Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Alqahtani, Nashi K.; Darwish, Aliaa Ali; El-Menawy, Reham Kamal; Alnemr, Tareq M.; Aly, Esmat

doi:10.1080/10942912.2021.1900237

Cited by 24 publications

(13 citation statements)

References 51 publications

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“…Similar TPC values and explanations have been obtained by Alqahtani et al. (2021). However, there are few studies in the literature on the antioxidant capacity and phenolic compounds of plant‐based beverages derived from nuts and cereals.…”

Section: Resultssupporting

confidence: 90%

“…Thus, the current findings are in general agreement with this fact, where the released peptides and amino acids such as tyrosine, after in vitro digestion of cow's milk, could interfere providing false results and thus increasing the obtained TPC values. Similar TPC values and explanations have been obtained by Alqahtani et al (2021). However, there are few studies in the literature on the antioxidant capacity and phenolic compounds of plant-based beverages derived from nuts and cereals.…”

Section: Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 78%

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In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Aly

Sánchez-Moya

Darwish

et al. 2022

Journal of Food Science

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Recently, plant‐based milk substitutes, as an emerging industry, are receiving more attention. Despite that, these dairy alternatives have not been adequately studied for their functional properties. Thus, the current research was devoted to study the satiety potential through in vitro secretion of cholecystokinin (CCK) and glucagon‐like peptide‐1 (GLP‐1), and the antioxidant capacity of these dairy alternatives after in vitro digestion. The enteroendocrine cell line, STC‐1, was used to measure satiety hormones release (CCK and GLP‐1) by enzyme‐linked immunoassay (ELISA). Also, total phenolic and flavonoid contents and antioxidant capacity (using oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid [ABTS] assays) were measured before and after in vitro digestion. The results demonstrated that CCK secretion was significantly (p < 0.05) higher for cow's milk (350.64 pg ml–1) as compared to plant‐based milk substitutes. Among the plant‐based milk substitutes, tiger nut milk showed the highest CCK stimulant (228.96 pg ml–1), followed by hazelnut milk (220.04 pg ml–1). Concerning GLP‐1 release, the data exhibited that spelt milk was the food with the highest induction of GLP‐1 hormone secretion, followed by cow's milk (910.17 and 876.59 pg ml–1, respectively), but without any significant differences between them. total phenolic content (TPC) values strongly increased after in vitro digestion, cow's milk and soymilk being the samples with the highest TPC values after in vitro digestion (165.76 and 153.71 mg GAE/100 ml, respectively). In line with TPC values, soymilk had the highest ORAC, ABTS, and FRAP values after in vitro digestion (25.41, 8.17, and 2.51 µmol TE/ml, respectively). Thus, these dairy alternatives could be an adequate substitute for cow's milk, according to its satiety and antioxidant capacity. Practical Application The first study deals with the efficacy of plant‐based milk substitutes as satiating foods. Spelt milk was the highest stimulant for GLP‐1 secretion. Tiger nut milk showed the highest CCK stimulant, followed by hazelnut milk. TPC and total antioxidant capacity increased after digestion.

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Section: Resultssupporting

confidence: 90%

Section: Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 78%

In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Aly

Sánchez-Moya

Darwish

et al. 2022

Journal of Food Science

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“…The results suggested that oat flour could be considered as a functional ingredient due to its content of phenols, minerals, vitamins and potential antioxidant activity. These results were in accordance with (Alqahtani et al, 2021).…”

Section: Ta B L Esupporting

confidence: 92%

“…Data suggeste that processed cheese with added OF could be considered as a good source of phenol contents which might increase its functionality and health benefits. Results were in line with Kilci andGocmen (2014), andAlqahtani et al (2021) who found a positive correlation between the phenolic profile of yoghurt with added oat flour and its antioxidant activity.…”

Section: Phenolic Contents and Antioxidant Activitysupporting

confidence: 89%

“…However, the breakdown of cheese structure was more obvious in cheese with higher level of oat flour (5.00%), this is due to the higher content of fiber in oat flour and disturbing the rearrangement of protein matrix, which make the cheese texture a bit harder (Demirkesen et al, 2018;Xue et al, 2020). These results were in accordance with Hamad et al (2020) and Alqahtani et al (2021).…”

Section: Microstructuresupporting

confidence: 54%

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Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Hamdy

Hassan

Ahmed

et al. 2021

J. Food Process. Preserv.

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Functional foods have become a basic requirement for every consumer seeking for healthy food and good life style. In this regard, the consumer is looking for the functional food on shelves or modyfing their meals to include some ingredients that have functional properties, which help him for preventing cardiovascular diseases and lowering blood pressure. Oats (Avena sativa) are the promising grains with interesting health benefits that can meet consumer requirements when consumed or made as a part of his meals. It contains the soluble fiber beta-glucan (β-glucan) with many functional and bioactive characteristics (Shvachko et al., 2021). Oats contain high level of functional protein with valuable amino acids, lipids with high level of polyunsaturated fatty acids, active antioxidants, tocopherols, and avenanthramides (Barcchiya et al., 2017). In addition, oats play a vital role in the reduction of human cholesterol level, lowering diabetes, high blood pressure, dyslipidemia, and inflammatory due to its content of lipophilic and lipophobic compounds (Kristek et al., 2018). The presence of antioxidant activity and the unique avenanthramides in oat grains are responsible for preventing of coronary heart disease, while varying range of polyphenols are also present in oats with antioxidant activities (Dhanalakshmi, 2021). On the other hand, numerous micronutrients are found in oat including folates, iron, copper, manganese, selenium, zinc, carotenoids, betaine, choline, phytic acid, choline, lignins, lignane, resorcinols, and sulfur-containing amino acids (Syed et al., 2020).

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Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract

Antonino,

Difonzo,

Natrella

et al. 2024

Applied Food Research

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Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Cited by 24 publications

References 51 publications

In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract

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