study, we have found that the fermented C. lanatus seed milk can serve as a potential functional food with bioenhancer peptides that increase metal bioavailability and enhance human health.

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Study on textural analysis of camel and buffalo milk based khoa burfi blended with watermelon seeds

Cited by 2 publications

References 0 publications

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

Identification and characterization of metal‐chelating bioenhancer peptide derived from fermented Citrullus lanatus seed milk

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