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Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato flour), and P5 (25% purple sweet potato flour) with 4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like). [ABSTRACT FROM AUTHOR]

To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored pudding, gelatin peptide with antioxidant properties was added to pudding products. For this purpose, a pudding recipe containing gelatin peptides was created. The gelatin peptides were characterized based on their antioxidant activity and protein structure. It was found that gelatin peptides had better antioxidant properties, lower thermal stability and crystallinity, higher hydrophobic amino acid content, and greater surface hydrogen bond exposure than commercially available peptides. Properties such as the pH, colony growth, and sensory characteristics of the pudding were characterized at 4 °C and 25 °C. The results showed that the addition of 0.5–1.0 % gelatin peptide to pudding was capable of significantly (P < 0.05) slowing down the decline in pH and sensory scores of the pudding and significantly inhibiting colony growth. It could prolong its storage life by five days at 4 °C and three days at 25 °C.

The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

Traditional maize-plantain puddings are usually cooked in diverse containers such as aluminium plates, cast iron plates and all types of edible plant leaves. This paper therefore, evaluates biochemical markers of liver and kidney function of mature albino male rats fed with maize-plantain pudding delicacy cooked in aluminium and cast iron plates and edible Zingiber officinale (ginger) and Musa paradisiaca (plantain) leaves using appropriate standard methods. Data obtained reveal that the activities of hepatic marker enzymes; alanine transaminase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) in the serum and liver were significantly lower in rats given the pudding extracts when compared with the control. No significant differences were observed in urea and creatinine levels in the serum and kidney of rats given pudding extracts as compared to control. In conclusion, this study has proved that maize-plantain pudding organized using ginger leaves, plantain leaves and cast iron plate are beneficial in the maintenance and improvement of liver and kidney function when compared with aluminium plate. However, in this efficacy maize-plantain pudding cooked using ginger leaves was found to be more effective than the pudding cooked using plantain leaves and cast iron plate. [ABSTRACT FROM AUTHOR]

Copyright of Qardhul Hasan: Media Pengabdian Kepada Masyarakat is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to investigate the properties of gluten-free puddings, in which antioxidant activity was enhanced by adding aronia powder and aronia fiber powder. The coconut flour in the control sample was partially substituted with aronia derivatives at 0.25%, 0.5%, and 1.0% concentrations. Increasing the substitution levels resulted in a decrease in Brix, L*, and b* values, and an increase in the a* and ΔE* values, total phenolic content and antioxidant activity of the puddings (P <0.05). The results obtained showed that the highest concentrations of aronia derivatives substantially (P <0.05) increased the syneresis index; however, there were no significant differences at low substitution levels. Besides, aronia derivatives did not cause a substantial change in the sensory properties of the puddings, except for the consistency in the mouth. Since coconut flour and aronia were found compatible with each other sensorily, they may be valorized together in the development of different food products. [ABSTRACT FROM AUTHOR]

Summary: High‐protein egg puddings prepared with traditional food processing may have undesirable textures. Inulin addition and high‐pressure processing (HPP) could improve the texture of these products. The physical properties of strawberry‐flavoured egg white pudding as affected by inulin addition and HPP were investigated. Four levels of inulin (0, 5%, 10%, and 15% w/w) and 3 processing methods (HPP at 450 or 475 MPa at 25 °C for 10 min, and heat treatment at 80 °C for 30 min) were applied. Regardless of % inulin addition, heat‐treated puddings had significantly lower syneresis than HPP‐treated samples. HPP at 450 and 475 MPa was shown to induce egg white gelation and yielded a soft texture of pudding than heat treatment. Overall, the addition of inulin in puddings treated with HPP yielded a softer texture, more microporous, and a fluffy texture compared to heat‐treated puddings. This study suggested that a 10% inulin addition in the egg white pudding significantly improved its texture properties. [ABSTRACT FROM AUTHOR]

