Measurement: Food最新文献

{"title":"Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour","authors":"Mohona Munshi,&nbsp;Kavya Dashora","doi":"10.1016/j.meafoo.2024.100202","DOIUrl":"10.1016/j.meafoo.2024.100202","url":null,"abstract":"<div><div>The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71 to 6.39 g/100 g, followed by ash content varied from 2 to 1.02 %, lipid varied from 1.62 to 5.68 %, carbohydrate 67.78–73.70 %, crude fibre 0.92–4.77 g/100 g and moisture 9.45–12.69 % as compared to the wheat flour having 12.07 g/100 g, 1.22 %, 1.67 %, 71.89 %, 2.26 g/100 g and 10.89%, respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100 g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05 °C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100 g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100 g and 0.37mol g^-1. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12 g g^-1) and oil holding capacity was good in kodo millet flour (2.50 g g^-1), the foaming capacity was good in barnyard (4.11 %) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (<em>p</em> ≤ 0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100202"},"PeriodicalIF":0.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feeding and muscle type influencing texture parameters of beef from Nellore cattle. An approach using multiple regression.","authors":"Ana Paula A.A. Salim ,&nbsp;Micheli S. Ferreira ,&nbsp;Loíse C.S. Lima ,&nbsp;Fabio Jorge de Vasconcellos Junior ,&nbsp;Carlos Adam Conte-Júnior ,&nbsp;Sérgio Borges Mano","doi":"10.1016/j.meafoo.2024.100197","DOIUrl":"10.1016/j.meafoo.2024.100197","url":null,"abstract":"<div><p>Meat tenderness is an important attribute influencing consumers’ acceptability and satisfaction and is determined by many intrinsic and extrinsic factors. Muscle sources exhibit differences in biochemistry and composition, directly influencing beef texture. Fiber-type compositions can be changed based on the feeding system. In this sense, we hypothesize that muscle source and diet can individually influence beef texture parameters, and these effects can change during storage. To test our hypothesis were utilized 12 carcasses of Nellore bulls aged between 24 and 30 months and reared with two different feeding systems: pasture-raised (PAS; <em>n</em> = 6) and grain-fed (GRA; <em>n</em> = 6). Muscles <em>longissimus lumborum</em> (LL) <em>and psoas major</em> (PM) were sliced into 6 steaks of 2.54 cm and allocated randomly for texture profile during 9 days of storage at 4⁰C. We evaluated the effect of diet (GRA and PAS) and muscle source (LL and PM) on texture parameters (hardness, springiness, cohesiveness, chewiness) as a function of time. Two multiple linear regression models were performed with random effects for each response variable. Muscle source and diet influenced the texture profile of beef from <em>Bos indicus</em> animals. The change of LL to PM and GRA to PAS decreased hardness and chewiness and increased springiness and cohesiveness. Also, diet positively influenced cohesiveness on day 0. Muscle-specific strategies are indicated during meat processing to improve the texture attributes of beef from <em>Bos indicus</em> cattle.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100197"},"PeriodicalIF":0.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000649/pdfft?md5=0b91929bf901d28e4076ccf5dd0bd1ed&pid=1-s2.0-S2772275924000649-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional extruded snacks from amaranth, soycake and shallot flours: Nutritional composition, physicochemical and antioxidant properties","authors":"Olufunmilayo Sade Omoba,&nbsp;Aderonke Ibidunni Olagunju,&nbsp;Timilehin David Oluwajuyitan,&nbsp;Olalekan Francis Akinrinlola","doi":"10.1016/j.meafoo.2024.100194","DOIUrl":"10.1016/j.meafoo.2024.100194","url":null,"abstract":"<div><p>Modernization has promoted a shift from consumption of healthy traditional meals to preference for ready-to-eat meals and snack products which often have low nutrient density and poor beneficial health effects. The present study developed extruded snacks from potentially nutrient dense materials (amaranth, shallot, soycake) with significant bioactive components. Extruded snack was produced from flour blends generated using Nutri-Survey linear programming namely ASS1 (Amaranth 55 % + Shallot 25 % + Soycake 20 %), ASS2 (Amaranth 60.4 % + Shallot 25 % + Soycake 14.6 %), ASS3 (Amaranth 70 % + Shallot 25 % + Soycake 5 %), ASS4 (Amaranth 75 % + Shallot 14.8 % + Soycake 10.2 %) while AMS (100 % Amaranth) and WSS (wheat-shallot market sample) were used as positive controls. Snacks were analysed for functional properties, color attributes, mineral and antinutrient contents. The