DOCSLIB.ORG

“Preparation of Healthy-Vegan Flavored Soymilk Blended with Peanut”

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
“Preparation of Healthy-Vegan Flavored Soymilk Blended with Peanut” International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 07 Issue: 01 | Jan 2020 www.irjet.net p-ISSN: 2395-0072 “Preparation of Healthy-Vegan flavored Soymilk blended with Peanut” Vijay P. Nakade1, Rupesh J. Saindane2, Yashodip R. Pawar3 1Assistant Professor, Dept. of F.PT. Dr. Ulhas Patil College of Food Technology, Jalgaon, Maharashtra, India M. Tech Food Tech. (Food Engg.,) U.G.C., N.E.T., 2 Assistant Professor, Dept. of F.B.M. Dr. Ulhas Patil College of Food Technology, Jalgaon, Maharashtra, India M.B.A., (Marketing and Human Resource) 3 Assistant Professor, Dept. of F.P.T. Dr. Ulhas Patil College of Food Technology, Jalgaon, Maharashtra, India M. Tech Food Tech. (Food Laws and Policies) ---------------------------------------------------------------------***---------------------------------------------------------------------- Abstract – The vegan flavored Soymilk blended with peanuts Besides the Animal source, Milk has some considerations for has been formulated with 80:20 ratio of Soybean milk and consumption for its Lactose content for those who have Peanuts milk respectively with addition of flavors making it Lactose intolerance. So, considering the fact, en effort has more delightful. The nutritional significance of Soy-peanut been made to introduce an alternative for normal animal milk is great as it contains 7.70 g Protein, 18.8 g Carbohydrate based milk with the Vegan Soymilk blended with Peanuts. It 15.5 g Calcium, 3.5 g Fat, 10.5 g Sugar, 0.9 g Ash and 0.017 g Crude fiber and energy content of 138 Kcal per 100 g. Along has all the essential and vital nutrients required for the with these essential vital nutrients, the soy-peanut milk inclusion in balanced diet and also has the advantage of contains some other micro nutrients like Potassium, exclusion of lactose making it suitable for the consumption Magnesium, Phosphorous and Iron in considerable amount. As by all age groups. The formulated soymilk blended with the Soy-Peanut milk does not contain natural sugar lactose, it peanuts can be an excellent alternative for the normal milk. can be recommended for the person having lactose intolerance. The processing of Soy-Peanut milk makes it more digestible, palatable and suitable for all age groups.. Proper 1.1 Health Benefits: and ideal package along with refrigeration storage makes the Soy-Peanut milk fit and in sound condition for up to 10 days I. High nutritional content (Shelf life). As the Soy-peanut milk has tremendous nutritional II. Recommended for lactose intolerant person significance, it can be an effective asset in eradicating the III. High calorific value malnutrition by its supplementation to the small age groups, who does not prefer the normal milk for consumption. IV. Easily digestible and palatable Key Words: Nutritional Significance, Formulating, Lactose 1.2 Justification: Intolerance, Malnutrition, Supplementation. Vegan Soymilk blended with Peanut helps to reduce 1. INTRODUCTION: malnutrition because it is rich in nutrients like protein, calcium, fiber, etc. It has been prepared from soybeans and According to research conducted by IMAGES Group – the peanuts which is protein rich meal in low cost for poor publisher of Progressive Grocer India – for The India Food people. The milk is an alternative of cow or buffalo milk for Report 2016, the market for beverages in India is close to Rs. lactose intolerant people. Raw soybeans and Peanut milk are 1,95,000 Crore and is growing at 20–23 per cent. This not good in taste so, the flavored milk was improved growth rate will take the category at three-and-a-half times consumer interest towards soy-peanut milk. of its present size by 2020. Considering the huge market potential for beverages and the health awareness in 2. Materials and Methodology: population regarding the natural minimally processed foodstuffs including beverages, An attempt for formulating The principal raw materials require for the formulation of Soybean Milk With Peanuts has been done in the present Soybean milk blended with peanut are Soybean and Peanuts. study. The other ingredients include Sugar and Flavor. Milk is considered as “Complete Food” as it contains almost most of the vital nutrients essential for the normal growth of 2.1 Processing Equipment: our