Background: Moringa Oleifera leaves "Marungga" contain fiber, vitamins, minerals, and polyphenol compounds that potential to fulfill nutritional requirements among children and adults. The product development often utilized Moringa leaves powder rather than the fresh ones. The powdering process might reduce the nutritional content while using fresh Moringa leaves is more applicable for the local community. However, the strong taste and aroma of Moringa leaves could influence the individual acceptance of a food product. Pudding is a simple and easy-to-make food product at the household level. Purpose: This study aimed to compare the effectiveness of fresh Moringa leaves substitution compared with Moringa leaves powder on pudding product acceptance and proximate characteristics. Methods: This was an experimental study with a complementary randomized design. The substitution of fresh Moringa leaves was 0%,20%,30%, while Moringa leaf powder was 0%, 5%, 10%. We conducted an organoleptic test, hedonic test, and proximate analysis of chosen formulations. Statistical analysis included Analysis of Variance (ANOVA), Duncan's multiple range test, and t-test. Results: The chosen formula based on the hedonic test was the 20% of fresh Moringa leaf substitution (FML2) with a score of 3.64, and 5% of Moringa leaf flour (FMP1) with a score of 4.10. A significant difference between the two formulations was their texture; FMP1 had a hard texture than FML2. The protein, fat, carbohydrate, and total calorie content of those formulations were significantly different, but not for the ash content. Conclusion: Substitution used fresh leaves utilized more Moringa leaves and improved pudding nutrients contents than powder type.

Pudding is well known as nutritious food and popular for all ages of consumers. One of determinant factors of consumer acceptance is food color, particularly in using natural colorants. Colored pudding was more attractive than colorless, especially by using natural dyes. Blue is one of the colors that attracting consumers. It can be extracted from dried butterfly pea flower (telang in Indonesian). The hot method extraction was the simplest natural dye extraction for household-scale industries. This study was aimed to determine the affected of the hot extraction temperature and the concentration of dried telang flower on the quality of pudding. The observed parameters were total anthocyanin content and color properties in terms of L*a*b. Sensory testing was used to evaluate color, taste, aroma, and texture preferences. The result showed that the interaction of the the treatments had a significant impact on the anthocyanin content, b* value, and panelists’ preference for color. The dried telang concentration affected brightness value (L*) and a* value. The concentration of telang flowers increased, resulting in a reduction in L* value. Also, a* value was affected by heat extraction temperature. Friedman’s test result showed that the treatments only had a significant effect on the panelists' preference for color. The panelists have very liked the color of pudding with heat extraction temperature 800C and concentration of dried telang flower 0.10%. The color was greenish-blue. This study recommend that dried telang flower can potentially as a pudding natural color.

Traditional maize-plantain puddings are usually cooked in diverse containers such as aluminium plates, cast iron plates and all types of edible plant leaves. This paper therefore, evaluates biochemical markers of liver and kidney function of mature albino male rats fed with maize-plantain pudding delicacy cooked in aluminium and cast iron plates and edible Zingiber officinale (ginger) and Musa paradisiaca (plantain) leaves using appropriate standard methods. Data obtained reveal that the activities of hepatic marker enzymes; alanine transaminase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) in the serum and liver were significantly lower in rats given the pudding extracts when compared with the control. No significant differences were observed in urea and creatinine levels in the serum and kidney of rats given pudding extracts as compared to control. In conclusion, this study has proved that maize-plantain pudding organized using ginger leaves, plantain leaves and cast iron plate are beneficial in the maintenance and improvement of liver and kidney function when compared with aluminium plate. However, in this efficacy maize-plantain pudding cooked using ginger leaves was found to be more effective than the pudding cooked using plantain leaves and cast iron plate.