antioxidant properties, glycemic index and consumer acceptability of the snacks were also investigated. Proportional increase in bulk density (0.43–0.46 g/ml), decrease in water solubility index (3.86 to 2.88 %) and maintained expansion ratio (∼2.63) were observed in formulated extruded snacks (ASS1 – ASS3) as proportion of amaranth grain increased and soycake decreased while ASS4 was significantly different (p&lt; 0.05) from other snacks made from the amaranth blends. The snacks had significant contents of valuable mineral elements and the antinutrients were below critical values. Antioxidant activities increased with increasing proportion of shallot; the values were significantly (p&lt; 0.05) higher than those of AMS. Snacks possessed low glycaemic index (34.37–38.75) although, higher values in control. ASS1 had medium glycaemic load (GL) of 19.62 while other formulated snack products showed a high GL (20.61–28.51). The formulated products were highly accepted by the panelists with scores ranging from 7.10 to 7.86 out of the 9 point scale. Formulated extruded snacks especially ASS1 showed good functional characteristics, significant bioactive potential and ability to regulate glycemic metabolism.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100194"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000613/pdfft?md5=0d442fbdd1dfef5151c1e051c6fee4d2&pid=1-s2.0-S2772275924000613-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries","authors":"Ayush Shrivastava,&nbsp;Rakesh Kumar Gupta,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.meafoo.2024.100196","DOIUrl":"10.1016/j.meafoo.2024.100196","url":null,"abstract":"<div><p>Purple yam (<em>Dioscorea alata</em>) starch holds considerable potential as a functional ingredient in various industries, particularly food and pharmaceuticals. This study delves into the novel frontiers of purple yam starch extraction, modification, characterization, and its expanding applications. The extraction process has been optimized to yield high-quality starch, focusing on environmentally friendly techniques. Post-extraction, the starch undergoes a series of modifications, including physical, chemical, and enzymatic methods, to enhance its functional properties, such as solubility, viscosity, gelatinization, and resistance to retrogradation. Comprehensive characterization techniques, including spectroscopy, microscopy, and rheological analysis, have been employed to analyze the structural and physicochemical properties of native and modified starches. The results reveal significant improvements in the performance metrics of the starch, rendering it suitable for diverse applications. In the food industry, modified purple yam starch is emerging as a versatile thickener, stabilizer, and texturizer in products such as soups, sauces, and baked goods. Its unique purple hue, attributed to anthocyanins, also adds aesthetic value and potential health benefits. Beyond food, this starch finds applications in bioplastics, pharmaceuticals, and cosmetics, where its biocompatibility and functional properties are highly valued. This exploration into the advanced techniques of purple yam starch extraction and modification highlights its multifaceted applications, positioning it as a promising alternative to traditional starches. Future research should focus on scaling these processes for industrial use, ensuring sustainability, and exploring new applications in emerging sectors.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100196"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000637/pdfft?md5=fa0cfe4f14250d4c828f5b26f5bbe750&pid=1-s2.0-S2772275924000637-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142150932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of the therapeutic potential of sulfur compounds in Allium sativum","authors":"Agatha Ngukuran Jikah ,&nbsp;Great Iruoghene Edo ,&nbsp;Raghda S. Makia ,&nbsp;Emad Yousif ,&nbsp;Tayser Sumer Gaaz ,&nbsp;Endurance Fegor Isoje ,&nbsp;Rapheal Ajiri Opiti ,&nbsp;Patrick Othuke Akpoghelie ,&nbsp;Ufuoma Augustina Igbuku ,&nbsp;Joseph Oghenewogaga Owheruo ,&nbsp;Ufuoma Ugbune ,&nbsp;Arthur Efeoghene Athan Essaghah ,&nbsp;Huzaifa Umar","doi":"10.1016/j.meafoo.2024.100195","DOIUrl":"10.1016/j.meafoo.2024.100195","url":null,"abstract":"<div><p>Allium <em>sativum</em> (garlic) has long been known as a very valuable plant for the management of numerous diseases even from time immemorial. The plant exhibits antimicrobial activities over a wide range of microorganism like parasites, fungi, virus and other pathogens. This broad- spectrum of antimicrobial activity coupled with the low toxicity of <em>Allium sativum</em> are an attraction to scientists and it has