Sweet potatoes have become a research focus in recent years, due to their par-ticular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4˚C for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.
近年来，红薯因其独特的营养和功能特性而成为研究热点。考虑到酸奶是最受欢迎的乳制品之一，甘薯的补充将对生产的酸奶的质地产生重大影响，它还将为最终产品增加迷人的橙色。本文重点介绍了用实验室脱水红薯粉(SPFL)替代酸奶生产中使用的稳定剂的功能特点和较便宜的替代品，以及花青素色素的存在对酸奶颜色的改善。为了达到这些目标，实验酸奶分别添加0、0.5、1、2和4 g SPFL/100g牛奶(%)，并在4˚C下保存14 d。然后将获得的数据与商业酸奶样品(CS1、CS2、CS3和CS4)进行比较。感官评价显示，2% SPFL、CS1和CS3的评分高于其他处理。酸奶的脂肪含量相同，但其他理化参数和持水量(WHC %)水平不同。添加SPFL对酸奶生产的流变特性有显著影响，使甘薯粉取代工业稳定剂。添加SPFL的酸奶的扫描电镜(SEM)显示，凝胶基质中存在嵌入和附着的甘薯球，空隙更密集、更小。本研究的结果表明，红薯可以用来生产一种具有粘性和粘性的酸奶，可以代替工业稳定剂。
{"title":"The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt","authors":"A. El-Attar, N. Ahmed, M. El-Soda, Silvia M. Zaki","doi":"10.4236/fns.2022.134030","DOIUrl":"https://doi.org/10.4236/fns.2022.134030","url":null,"abstract":"Sweet potatoes have become a research focus in recent years, due to their par-ticular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4˚C for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312067
Ndisanze Marc Antoine, Kamana Emmanuel, Nirere Claudine, I. Koca
{"title":"Assessment of the Pesticides Utilization and the Pesticide Residues Presence in Fresh and Tomato Products for the Tomato Supply Chain in Rwanda","authors":"Ndisanze Marc Antoine, Kamana Emmanuel, Nirere Claudine, I. Koca","doi":"10.4236/fns.2022.1312067","DOIUrl":"https://doi.org/10.4236/fns.2022.1312067","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312070
E. Zongo, R. Meda, Yaya Gnanou, Sami Eric Kam, B. Koama, Pataréyaoba Alassane Ouedraogo, Eliasse Zongo, O. Da, D. Paré, G. Ouédraogo
{"title":"Ethnobotanical Survey of Appetite Suppressant Plants Used in Hauts-Bassins Areas of Burkina Faso","authors":"E. Zongo, R. Meda, Yaya Gnanou, Sami Eric Kam, B. Koama, Pataréyaoba Alassane Ouedraogo, Eliasse Zongo, O. Da, D. Paré, G. Ouédraogo","doi":"10.4236/fns.2022.1312070","DOIUrl":"https://doi.org/10.4236/fns.2022.1312070","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312069
Z. Douamba, A. Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, A. Paré, Mamadou Dicko, H. Sawadogo-Lingani
{"title":"Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso","authors":"Z. Douamba, A. Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, A. Paré, Mamadou Dicko, H. Sawadogo-Lingani","doi":"10.4236/fns.2022.1312069","DOIUrl":"https://doi.org/10.4236/fns.2022.1312069","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op-timize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.
{"title":"Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)","authors":"R. Siminiuc, L. Coșciug","doi":"10.4236/fns.2022.131008","DOIUrl":"https://doi.org/10.4236/fns.2022.131008","url":null,"abstract":"Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op-timize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1310061
C. Metonnou, C. Azandjeme, C. Sossa, Bio Nigan Issiako, M. N. Paraïso, V. Agueh
{"title":"Effects of a Community-Based Intervention on the Lifestyle and Health of People at Risk of Type 2 Diabetes in Benin","authors":"C. Metonnou, C. Azandjeme, C. Sossa, Bio Nigan Issiako, M. N. Paraïso, V. Agueh","doi":"10.4236/fns.2022.1310061","DOIUrl":"https://doi.org/10.4236/fns.2022.1310061","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312071
Heba H. Gaber, A. Sedki, W. E. Sherbiny, E. Elgendy
{"title":"Biological <i>in Vitro</i> and <i>in Vivo</i> Studies of the Milk Thistle Seed Oil","authors":"Heba H. Gaber, A. Sedki, W. E. Sherbiny, E. Elgendy","doi":"10.4236/fns.2022.1312071","DOIUrl":"https://doi.org/10.4236/fns.2022.1312071","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312072
David Bazié, K. Konaté, Dakuyo Roger, Kabakdé Kaboré, Abdoudramane Sanou, Hemayoro Sama, M. Dicko
{"title":"Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars","authors":"David Bazié, K. Konaté, Dakuyo Roger, Kabakdé Kaboré, Abdoudramane Sanou, Hemayoro Sama, M. Dicko","doi":"10.4236/fns.2022.1312072","DOIUrl":"https://doi.org/10.4236/fns.2022.1312072","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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