2026· BIO Web of Conferences· 0 citations· 11 references
Abstract
Developments on plant-based yoghurt alternatives are increasing since they are sustainable, lactose-free and functional foods. However, maintaining desirable stability and quality is still a challenge. The study investigated the impact of red palm kernel oil (RPO) Pickering emulsion on black rice-based yogurt. RPO was added at 0, 1.75, 3.5, 4.0 and 5.0% levels and then fermented with lactic acid bacteria. The results showed that incorporation of RPO had significant effect on total soluble solids, pH, colour, antioxidant activity, moisture and ash content. pH increased from 3.91 to 5.05 with increasing RPO concentration while titratable acidity did not change. Carotenoids contribution increased lightness and yellowness of RPO with b* values from 1.21 to 11.74. The antioxidant activity was the highest at 4% RPO (139.82 mg TE/g DW) but the total phenolic content was not significantly affected. Moisture content decreased after RPO addition, while ash content increased with higher RPO concentration. The viability of lactic acid bacteria was high (10.18 to 11.23 log CFU/mL) in all the treatments. To summarize, 4% RPO had the best combination of antioxidant activity, microbial viability and physicochemical characteristics.
Açaí oil (AO) is extracted from the pulp of the açaí fruit (Euterpe oleracea Mart.), a species native to the Brazilian Amazon region. The oil is recognized for its bioactive compounds and antioxidant properties, making it promising for functional foods. In this study, a commercial lipid blend containing 40% açaí oil an...
Nayla P. B. G. Souki, M. A. Chaves, Samantha C. Pinho· Processes· 0 citations
The study aimed to fortify wheat chips with purple wheat flour (PWF) to create a healthier alternative to conventional deep-fried snacks. Response surface methodology (RSM) was used to investigate the effects of PWF concentration (0–100%), frying temperature (170–190 °C), and frying time (40–60 s) on resistant starch...
F. Yuksel, Şemsettin Kaya· International Journal of Foo...· 0 citations
In recent years, there has been growing interest in utilizing agro-industrial by-products to develop nutritionally enhanced cereal-based foods. This study evaluates the incorporation of defatted rice bran protein concentrate (DRBPC), a protein-rich by-product of rice bran after oil extraction, as a partial substitute f...
Rania Fathy Ahmed, E. Elsebaie, Samer Y. Elsanat et al.· Bulletin of University of Ag...· 0 citations
Rice is a staple food for more than half of the global population. Despite its widespread use as a main source of energy, it can serve as an efficient matrix for adding plant materials with proven health effects. The study assessed nutritional, physical, instrumental color, and sensory properties of rice composite snac...
Faisal Fayyaz, Sharafat Ali, Aneeza Fatima et al.· Food and Nutrition Insights· 0 citations
This manuscript presents findings from the analysis of three species of Pleurotus mushrooms common in Ile-Ife, Nigeria, detailing evaluations of proximate composition, physicochemical properties, minerals, colour, phenols, and antioxidant capacity. Standard analytical procedures were used to analyse the mushroom flour...
Broken black rice (BBR) is a locally available cereal rich in macronutrients and bioactive compounds with reported health promoting properties. This study aimed to optimize a BBR based functional cereal blend with corn and red bean and evaluate its physicochemical and nutritional characteristics. A D optimal mixture de...
Suryani Merydaniati Saragih, S. Budijanto, A. B. Sitanggang· Jurnal Teknik Pertanian Lamp...· 0 citations
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