Search

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]

The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butter, milk, eggs) have been developed in the following ratio: sample 1 ( hake – 50, pumpkin – 16, butter – 4, milk – 13,4, eggs – 16,2); sample 2 ( pikeperch – 50, potato –16, butter – 4, milk – 13,4, eggs – 16,2). The results of researches of structural and mechanical indicators, namely – boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more soft and juicy. To ensure the warranty period of storage, the patterns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp

Daun kelor memiliki kandungan nutrisi yang cukup lengkap dan banyak sifat fungsional yang berguna untuk meningkatkan status gizi, khususnya bagi anak-anak. Meskipun demikian, pemanfaatan daun kelor sebagai sumber bahan pangan yang dapat diolah menjadi beragam produk pangan yang menarik, bergizi tinggi dan murah masih sangat terbatas. Kreativitas dalam pengolahan pangan berbasis kelor diharapkan akan mampu menunjang kecukupan gizi bagi anak-anak. Kegiatan sosialisasi dan pelatihan untuk pengolahan serta pemanfaatan daun kelor, diharapkan akan membantu ketercukupan gizi secara murah serta mendorong semangat berwirausaha melalui praktek pembuatan olahan pangan sederhana berbasis daun kelor, seperti biskuit, pudding dan es krim.

Background: Diabetes mellitus is one of the degenerative diseases that have increased prevalence every year. Diet arrangement by the selection of type and amount which a low glycemic index are methods that can applied by diabetic in diet implementation. Researchers want to modify the white sweet potato pudding with addition of red dragon fruit to obtain low glycemic index, low carbohydrate, and high fiber food products. Objective: The purpose of this study was to analyze the glycemic index, nutrient content, and the acceptance capability of white sweet potato pudding with addition of red dragon fruit by 25%, 50%, and 75%. Method: The research method used is true experimental with post-test only control design. The researcher subject were 10 student for index glicemyc test and 25 diabetics patient for acceptance capability. Result: The pudding glycemic index with 4 treatment (K, P1, P2, and P3) were 37.75; 33.81; 32.81; and 29.54. The higher addition of red dragon fruit can pudding low carbohydrate and fiber level. Pudding with addition of 75% red dragon fruit was the the most preferred pudding by panelists. Conclusion: In conclusion, there was no significant difference in the addition of red dragon fruit to white sweet potato pudding. The addition of red dragon fruit had a significant difference in carbohydrate levels, and fiber content. The pudding was well received by the panelists in terms of taste, texture, aroma, and color, but based on the statistical results only the taste received had a significant difference. ABSTRAK Latar Belakang: Diabetes melitus merupakan salah satu penyakit degeneratif yang mengalami peningkatan prevalensi setiap tahunnya. Pengaturan diet dengan pemilihan jenis dan jumlah makanan berindeks glikemik rendah merupakan salah satu cara yang dapat dilakukan oleh diabetisi dalam penatalaksanaan diet. Peneliti ingin memodifikasi puding ubi jalar putih dengan penambahan buah naga merah untuk mendapatkan produk pangan dengan indeks glikemik dan kadar karbohidrat rendah serta kadar serat tinggi. Tujuan: Penelitian ini bertujuan untuk menganalisis indeks glikemik, kandungan gizi (kadar karbohidrat dan kadar serat) serta daya terima puding ubi jalar putih dengan penambahan buah naga merah sebesar 25%, 50%, dan 75%. Metode: Metode penelitian yang digunakan adalah true eksperimental dengan post-test only control design. Subjek penelitian sebanyak 10 orang mahasiswa untuk uji indeks glikemik dan 25 orang penderita diabetes melitus untuk uji daya terima. Hasil: Indeks glikemik puding dengan 4 taraf perlakuan (K, P1, P2, dan P3) adalah 37,75; 33,81; 32,81; dan 29,54. Semakin tinggi penambahan buah naga merah dapat menurunkan kadar karbohidrat dan kadar serat puding. Puding dengan penambahan buah naga merah 75% adalah puding yang paling disukai oleh panelis. Kesimpulan: Kesimpulan dari penelitian ini yaitu tidak terdapat perbedaan yang signifikan terhadap penambahan buah naga merah pada puding ubi jalar putih. Penambahan buah naga merah memiliki perbedaan yang signifikan terhadap kadar karbohidrat, dan kadar serat. Puding tersebut diterima oleh panelis dari segi rasa, tekstur, aroma, dan warna, tetapi berdasarkan hasil statistik hanya daya terima rasa yang memiliki perbedaan yang signifikan.

Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel. Because of its content that rich in antioxidant, this research aim to utilized it as a food product. Pudding is one of food product that categorized as a dessert, which in the production does not require heat treatment, so the antioxidant can be maintained. The purpose of this experiment is to find the optimum formulation of Noni pudding seen from antioxidant content and sensory characteristics. The method of this research is total phenolic assay, total flavonoid assay and sensory evaluation from 50 random panelis age between 18-25 years old. The result showed that Noni fruit has total phenolic 0,13423 mg GAE/ml and the total flavonoid 0,11819 mg GAE/mL. The best formulation of pudding resulted from sensory evaluation was found with the addition 10% concentration of Noni extract 10%.

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.

Sakkoti, Bartamuda, Gondaila, Malkabii and Shamia are excellent dry date cultivars, grown at Aswan Governorate. This study was conducted to assay effect of drying methods on quality of dates products so, total soluble solids (T.S.S.), pH, acidity, color characteristics and Organoleptic characteristics were determined in prepared date products (Tamr-Elddin Date Sheets (TDS) [with / without] fiber, Date pudding and Date Jelly) from fresh date fruit (Tamar), after sun-drying for 25 days, solar drying for 14 days at ambient temperature 50°C and mechanical drying at 60°C for hrs. The obtained results showed that pH decreased after sun-drying and mechanical drying, while total soluble solids (T.S.S) and acidity increased for all date products also, in generally found that the lightness (L), a (redness) and yellowness (b) values for date products from fresh dates were higher than solar dried dates, followed by sun dried dates and mechanical dried dates. So, in this study found that drying process by solar energy improved qualities attribute of all date products that had processed from Aswan dry dates. [ABSTRACT FROM AUTHOR]

The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butier, milk, eggs) have been developed in the following ratio: sample 1 (hake - 50, pumpkin - 16, butier - 4, milk - 13,4, eggs - 16,2); sample 2 (pikeperch - 50, potato -16, butier - 4, milk - 13,4, eggs - 16,2). The results of researches of structural and mechanical indicators, namely - boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more so􀅌 and juicy. To ensure the warranty period of storage, the patierns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp. [ABSTRACT FROM AUTHOR]

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations. [ABSTRACT FROM AUTHOR]

Copyright of Egyptian Journal of Dairy Science is the property of Egyptian National Agricultural Library (ENAL) 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.)

Virgin coconut oil (VCO) is known for its functional properties but it is yet to be widely developed into food products. Lipid and gelling agents are crucial ingredients for the rheological characteristics of milk puddings. This study aimed to explore the potential of blends of fish gelatin and sodium alginate as gelling agents and a delivery system for VCO. A total of 15 pudding formulations were generated from a mixture design approach to determine the optimized proportions of VCO (6-13%), fish gelatin (2-6%), sodium alginate (0.15-0.75%), and water (65-75%). All 15 pudding formulations exhibited strong elastic characteristic with their G' (storage modulus) values higher than the G" (loss modulus). Formulations with high contents of gelatin (6%) and sodium alginate (0.28-0.75%) exhibited strong gel characteristics (tan δ < 0.1). The optimized formulation consisted of 10.68% VCO, 3.41% fish gelatin, 0.59% sodium alginate, and 68.33% water, with desirability of 0.874 against the viscoelastic properties and firmness of a commercial pudding. A significant increase was observed in firmness and free fatty acid (FFA) value of the optimized pudding from 3 weeks onwards, over the weekly evaluation of 4 weeks storage at 4 ± 1°C. The sensory assessment showed that rancidity of pudding was not significantly detected by panels throughout the 4 weeks of storage period. [ABSTRACT FROM AUTHOR]