therefore been vastly employed as a therapeutic cure in contemporary society. The therapeutic properties of garlic (antibacterial, antiviral, fungicidal, anti-cardiovascular disease, anticancer, antidiabetic, anti-blood pressure, antiatherosclerosis, antirheumatic, hyperlipidaemia) are linked to the sulphur compounds it contains (diallyl disulfide, allicin, diallyl trisulfide, ajoene's, vinyl-dithiin, micronutrient selenium and S-allylcystein) and these actions are through certain mechanisms such as; inhibition of DNA transcription, cellular growth phase arrest, regulation of quorum sensing, etc. The therapeutic potentials of the sulphur compounds in garlic are considered in this review as well as some mechanisms by which these actions are elicited.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100195"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000625/pdfft?md5=8f4824203db11b00605d5841aa72aa61&pid=1-s2.0-S2772275924000625-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The fluorescence of MM1, leptosperin in Australian and New Zealand Manuka Honeys","authors":"Peter Brooks ,&nbsp;Asmaa Boufridi ,&nbsp;Georgia Moore ,&nbsp;Linda Pappalardo","doi":"10.1016/j.meafoo.2024.100192","DOIUrl":"10.1016/j.meafoo.2024.100192","url":null,"abstract":"<div><p>The Manuka Marker 1 fluorescence of Australian and New Zealand Manuka honeys at _ex270-_em365 nm correlates to their leptosperin content. Non-Manuka honey varieties did not fluoresce at these wavelengths.</p><p>A strong correlation R² = 0.96 was found between the fluorescence response and leptosperin content by HPLC of Manuka honeys. The highest concentrations of leptosperin were observed in Australian Manuka honey with a maximum value of 2031 mg/kg in comparison to New Zealand Manuka honey 729 mg/kg. In this study, no correlation was observed between leptosperin and methylglyoxal content.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100192"},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000595/pdfft?md5=ff1cf14cf755e530e4cd4566e0ab6385&pid=1-s2.0-S2772275924000595-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract thermo-physical properties analyzing for spray drying application","authors":"Sajad Jabari Neek ,&nbsp;Hojat Ghassemi ,&nbsp;Mohammad Kamalinejad","doi":"10.1016/j.meafoo.2024.100193","DOIUrl":"10.1016/j.meafoo.2024.100193","url":null,"abstract":"<div><p>Nowadays, the processing of oleaster low-fibrous aqueous extract which avoids harmful substances and filters fibrous material, due to its emerging applications in nutritional and clinical sciences has attracted attention. In this paper, owing to the high reliance of properties on moisture and temperature, the extract was concentrated in eight levels of water content to investigate its thermophysical properties. The samples' density, viscosity, specific heat, thermal conductivity, and surface tension which play crucial roles in spray drying were measured and analyzed using standard procedures and instruments. Appropriate correlations are given for each property in terms of extract concentration and temperature. Also, it is addressed that for such extract as a complex fluid, the decomposition processes are active even at low temperatures, according to TGA. This activity was reduced by increasing the concentration and lowering the water content. Owing to its low glass transition temperature, its impact on the final powder and the necessity of mixing with different drying aids was highlighted. The findings of this research shine a light on the characteristics of OLFE as a complex fluid for further drying applications.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100193"},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000601/pdfft?md5=ed292fe90bc5dac10aed3a04784c9359&pid=1-s2.0-S2772275924000601-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive properties of six dried Himalayan plum cultivars and the impact of their powders on lipid peroxidation in meat emulsions","authors":"Sabeera Muzzaffar,&nbsp;F.A. Masoodi,&nbsp;Iqra Azam","doi":"10.1016/j.meafoo.2024.100191","DOIUrl":"10.1016/j.meafoo.2024.100191","url":null,"abstract":"<div><p>Plum fruits are among the richest sources of bioactive compounds and thereby have several therapeutic effects, in addition to being effective replacers of synthetic antioxidants in foods such as meat sausages, which are more prone to lipid oxidation. Plums have a short shelf life and are therefore mostly processed into dry forms. The study included six plum varieties and the effects of drying on their antioxidant and antiproliferative characteristics were examined. Drying resulted in the almost complete degradation of the anthocyanins. During the six months, DPPH, FRAP