Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, Md. Ahiduzzaman, M. A. Haque, M. A. Haque
{"title":"菠萝籽作为酸奶中富含蛋白质和矿物质的天然来源","authors":"Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, Md. Ahiduzzaman, M. A. Haque, M. A. Haque","doi":"10.1155/2023/9899564","DOIUrl":null,"url":null,"abstract":"A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt\",\"authors\":\"Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, Md. Ahiduzzaman, M. A. Haque, M. A. Haque\",\"doi\":\"10.1155/2023/9899564\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2023-11-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1155/2023/9899564\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/9899564","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt
A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.