Principles of Enrichment of Milk with Vitamins Principles of Enrichment of Milk with Vitamins

Principles of Enrichment of Milk with Vitamins The history of enrichment of milk started as of early half a century ago. In the same direction, enrichment of milk with vitamin “D” was first reported as of 1923 and presently, milk enrichment is carried out with vitamins “A” and “D”. The history of milk enrichment started as of early half a half- century ago. In the same direction, enrichment of milk with vitamin “D” was first reported as of 1923 and presently, milk enrichment is carried out with vitamins “A” and “D”. The U.S. Food and Drug Administration ( FDA ) in 1923 announced that amount of vitamin “D” added to milk is better not to exceed IU400 in each quart (equal to one liter). Introduction Milk is a nutrient substance. With enjoying all necessary 10 amino acids and also very high- quality protein, not only milk shares in total daily received energy, but also it contains necessary fatty acids, immunoglobulin and other micro foods. Although milk of goat, buffalo, sheep and camel is also consumed, cow milk is a predominant type in several countries in world. It should be noted that milk is used in fermented forms like cheese, yogurt (kefir), dough (sour yogurt drink) and butter as well. In the same direction, milk in industrial form is divided into two groups of liquid milk and powdered or dried milk. Content of Micro Nutrients in Milk: Milk is rich in calcium, vitamin “B2” and is a good source of vitamin “A”. Milk also is a weak source of vitamin “D”. Nevertheless, dependency on the change of food patterns in various seasons of year, some changes are observed in content of vitamins of milk as well. In summertime, cow is grazed and pastured with wet and fresh grasses while in wintertime, it is fed with warehoused dry fodder and forage. For example, vitamin “A” of fresh milk in U.S. is IU1800 – 600 /liter while vitamin “D” of milk is IU40- 5 /liter. It should be noted that warm milk is used by human being in order to prevent from risks threatening health of human with relation to pathogenic microorganism available in raw milk. In developing countries, major part of milk is produced by small cattle breeding houses and is sold to consumer/ customer directly. The thermal care which is common for liquid milk includes pasteurization of care with ultra heat or ultra heat temperature ( UHT ) and sterilization. To obtain powdered milk, fresh milk is first heated and then, it is dried into powder in spray, roll or cylindrical forms. These industrial processes eradicate some nutrients especially the vitamins which can be found naturally in milk. Moreover invigorating process, the nutrients, which are eradicated during milk processing operation, can be added to milk. In many countries, milk fat is exited industrially for producing low- fat or fatless milk. When milk fat is removed, solvable vitamins in fats will also be removed. Therefore, these vitamins can be substituted with invigoration or improvement process. Nutrients Added to Milk Milk enrichment with vitamins “A” and “D” is carried out by only limited countries. In some dairy industries based in U.S., milk is enriched with vitamin “C”, calcium, plus vitamins “A” and “D”. As a factor for improvement of color, beta-carotene is added to some milk byproducts such as butter. Powdered milk and favored powdered milk or seasonings are almost enriched with vitamins “A” and “D”, calcium and iron (folic acid). Special milk- based infants’ formulas and/or foods as substitutes to breastfeeding are enriched with a series of vitamins and minerals and other nutrients such as unsaturated fatty acids. The powdered milks in Chile used in children’s supplementary nutrition are enriched with vitamins “C”, iron, copper and zinc. The nutrients added to milk depend on several factors such as milk consumption level, milk sensory specifications (flavor, taste and color), and stability of nutrients during milk preservation and processing stages. The liquid milk especially the milk producing cream is enriched with vitamins “A” and “D” with 5,000 and 500 international units/ liter. The technology of enriching milk is simple and all vitamins and minerals, which can be added to milk, are available in the form of powdered milk and vitamins solvable in fat in the form of oil. Usually, more than a nutrient may be added to milk and these nutrients are mixed with each other previously and can be turned out in unified form. The technology of enrichment of milk is very simple and all vitamins and minerals can be added to the milk, available in the form of powdered milk and vitamins solvable in fat in the form of oil. It should be noted that enrichment of liquid milk, vitamins solvable in fat can be added in two forms of dry or oily, provided that vitamins solvable in water and minerals are added directly to the liquid milk in dry form. Enrichment of liquid milk is carried out just before pasteurization process or Ultra Heat Treatment (UHT) operation. Of course, fair distribution of nutrients should be assured before heat treatment process. When vitamins are used in oily form, homogenization is necessary. Enrichment of Powdered Milk (Dried Milk Fortification) Although oily forms of nutrients can be added to the powdered milk, mixing powdered or dried forms of vitamin and minerals with the powdered milk can be considered as the simplest way of enrichment of powdered milk. Unlike liquid milk, dry or powdered milk can be enriched before and after heat treatment. Sprayed powdered milk is considered as the most applicable methods of enrichment of this type of milk. It should be noted that vitamins are susceptible and sensitive to temperature, light, humidity, moist, oxidation factors and revival with various grades. Recent progresses and advances in commercial production technology of vitamins have been improved with stability and have made capability of accordance with micronutrients possible. Generally speaking, minerals are less susceptible to chemical and physical factors. In the course of procession period and after a period of industrial heat treatment, most minerals and vitamins are preserved as much as 70- 100 percent at large but with the repetition of heat treatment, percentage of these nutrients are changed. Stability of most nutrients at liquid milk during storage operation is good but vitamin “C” which is analyzed or decomposed easily under the influence of light and oxygen is an exception to the said rule. Pasteboard packs can store nutrients better than plastic materials. Moreover, pasteboard packs are resistant against destructive effects, light, flavor and odor. In the same direction, enriched powdered milk, which is stored in environment temperature for a period of 24 months, can safeguard 90 100 percent of vitamins “E1″, “C”, “B6″, “B2″ and “B” during storage operation. If the powdered milk is stored for a period of five months, its 55- 75 percent of vitamin “A” will be reduced considerably. Various types of micronutrients of the powdered milk can be perished during storage and preservation operation. Given the said issue, storage of powdered milk is of paramount importance. To get rid of this problem, a suitable amount of these materials should be added to milk. Quality Control (QC) To ensure favorable amounts of micronutrients and before using them in final product, necessary tests should be repeated. For this aim, special methods and equipment should be accessed certainly. For unstable nutrients like vitamin “C”, accurate QC and plan should be taken into consideration. Vitamins “A” and “D” can be determined using HPLC (High Performance Liquid Chromatography) quantitatively. This method is accurate and precise but its parts and equipment are expensive and needs to be manipulated by specialists and technicians. Spectrometric methods are cheap which can be supplied with fair and reasonable price in a way that working with them is rather easy and comfortable. It should be noted that quantitative methods for rest micronutrients include fluorometer method for vitamins “B1″ and “B2″. It should be noted that spectrophotometric method us for minerals like iron and calcium.

