Abstract This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.

Abstract A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.

Resumo Vegetais minimamente processados podem ser preparados a partir de várias etapas de processamento como lavagem, toalete, retirada da casca, corte, seguidas por embalagem e armazenamento refrigerado. O presente estudo objetivou determinar os efeitos de diferentes na qualidade e na vida-de-prateleira de batata minimamente processada. Tipos diferentes de corte, tais como fatias, dadinhos, cubos e cunhas, foram selecionados para este estudo, com intuito de avaliar seu efeito na vida-de-prateleira das batatas. Batatas cortadas em diferentes formatos foram tratadas com cloreto de cálcio, ácido cítrico e metabissulfito de potássio (3%, 2% e 0,3%), armazenadas a 4 °C por 60 dias e depois avaliadas por análises físico-químicas (firmeza, perda de peso, pH, acidez titulável, sólidos solúveis totais (SST) e conteúdo de ácido ascórbico (AA)) e microbiológicas. Os melhores resultados foram obtidos para o corte em pequenos cubos, com mudanças mínimas em SST (5,31%), pH (5,65), acidez titulável (0,34%), perda de peso (9,04%) e conteúdo de AA (10,86%). A atividade microbiana em todos os cortes de batata permaneceu dentro de limites aceitáveis, durante o armazenamento refrigerado.

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Resumo Este estudo visou desenvolver queijo de leite de cabra para preservar os principais constituintes do leite. Dahi (iogurte) feito em casa é uma fonte barata de culturas do tipo starter que contém vários tipos de microrganismos, a maioria dos quais são termofílicos e podem ser usados para produzir queijo de leite de cabra. Concentrações diferentes de dahi (0,5%, 1,0%, 2,0% e 2,5%) foram usadas para preparar os queijos, seguindo o procedimento padrão para a fabricação de queijo. Os queijos foram analisados quanto a parâmetros físico-químicos, texturais e organolépticos. O rendimento maior foi registrado para T1,0% (17,33%) e o menor para T2,5% (15,58%). Diferenças significativas (p < 0,05) foram encontradas entre as diferentes amostras de queijo de leite de cabra para o pH, a acidez e a umidade. A umidade foi mais alta para T0,5% (59,30) e mais baixa para T2,5% (52,20). O perfil de textura foi significativo (p < 0,05) entre os tratamentos para firmeza, adesividade, gomosidade e mastigação. As notas sensoriais indicaram T1,0% como sendo a amostra preferida pelos provadores, seguida por T1,5% e os outros tratamentos. Foi concluído que queijo de leite de cabra pode ser preparado com boas características de qualidade usando-se 1% de dahi como a cultura tipo starter.

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

Resumo Além de nutrição básica, os alimentos baseados em plantas fornecem quantias substanciais de compostos bioativos que fornecem benefícios de saúde desejáveis. Durante a última década, metabólitos secundários, também conhecidos como fitoquímicos, obtidos de plantas, têm chamado muito a atenção dos pesquisadores. Entre estas plantas, o nabo contém alguns componentes valiosos que não apenas endossam os benefícios à saúde, mas também fornecem propriedades de cura. Uma variedade de componentes bioativos − por exemplo, peroxidase, kaempferol, compostos fenólicos, sulforafano, ácidos orgânicos, vitamina K, glicosinolatos etc. − são ressaltados neste manuscrito. Da mesma forma, numerosos minerais, como cobre, manganês e cálcio, e ácidos orgânicos, tais como os ácidos sinápico e ferúlico e seus derivados, presentes em quantias diferentes em folhas verdes frescas e raízes de nabo, são também discutidos brevemente. Este artigo foca nos compostos fenólicos, que agem como compostos benéficos à saúde humana e podem ser isolados de plantas comestíveis, especialmente de nabo. Devido à presença de constituintes bioativos, o nabo tem um papel positivo com respeito às injurias hepáticas causadas por diabetes, alta atividade antioxidante e um bom papel como protetor hepático. Os impactos das condições ambientais e dos mecanismos de processamento na composição dos compostos fenólicos de legumes Brassica, com referência especial ao nabo, foram também brevemente discutidos.

Abstract In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.