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Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk  [PDF]
Pamela Manzi,Maria Gabriella Di Costanzo,Maria Mattera
Foods , 2013, DOI: 10.3390/foods2020254
Abstract: Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected ( p > 0.05), while significant differences were observed concerning phosphorus content, between whole and semi-skimmed milk, and lactose content, between pasteurized and UHT milk ( p < 0.05). In UHT milk, lactose isomerization occurred, and lactulose (from 8.6 to 104.0 mg/100 g) was detected. No significant differences ( p > 0.05) were detected for choline, a functional molecule, between whole (11.3–14.6 mg/100 g) and semi-skimmed milk (11.1–14.7 mg/100 g), but there were significant differences ( p < 0.05) in processing milk (UHT vs. pasteurized milk and UHT vs. microfiltered milk). Among the unsaponifiable compounds, only 13 cis retinol and trans retinol showed differences in technologically treated milk (pasteurized vs. UHT milk and microfiltered vs. UHT milk; p < 0.05). In this research, the greater was the “severity” of milk treatment, the higher was the percent ratio 13 cis/ trans retinol (DRI, degree of retinol isomerization). The degree of antioxidant protection parameter (DAP), useful to estimate the potential oxidative stability of fat in foods, was significantly different between whole and semi-skimmed milk ( p < 0.05). Finally, the evaluation of color measurement of whole milk showed a good correlation between beta carotene and b* ( r = 0.854) and between lactulose and a* ( r = 0.862).
Biochemical Nutritional Parameters in Breast-milk and Plasma of HIV Infected Lactating Nigerian Mothers on Anti-Retroviral Therapy
GO Arinola, SK Rahamon
Sierra Leone Journal of Biomedical Research , 2011,
Abstract: Undernourishment in HIV infected individuals exacerbates immunosuppression, acceleration of HIV replication and CD4 + T cell depletion. The production of human milk (lactogenesis) is dependent on factors in the blood therefore deranged blood parameters in HIV patients are expected to reflect in the components of breast milk. Study on effects of HIV infection on nutritional components of breast milk and plasma is scarce. This study assessed the impact which HIV infection might have on the nutritional quality of human breast milk and plasma by determining the levels of biochemical nutritional factors such as albumin, pre-albumin, transferrin and retinol binding in HIV infected lactating mothers (n=20) and HIV-negative lactating mothers (n=30) using immunoplates. The mean plasma level of albumin was significantly reduced in HIV infected lactating mothers (HIM) compared with HIV-negative lactating mothers (control). Breast milk transferrin was significantly increased in HIM compared with the control. It is concluded from this study that hypoalbuminaemia is a common feature in HIV-infected lactating mothers.
Milk Composition of Dromedary Camels (Camelus dromedarius): Nutritional Effects and Correlation to Corresponding Blood Parameters  [PDF]
Khalid A. Abdoun,Alia S.A. Amin,Abdalla M. Abdelatif
Pakistan Journal of Biological Sciences , 2007,
Abstract: This study has been conducted in order to study the possible correlations between the nutritional value of plants selected by camels during the dry and green season and the corresponding blood and milk composition of the dromedary camels. The study has been conducted on 50 indigenous Arabian camels of different age and kept under natural range in Southern Darfur. The dromedary camels selected plants with significantly (p<0.05) higher crude protein content during the dry season and kept the serum albumin concentration and milk protein content at the same levels as those observed during the green season. However, the significantly (p<0.05) higher lipogenic content (ether extract + crude fiber) of the plant selected during the dry season resulted in significantly (p<0.05) higher serum triacylglycerides concentration and significantly (p<0.05) higher milk fat content compared to that of the green season. Although, the camels selected plants with significantly (p<0.05) higher nitrogen free extract content during the dry season, the plasma glucose level and the milk lactose content were significantly (p<0.05) reduced compared to that of the green season. The significantly (p<0.05) lower ach content of the plants selected during the dry season resulted in significantly lower serum calcium + phosphorus concentration, but did not reflect on the ash content of the milk. The results indicate that despite camels selectivity and unique adaptation to arid conditions, the milk lactose-and fat content were affected by the nutritional scarcity during the dry season. Therefore, it could be beneficial to provide energy-rich feed supplemented with calcium and phosphorus to camels kept under dry tropical conditions.
Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill
Zari? Danica B.,Pajin Biljana S.,Rakin Marica B.,?ere? Zita I.
Hemijska Industrija , 2011, DOI: 10.2298/hemind110525045z
Abstract: Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 C). Two types of chocolate were produced: chocolate with 20% of powdered cow’s milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, 23 polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pas), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow’s milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow’s milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is also evident, as a consequence of soya protein presence. In order to maintain optimal hardness as well as melting resistance of chocolate, in case of R2 chocolate mass it is necessary to apply pre-crystallization temperature of 26 C, while for the chocolate mass R1 it is 30 C.
Some nutritional and anti-nutritional factors of ZP soya bean varieties  [PDF]
Dragi?evi? Vesna D.,Peri? Vesna A.,Srebri? Mirjana B.,?ili? Sla?ana M.
Journal of Agricultural Sciences , 2010, DOI: 10.2298/jas1002141d
Abstract: The nutritive quality of soya bean grain depends on many nutritional and anti-nutritional factors, such as proteins, trypsin inhibitors, phytate, phenolics, sulfhydril groups of proteins, malondialdehide. The aim of this study was to investigate content of noted nutritive and anti-nutritive factors in seven ZP soya bean varieties: ZPS 015, Bosa, Nena, Lidija, Olga, Lana and Laura. Experimental data could point out different properties and usage of ZP soya bean varieties. Regardless of insignificant differences in content of proteins and phytate, special attention is given to Lana and Laura, varieties lacking in Kunitz-trypsin inhibitor. It is also important to emphasise high content of phenolics in Nena variety as well as high sulfhydril groups and glutathione level in Nena and Olga. These substances contribute to nutritive value of soya bean grain.
Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese
Mian Anjum Murtaza,Salim - Ur - Rehman,Faqir Muhammad Anjum,Muhammad Anjum
Pakistan Journal of Nutrition , 2008,
Abstract: Cheddar cheese was manufactured from cow and buffalo milk using commercially available starter cultures (Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. Lactis). Cheese was analyzed for proximate composition, pH, acidity, lactose and mineral contents and sensory perception (flavor, aroma and texture) after 2 and 4 months of ripening. All the chemical composition was significantly influenced by cow and buffalo milk. Buffalo milk cheese was found considerably superior in nutritional profile. Lactose content and pH decreased and acidity increased significantly during ripening of 120 days. On sensory evaluation, buffalo milk cheese was ranked appreciably higher for all the sensory parameters as compared to that of cow milk.
Microbiology and Nutritional Quality of Stored Soya Oil
R.M. Ilori,A.K. Onifade,F.C. Adetuyi
Journal of Food Technology , 2013,
Abstract: Soyabean cultivars 1681-3f, 1740-2F, 1448-2F and 1440-1E were obtained from the Seed Health Unit of the International Institute of Tropical Agriculture (IITA) Ibadan Oyo State, Nigeria. The microbiology and nutritional qualities of the extracted stored soyaoil at 29 2 C in January, 2006 and at 23 2 C in June, 2006 were investigated. Seven microorganisms were isolated from the soyaoil samples when stored for 4 weeks, at which time the oil samples had gone rancid with offensive odour. The bacterial isolates include Bacillus subtilis and Staphylococcus aureus, while the fungi isolated were Aspergillus flavus, A. fumigatus, A. niger, Fusarium poae and Rhizepus oryzae. The total microbial viable counts decreased in the order of 1681-3F soya oil >1440-1E soy oil>1740-2F soy oil>1448-2f soya oil > refined soya oil, respectively. Physicochemical analysis of the soya oil revealed significant increases (p = 0.05) in the percentage of free fatty acid and peroxide value both in January and June 2006. The iodine value also increased significantly (p = 0.05) in January, but decreased in June. On the other hand, the moisture content increased significantly (p = 0.05) in the month of June but decrease in January. Soya oil samples are therefore, better stored in the month of January than June. Aflatoxin was not detected in any of the oil samples, despite the isolation of A. falvus.
Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake  [PDF]
Rita E. Sanful,Adiza Sadik,Sophia Darko
Pakistan Journal of Nutrition , 2010,
Abstract: The proximate and sensory analysis of the soya bean and wheat flour composite cake has been performed. This was done to determine the nutritional content and the general acceptability of the composite cake as compared to the pure wheat flour cake. The analysis revealed that the protein and fat content of the cake increased with the addition of the soya bean. Thus the composite cake is more nutritious than the pure wheat flour cake. The sensory analysis also revealed that the cake with 70% wheat flour and 30% soya beans was more acceptable than the pure wheat flour cake. However, cake with more than 30% soya beans was not generally acceptable.
Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation
Bhatty,Nighat; Gilani,A.H.; Ahmad Nagra,Saeed;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: the study was conducted to improve the nutritional value of mung (vigna radiata) by supplementation with different kinds of meat. diets were prepared using raw and cooked mung and then cooked mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. nutritional value of mung was determined by chemical analysis as well as by rat assay. mung had 25 percent protein and minor losses were observed during cooking. it had 1.21 percent lysine which was reduced by 43 percent on cooking. other amino acids also showed losses during cooking. the protein efficiency ratio (per) of diet containing mung was significantly reduced on cooking (1.86 vs 1.40). on the contrary cooking resulted in some improvement of net protein utilization (npu) and true digestibility (td) of the mung based diets. twenty percent level of different meats showed better results in terms of per, npu and td.
Comparison of Soymilk and Cow Milk Nutritional Parameter
Bahareh Hajirostamloo,Peiyman Mahastie
Research Journal of Biological Sciences , 2012,
Abstract: In this research effort, we compared nutritional parameters of this 2 kind milk such as total fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate, lactose, water, total solids, ash, pH, acidity and calories content in one cup (245 g). Results showed soymilk contains 4.67 g of fat, 0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids and 0.66 of ash, also 9.80 mg of Ca, 1.42 of Fe and 120.05 of P, 79 Kcal of calories, pH = 6.74 and acidity was 0.24%. Cow milk contains 8.15 g of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of protein, 11.37 of carbohydrate, 4.27 of lactose, 214.69 of water, 12.90 of total solids, 1.75 of ash, 290.36 mg of Ca, 0.12 of Fe and 226.92 of P, 150 Kcal of calories, pH = 6.90 and acidity was 0.21%. Soy milk is one of plant-based complete proteins and cow milk is a rich source of nutrients as well. Cow milk is containing near twice as much fat as and 10 times more fatty acids do soymilk. Cow milk contains greater amounts of mineral (except Fe) it contain more than 300 times the amount of Ca and nearly twice the amount of P as does soymilk but soymilk contains more Fe (10 time more) than does cow milk. Cow milk and soy milk contain nearly identical amounts of protein and water and fiber is a big plus, dairy has none. Although, what we choose to drink is really a mater of personal preference and our health objectives but looking at the comparison, soy looks like healthier choices.
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