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Taste profi le (descriptive analysis) of common bean whey plus cow milk as control. Each value is expressed as mean ± standard deviation scored on a 9-cm line scale, ranging from 0 (detectable) to 9 (intense), by 9 panelists (n= 9, 3 x replicates), p < 0.05(ANOVA, Tukey's HSD).
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Yogurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides. In this study, a residue rich in protein derived from common beans starch production, Common Bean Whey (CBW), was applied in develo...
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... During food processing, the pH of the food not only inhibits the growth of microorganisms but also influences chemical reactions (Moosavy et al. 2017). The growth of pathogenic bacteria is restricted by pH levels below 4.6, and the Maillard reaction does not occur in acidic conditions Zahir et al. 2020). In addition to pH, the moisture content of the food is also a crucial factor in AA formation. ...
Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.
... The experiment was carried out during the storage month of 2019-11 at the research laboratory of the College of Food Science and Technology, Nanjing Agricultural University. The preparation of CBW FY, enumeration of viable cell counts ((colony forming unit/gram) CFU/g), the pH and acidity analysis, syneresis and color properties of yogurt were carried out according to the previous method described by (Rui et al., 2011;Zahir et al., 2020). An analysis of texture was performed using a texture analyzer Food Technology Corporation,[ruix1] [zs2] USA). ...
Background: In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers' focus on obtaining health benefits. Methods: This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage. Result: All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values "a" and "L" did not vary significantly in all samples and remained steady after 28 days, while the "b" value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.
... Hence, pulses could be exploited as sustainable, climate change-resistant, and high-quality protein sources (Bessada et al. 2019). Fortunately, owing to their low cost and high protein content (18.5-32%), pulses are considered (the meat of the poor) and are a good source of plant proteins for many of the world's population, particularly in developing countries (Zahir et al. 2020). Moreover, due to their nutritional, environmental, and economic benefits, these proteins have a promising future in the food industry (Emkani et al. 2022). ...
... Due to the LAB strain acidification rate improvement, a novel product has been developed individually with pulse whey, such as pea protein and fiber. Fortifying yogurt with chickpea water whey resulted in higher Streptococcus thermophilus counts compared to the control sample (Zahir et al. 2020). ...
In recent years, there has been a growing interest in developing novel foods with improved health and nutritional characteristics, particularly through the supplementation and development of dairy products with plant-based ingredients. In this study, the response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of common bean whey-fortified yogurt (CBWFY) production containing Lactobacillus bulgaricus, and common bean whey (CBW) with a high probiotic count, superior physicochemical and textural properties, and desirable sensory attributes. The experiments were planned using the “box-Behnken design” (BBD) with three independent variables: fermentation time (0–10 h), common bean ratio (25–100%), and the amount of starter culture (1–5%). To assess the physicochemical properties of the yogurt, such as pH, titratable acidity, viable cell count, and syneresis of the CBWFY, they were determined and optimized. In all the common bean whey samples, the optimum conditions were obtained by supplementing cow milk with 25% common bean whey (CBW), an inoculation ratio of 1–4%, and fermentation for 5.54 h. Fermentation time and CBW concentration significantly affected the viability of L. bulgaricus and the physicochemical attributes of yogurt. This study demonstrated that the addition of cow milk with 25% CBW from the white bean variety produced probiotic yogurt with the highest L. bulgaricus population (up to 8.55 log CFU/mL) compared to the other varieties and an enhancement in the yogurt’s pH and acidity, while a decrease in yogurt syneresis occurred. In general, the results of the current study showed that adding up to 25% white common bean whey to probiotic yogurt can be an option for producing yogurt with potential functional and sensory quality.
