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Spiced yoghurt improves health in various ways such as ability to improve metabolism and burn extra calories. Consumption of full fat yoghurt has declined due to the awareness of the probable harmful effects of fat on consumers' health, thus dietary habits of consumers have changed and market interest has also tended to change in favour of low or non-fat yoghurt. This study was aimed at highlighting the physico-chemical, microbiological analysis and nutritional importance of spiced yoghurts. Standard methods were used for the production of plain and spice -treated yoghurts and the spices used were turmeric, Aframomum danielli and clove (1% w/v), respectively. All the yoghurt samples were stored at 4[degrees]C.Control sample (plain yoghurt) had no spice. Physicochemical profile, proximate composition and microbiological analysis were determined for all the yoghurt samples. The glycemic load of each sample was calculated by multiplying the glycemic indices (GIs) of non-fat yoghurt (International Glycemic Index Table) by the available carbohydrate and dividing the product by 100. While the carbohydrate content of plain yoghurt was 24.15 [+ or -] 0.69%, turmeric and Aframomum danielli- spiced yoghurts had 14.75 [+ or -] 0.69% and 14.37 [+ or -] 1.29%, respectively. The fat contents of plain, turmeric, Aframomum danielli and clove spiced - yoghurts were 0.10[+ or -]0.05%, 0.03[+ or -]0.01%, 0.20[+ or -]0.13% and 0.25[+ or -]0.63%, respectively. The spiced yoghurts had decreased pH and increased titratable acidity values during the storage period. Total bacterial counts of turmeric (1.4 x [10.sup.4] cfu/ml), Aframomum danielli (1.0 x [10.sup.4] cfu/ml) and clove (1.6 x [10.sup.4] cfu/ml) spiced yoghurts decreased when compared to plain yoghurt with 2.4 x [10.sup.4] cfu/ml. Some fungi were detected in spiced yoghurts toward the end of storage period. The results of GIs obtained were found to be under low glycemic load. Glycemic load of plain yoghurt (7.86[+ or -] 0.24) was significantly (P [less than or equal to] 0.05) higher than those of clove (4.56 [+ or -] 0.45) and Aframomum danielli (4.64 [+ or -]0.43) spiced yoghurts, respectively. In conclusion, spiced yoghurt is a nutritionally beneficial product which is considered to be safe. The findings of the present work can be useful from the standpoint of health of yoghurt consumers.Key words: Spice, yoghurt, glycemic load, quality evaluation, Aframomum danielli, turmeric, clove, INTRODUCTIONFermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. Fermented dairy products in question are usually produced by using [...]

The resistance of Bifidobacterium longum, Bi.lactis and vitamin C to the process of manufacturing acerola ice cream is evaluated, and the stability of probiotic cultures during storage and the sensorial acceptance of probiotic products are evaluated as compared to a product elaborated with the traditional starter culture of yoghurt. The fermented acerola ice cream is found to be a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.

Objective To evaluate the growth of resident aerobic mesophilic flora and added Enterobacter sakazakii in fresh, unfortified human milk; fresh human milk fortified with two commercial powdered fortifiers differing in iron content; and infant formula prepared from powder. Subjects Eight mothers provided preterm breast milk samples. Methods Breast milk samples were divided into three aliquots: unfortified, fortified with fortifier containing 1.44 mg iron/14 kcal, and fortified with fortifier containing 0.4 mg iron/14 kcal. Aliquots of formula were prepared. Breast milk and formula aliquots were divided into two test samples. Half were inoculated with low amounts of E sakazakii; half were not. All test samples were maintained at room temperature (22[degrees]C), serially diluted, and plated onto agars after 0, 2, 4, and 6 hours. Plates were incubated at 35[degrees]C and enumerated. Statistical analyses Data were analyzed using repeated measures analysis of variance. P<.05 was considered significant. Results There were no differences in colony counts of aerobic bacteria among uninoculated or among inoculated human milk samples at any time; counts did not increase significantly over 6 hours. There were no differences in colony counts of E sakazakii among inoculated human milk samples at any time; counts did not increase significantly over 6 hours. Aerobic bacteria and E sakazakii colony counts from infant formula did not increase significantly over 6 hours. Conclusions During 6 hours at 22[degrees]C, fresh human milk and formula had negligible bacterial growth; fortifying human milk with powdered fortifiers did not affect bacterial growth. J Am Diet Assoc. 2005;105:1567-1572.