We developed the novel food processing method with directly generating microbubbles (MBs) in a highly viscous fluid like egg white with the hollow ultrasonic horn, which was impossible with conventional MBs generators. As for egg white processing with this method, we characterized the meringue produced by generating MBs made in the egg white and its use in cakes and puddings, hence, demonstrating the practicality of our method. These results reveal that MB meringue having high expansion rate than normally processed meringue and liquid egg white containing many MBs stably over a week are generated by the process with the hollow ultrasonic horn. In case of applying the egg white with MBs to cake and pudding, the expansion rate of cake increased and texture of cakes and puddings are changed. Practical Applications: When the egg white processed by hollow ultrasonic horn applied to cakes, those use affected the volume expansion and texture of the cake. These results indicate a possibility to process egg whites using microbubbles (MBs) by controlling the texture and volume. This technology can be widely applied not only to egg whites, but also to high‐temperature, high‐viscosity liquid foodstuffs such as jelly liquid, honey, and oil. If many MBs can be injected into these foods during the cooking or pre‐cooking process, it is possible to meet the needs for a wide variety of textures and tastes, and it is also expected to be applied to nursing food for the elderly who have swallowing difficulties. [ABSTRACT FROM AUTHOR]

Copyright of Amerta Nutrition is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Consumption of artisanal foods, such as Shir Berenj, is common in Iran. Nevertheless, little evidence can be found about the safety of traditional foods in the literature. This study aimed to investigate the microbiological and chemical quality of Shir Berenj samples in Khouzestan province. Methods: Shir Berenj samples were collected from Ahvaz, Shoushtar, Andimeshk, and Dezful. They were put in an ice pack and transferred to the laboratory. Microbiological (total count, psychrophile count, mold and yeast, S. aureus, Salmonella, Enterobacteriaceae, and E. coli) and chemical (fat content, pH, and dry matter) tests were carried out to determine the safety and quality of samples. Results: According to Iran standards, 96% of Shir Berenj samples were rejected. The data showed that microbial contamination was the most critical problem for the safety of Shir Berenj samples. Merely 70 % of samples were contaminated with Enterobacteriaceae beyond the standard limit. Moreover, 50 % of samples were contaminated with Escherichia coli, indicating poor hygienic conditions. Conclusion: Surveillance organizations should be more watchful about the safety of Shir Berenj. We suggest that appropriate approaches should be used to improve the knowledge of food handlers involved in producing Shir Berenj. [ABSTRACT FROM AUTHOR]

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes' change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively. [ABSTRACT FROM AUTHOR]

Copyright of SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi is the property of Journal of Engineering Sciences & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affected products based on differential proteomic analyses. No evidence was found for the presence of starch-degrading bacteria in the affected products. With zymography and proteome analysis, we detected the cause of liquefaction in a pudding by contamination of its aroma component with an engineered amylolytic enzyme, cyclomaltodextrin glucanotransferase (CGTase) from Thermoanaerobacterium thermosulfurigenes. In addition, we detected contamination with Pseudomonas-derived proteolytic ATP-dependent Clp protease in one pudding batch and proteases in technically used amylases, which degraded β-caseins in another batch. Identification of these agents with liquefying properties in dairy products are useful for adjustment of production protocols and/or composition of additives, and thus shelf life extension. [ABSTRACT FROM AUTHOR]

In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affected products based on differential proteomic analyses. No evidence was found for the presence of starch-degrading bacteria in the affected products. With zymography and proteome analysis, we detected the cause of liquefaction in a pudding by contamination of its aroma component with an engineered amylolytic enzyme, cyclomaltodextrin glucanotransferase (CGTase) from Thermoanaerobacterium thermosulfurigenes. In addition, we detected contamination with Pseudomonas-derived proteolytic ATP-dependent Clp protease in one pudding batch and proteases in technically used amylases, which degraded β-caseins in another batch. Identification of these agents with liquefying properties in dairy products are useful for adjustment of production protocols and/or composition of additives, and thus shelf life extension.