body. Milk not only nourishes the body but also maintains the fluid balance. Although Milk has enormous Process equipment means equipment required when using nutritional significance, but some of population considers it physical or chemical methods for mechanical and/or thermal as unfit for consumption as it obtained from Animal Source. treatment or processing of a raw material or product. It © 2020, IRJET | Impact Factor value: 7.34 | ISO 9001:2008 Certified Journal | Page 1419 International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 07 Issue: 01 | Jan 2020 www.irjet.net p-ISSN: 2395-0072 includes Digital Weighing Balance, Mixer grinder/ Processor, 2.3.3 Weighing: Refrigerator, Digital Thermometer. Weigh cleaned soybeans and peanut for soaking in required The utensils required for the formulation of Soy-peanut milk quantity. are vessels, spoons, Plates and muslin cloth. 2.3.4 Soaking: 2.2 Analyzing Equipment: For the formulation and preparation of Soybean milk Soybean and peanut are soak in mild hot water for 12 to 16 blended with peanut milk, there is requirement of Soxhlet hours. Because of soaking in mild hot water remove the all apparatus for fat estimation, Kjeldhal’s apparatus for protein anti-nutritional factor from soybean and peanut. estimation, Muffle furnace for Ash estimation, Digital pH 2.3.5 Dehulling: meter for measuring the pH of the sample, Laminar Air Flow for the determination of T.P.C. count, Incubator for the After soaking remove the hull of soybean and peanut by incubation of T.P.C. plates, Water bath for the estimation of manually. Crude fiber. 2.3.6 Grinding: Glass wares including Petri plates, glass bottles, burette, baker, volumetric flask, glass rod, pipette, silica crucible and After de-hulling, grinding was done by using mixer grinder measuring cylinder. These glass wares are used during with addition of some quantity water. analysis of product. 2.3.7 Filtration: 2.3 Product Manufacturing Process: By filtration separate the milk by using muslin cloth, filtration is done by manually. 2.3.1 Preparation of Soy-Peanut Milk: 2.3.8 Heating: Soybean, peanut and sugar were procured having sound and After filtration heating was done. Heat the milk at 700C uniform quality. All the raw material was properly temperature measured by glass tube thermometer. measured by according to the ratio required in milk. The 2.3.9 Addition of Soybean and Peanut milk: soybean, peanut are soaked in mild hot water for 12 hours, After heating add soya and peanut milk according to ratio then after soaking remove the hull of soybean and peanut (80:20). properly. Then grind the soybean and peanut separately by 2.3.10 Addition of Sugar: using grinder with using some quantity water, then filtration is done separate the milk by using muslin cloth. Then Then sugar was added according to ratio and continuous provide temperature to soya milk and peanut milk at 700C. stir the milk. Then take soya milk and peanut milk according to ratio and 2.3.11 Addition of Flavor: then add powder sugar and stirred then add flavor Then flavor was added according to ratio and then (cardamom and chocolate). Then cooling of the milk and continuous stirring. filling in plastic (P.E.T.) bottle and seal the bottle and stored 2.3.12 Bottling: in refrigerator. Then milk was packaged in plastic bottle (P.E.T.) and 2.3.2 Cleaning: sealing of the bottles was done. After taking raw material cleaning is done remove the 2.3.13 Storage: unwanted particles, stone, dirt, immature beans, damaged After bottling bottles were stored in refrigerator at 40C beans etc. temperature. © 2020, IRJET | Impact Factor value: 7.34 | ISO 9001:2008 Certified Journal | Page 1420 International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 07 Issue: 01 | Jan 2020 www.irjet.net p-ISSN: 2395-0072 3. Proximate Analysis and Quality Control: 3.8 Determination of Moisture: 3.1 Proximate Analysis: Initial Wt. – Final Wt. % Moisture 3.1 Estimation of Protein (By Micro-Kjeldhal Content = ----------------------------- X 100 Method): Wt. of Sample ( sample – blank × N of HCL × vol. of digest × 0.014 ) 3.9 Determination of Crude Fiber: % N = -------------------------------------------- Aliquot taken × Wt. of sample Loss in wt. in ignition [(W2-W1)-(W3-W1)] % Crude Fiber = -------------------------------- X 100 3.2 Estimation of Carbohydrate: (By Calculation Method) Wt. of Sample Carbohydrate is evaluated by formula. 