Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim
{"title":"用本地枣树品种的枣泥制作的牛乳馅饼的质量和营养成分","authors":"Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim","doi":"10.1016/j.fufo.2024.100477","DOIUrl":null,"url":null,"abstract":"<div><div>In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (<em>p <</em> 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (<em>p <</em> 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (<em>p <</em> 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (<em>p <</em> 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)<sub>50</sub> (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100477"},"PeriodicalIF":7.2000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties\",\"authors\":\"Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim\",\"doi\":\"10.1016/j.fufo.2024.100477\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (<em>p <</em> 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (<em>p <</em> 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (<em>p <</em> 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (<em>p <</em> 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)<sub>50</sub> (9 mg/mL) as compared to all other investigated samples. 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Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties
In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (p < 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (p < 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (p < 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (p < 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)50 (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.
Future FoodsAgricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍:
Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation.
The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices.
Abstracting and indexing:
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Directory of Open Access Journals (DOAJ)
Emerging Sources Citation Index (ESCI)
SCImago Journal Rank (SJR)
SNIP