Proximate composition and nutritional characterization of chia enriched yoghurt

Kibui, Ann Nyawira; Owaga, EE; Mburu, Monica

doi:10.18697/ajfand.81.17635

Cited by 18 publications

(20 citation statements)

References 25 publications

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“…The energy value ranged from 411.18 Kcal/100 g DM (A) to 448.47.5 Kcal/100 g DM (C). The energy value was higher compared to the value (157.87 Kcal/100 g DM) obtained by Kibui et al [23]…”

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 71%

“…There was no fiber present in A since it was 100% cow milk and there is no fiber from animal source. Due to the addition of soy milk and Moringa root powder in B and C. The crude fiber content was higher compared to the value (0.6/100 g DM) obtained by Kibui et al [23] in a similar study. Dietary fiber is important in increasing the functional properties of yoghurt.…”

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 62%

“…This increase can be due to the presence of soy. The highest value seen in sample C (12.35/100 g DM) was compared to 12.40 g/100 g DM found by Kibui et al [23] in a related study.…”

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 53%

“…This suggests the possible importation of manganese from soymilk substitution and Moringa root powder supplementation. Values were higher than 0003 mg/100 g DM obtained by El‐karmany et al [ 24 ] and lower than 2.664 mg/100 g DM obtained by Kibui et al [ 23 ] The manganese content is desirable as increases bone health among humans as well as forms part of enzymes involved in amino acid, cholesterol, and carbohydrate metabolism. [ 25 ] A deficiency in manganese will cause poor reproductive performance, growth retardation, abnormal function of bone and cartilage while excessive consumption will lead elevated blood concentration and neurotoxicity.…”

Section: Resultsmentioning

confidence: 91%

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Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched withMoringa OleiferaRoot Powder

et al. 2022

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The prominent cause of stunting in Cameroon is zinc deficiency as reported by Anyangwe [3] and is known to affect 33% of children under the age of 5 years. Also anemia (caused by iron deficiency) was reported to be high (49.3%) among pregnant women, by the World Health Organisation. [4] Protein deficiency is aggravated by bland, starchy staple foods especially in the northern regions with corn and millet serving as the main staple foods. [2] These protein deficient meals present the risk of protein malnutrition (kwashiorkor) in children that need to be well fed in the first 1000 d of their lives. [5] This suggests the need for food programs that intervene in curbing malnutrition rates. [6] Yoghurt can serve as a good source of protein in order to prevent kwashiorkor especially to weaned children below 5 years old. Commercial yoghurt is relatively expensive when compared to soy yoghurt due to soymilk substitution of cow milk. Composite soy-milk yogurt is thus a relatively inexpensive source of protein-energy as well as micronutrients upon soymilk substitution. [7] Recent increase in snacking within low and middle income countries such as Asia, Latin America and Africa, [8] suggests that a possible intervention could be to fortify snacks (such as yoghurt). The fortification potential of Moringa oleifera has been studied more in the leaves than its roots. Kurana and Rajni [9] show that the roots are also of nutritional importance. Moringa oleifera The organoleptic and physicochemical properties of soy-milk yoghurt enriched with moringa root powder are evaluated here. Moringa oleifera soy-milk yoghurt is produced at different formulations blended from cow milk: soymilk: Moringa in a ratio of A (100%:0%:0%; B (60%:39.9%:0.1%); C (50%:49.9%:0.1%), D (40%:59.9%:0.1%), and E (0%:99.9%:0.1%) with sample A serving as the control. Sensory analysis is done for each formulation and the physicochemical properties of the preferred formulations are performed. The pH and titratable acidity are measured by a pH meter and titration respectively. Proximate composition is measured according to Association of Official Analytical Chemists methods. The mineral content is determined by atomic spectrophotometry. Results show that soy-milk Moringa enriched yoghurts (B and C) are preferred after choosing the control (A) as the best. The incorporation of the soy-milk Moringa significantly increases the fat, fiber, protein, copper manganese, and iron content in the samples (p < 0.05). Thus Moringa enriched soy-milk yoghurts (B and C) represent a cheaper alternative to the control (A) providing protein-energy for low income families that is expected to help reduce the occurrence of kwashiorkor and wasting. The presence of zinc and calcium is expected to help in bone growth and development hence preventing stunting in children under five years and iron is expected to help reduce the prevalence of anemia among pregnant women.