3.10 Determination of pH: % Carb. ( Weight in gram all protein pH was determined by using digital pH meter. = + fat + ash + moisture) S in to 100 g of sample. 76.8 76.6 3.3 Estimation of Energy: (By Calculation) 76.4 76.2 Energy (Kcal) = Protein (g)x 4 + Fat(g) + Carbohydrate (g)x 4 76 3.4 Determination of Fat (By Soxhlet Method) 75.8 0 Days 3 Days 6 Days 9 Days Sample B-C % Fat = ---------------------- X 100 Sample A 3.11 Determination of Total Plate Count (T.P.C.) 3.5 Determination of Ash (By Muffle Furnace) To poured plates are prepared using a specified culture (W3-W1) media and a specified quantity of the test sample. The % Ash = ------------------- X 100 number of microorganisms per mm of per g of sample is (W2-W1) calculated from the number of colonies obtain on selected 3.6 Determination of vitamin A (By place. Colorimetric method) 3.2 Quality Control: The colorimetric method involves adding a chromogenic Quality of the food may be define as the composite of those reagent to a volume of solubilized fortified food sample.
Load more

Recommended publications
  • Development and Characterization of Dehydrated Peanut–Cowpea Milk Powder for Use As a Dairy Milk Substitute in Chocolate Manufacture
    Food Research International 43 (2010) 79–85 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture Herta Aidoo a, Esther Sakyi-Dawson b, Kwaku Tano-Debrah b, Firibu Kwesi Saalia b,* a Cocoa Processing Company Ltd., Private Mail Bag, Tema, Ghana b Department of Nutrition and Food Science, P.O. Box LG 134, University of Ghana, Legon, Accra, Ghana article info abstract Article history: This study explored the feasibility of producing peanut–cowpea milk for use in vegetable milk chocolates. Received 11 March 2009 Development of the vegetable milk followed a 3 Â 2 factorial design, with peanut–cowpea ratio (1:1, 1:2 Accepted 25 August 2009 and 1:3), and treatment with enzyme (i.e. enzyme hydrolyzed and non-hydrolyzed milk) as the factors. The milk was dehydrated and then milled using a hammer mill (mesh size 40). It was then used in recipes to produce chocolates and evaluated sensorially based on ranking for preference. Skimmed milk powder Keywords: was used to produce the control chocolate. The ratio of cowpea to peanut affected the chemical and func- Peanut–cowpea milk tional characteristics of the vegetable milk. Vegetable milk made from 1:2 ratios of peanuts:cowpea pro- Chocolate duced the most preferred chocolates. The successful application of this by industry will improve the Functional properties Friedman test utilization of the legume crops and enhance their market value. Ó 2009 Elsevier Ltd. All rights reserved.
    [Show full text]
  • Which Is Better for Humans, Animal Milk Or Vegetable Milk?
    Journal of Nutritional Health & Food Engineering Editorial Open Access Which is better for humans, animal milk or vegetable milk? Editorial Volume 2 Issue 5 - 2015 Animal milk is a fluid lacteal secretion obtained by the female of all Magdy Mohamed Ismail mammals. Milk has an important function because it is a source of the Dairy Technology Department, Agricultural Research Center, essential nutrients for the proper development and maintenance of the Egypt human body. It must supply amino acids, vitamins, and minerals. It is very beneficial to balance human diet. Because milk has good quality Correspondence: Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural protein such as caseins and serum proteins, it also has good amount of Research Center, Egypt, Email [email protected] calcium and vitamins, specially vitamin A, B and C, riboflavin, niacin and folic acid. Hence, milk is an ideal nutrient for both infants and Received: September 23, 2015 | Published: September 25, adults.1 Moreover, milk contains bio-protective molecules which are 2015 afford health security to humans including antimicrobial substances such as immunoglobulin, lactoperoxidase and lactotransferrin and it also contains enzymes and enzyme inhibitors, vitamin-binding carrier proteins.2 Further it contains trace elements such as nickel, selenium, zinc and iron. high functional properties. The cereal and grain milks also do not contain cholesterol or lactose; hence, these milk types are preferred Above all of that, the fermentation of milk greatly increases the by someone who are vegetarians, have special diet or who are lactose nutritional and healthy values. Fermented dairy foods have constituted intolerant.11 a vital part of human diet in many regions of the world since times immemorial.