To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored pudding, gelatin peptide with antioxidant properties was added to pudding products. For this purpose, a pudding recipe containing gelatin peptides was created. The gelatin peptides were characterized based on their antioxidant activity and protein structure. It was found that gelatin peptides had better antioxidant properties, lower thermal stability and crystallinity, higher hydrophobic amino acid content, and greater surface hydrogen bond exposure than commercially available peptides. Properties such as the pH, colony growth, and sensory characteristics of the pudding were characterized at 4 °C and 25 °C. The results showed that the addition of 0.5-1.0 % gelatin peptide to pudding was capable of significantly ( P < 0.05) slowing down the decline in pH and sensory scores of the pudding and significantly inhibiting colony growth. It could prolong its storage life by five days at 4 °C and three days at 25 °C., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 Gansu Agricultural University. Published by Elsevier Ltd.)

Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL−1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL−1) and quinic acid (4.1 μg mL−1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL−1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.

Given today's lifestyle, economic system, and technological and social structure, processed food products are frequently consumed, making the use of food additives necessary. Stabilizers and emulsifiers are used in food production to create the desired structure, and maintain or improve a certain structure, providing many benefits in food production and attracting more attention from producers. With the increasing consumption of ready-to-eat dairy desserts in recent years, this research aims to achieve a stable and high-quality final product in the industrial-scale production of pudding products. In the first stage of the study, the correct ratio of stabilizer and emulsifier mixture was determined to obtain a blend that would provide maximum efficiency and benefit. Particle size, zeta potential, and viscosity control analysis were conducted to stabilize the gums at the created recipes. This allowed the determination of the product's quality characteristics. In addition, a final product was produced and sensory evaluations were conducted with the target market's product. After the most suitable recipe content was determined as Xanthan gum, carrageenan, and monodiglycerides as fatty acids, in the second stage, Microfluidizer and ultrasound methods were tried for the homogeneous mixture of stabilizer-emulsifiers before encapsulation. After observing the adverse effects of high pressure on the product texture, different pressure applications were applied with the homogenizer, and the optimum pressure for reaching the target product was determined to be 30 mPa. In the encapsulation stage, the homogenized mixture was fed to the spray dryer, and drying parameters were determined. The optimum drying parameters were found to be an inlet temperature of 184°C, outlet temperature of 75°C, and product feeding temperature of 40°C. The encapsulated product was then processed into the final product using a pilot UHT pudding application, and the quality parameters defined in the project were evaluated. It was observed that the encapsulated product yielded similar results to the target product. [ABSTRACT FROM AUTHOR]

Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL−1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL−1) and quinic acid (4.1 μg mL−1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL−1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods. [ABSTRACT FROM AUTHOR]

The present study aimed at exploring different properties of starches, isolated from commercial and non-commercial potato cultivars and to determine their suitability for developing a non-cereal pudding mix. The physico-chemical, functional and pasting properties of extracted starches varied significantly (p < 0.05) when compared with corn starch. Potato starches exhibited higher swelling power (27.69–34.54 g/g) and solubility (14.63%–20.43%), lower gelatinization temperature (69.75–70.89 °C), higher peak (5825–9239 cP) and final viscosities (4411–4891 cP) and lower set back viscosities (357-735 cP). The FTIR spectra observed for potato and corn starch was similar in terms of form and intensity of major peaks. Starch isolated from Kufri Pukhraj , an underutilized potato cultivar was selected for making non-cereal pudding mix based upon its distinct pasting properties i.e. higher peak (9239 cP), hold (4188 cP), final (4891 cP), and lower set back (703 cP) viscosity. Formulated mix was compared with pudding mix prepared with corn starch (control). Both samples (p < 0.05) differed significantly in terms of physico-chemical, functional and pasting properties. Sensory evaluation showed non-significant (p < 0.05) difference between non cereal pudding mix and control, indicating high potential of potato starch to replace corn starch in pudding formulations. Storage studies indicated that non cereal pudding mix can be stored for 12 months without impacting quality. ● Potato starch has high potential to replace corn starch in preparing non cereal pudding mix. ● Formulated pudding mix could be useful for gluten intolerant patients and non-cereal fast keepers. ● Present research may be helpful in coping with the seasonal availability of the perishable crop. ● Value addition of non processable potato cultivars could go a long way in boosting food industry. [ABSTRACT FROM AUTHOR]