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]

Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the flow behavior. The highest consistency coefficient (K) value were obtained by the sample without gum addition as 161.2 Pa.sn, this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.sn and X. hortorum pv.pelargonii with 133.2 Pa.sn . Flow behavior index (n) values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and had a more robust gel structure. [ABSTRACT FROM AUTHOR]

The paper is based onthe methodological approach to using pectin and natural honey in the technology of production of new dairy products.The purpose of the study is to use products of the fractionation of milk by apple pectin - natural casein concentrate (NCC)and whey-pectinfraction (WPF) in natural form for the development of new functional products enriched with natural bee honey.Study of the specifics of thefractionation of whole and skim milk by Russian-manufactured apple pectin with the substantiation of the technological parameters of receiving WPF and NCC was conducted.It was established that the process runs effectively under the following conditions: preliminary heat treatment of milk at a temperature of 76°C, introduction of a 5% polysaccharide solution into milk, concentration of pectin of 0.6% of the weight of milk, temperature of fractionation of 4-6°C.The technological properties of the received fractions were studied.It was determined that NCC is relativelythermostable (withstands heat treatment at a temperature up to 80°C), beats well at a temperature of 5°C (overrun 50-60%), adding honey has a positive effect on the structure of the beatenNCC and reduces the likelihood of theseparation of whey during storage.At the pectin content within 0.6-0.7% of the weight of milk (on a drybasis), the yield of WPF from skim milk was within 80-81%, from whole milk - 72-73%, solids content was 6.2-6.3%.The total protein content in WPF was 0.9-1.0%, of which whey proteins - 0.45-0.50%.When adding honey to the WPF, a dense gel was formed after a while, having a tendency to syneresis; in 96 hours the degree of syneresis was 10-12% for the studied concentrations of honey from 1 to 10%.On the basis of the obtained data, the closed milkprocessing cycle is provided by the technology and the formulations of the two products with honey on the basis of WPF and NCC - a pudding and a "Smoothie".

A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense. Written by Wendy J. Dahl and Alison O’Donoughue and published by the UF/IFAS Department of Food Science and Human Nutrition, March 2018. http://edis.ifas.ufl.edu/fs306

Propolis presents several health benefits due to the presence of bioactive compounds, mainly phenolic compounds; however, its application in food is limited due to undesirable odor and low water solubility. The bioactive compounds are usually susceptible to degradation by exposure to light, heat, or oxygen or by interaction with other compounds, which may limit its biological activity. The study aimed the propolis extract microencapsulation using rice, pea, soybean, and ovoalbumin proteins as wall material by spray drying and to analyze their in vitro digestion. The propolis extract presented a high concentration of apigenin. Encapsulation efficiency was greater than 70%, and it was maintained the antioxidant activity of propolis (88% inhibition of DPPH for propolis extract and > 73% for the microparticles). The DSC, ATR-FTIR, and X-ray diffraction techniques confirmed the encapsulation. The microparticles showed different shapes, sizes, and physical characteristics. The microparticles encapsulated with pea protein could be used in formulations of Minas Frescal cheese due to the controlled released, whereas the other microparticles could be used in pudding formulations. [ABSTRACT FROM AUTHOR]

Copyright of Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) 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 this study, changes in textural quality characteristics in puddings prepared by either Iranian or Turkish saffron were determined through objective and subjective methods. For this purpose, textural characteristics of puddings, which were prepared by using 5 different amounts (0.0125, 0.025, 0.05, 0.1 and 0.2 g) of Iranian or Turkish saffron at constant amounts of starch and sugar, were determined by textural (instrumental) and sensory analyses. The values of hardness and tackiness increased with increasing saffron amount, and these values were higher in puddings prepared with Iranian saffron. According to the results of sensory analysis (ranking test), visual consistency and oral consistency values increased with increasing saffron amount, and samples with Iranian saffron had higher visual consistency and oral consistency values than those with Turkish saffron. Results of this study indicated that the type of saffron in puddings could result in textural changes, and results of objective and subjective texture analyses were similar to each other. [ABSTRACT FROM AUTHOR]

Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze–thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch. [ABSTRACT FROM AUTHOR]

In this study a possibility of inulin and polydextrose using in pro-healthy pudding production was investigated. Sensory evaluation and physical properties analysis such as apparent viscosity, hardness and colour components of experimental puddings were carried out. Fibers application decreased hardness and apparent viscosity of the analysed puddings. Inulin and polydextrose replacement did not significantly affects the brightness of the puddings, with the exception of appendix polydextrose (in quantities of 3.5 and 4%), which reduced their brightness. Based on extensive studies it was found that it is possible to use inulin and polydextrose in the production of chocolate puddings. Puddings with improved properties can be obtained with lower concentrations of the fibers. [ABSTRACT FROM AUTHOR]

The aim of this project was to prepare high-fiber pudding using date pits to meet the FDA requirement for health claim. Pudding desert was prepared with dates pits (DP), starch, sugar, xanthan gum (DX), flaxseeds gum (DF), and powdered milk. DP were milled, sieved through 149-µm sieve, and used for formulating high-fiber pudding. The pudding formulation included yeast, DX, or DF, and without gum (DP). Danette chocolate pudding, a commercial sample, was used as a reference. The formulation was cooked using rapid visco analyzer (RVA), and the gel was further analyzed by Brookfield viscometer and texture analyzer. The RVA profile of the formulation included peak viscosity, setback, and final viscosity. The data obtained from the RVA showed that pudding samples containing DX or DF gums exhibited higher peak viscosities (3,012.7 ± 22.5, 1,236.3 ± 110.9 cP, respectively) as compared to the DP pudding 735.3 ± 38.3 cP. The presence of DX instigated higher gel hardness than DF and DP, whereas DF caused higher cohesiveness than DP and DX. The shear stress as a function of shear rate profile indicated that DF was closer to Danette pudding sample. The consistency coefficient index ( K), which was obtained from the power law, was higher for both DX and DF, indicating higher viscosity, whereas lower flow behavior index ( n) signifies a more pseudoplastic system of these samples. Based on the Ea values, it can be concluded that DX sample is less temperature dependent (lower Ea) than DF (higher Ea). The sensory testing showed that yeast treatment brought the formulation closer to the control in terms of panel acceptance. [ABSTRACT FROM AUTHOR]

Aims The aims of this study were to evaluate the effectiveness of nisin A to control the growth of spore-forming bacteria, Bacillus and Paenibacillus, in chilled high-fat, milk pudding and to reduce heat treatment to improve aroma and flavour. Methods and Results Nisin A was added to milk pudding containing 5·0 and 7·5% fat to final concentrations of 40, 80, 120 and 240 IU ml−1. Spores from Bacillus thuringiensis, Bacillus cereus and Paenibacillus jamilae were inoculated into samples at 10 spores ml−1 prior to pasteurization at 130°C for 2 s. Milk pudding without inoculation was pasteurized using less heat condition (100, 110 and 120°C for 2 s) to measure the effect of adjusting the ingredients to prevent naturally occurring bacteria. The viable cells during storage at 15, 20 and 30°C showed nisin A inhibited spiked bacteria to varying degrees depending on species, sensitivities to nisin A concentration and fat content, and inhibited natural populations at 80 IU g−1 nisin A in 5·0% fat and at 120 IU g−1 in 7·5% fat milk pudding. An aroma compound analysis and organoleptic assessment showed processing at 110 and 120°C decreased the temperature-dependent unpleasant odours, for example, reduced dimethyl sulfide and dimethyl disulfide by 1·2-1·5 times and increased rankings in taste tests compared with 130°C treated pudding. Conclusions Nisin A was found to be effective as a natural preservative to control spoilage bacteria in high-fat milk pudding and extend its shelf life, when using reduced heat treatments to improve the flavour and aroma without compromising food safety. Significance and Impact of the Study This is the first report showing nisin A is effective in reducing spoilage bacteria in high-fat, chilled dessert, milk pudding. Therefore, nisin A can be used to improve milk puddings to satisfy both industry and consumer demand for food quality and safety. [ABSTRACT FROM AUTHOR]