    [Show full text]
  • Rheological Characteristics and Nutritional Aspects of Novel Peanut- Based Kefir Beverages and Whole Milk Kefir
    International Food Research Journal 19(2): 647-650 (2012) Rheological characteristics and nutritional aspects of novel peanut- based kefir beverages and whole milk kefir Bensmira, M. and *Jiang, B. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu, China Abstract: In the current study, peanut-milk was used as the main raw material for kefir preparation. Rheological characteristic, textural properties, mineral elements and amino acid composition of kefir made from peanut- milk (PMK), 7/3 peanut/skimmed-milk (70% PMK) have been investigated using whole-milk kefir (WMK) as a control. Results showed that, PMK sample had the highest (p < 0.05%) complex modulus (G*), firmness and the lowest (p < 0.05%) adhesiveness. However, both 70% PMK and WMK had high minerals and essential amino acids content. Keywords: Peanut-milk kefir, whole-milk kefir; rheological characteristics, mineral composition, amino acids profile Introduction Materials and Methods Kefir is a fermented milk beverage originated Materials in Eastern Europe and is now enjoyed worldwide Freeze-dried kefir starter culture (BE010) was (Wouters et al., 2002). It history dates back to purchased from Wilderness Family Naturals (USA). around 8000 B. C. to middle Ages. The Ossetians Whole and skimmed-milk powder (Guangming, and Karbadinians are specifically mentioned as the China) and the Spanish red-skinned peanut seeds first kefir manufacturers (Kurmann et al., 1992). were purchased from a local supermarket in Wuxi, Kefir distinguishes itself from the well known FM China. Care was taken to ensure that good quality products, yoghurt, in that during its production the and mould-free seeds were selected.
    [Show full text]
  • Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics
    Production of Peanut Milk and its Functional, Physiochemical, Nutritional and Sensory Characteristics Azhari Siddeeg1*,Zakaria A. Salih1,2, Al-Farga Ammar3, Nahid Salah Mohammed Saeed1 1 Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan, P.O Box, 20. 2Research and Training Station.King Faisal University. Saudi Arabia 3Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia. 1 Abstract This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied,and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9,and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6- 16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9, and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively.
    [Show full text]
  • Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk
    ournal of JFood Chemistry & Nanotechnology https://doi.org/10.17756/jfcn.2018-053 Research Article Open Access Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk Mohamed Ismail Abou-Dobara1, Magdy Mohamed Ismail2* and Nawal Mohamed Refat2 1Botany and Microbiology Department, Faculty of Science, Damietta University, New Damietta, Egypt 2Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt *Correspondence to: Magdy Mohamed Ismail Abstract Dairy Technology Department In Egypt and other Arab countries, stirred yogurt prepared using probiotic Animal Production Research Institute Agricultural Research Center starter is usually called Rayeb milk. In this study, six treatments of Rayeb milk Dokki, Giza, Egypt were manufactured from cow milk, peanut milk or cow and peanut milk mixture E-mail: [email protected] (1:1) with or without adding 4% honey. Cow milk Rayeb had the highest levels of acidity and total solids. Conversely, peanut milk Rayeb possessed the highest Received: March 12, 2018 fat content. Blending peanut milk with cow milk and adding honey decreased Accepted: May 07, 2018 Published: May 09, 2018 saturated fatty acids level by 44.67% and inversely increased unsaturated fatty acids value by 73.29% in Rayeb milk. Also, Rayeb milk prepared from cow milk, Citation: Abou-Dobara MI, Ismail MM, Refat NM. 2018. Influence of Mixing Peanut Milk and peanut milk and honey mixture contained higher levels omega-6 (21.51%), Honey with Cow Milk on the Nutritional and omega-9 (38.80%), and antioxidant activity (46.31%) as compared with Rayeb Health Properties of Bio-Rayeb Milk.
