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Article
Publication date: 4 September 2020

Hayriye Sekban and Zekai Tarakci

The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese.

Abstract

Purpose

The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese.

Design/methodology/approach

Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening.

Findings

Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01).

Originality/value

Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 September 2006

Amy Jennings, V. Costarelli, G.J. Davies and P.W. Dettmar

Several recent observational studies detected inverse associations between dietary calcium intake and body weight. It was demonstrated that low calcium diets lead to an…

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Abstract

Purpose

Several recent observational studies detected inverse associations between dietary calcium intake and body weight. It was demonstrated that low calcium diets lead to an increase in intracellular calcium concentrations, which in turn act to promote body fat deposition, reduce lipolysis and reduce thermogenesis. Most of the studies have been conducted on adults, however, it was recently demonstrated that longitudinal calcium intake is negatively associated with children's body fat levels. The purpose of the current study is to investigate possible associations between habitual calcium intake and body weight in a group of 7–10 years old children.

Design/methodology/approach

Eighty‐five children, 21 boys and 64 girls (mean age: 9.2±0.9) were recruited from 12 primary schools in the London area. Dietary intake was measured using the 7‐day weighed inventory method. Body weight and height measurements were also recorded.

Findings

Data suggested that girls have significantly lower intakes of calcium than boys and that 48 per cent of boys and 38 per cent of girls were overweight (above the 91st centile). However, there were no significant correlations between body weight or body mass index (BMI) and habitual intake of dietary calcium in this age group, which is in contrast with the results of similar studies conducted in adults.

Originality/value

One explanation could be that the possible effect of calcium on adiposity and body weight is more pronounced in adulthood than in childhood. It is important for future studies to measure levels of body fat in children together with body weight in conjunction with calcium intake in order to elucidate the original hypothesis.

Details

Nutrition & Food Science, vol. 36 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2009

Shao‐Quan Liu, Vaughan L. Crow and Ross Holland

The purpose of this paper is to investigate in situ production of aroma‐active esters in dairy foods so as to improve flavour and to produce fruity flavour concentrate.

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Abstract

Purpose

The purpose of this paper is to investigate in situ production of aroma‐active esters in dairy foods so as to improve flavour and to produce fruity flavour concentrate.

Design/methodology/approach

Lipase, ethanol or bacterial cultures are added to dairy media (milk, cream or cheese) and incubated for a period of time (from hours to months). Samples are then taken and analysed for aroma‐active esters using gas chromatography (GC) or gas chromatography‐mass spectrometry (GC‐MS).

Findings

Analyses of samples show that significant levels of ethyl esters of fatty acids are produced in milk, cream, enzyme‐modified cheese and natural cheese. All the dairy foods possess an intense pleasant fruity aroma.

Originality/value

This is a natural way to generate fruity flavours in dairy foods to enhance flavour and thus, consumer acceptance. The fruity flavour concentrate can also be used as a flavouring ingredient in dairy and non‐dairy food applications. Natural pure esters may also be extracted, separated and concentrated for wider flavour and fragrance applications. This approach may provide a cost‐effective solution to the increasing surplus of milk fat.

Details

Nutrition & Food Science, vol. 39 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Book part
Publication date: 8 April 2005

Magnar Forbord

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or…

Abstract

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

Details

Managing Product Innovation
Type: Book
ISBN: 978-1-84950-311-2

Article
Publication date: 2 August 2013

Ewelina Węsierska, Marek Szołtysik, Krystyna Palka, Agnieszka Lipczyńska and Ewelina Lipczyńska‐Szlaur

The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked…

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Abstract

Purpose

The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder without fore‐shank.

Design/methodology/approach

After one, two and three months, the pH, aw, chemical composition, the content of nitrogen – total and soluble – as well as the profile of aromatic compounds and microflora, were evaluated.

