Processing Foods Free from Dairy Proteins

Boye, Joyce I.; Rajamohamed, Sahul H.; Britten, Michel

doi:10.1002/9780470644584.ch8

Cited by 2 publications

(4 citation statements)

References 225 publications

(216 reference statements)

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“…These nutriments play a detrimental role in people diet as they provide a surplus of saturated fatty acids and allergenic proteins (Sicherer ; Boye et al . ). Therefore, the production of digestible, cholesterol‐free (Yamamoto et al .…”

Section: Introductionmentioning

confidence: 97%

“…In the ordinary human diet, nutriments such as milk, butter and yogurt are all animal derived. These nutriments play a detrimental role in people diet as they provide a surplus of saturated fatty acids and allergenic proteins (Sicherer 2002;Boye et al 2011). Therefore, the production of digestible, cholesterol-free (Yamamoto et al 2002) with a high content of nonallergenic proteins and nonsaturated fatty acid nutriments is required for a portion of the population.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Maghsoudlou

Alami

Mashkour

et al. 2015

Journal of Food Processing and Preservation

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Almond extract has unique nutritional properties and it can be used as a nutritive beverage. One of the most important problems in the formulation of almond milk is the physical stability of the final product. In this study, the response surface methodology was used to optimize ultrasound (US) treatment and the amount of modified starch, lecithin and agar with respect to physical stability besides other physical properties such as particle size, viscosity, Brix and color attributes. Our results showed that the US treatment had a significant effect on physical responses (p < 0.05). In order to formulate the final product, stabilized almond milk was formulated using a D-Optimal mixture design by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed pseudoplastic behavior, and the power law model had the best fitness to the experimental data. PRACTICAL APPLICATIONSOne of the most important problems in formulation of the almond milk as a nutritive beverage is the physical stability of the final product. Ultrasonic treatment and addition of various stabilizers can be useful to improve the stabilization of almond milk. The ultrasound treatment and the amount of modified starch, lecithin and agar were optimized with respect to the physical properties using response surface methodology. The best values for the ultrasound time and the amount of lecithin, modified starch and agar were 4.9 min, 0.09, 1.31% and 0.15, respectively. A D-Optimal mixture design was used to optimize the industrial formulation of final beverage by considering sensory evaluation. This study suggests using 8.05 sugar, 0.55 stevia and 6.38% rose water to obtain the best formulation. Rheological properties of the formulated milk showed that pseudoplastic behavior and power law model had the best fitness to the experimental data.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Maghsoudlou

Alami

Mashkour

et al. 2015

Journal of Food Processing and Preservation

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“…Soy proteins were the first recommended alternatives because of their hypoallergenicity, low cost, and convenience (Brady, 1986). However, the digestibility and nutritional quality of soy protein is affected by the presence of nutritional inhibiting factors such as trypsin inhibitors, phytic acid, and phenolic compounds (Boye et al, 2010).…”

Section: Treatment Of Cow's Milk Protein Allergymentioning

confidence: 99%

“…Therefore, a diet without milk and dairy products is hard to conceive. However, the role of milk and milk products in human nutrition has been increasingly discussed in recent years (Boye et al, 2010;Hochwallner et al, 2014;www.quarks.de, 2020), as they constitute a major allergen for infants and children (Santoro et al, 2019). Patients with cow's milk allergy must therefore be able to identify foods containing milk and avoid them in their diets (Santoro et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Cow's milk consumption and risk of disease

Kaskous

2021

Emir J Food Agric

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Milk and dairy products are important components of the human diet. This has been true since the beginning of domestication of lactating animals. However, milk of any species is geared towards the growth and development of its own offspring. Thus, the role of milk and dairy products in human nutrition has been increasingly discussed in recent years. To the best of our knowledge, problems such as lactose intolerance, protein allergies and an increased risk of cancer can occur when consuming cow’s milk. Around 70% of the world's total population is lactose intolerant, while 20% of adults in Europe are lactose intolerant. In the small intestine, lactose is hydrolytically split into glucose and galactose by the enzyme lactase located in the mucous membrane cells. After infancy, lactase activity decreases as the ability to synthesize lactase is lost. As a result, adults can no longer tolerate large amounts of lactose, and many develop diarrhea and uncomfortable painful symptoms such as gas, cramps, and a bloated stomach. Since lactase activity is limited in the case of hereditary lactose intolerance, people can easily tolerate milk without lactose. Another aspect is that between 2-5% of children are allergic to cow's milk. The allergy is less common in adulthood. Most allergic reactions affect the skin, gastrointestinal tract, and respiratory system, and severe anaphylaxis can occur. A therapeutic approach related to the causes of this multi-organ disease does not yet exist. A possible approach to reducing protein allergens is to block IgE-binding epitopes in patients. The most effective treatment is an elimination diet and the use of appropriate substitution formulas. Camel milk may replace cow's milk in the event of intolerance. Furthermore, many studies have showed that people with a higher cow’s milk intake had slightly increased cancer and all-cause mortality rates. In conclusion, it has not been clarified what exactly constitutes the harmful or health-promoting effects of cow's milk. Cow's milk is so rich in ingredients that both effects are conceivable. Due to the central importance of milk and dairy products for human nutrition, there is still great scientific interest in expanding knowledge concerning the ingredients and their nutritional and physiological effects.

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Processing Foods Free from Dairy Proteins

Cited by 2 publications

References 225 publications

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Cow's milk consumption and risk of disease

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