    [Show full text]
  • Assessing Teachers' Confidence in Implementing Food Allergy Emergency Plans Keturah Elizabeth Hawkins Walden University
    Walden University ScholarWorks Walden Dissertations and Doctoral Studies Walden Dissertations and Doctoral Studies Collection 2017 Assessing Teachers' Confidence in Implementing Food Allergy Emergency Plans Keturah Elizabeth Hawkins Walden University Follow this and additional works at: https://scholarworks.waldenu.edu/dissertations Part of the Public Health Education and Promotion Commons, and the Teacher Education and Professional Development Commons This Dissertation is brought to you for free and open access by the Walden Dissertations and Doctoral Studies Collection at ScholarWorks. It has been accepted for inclusion in Walden Dissertations and Doctoral Studies by an authorized administrator of ScholarWorks. For more information, please contact [email protected]. Walden University College of Health Sciences This is to certify that the doctoral dissertation by Keturah-Elizabeth Harriett Hawkins has been found to be complete and satisfactory in all respects, and that any and all revisions required by the review committee have been made. Review Committee Dr. Kai Stewart, Committee Chairperson, Public Health Faculty Dr. JaMuir Robinson, Committee Member, Public Health Faculty Dr. Cynthia Tworek, University Reviewer, Public Health Faculty Chief Academic Officer Eric Riedel, Ph.D. Walden University May 2017 Abstract Assessing Teachers’ Confidence in Implementing Food Allergy Emergency Plans by Keturah-Elizabeth Harriett Hawkins MS, University of St. Francis, 2003 BS, Governors State University, 2002 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Public Health Walden University May 2017 Abstract Food allergies are an increasing health concern in the United States, affecting nearly 6 million children under the age of 18 years. Research has suggested that 18% of school- age children will have their first allergic reactions at school.
    [Show full text]
  • Comparative Evaluation of Some Physicochemical Properties for Different Types of Vegan Milk with Cow Milk Wafaa B
    J. Food and Dairy Sci., Mansoura Univ., Vol. 7(11): 457 - 461 , 2016 Comparative Evaluation of Some Physicochemical Properties for Different Types of Vegan Milk with Cow Milk Wafaa B. Elsabie and Karima A. M. Aboel Einen Dairy Research Department, Animal Production Research Institute, Agric. Res. Center, Dokki, Giza, Egypt ABSTRACT The possibility of making vegan milk from decorticated sesame seed, almond, and peanut and their utilization in the production of dairy imitations was investigated, compared with cow milk. Sesame seeds, almond and peanut were soaked separately in tap water containing 0.5g/ NaHCO3/L water for 12h at room temperature, then drained and washed with fresh tap water, steamed for 15 min, followed by cooling directly in cold water, then draining from excess water and grinding in adequate quantity of distilled water for about 20 min, then filtering through cheese cloth. The obtained milk was pasteurized and stored at 4 ± 1 °C for 14 days. The chemical, physical analysis and sensory properties were done for different vegan milk and cow milk. Results showed that fat content in almond milk was 7.6%, protein content of peanut milk of 3.5%, and the highest potassium content of 1620 mg/l was detected in almond milk, followed by peanut milk of 1415 mg/l. The obtained results clarified that sesame milk contained more zinc and iron than the other vegan milk. Saturated fatty acid content of vegan milk was 8.12, 17.2, 20.2% of total fat for almond, peanut and sesame milk, respectively. In addition vegan milks were richer in unsaturated fatty acids of 91.66, 82.58 and 79.67% for almond, peanut and sesame milk, compared with cow milk (23.12%).