Findings

During ripening, the water content decreased from 62.7 percent to 47.5 percent, while the protein and fat amount increased from 20.8 percent to 25.0 percent and from 9.7 percent to 16.3 percent, respectively; the aw decreased from 0.95 to 0.88 and pH from 5.80 to 5.35. The proteolytic changes, measured by free amine groups and Nsoluble content, as well as the quantity of free fatty acids and percentage of most of the volatile compounds increased, particularly during the first two months of ripening. The total number of aerobic microorganisms, and Lactobacillaceae decreased during ripening from 7.9 to 6.2 and 5.6 to 4.7 log cfu/g, respectively. The count of coagulase‐negative cocci changed from 5.3 to 5.2 log cfu/g.

Originality/value

Kumpia wieprzowa is a unique pork product, entered on the List of Polish Traditional Products in 2005. Up to the present, the properties of Kumpia wieprzowa were not recognized and published in the scientific literature, in spite of its very interesting raw material (shoulder spontaneously fermented as a whole large primal cut).

Article
Publication date: 1 February 2021

Rekha Chawla, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur and Rahul Kumar Anurag

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient…

Abstract

Purpose

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).

Design/methodology/approach

Different gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.

Findings

The physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.

Originality/value

To extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 March 1982

P.J. Barnes and T. Galliard

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline…

Abstract

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.

Details

Nutrition & Food Science, vol. 82 no. 3
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 5 June 2020

Rehab F.M. Ali, Ayman M. El-Anany and Hassan M. Mousa

The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and…

Abstract

Purpose

The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days.

Design/methodology/approach

The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated.

Findings

No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese.

Practical implications

It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese.

Originality/value

It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

Details

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2017

Sabahu Noor, Z.F. Bhat, Sunil Kumar and Insha Kousar

This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.

Abstract

Purpose

This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.

Design/methodology/approach

Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions.

Findings

Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage.

Originality/value

A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 31 January 2022

Sahar Sarkhosh-Khorasani, Hassan Mozaffari-Khosravi, Azadeh Nadjarzadeh, Masoud Mirzaei and Mahdieh Hosseinzadeh

Established data revealed a relationship between obesity and increasing the risk of mortality and morbidity of chronic diseases. There are conflicting data regarding the…

Abstract

Purpose

Established data revealed a relationship between obesity and increasing the risk of mortality and morbidity of chronic diseases. There are conflicting data regarding the association between adherence of dietary approach to stop hypertension (DASH) and obesity. Therefore, this study aims to investigate this relationship among a large sample of Iranian adults.

Design/methodology/approach

This cross-sectional study was performed by 10,693 individuals; 6750 individuals related to Yazd Health Study living in the urban area and 3943 individuals related to Shahedieh cohort study living in the suburb area. Dietary intake was evaluated by using a validated food frequency questionnaire. In all participants, anthropometric indices including body mass index were measured. The DASH score was considered using gender-specific quintiles of DASH items. To evaluate the relationship of DASH diet and obesity, multivariate logistic regression analysis was used.

Findings

By adjusting confounders, participants in highest quintiles of DASH diet were compared to the lowest have lower odds of obesity in suburb area (odds ratio [OR]: 0.78; 95% confidence interval [CI]: 0.63, 0.96), in urban (OR: 0.71; 95% CI: 0.52, 0.99) and in whole population of both studies (OR: 0.75; 95% CI: 0.63, 0.90). Besides, more compliance of women to this diet in urban (OR: 0.64; 95% CI: 0.48, 0.85) and population of both studies (OR: 0.77; 95% CI: 0.62, 0.96) were associated with reduced odds of central obesity.

Research limitations/implications

Considering this study limitations, the following can be mentioned: in this cross-sectional study, the causal relationship between DASH diet and obesity could not be assessed. Consequently, further prospective studies are required in this area. Second, although a valid food frequency questionnaire was used, but there was a measurement error and an error in the classification of people participating in the study. Moreover, we cannot reject the possibility of residual confounding bias because unknown or unmeasured confounders may exist that affected our results. Finally, our participants with odds of obesity might have been advised to reduce their fat intake, which led them to alter their dietary habits. However, such possibility cannot be resolved in a cross-sectional study.

Originality/value

DASH dietary pattern could decrease odds of obesity in both urban and suburb area and central obesity in urban area only. Further prospective studies are needed for causal conclusion.

Details

Nutrition & Food Science , vol. 52 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

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