Abstract We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing galactooligosaccharide (GOS) preparation. This was made from solution dried whey skim milk 25% (w/w) lactose using new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion initial content enabled good yield 56% GOS to be achieved. The obtained preparation applied FDP probiotic culture Bifidobacterium animalis ssp. lactis in amounts...

When seeds sown in the soil become wet, their hulls secrete viscous matter that can retain water and thus support germination. Flaxseed mucilage (FSM) is an example of such a material attractive for food, cosmetic, pharmaceutical applications due to its suitable rheological properties. FSM consists mainly two polysaccharides, namely, arabinoxylan rhamnogalacturonan I, it also contains some proteins, minerals, phenolic compounds. The genotype year flax harvest significantly affect composition...

Abstract Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such enable the preparation low‐calorie products, encapsulation bioactive or microorganisms, and their protection during digestion. Because large phase interface, w/o/w thermodynamically unstable. Therefore, stabilization requires specific conditions. This review describes a potential industrial application in products detail summarizes value, preparation,...

The addition of flaxseed meal and oil on the growth viability Lactobacillus acidophilus CCDM 151 yoghurt culture 21 during cold storage in fermented milk was tested. It found that amount 0.6% w/w did not influence acid production 151, while acidification activity slightly lower compared to pure connected with Streptococcus thermophilus. On contrary 7.6% into stimulated 151. both tested cultures one month milks at 5 ± 1°C influenced by supplementation but decreased their significantly....

The aim of this work was to characterise influence whey proteins-pectin interaction on emulsification properties whey. As the first, structural characteristics pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method measuring particle size distributions and Doppler laser electrophoresis ξ-potential (surface electrical potential) particles. In mixed pectin-β--lactoglobulin systems, it observed that addition pectin prevent from protein-protein...

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters whole seeds | Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina Agricultural Journals

Infant feces and breast milk are sources of lactic acid bacteria with interesting functional technological properties. Therefore, we focused on the isolation characterization new potential probiotic strains from infant milk. Nine were identified based 16S rRNA sequences Lacticaseibacillus rhamnosus, Limosilactobacillus reuteri, Lactobacillus gasseri. Subsequently, these isolates evaluated for their safety (antibiotic resistance, hemolytic, enzymatic activity) properties (gastrointestinal...

One of the possibilities to enhance nutritional benefits processed cheese is incorporation whey proteins. However, it necessary characterise effect their addition on its texture, rheology, and sensory quality. Processed was manufactured from Edam cheese, low-fat fresh emulsifying salts, water phase (drinking water, non-modified modified reconstituted whey). Modification performed by enzymatic protein hydrolysis additional removal hydrophobic peptides. The texture products characterised...

Abstract A‐ and B‐wheat starch (in native or acetylated form) potato (slightly acetylated) were subjected to benzylation with benzylchloride in various reaction conditions at times (40–100°C, 1–90 h). Modified original starches characterized by elemental analysis spectroscopic methods (FT‐IR 1H NMR). The semicrystalline amorphous character was indicated X‐ray powder (XRD) patterns. Rheological properties of benzyl DS ∼ 1 measured small amplitude oscillation shear rheology (SAOS) using the...

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra whole seeds. The kernels, hulls, defatted flours, oils were also measured for comparison. Hierarchy cluster analysis (HCA) principal component (PCA) used the discrimination. Multivariate analyses led to satisfactory discrimination all this study mainly according nutritionally important fatty acid composition that confirmed by comparison with corresponding kernel oil. By contrast,...

Abstract Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins hydrocolloids tested as internal water phases. Emulsions with or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w phases composed colostrum, without addition hydrocolloids, most stable. However, xanthan gum proved to be synergistic in stabilizing whey emulsions.