    [Show full text]
  • Plant-Based Milk Alternatives an Emerging Segment of Functional Beverages: a Review
    J Food Sci Technol (September 2016) 53(9):3408–3423 DOI 10.1007/s13197-016-2328-3 ORIGINAL ARTICLE Plant-based milk alternatives an emerging segment of functional beverages: a review 1 1 2 Swati Sethi • S. K. Tyagi • Rahul K. Anurag Revised: 14 August 2016 / Accepted: 25 August 2016 / Published online: 2 September 2016 Ó Association of Food Scientists & Technologists (India) 2016 Abstract Plant-based or non-dairy milk alternative is the nutritional completeness and sensory acceptability of the fast growing segment in newer food product development final product. Concerted research efforts are required in category of functional and specialty beverage across the coming years in functional beverages segment to prepare globe. Nowadays, cow milk allergy, lactose intolerance, tailor-made newer products which are palatable as well as calorie concern and prevalence of hypercholesterolemia, nutritionally adequate. more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk Keywords Plant-based milk alternatives Á Lactose alternatives are a rising trend, which can serve as an intolerance Á Non-thermal technologies Á Emulsion inexpensive alternate to poor economic group of develop- stability Á Shelf life Á Fortification ing countries and in places, where cow’s milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow Introduction milk alternative, many of these faces some/any type of technological issues; either related to processing or Over the past decade, major research emphasis in all sec- preservation. Majority of these milk alternatives lack tions of food product development is to address the nutritional balance when compared to bovine milk, how- changing needs and to meet the present demands of con- ever they contain functionally active components with sumer by creating newer alternative of health foods.
    [Show full text]
  • Probiotic Dairy Products As Functional Foods Daniel Granato, Gabriel F
    Probiotic Dairy Products as Functional Foods Daniel Granato, Gabriel F. Branco, Adriano Gomes Cruz, Jos´e de Assis Fonseca Faria, and Nagendra P. Shah Abstract: Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients—functional foods—have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes. Introduction nutrients whose ingestion leads to important physiological changes The primary role of diet is to provide sufficient nutrients to meet in the body that are separate and distinct from those associated with metabolic requirements while giving the consumer a feeling of their role as nutrients (FDA 2004). satisfaction and well-being. Recent knowledge, however, supports All foods are functional at some physiological level, because the hypothesis that, beyond meeting nutritional needs, diet may they provide nutrients or other substances that furnish energy, modulate various physiological functions and may play detrimental sustain growth, or maintain/repair vital processes.
    [Show full text]
  • Making Sense of Milk by Frankie Wood-Black the Array of Milk Options on Store Shelves Can Be Overwhelming
    February/March 2019 Making Sense What’s Clean, Green of Milk Sunless Tanner? Chemistry www.acs.org/chemmatters Page 5 Page 8 Page 15 Production Team Managing Editor, Christine Suh Administrative Editor, Emily Abbott Graphic Designer, Kelsey Casselbury Editorial Assistant, Lisette Gallegos Copy Editor, Therese Geraghty Connecting Chemistry and Art Senior Web Editor, Lorinda Bullock Web Associates, Cornithia Harris, Fred Colon Content Reviewers, Kim Duncan, Blake Aronson, James Kessler Technical Reviewers, Seth Brown, David Voss Spanish Translator, Luz D. Burgos Teacher’s Guide Team Team Leader, William Bleam Editors, Pamela Diaz, Steve Long, Barbara Sitzman Reading Consultant, Susan Cooper Education Division Executive Vice President, LaTrease E. Garrison Director, Learning and Career Development, Terri Chambers Policy Board Chair, Ethan Sullivan Members, Jennifer Bishoff, Kathleen Cooper, Stacey Haas, Kristine Lynn Rademacher- Gorovitz ChemMatters (ISSN 0736–4687) is published four times per year (Oct/Nov, Dec/Jan, Feb/March, and April/May) by the American Chemical Society at 1155 16th St., NW, Washington, DC 20036–4800. Periodicals postage paid at Washington, DC, and additional mailing offices. POSTMASTER: Send address changes to ChemMatters Magazine, ACS Office of Society Services, 1155 16th St., NW, Washington, DC 20036. Subscription to ChemMatters is a member- ship benefit of the American Association of Chemistry Teachers (AACT). More information at: www.teachchemistry.org. Subscriber Information Prices in the United States, Canada, and Mex- ico: $16 per subscription. For more informa- tion, please contact ACS Member Services, P.O. Box 182426, Columbus, OH 43218- 2426; tel.: 1-800-333-9511; fax: 1-614-447- 3671. Information is also available online at: www.acs.org/chemmatters.