and ascorbic acid decreased by 11.7 %, 5.9 % and 33 % respectively, in the Krassivica plum cultivar. Compared to fresh cultivars, dried plum cultivars showed greater antiproliferative potential against both cancer cell lines, with dried Krassivica exhibiting the greatest cell proliferation inhibition of 38.63 and 94.1 % against HCT-116 (a colon cancer cell line) and MCF-7 (an estrogen-positive breast cancer cell line), respectively. Evaluation on the effect of different concentrations (2 %, 4 % and 6 %) of plum on lipid oxidation in the meat emulsion showed that with the addition of plum powder there was a significant reduction in the TBARS. A non-significant difference was observed in the TBARS values at the 1st and 3rd months of storage between the emulsion samples containing 6 % Au Rosa plum pulp powder and the sample with BHA. Thus, it was concluded that although drying has a marked influence on the quality of plum fruits, dried plums represent a good source of antioxidants, thereby promoting their use as a functional food.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100191"},"PeriodicalIF":0.0,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000583/pdfft?md5=a04dc463c2b23adee101e2b02fbdfddb&pid=1-s2.0-S2772275924000583-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carotenoids based smart packaging: A comprehensive review","authors":"Sharath Kumar N ,&nbsp;Aamir Hussain Dar ,&nbsp;Shivangi Srivastava ,&nbsp;Kshirod Kumar Dash ,&nbsp;Vinay Kumar Pandey","doi":"10.1016/j.meafoo.2024.100190","DOIUrl":"10.1016/j.meafoo.2024.100190","url":null,"abstract":"<div><p>Food packaging technology is changing significantly from its conventional protective role to one that is more interactive, and communication driven. The goal is to enhance the safety and quality of the food by regular monitoring during the supply chain. Natural food colorants such as carotenoids are being increasingly explored for its potential application in the smart packaging films as an alternative to the synthetic dyes. In addition to adding color, these carotenoids improve the nutritional content and are known to impart health promoting elements to the food. The fruits and vegetables serve to be a rich source of carotenoids. Incorporated carotenoids act as sensor or indicator, allowing for the real-time monitoring of food quality parameters such as microbial growth, physiological changes, freshness, and physicochemical attributes. This property of carotenoids have drawn the attention of consumers, food industries and scientific community. In addition, carotenoids are known for its antioxidant, anti-microbial property which are known to benefit food matrix in increasing its shelf life. The inclusion of carotenoids has been shown to positively influence the mechanical, thermal and barrier properties of packaging films. Given the significance of aforementioned background, the present review aims to compile the recent studies and investigations made on the potential use of carotenoids in food packaging as smart indicator. Further it also captures the sources and extraction methodologies presently available for the enhanced recovery process. It also provides the future line of work for the commercial realization of carotenoids based smart packaging. This review article is aimed at summarizing the existing current state of knowledge on the carotenoids application in smart packaging systems and does not claim to be systematic or complete.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100190"},"PeriodicalIF":0.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000571/pdfft?md5=6c9a08a3d612a077089ef04f6343368d&pid=1-s2.0-S2772275924000571-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141985214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of lipid composition and physicochemical properties of clarified yak milk fat","authors":"Tarun Pal Singh ,&nbsp;Gaurav Kr Deshwal ,&nbsp;Sanket G. Borad ,&nbsp;Joken Bam ,&nbsp;Vijay Paul","doi":"10.1016/j.meafoo.2024.100189","DOIUrl":"10.1016/j.meafoo.2024.100189","url":null,"abstract":"<div><p>In the present study, the samples of clarified milk fat (CMF) of yak species (<em>Arunachali</em> yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O₂/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (<em>L*, a*, b*</em>) varied with altitude level and region significantly (<em>p</em> &lt; 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (<em>p</em> &lt; 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100189"},"PeriodicalIF":0.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400056X/pdfft?md5=6a0ab5381fa36fc63d8315b7fb36ff92&pid=1-s2.0-S277227592400056X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}