BIO Web of Conferences,
Год журнала:
2024,
Номер
104, С. 00035 - 00035
Опубликована: Янв. 1, 2024
This
study
aimed
to
determine
the
interaction
of
water-soluble
pigment
sources
and
sago
starch
concentration
on
yogurt
quality,
especially
in
increasing
antioxidant
stability.
research
applied
extraction
using
aquades:
citric
acid
(95:5)
at
10
°C
12
for
120
min.
The
red
rose
extract
was
then
analyzed
FTIR
LC-MS
measurements.
A
randomized
completed
block
design
factorial
with
three
replications.
consisted
two
factors;
first
adding
different
(anthocyanin)
four
levels
(control,
petal,
mulberry,
sappan
wood).
second
factor
(2
%,
4
6
%).
results
represent
physicochemical
sensorial
properties.
best
treatment
A3G3
(rose
%
starch)
a
viscosity
40.0
d-Pass,
pH
4.20,
total
dissolved
solid
8.33
°Brix,
titrated
0.60
protein
2.19
fat
content
1.92
anthocyanin
47.94
mg
g
-1
,
antioxidants
80.10
(increase
92.3
Furthermore,
organoleptic
test
resulted
appearance,
tends
be
attractive,
aroma
quite
like,
tended
thick,
good
enough
taste.
Food Bioscience,
Год журнала:
2024,
Номер
58, С. 103751 - 103751
Опубликована: Фев. 15, 2024
Food
waste
and
by-products
have
attracted
attention
in
recent
years
due
to
the
reduction
of
food
resources
negative
impact
on
environment
current
production
consumption
systems.
However,
can
be
transformed
into
new
products
that
useful
for
human
because
they
represent
a
source
nutritional
technological
(e.g.,
preservative,
colorant,
fibres)
added-value
compounds.
Those
compounds
interest
extracted
using
several
advanced
and/or
emerging
extraction
techniques,
which
follow
green
chemistry
principles,
incorporated
products.
This
is
true
many
types
foods;
even
dairy
cheese
one
most
appreciated
consumed
worldwide.
Therefore,
effective
vehicles
valorization.
review
focuses
opportunities
valuing
various
wastes
sector,
especially
cheese.
It
also
highlights
contributions
recovered
bioactive
enhancing
nutritional,
technological,
sensory
properties
expected
could
used
improve
functionalities
future,
leading
innovative
functional
decrease
environmental
footprint
simultaneously
contribute
sustainability
sector.
Food Chemistry X,
Год журнала:
2023,
Номер
21, С. 101070 - 101070
Опубликована: Дек. 15, 2023
The
green
pepper
has
garnered
interest
in
different
societies
as
a
functional
food
and
additive.
Numerous
studies
have
indicated
that
the
phytochemicals
found
possess
antioxidant,
anti-cancer,
anti-inflammatory,
anti-obesity,
anti-arteriosclerotic
properties.
In
this
study,
extract
was
used
yogurt
to
increase
acceptability
of
consumption
improve
its
health
For
purpose,
added
concentrations
100,
200,
300
ppm
preparation
yogurt.
And
pH,
acidity,
total
content
phenolic
compounds,
DPPH
inhibition
percentage,
viscosity,
syneresis,
sensory
properties
were
evaluated
1,
7,
14,
21
days
after
production.
results
showed
by
increasing
amount
extract,
percentage
antioxidant
activity
compounds
increased
significantly.
effect
storage
time
on
these
indicators
also
significant
(p
<
0.05).
such
way
over
time,
there
decrease
activity.
But,
slight
14th
day
storage.
Also,
treatment
type
some
physicochemical
characteristics
containing
including
syneresis
During
storage,
viscosity
pH
decreased
significantly
all
samples.
Regarding
tested
attributes,
200
sample
received
highest
score
among
evaluators,
terms
overall
acceptance,
samples
more
favorable
than
control
sample.