    [Show full text]
  • Development of Chocolate-Flavored, Peanut-Soy Beverage
    DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE (Under the Direction of Manjeet Singh Chinnan) ABSTRACT A novel formulation and pilot-plant scale processing protocol was developed for a protein-based, nutritious beverage. Roasted peanut and chocolate flavors were utilized to enhance acceptability and soy flour or soy protein isolate to improve nutritional profile. Extreme vertices, constrained- mixture design for peanut (X1:30.56%-58.70%), soy (X2:28.26%-43.52%), and chocolate syrup (X3:13.04%-25.93%) yielded 28 formulations for sensory evaluation. Commercial chocolate milk was used as a control. Optimization of sensory data was done using response surface methodology. Since control ratings were 6-7, the regions of maximum consumer acceptability for each sensory attribute were ratings ≥ 5.0. Optimum formulations for soy flour were all combinations of 34.1%-45.5% X1, 31.2%-42.9% X2, and 22.4%-24.1% X3; and for soy protein isolate 35.8%-47.6% X1, 31.2%-43.5% X2, and 18.3%-23.6% X3. A formulation with 43.9% peanut, 36.3% soy protein isolate, and 19.8% chocolate syrup had the highest consumer acceptability. Soy protein isolate performed better than soy flour and gave beverage characteristics closer to that of control. INDEX WORDS: Chocolate-flavored, peanut-soy beverage, Soy flour, Soy protein isolate, Extreme vertices constrained mixture design, Sensory evaluation, Response surface methodology (RSM), Consumer acceptability DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE B. Tech., Laxminarayan Institute of Technology, Nagpur University, India, 1999 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2004 © 2004 Rashmi Prakash Deshpande All Rights Reserved DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE Major Professor: Manjeet S.
    [Show full text]
  • DIET WHEN YOU SPEAK ONLY for NEWBORN LACTEA WE ARE TALKING ABOUT NUTRITION, WE ARE Ignoring Her
    PRESENTATION DIET WHEN YOU SPEAK ONLY FOR NEWBORN LACTEA WE ARE TALKING ABOUT NUTRITION, WE ARE ignoring her For some years the Departmental Committee of Coffee Growers has supported the diet program Supplemental Newborn Dr. Hernán Jaramillo Botero, Director of the Hospital of Mercy of the city of Calarca, mainly by observations that the results could be visits entity over both the hospital as to the health of the township La Virginia in that city. The Committee has noted from the simple perception of non-experts in the medical-scientific subject, seriousness, perseverance and the will that Dr. Hernán Jaramillo has imposed its program, also palpable results in minors , who have followed the diet Complementary. One of the facts that has attracted most attention is the disappearance in much the pediatric ward of Hospital La Misericordia. Given these facts, the Bank did not hesitate to support the publication of this book to consider it important for the community, which requires financial support and practical measures to combat the scourges of poverty, malnutrition, morbidity and infant mortality. It is good to clarify that the medical-scientific responsibility for the content of this book as well as the results of this diet are obtained, solely and exclusively to the author of the work, who has been at the forefront of this research for many years. The Committee hopes that the publication of this important book, the mothers of Quindio and the country find a solution to many of the problems faced daily with feeding their babies. OSCAR GARCIA JARAMILLO Executive Director DEDICATION My wife Doloritas Jaramillo Jaramillo who supported me with love and understanding to start diet with our daughters.
    [Show full text]