Free sulfhydryl groups in sulfur compounds have been reported to act directly on natural toxins to reduce toxicity. The objective of this study was to reduce protease inhibitors and glycoalkaloids in simulated snack foods by the addition of sulfur-containing compounds prior to extrusion. Thiamine, methionine, and benzyl disulfide were added to potato flakes at levels of 0.5% or 1.0% prior to twin-screw extrusion. Total and free thiols and protease inhibitors were monitored before and after extrusion by colorimetric assays. Potato glycoalkaloids were analyzed by HPLC and by immunoassay. Extrusion reduced potato flake disulfide bonds; disulfide bonds were higher in samples containing added sulfur compounds. Trypsin inhibitor activity was reduced by as much as 79% by extrusion plus methionine. Extrusion significantly reduced carboxypeptidase inhibitor, but only when benzyl disulfide and 0.5% methionine were not added. One percent methionine and thiamine resulted in 60% reductions in glycoalkaloids.

Abstract. Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairyfat in ice cream.

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Papain was used to hydrolyze sweet whey to prepare peptides that were harvested with ultrafiltration membranes (molecular weight cutoffs of 10,000, 3000, and 1000). Insure buffer salts were added to whey peptides (ratio 40:60% solids, respectively) to prepare media that were tested for their ability to inhibit culture agglutination. Commercial Insure medium (75.7 g/l) was used as a control. Skim milk (240 ml) in 250-ml graduated cylinders was inoculated (4%) with Lactococcus lactis spp. lactis B62 or E72. Culture agglutination was determined by measuring upper center and bottom pH values of the skim milk column during 5 h of incubation. A pH differential was calculated by subtracting the bottom pH from the upper center pH. Cultures grown in media containing whey peptides agglutinated in skim milk to a lesser degree than when grown in the control medium. Culture agglutination was inhibited to a greater degree when cultures were grown in the 1000 molecular weight cutoff peptide medium than when grown in the 10,000 or 3000 molecular weight cutoff peptide medium. When culture E72 was grown in medium containing 1000 molecular weight cutoff peptides, culture agglutination was completely inhibited.