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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Evaluation of mixtures of milk and sesame butter fermented with yogurt culture
Year:
2001
Source of publication :
Milchwissenschaft
Authors :
ברנשטיין, סולנג'
;
.
הוברמן, לאה
;
.
רוזנטל, יונל
;
.
Volume :
56
Co-Authors:
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Huberman, L., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
210
To page:
212
(
Total pages:
3
)
Abstract:
Sesame seeds is a food resource rich in valuable proteins, dietary fiber, unsaturated fatty acids, and very efficient oil-soluble antioxidants; in addition, it is devoid of most antinutritive agents associated with other seed proteins. Sesame nutrients are complementary to those in milk and are expected to be beneficial to the already desirable characteristics of yogurt or other dairy products. This investigation studied the incorporation of sesame butter (Tehina) (50%) in whole milk and its effects on the acid development and viability of L. bulgaricus, S. thermophilus and B. bifidum during fermentation until clotting at 37°C, and further storage for 15 days at 4°C. The results indicated that sesame butter accelerated the growth rate of the mixed starter during preclotting fermentation period and did not affect its survival during the storage period. Since α-globulin, the major protein in sesame does not associate with milk proteins as shown by SDS-polyacrylamide gel electrophoresis, the clotted mixed product has a weak body and requires a water binder to minimize syneresis.
Note:
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DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
סקירה
;
.
Language:
אנגלית
Editors' remarks:
ID:
28306
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:38
Scientific Publication
Evaluation of mixtures of milk and sesame butter fermented with yogurt culture
56
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Huberman, L., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Evaluation of mixtures of milk and sesame butter fermented with yogurt culture
Sesame seeds is a food resource rich in valuable proteins, dietary fiber, unsaturated fatty acids, and very efficient oil-soluble antioxidants; in addition, it is devoid of most antinutritive agents associated with other seed proteins. Sesame nutrients are complementary to those in milk and are expected to be beneficial to the already desirable characteristics of yogurt or other dairy products. This investigation studied the incorporation of sesame butter (Tehina) (50%) in whole milk and its effects on the acid development and viability of L. bulgaricus, S. thermophilus and B. bifidum during fermentation until clotting at 37°C, and further storage for 15 days at 4°C. The results indicated that sesame butter accelerated the growth rate of the mixed starter during preclotting fermentation period and did not affect its survival during the storage period. Since α-globulin, the major protein in sesame does not associate with milk proteins as shown by SDS-polyacrylamide gel electrophoresis, the clotted mixed product has a weak body and requires a water binder to minimize syneresis.
Scientific Publication
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