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“…The energy value ranged from 411.18 Kcal/100 g DM (A) to 448.47.5 Kcal/100 g DM (C). The energy value was higher compared to the value (157.87 Kcal/100 g DM) obtained by Kibui et al [23]…”

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 71%

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 62%

“…This increase can be due to the presence of soy. The highest value seen in sample C (12.35/100 g DM) was compared to 12.40 g/100 g DM found by Kibui et al [23] in a related study.…”

Section: Proximate Composition Of the Different Most Appreciated Samplescontrasting

confidence: 53%

Section: Resultsmentioning

confidence: 91%

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Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched withMoringa OleiferaRoot Powder

et al. 2022

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“…В настоящее время исследования влияния семян чиа на процессы ферментации кисломолочных продуктов весьма ограничены [3]: представлено незначительное число публикаций по тематике, связанной с технологией совместной ферментации молочного и растительного сырья. Проводились исследования обогащения йогуртового мусса [1] и йогурта [4,5] семенами чиа, по результатам исследования которых варьируется рекомендуемое содержание семян чиа в готовом продукте, однако, отмечено, что обогащение йогурта семенами чиа приводит к повыщению его пищевой ценности. Согласно исследованиям авторов [3], обогащение йогурта 2% масла семян чиа приводит к повышению содержания фитостеролов и полиненасыщенных жирных кислот в йогурте с высокой стабильностью его свойств в течение 4 недель хранения.…”

Section: Introductionunclassified

The use of chia seeds (Salvia hispanica L.) in the formulation of a milk-based fermented product

Demyanenko¹,

Доморощенкова²,

Кузнецова³

et al. 2019

P&FPE

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Исследовали возможность использования муки семян чиа при производстве молочных ферментированных продуктов с двумя видами заквасок-Streptococcus thermophilus и Lactobacillus bulgaricus; Streptococcus thermophilus и Lactococcus cremoris. В качестве объекта изучения использовали семена чиа (Salvia hispanica L.) темных сортов с усредненным химическим составом: массовая доля белков-24%, жиров-31%, углеводов-34%. В качестве молочной основы использовали молоко сухое обезжиренное. Исследуемые образцы представляли собой свежеприготовленные кисломолочные продукты с добавлением муки семян чиа в количестве 5 и 10%. Влияние муки семян чиа на динамику кислотонакопления молочно-растительных смесей изучали посредством измерения титруемой кислотности исследуемых образцов согласно индикаторному методу по ГОСТ Р 54669-2011. Влагоудерживающие свойства сгустков оценивали по количеству выделившейся сыворотки после центрифугирования 10 см 3 разрушенного сгустка по методике ВНИМИ. Реологические характеристики образцов исследовали на приборе Реотест-2 с использованием формул расчета напряжения сдвига и динамической вязкости. Определено, что комбинация молочного и растительного сырья позволяет оптимизировать функциональнотехнологические свойства исследуемых образцов. Образцы с добавлением 5 и 10% муки семян чиа, сквашенные Streptococcus thermophilus и Lactobacillus bulgaricus, показали ускорение процесса сквашивания на 0,5 и 1 ч соответственно по сравнению с контрольным образцом. Помимо этого, обеспечиваются высокие потребительские характеристики готового продукта за счет повышения влагоудерживающих свойств исследуемых образцов с мукой семян чиа. При введении в рецептуру кисломолочных продуктов данного растительного компонента отделение сыворотки уменьшается, причем при добавлении 10% муки чиа отделение сыворотки под действием механического воздействия не происходит. Доказано влияние внесения измельченных семян чиа на реологические характеристики исследуемых сгустков, в частности, увеличение динамической вязкости и коэффициента консистенции исследуемых образцов. Ключевые слова: продукты молочнокислого брожения; Salvia hispanica L.; семена чиа; динамика кислотонакопления; влагоудерживающие свойства; реологические характеристики; функциональные продукты питания.

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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.

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Proximate composition and nutritional characterization of chia enriched yoghurt

Cited by 18 publications

References 25 publications

Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched withMoringa OleiferaRoot Powder

Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched withMoringa OleiferaRoot Powder

The use of chia seeds (Salvia hispanica L.) in the formulation of a milk-based fermented product

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

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