Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils

Sengupta, Samarjit; Bhowal, Jayati

doi:10.1016/j.lwt.2017.08.033

Cited by 9 publications

(13 citation statements)

References 28 publications

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“…Oils enriched in DAG can be produced by esterification process of glycerol with fatty acids or from fats and glycerol with chemical catalysts (chemical process) or with a 1, 3‐specific lipase or non‐selective lipase (enzymatic process) . Production of non‐dairy food products from non‐conventional edible seed flour such as soybean has emerged as popular alternative to traditional dairy products . Soy yogurt a fermented food product has high acceptance and considered as ideal matrices to deliver beneficial ingredients.…”

Section: Introductionmentioning

confidence: 99%

“…[5] Production of non-dairy food products from non-conventional edible seed flour such as soybean has emerged as popular alternative to traditional dairy products. [6,7] Soy yogurt a fermented food product has high acceptance and considered as ideal matrices to deliver beneficial ingredients. Thus addition of DAG enriched dietary oils into soy yogurts offers functional food products in capable of reduction of obesity and obesity-related metabolic disorders.…”

Section: Introductionmentioning

confidence: 99%

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Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

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Diacylglycerols (DAGs), particularly the 1, 3‐isoform, have immense potential health benefits with regards to post prandial lipemia and obesity. DAG enriched edible oil fortified soy yogurts are developed using edible decorticated and deoiled soy flour instead of using whole soybean seed. DAG enriched oils are prepared by enzymatic glycerolysis from different edible oils namely soybean, sunflower, rice bran, mustard, and sesame oil. All DAG oil enriched soy yogurts exhibit higher oxidative stability and antioxidant activity than the control soy yogurt during storage at 4 °C. The extent of proteolysis by Lactobacillus spp. and Streptococcus spp. is enhanced by the presence of DAG‐enriched edible oils as shown by a substantial increase in o‐phthaldialdehyde values. The results exhibit that the addition of rice bran oil‐DAG improves the physicochemical properties, microbiological as well as proteolytic activity of soy yogurts and enables a novel technological approach for making fortified soy yogurts with enhanced health‐benefit ingredients. Practical application: DAG enriched edible oils may be considered as novel functional food ingredients for soy yogurt production. Thus, development of functional soy yogurt with DAG enriched edible oils is an alternative for a value‐added product with better physicochemical properties, microbiological as well as proteolytic activity compared with conventional soy yogurts. The process is commercially economical in view of the uses of seed flour as direct raw material without odor problems for making non‐dairy food products. Soy yogurt with DAG enriched edible vegetable oils can be protected from adverse external conditions with potential benefits in food and therapeutic formulations for improved efficacy and health benefits. Soy yogurts prepared from diaclyglycerol enriched edible oils can be a novel approach for soy yogurt production. The process is economical and can be shown to have improved health benefits in the final product.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

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“…Table 1 represents the proximate composition of all the rasgulla samples. Sengupta et al., 2017 and Prodhan et al., 2007 also reported the proximate composition of normal dairy rasgulla [ 15 , 16 ]. Table 1 clearly showed that the moisture content of NR was significantly lower than the moisture content of all the pineapple fortified rasgulla samples.…”

Section: Resultsmentioning

confidence: 99%

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Sarkar

Salauddin

Hazra

et al. 2020

Heliyon

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Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

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“…The addition of rice bran oil (RBO) improved the nutritional and medicinal profile of soy yogurts through supplementation of nutraceuticals such as tocopherol, tocotrienol, gamma‐oryzonal and phytosterols. Several studies have been carried out on the textural effects of soy protein enriched yogurts . However, there is no report regarding the development of the functional yogurt which incorporated nano‐sized soy protein.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have been carried out on the textural effects of soy protein enriched yogurts. [12][13][14][15][16] However, there is no report regarding the development of the functional yogurt which incorporated nano-sized soy protein. In addition, RBO may be successfully introduced as nutraceuticals using nanoemulsion technology.…”

Section: Introductionmentioning

confidence: 99%

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

Sengupta

Bhattacharyya

Goswami³

et al. 2019

J Sci Food Agric

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BACKGROUND Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil‐based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days. RESULTS SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water‐holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity. CONCLUSION Fortification of non‐dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry

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Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils

Cited by 9 publications

References 28 publications

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

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