Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers

Fayed, A. E.

doi:10.1007/s13197-014-1393-8

Cited by 28 publications

(15 citation statements)

References 79 publications

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“…In the same context, TFL content was ranged from 0.49 to 0.75 mg QE 100 g −1 dw in pumpkin-yoghurt.. Compared to CY, incorporation of pumpkin pulp into yoghurt resulted in higher TPC, TF and TFL contents as similarly indicated by adding different pumpkin pulps to yoghurt [6] [15] [16]. The antioxidant activities of yogurt samples containing various pumpkin pulps are shown in the same table.…”

Section: Apparent Viscosity Of Different Prepared Stirred Pumpkin-yogmentioning

confidence: 96%

“…The lowest acidity for the sample was 0.71% that related to CY and the maximum was 0.80% that belongs to IPY. Initially, increase in acidity of pumpkin-yoghurt might be due to the acidity of pumpkin pulp which not be significantly differed [6] [13] [16] [17]. During storage period, acidity increased in all yoghurt treatments as a result of LAB growth [3].…”

Section: Physicochemical Parameters Of Different Prepared Stirred Pummentioning

confidence: 99%

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Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P < 0.05). WHC of pumpkin-yoghurts was found to be statistically improved compared to control yoghurt (CY). L*, a*, b* means were differed significantly by adding pumpkin to yoghurt. Apparent viscosity was increased after manufacturing up to 14 d. Lactic acid bacteria (LAB) were counted from 8.59 to 8.73 CFU mL −1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

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Section: Apparent Viscosity Of Different Prepared Stirred Pumpkin-yogmentioning

confidence: 96%

Section: Physicochemical Parameters Of Different Prepared Stirred Pummentioning

confidence: 99%

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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“…The main flavor compounds in yoghurt can be categorized into alcohols, aldehydes, ketones and acids. Acids are considered as the major components causing the sour taste in yoghurt ( Fayed, 2015 ). The amounts of propanoic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid in fermented milk supplemented with 5% PPH (FMP) were significantly higher than that in the control yoghurt (fermented milk supplemented without PPH; FMNP) ( p <0.05).…”

Section: Resultsmentioning

confidence: 99%

The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Lin¹,

Hua²,

Xu³

et al. 2016

Korean Journal for Food Science of Animal Resources

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The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

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“…This contrast aside, progesterone and the progesterone metabolite, allopregnanolone, may act as anxiolytics 67,68 and sedatives 67 when they bind to GABA-A receptors. The clinical relevance gleaned from these findings is that GABA administered in the latter population can exacerbate premenstrual depression 69 (see Figure 2).…”

Section: Progesterone Fluctuations and Gabamentioning

confidence: 89%

Menstrual Cycle Fluctuations of Progesterone and the Effect on Sleep Regulation

Cherpak

Lare

2019

JRM

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Women of reproductive age experience higher rates of sleep disturbance than their male counterparts, leading to lack of restorative sleep and increasing risk for chronic disease. The objective of this review is to overlay the menstrual cycle with sleep regulation to develop an evidence-based theoretical model that directs clinical interventions for improved sleep in affected women. Utilizing the basic mechanisms for sleep and the menstrual cycle, in addition to evidence for sleep and hormonal dysregulation, hormonal fluctuations are mapped to variations in gamma-aminobutyric acid (GABA), melatonin, and cortisol levels. Effective interventions that may be included in individualized treatment plans – varying based on the scope of practice for each practitioner – are presented, along with the impetus for future research to explore the relationship between the menstrual cycle and sleep regulation.

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Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers

Cited by 28 publications

References 79 publications

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Menstrual Cycle Fluctuations of Progesterone and the Effect on Sleep Regulation

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