In the present study, gum combinations used in the pudding formulation were optimized by mixture design approach based on creep and recovery measurements. For this aim, four different gums (carrageenan, alginate, guar and xanthan gum) and their different combinations were used in the formulation. The creep-recovery properties of the pudding samples prepared with different gums or gum combinations were investigated. Burger model was satisfactorily applied for the determination of the creep-recovery characteristics of the samples. The use of the carrageenan in the pudding formulation caused a decrease in deformation of the samples. Gel strength value of the pudding samples was also calculated using the data. In order to optimize the gum combination based on the creep-recovery measurements, mixture design was carried out, and it was seen that established models satisfactorily predicted the viscoelastic parameters of the samples. During the optimization of the gum combination used in the pudding formulation, desirability function was used to optimize the ingredients simultaneously based on the requirements. The gum combination including 59.5 % carrageenan and 40.5 % guar gum or 52.7 % carrageenan, 33.8 % guar gum and 13.5 % xanthan gum was determined to be the optimum in terms of quality of the 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]

Abstract: Inactivation of Staphylococcus aureus strains by high hydrostatic pressure (HHP) treatments applied singly or in combination with natural antimicrobials (nisin, enterocin AS-48, cinnamon oil and clove oil) was investigated in rice pudding. Treatments at 600 MPa for 10 min reduced initial populations of staphylococci (7.9 log CFU/g) below detectable levels of 1 log CFU/g in the puddings. Treatments at 500 MPa for 5 min (achieving a 2.9-log reduction of viable counts) were investigated singly or in combination with nisin (200 and 500 IU/g), enterocin AS-48 (25 and 50 μg/g), cinnamon oil (0.2%, vol/wt) or clove oil (0.25% vol/wt). The combined treatment of enterocin AS-48 (50 μg/g) and HHP caused a non-significant reduction of 0.4–0.6 log cycles compared to HHP alone. Additional reductions of 0.87, 1.3 and 1.8 log cycles were recorded for the combined HHP treatments with nisin (500 IU/g), cinnamon oil (0.2%) and clove oil (0.25%), respectively. During refrigeration storage for one week, viable counts in puddings from combined treatments were significantly lower compared to the single HHP treatments, e.g. 1.5–2.7 log cycles for HHP-nisin (500 IU/g), 1.1–1.3 log cycles for HHP-AS-48 (50 μg/g) or approx. 1.5 log cycles for HHP-cinnamon oil (0.2%). These results suggest that the time and intensity of HHP treatments required for inactivation of S. aureus in puddings can be reduced when HHP is applied in combination with selected natural antimicrobials. [Copyright &y& Elsevier]

Abstract: Commercial pudding powders are usually composed of starch, hydrocolloids, sugars, colorings and aromas, and are intended to be dissolved in milk. However, the use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. This work investigates the pasting, rheological and textural behavior of two commercial pudding powders dissolved in rice drink, light soy drink, partially skimmed milk (reference sample), and water (model system). The eight different puddings were evaluated both during preparation (heating and cooling phases) and a 3 day refrigerated storage period, by means of viscoamylographic tests, rotational and oscillatory measurements, and penetration tests. The two pudding powders, apparently similar in formulation, resulted in final products with large structural differences, that could be ascribed to different types and quantity of starch and carrageenans present in the formulation. Soy and rice drinks can not be indifferently used for pudding production, as the optimal texture of the final product is not always achieved. Generally, the properties of soy drink-based puddings were similar to those of the reference samples, while the characteristics of rice drink-based products were comparable to those of the water systems. [Copyright &y& Elsevier]