Functional foods or nutraceuticals

Blades, Mabel

doi:10.1108/00346650010314313

Cited by 50 publications

(32 citation statements)

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“…During recent years, an increasing interest has developed in foods that contribute to a positive effect on health beyond their nutritional value. Among these functional foods, much attention has been focused on probiotic products and food containing dietary fiber [2]- [4].…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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Abstract-In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

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Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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“…The spread of kola nuts has resulted from its reputation as a stimulant, increasing energy and strength, dispelling drowsiness and staving off hunger. These properties have been attributed to the large amounts of caffeine and smaller amounts of the obromine, kolatin and glucose it contains, all of which act as stimulants and may be mildly addictive (Blades, 2000;Niemenak et al, 2008). It is also used to flavor drinks and in the manufacture of pharmaceuticals, and it is exported to Europe and North America for these purposes (Burkill, 2000).…”

Section: Introductionmentioning

confidence: 99%

Germination of <i>Cola anomala</i> (K. Shum.) Shott and Endl seeds: effects of provenance, substrate and dehydration

Kanmegne¹,

Anouma²,

Fotso³

et al. 2015

Int. J. Bio. Chem. Sci

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As a step in the process of Cola anomala domestication, investigations were undertaken on germination requirements and desiccation tolerance of its seeds. Three seed provenances (Bamenda, Bayangam and Dschang), three substrates (forest top soil, river sand and a mixture of forest top soil and river sand) and two photoperiods (12 hours/day and, continuous darkness) were investigated for their effects on seed germination. To evaluate their desiccation tolerance, fresh seeds were dried at room temperature for 16 days during which seed moisture content, seed germination percentage and electrical conductivity of seed leachate were monitored at two-day intervals. Results showed that germination percentages were significantly (P < 0.05) higher both on forest top soil alone (86.04 ± 4.8%), and on a mixture of forest top soil and river sand (83.56 ± 4.5%), than on river sand alone (69.96 ± 4.7%). Seeds from Bamenda showed a higher germination percentage (91.4 ± 4.7%) than those from either Bayangam (77.36 ± 4.7%) or Dschang (70.8 ± 4.8%). The desiccation tolerance test revealed that as response to drying, the mean germination percentage was first slightly reduced as moisture was lost, then declined considerably at moisture content below 50.28%. Total germination failure was observed when seed moisture reached 32.24%. Electrical conductivity of seed leachate exhibited a strong correlation with loss of viability as well as with desiccation. It is concluded that there is a provenance-related variation in C. anomala seed germination. The best substrate for germination is forest top soil supplemented or not with river sand in a 1/1 (v/v) ratio. C. anomala seeds are desiccation-sensitive and their storage behaviour is recalcitrant.

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“…Continuous development of new functional foods is the response of science and industry to the increased consumer awareness regarding health and the role of foods for improving life quality (Blades, 2000;Bland & Medcalf, 1994;Verschuren, 2002).…”

Section: Introductionmentioning

confidence: 99%