Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

Shori, Amal Bakr; Baba, Ahmad Salihin

doi:10.1016/j.jscs.2011.09.014

Cited by 108 publications

(76 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The resulting lactic acid reacts with milk protein, promoting the characteristic texture and sensorial properties of this product (Serafeimidou, Zlatanos, Kritikos, & Tourianis, 2013). Yogurts are highly appreciated, and since they are regarded as important in human diet, they are produced and consumed massively in many countries (O'Connell & Fox, 2001;Serafeimidou et al, 2013;Shori & Baba, 2014). However the literature points out that dairy food products have a limited content of bioactive compounds, which can remove some value from these products.…”

Section: Introductionmentioning

confidence: 99%

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

View full text Add to dashboard Cite

a b s t r a c tConsumers demand more and more so-called ''natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.

show abstract

Section: Introductionmentioning

confidence: 99%

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

View full text Add to dashboard Cite

show abstract

“…It is high in vitamins (A, B-2, C and E) and minerals (sodium, potassium, iron, copper, zinc and magnesium) and low in protein, sugar and cholesterol (Kamal et al, 2007;Al-Hashem, 2009). Traditional preparation of yogurt may be beneficial by including other ingredients such as soya protein, vegetables, sweet potato, pumpkin and plum (Joo et al, 2001;Park et al, 2003) to enhance the flavour as well as the nutritional quality (Shori and Baba, 2011a).…”

Section: Introductionmentioning

confidence: 99%

Production of Flavoured Fermented Camel Milk

El-Deeb

Dyab

Elkot

2017

Ismailia Journal of Dairy Science & Technology

View full text Add to dashboard Cite

“…Total phenolic compounds are largely the responsible for the antioxidant capacity of the fermented extract. According to studies by Shori & Baba (2014), who studied total phenolic content in cow or camel milk yogurt and found approximately 3 and 6 mg GAE 100 g-1 respectively, the total phenolic content in milk can be explained by the formation and / or further degradation of polymeric phenols during fermentation by yogurt bacteria. These values are lower than the present study.…”

Section: Antioxidant Capacity and Chemical Composition Of Flavored Fementioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

View full text Add to dashboard Cite

The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

show abstract

Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

Cited by 108 publications

References 25 publications

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Production of Flavoured Fermented Camel Milk

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Contact Info

Product

Resources

About