The health benefits of using a variety of ingredients like fish oils, soy derivatives, vitamins and minerals, probiotics and whole grains in food formulation are discussed. The functional challenges pertaining to the usage of these ingredients need to be solved.

Finding new ways to enhance food appearance and texture is discussed with attention to colors, blueberries, raisins, red radish, inclusions, emulsifiers, stabilizers, texturizers, and other ingredients. Marketing of s oy products is also discussed. Companies whose products are discussed include Dairy Management Inc., Danisco USA, D.D. Williamson & Co., National Starch and Chemical Co., Sethness Caramel Color, Colorcon, GNT USA, and Nuvex Ingredients.

Byline: A. Raymundo (1), J. Empis (1), I. Sousa (1) Keywords: Keywords Lupin; Protein; Foams; Food; RSM Abstract: aIn this work the foaming ability of white lupin protein isolates was investigated in order to evaluate the potential use of these isolates as functional additives in food products and to find a vegetable alternative to egg-white foams. Lupinus albus protein isolate, modified in order to improve its foaming ability, was tested. Thermal denaturation, chemical treatment (acylation) and enzymatic hydrolysis (with vegetal proteases) were used, and the best results were obtained by using an optimised thermal denaturation method. A series of additives was tried out in order to further improve foam stability xanthan gum gave the best results. Prior heat treatment of the protein and the conditions under which foam was generated were optimised using response surface methodology. Texture and microstructure of the optimised lupin foam were objectively evaluated. The lupin foam, when boiled in water for 5min became very similar in texture and microstructure to uncooked egg-white foams. This shows, therefore, some promise as a substitute of the latter for products like fruit and chocolate 'mousses', with the advantage of being able to withstand heat treatments. Author Affiliation: (1) S.C.T.A., Instituto Superior de Agronomia, Universidade Tecnica de Lisboa, P-1399 Lisboa Codex, Portugal, PT Article note: Received: 30 October 1997 / Revised version: 21 January 1998

Monoglycerides are used in the food industry mainly as surfactants or emulsifiers, and they are also used as conditioning and anti-staling agents. They are produced using glycerolysis, although enzymatic production methods are being developed. They are non-ionic liquid crystals and are able to incorporate water and structures known as mesophases.

The addition of lactic acid culture and food preservatives such as potassium sorbate and sodium acetate to refrigerated catfish fillet negatively regulates the activity of gram negative bacteria. These compounds enhance the microbiological quality and shelf-life of refrigerated food. The antibacterial effects of lactic acid bacteria is independent of pH values.

The introduction of sodium lactate, sodium acetate and potassium sorbate to refrigerated turkey bologna lowers the growth of Listeria monocytogenes, which causes diseases such as listerial meningitis and listeriosis. These three compounds are surface-inoculated in turkey bologna, subsequent to vacuum packaging, refrigeration and processing.

A comparative study at various food additives that extend shelf-life of citrus juice suggests that L-ascorbic acid is ideal for such usage. Despite its high preservative effectiveness, sodium metabisulphite may cause enzyme inactivation and is not useful. The reduction of oxygen availability in juices with L-ascorbic acid will reduce degradation.

The two alternative forced choice procedure leads to diacetyl detection at 0.2 ppm levels. The diacetyl addition affects consumer acceptance of cottage cheese, with aroma and flavor acceptance being maximal for 1.0 ppm. Frequent and infrequent consumers exhibit identical acceptance level for diacetyl-added cottage cheese.

A combined food additive salt solution and low-energy pulsed electrical signals may provide an effective alternate method for reducing Salmonella typhimurium adhering to chicken carcasses during processing. The S. typhimurium populations are reduced by 90% and more, consequent to treatment in 1% NaCl, Na2CO3 or trisodium phosphate solutions for 10 minutes duration. Combined electric and chemical treatments produce greater reduction in bacterial populations than individual conditions used in isolation.

Food developers have used additives such sea salt, herbs, spices, salt replacement technologies, and taste enhancers to create sodium-reduced foods without compromising taste and quality. Sodium-reduction is part of a larger effort to provide better nutrition and health for consumers all over the world. Information on these sodium-reducing additives is provided.