Utilizing tiger nut milk to make a novel, healthy, functional ice milk

IF 3.5 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Ola M.A.K. Shalabi
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Abstract

The study aimed to examine the effect of tiger nut milk on the quality characteristics of ice milk when fresh skim milk was partially replaced. At levels of substitution of 0, 25, 50, 75, and 100 %, the chemical and physical composition of the samples, the antioxidant and total phenolic content, the cytotoxic activity, the sensory properties, and the microstructure were evaluated. The results indicated that increasing the substitution levels of fresh skim milk for tiger nut milk significantly increased fat, fiber, antioxidant, total phenolic content, and hardness of the ice milk treatments (P < 0.05), whereas their ash content, overrun and viscosity decreased. Furthermore, total solids, protein concentrations, or pH values between all treatments did not have significant effects (P > 0.05). The IM1 treatment (ice milk without tiger nut milk) melted slower than the other treatments. Additionally, increasing the substitution levels of fresh skim milk for tiger nut milk decreased CaCo-2 cell viability (colorectal cancer cells). Furthermore, sensory properties were significantly affected (P < 0.05) when fresh skim milk was replaced with tiger nut milk. The compact structure can be observed in the images of the treatments IM2 (75 % cow's skim milk +25 % tiger nut milk), IM3 (50 % cow's skim milk +50 % tiger nut milk), IM4 (25 % cow's skim milk +75 % tiger nut milk), and IM5 (100 % tiger nut milk), which were made with different ratios of tiger milk using scanning electron microscopy (SEM). On the other hand, the IM1 treatment image displays larger voids. Therefore, tiger nut milk offers a safe, plant-based alternative to cow's skim milk, provides a source of total phenolics and a natural antioxidant to make functional ice milk with good sensory acceptance, and can be used alongside colon anticancer therapy.

利用虎坚果奶,制作新颖、健康、功能性的冰奶
本研究旨在考察虎坚果奶在部分替代新鲜脱脂奶的情况下对冰奶品质特性的影响。在0、25、50、75和100%的替代水平下,对样品的化学和物理组成、抗氧化和总酚含量、细胞毒性活性、感官特性和微观结构进行了评估。结果表明,增加鲜脱脂奶对虎坚果奶的替代水平显著提高了冰奶处理的脂肪、纤维、抗氧化剂、总酚含量和硬度(P <0.05),灰分、超限和粘度均有所降低。此外,所有处理之间的总固形物、蛋白质浓度或pH值没有显著影响(P >0.05)。IM1处理(不加虎坚果奶的冰奶)比其他处理融化得慢。此外,增加新鲜脱脂牛奶对虎坚果牛奶的替代水平会降低CaCo-2细胞活力(结直肠癌细胞)。此外,感觉特性也受到显著影响(P <0.05),以虎坚果奶代替新鲜脱脂奶。用扫描电镜(SEM)观察不同比例的虎乳制备的IM2(75%脱脂牛奶+ 25%虎坚果牛奶)、IM3(50%脱脂牛奶+ 50%虎坚果牛奶)、IM4(25%脱脂牛奶+ 75%虎坚果牛奶)和IM5(100%虎坚果牛奶)处理后的图像,可以观察到致密的结构。另一方面,IM1处理图像显示更大的空洞。因此,虎坚果奶提供了一种安全的、以植物为基础的脱脂牛奶替代品,提供了总酚类物质和天然抗氧化剂的来源,使功能性冰奶具有良好的感官接受度,可以与结肠癌抗癌治疗一起使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Annals of Agricultural Science
Annals of Agricultural Science AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
12.60
自引率
0.00%
发文量
18
审稿时长
33 days
期刊介绍: Annals of Agricultural Sciences (AOAS) is the official journal of Faculty of Agriculture, Ain Shams University. AOAS is an open access peer-reviewed journal publishing original research articles and review articles on experimental and modelling research at laboratory, field, farm, landscape, and industrial levels. AOAS aims to maximize the quality of the agricultural sector across the globe with emphasis on the Arabian countries by focusing on publishing the high-quality applicable researches, in addition to the new methods and frontiers leading to maximizing the quality and quantity of both plant and animal yield and final products.
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