See details
Probiotics and Functional Foods Probiotics and Functional Foods

Probiotics and Functional Foods Summary Probiotics are defined as live microbial food component which are useful on human health. In other words, probiotics are beneficial for human health to a great extent. Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus bacteria. It should be noted that several studies have reported usefulness of probiotics on intestinal and abdominal diseases, antimicrobial activities, increased lactose metabolism, reduced blood cholesterol, stimulation of body immune system, anti- mutagenic properties, anti- cancer specifications, anti- diarrhea features, improvement of intestinal and abdominal diseases and stoppage of bacterium helicobacter pyrrole with adding the desired species to the food product. General speaking, probiotics are very important for health condition of human being as well. Nowadays, most certain probiotics are used in dairy products. Nevertheless, it should be noted that several raw materials have recently been studied comprehensively in line with the determination of their appropriateness for the production of new non- dairy probiotic microorganisms. Therefore, reviewing effects of probiotics on health condition of human being and application of probiotics in new and traditional dairy and non- dairy products (including fruit, vegetables, soya and meat) with probiotic potential is of the main objective of the present research. Keywords: Probiotic, Health, Lactobacillus, Bifid Bacteria, Functional Foods Introduction Probiotics are live microorganisms. Macrobiotics provides useful and beneficial effects for their host if distributed properly in host body. [1] The word “probiotics” was raised in 20th century developments according to a hypothesis put forward by a Russian Noble Prize Laureate Elie Metchnikoff. He stated that consumption of fermented dairy products is one of the main causes of health and longevity of villagers, nomads and urban dwellers. [2] In other words, consumption of fermented dairy products has been cited as the main reason for health of farmers and villagers. He was of the opinion that lactobacillus affect intestinal micro flora positively during consumption and also reduces harmful microbial activities extremely. [1, 2 and 3] In general, probiotics are called as bacteria friendly or good bacteria. [4] Probiotics are microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with beneficial effects to humans and other animals. Introduction of the concept is generally attributed to Nobel Prize recipient Élie Metchnikoff, who in 1907 suggested that “the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes”. A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative beneficial effects conferred by the microorganisms. Studies on the medical benefits of probiotics have yet to reveal a cause-effect relationship, and their medical effectiveness has yet to be conclusively proven for most of the studies conducted thus far. Commonly claimed benefits of probiotics include the decrease of potentially pathogenic gastro-intestinal microorganisms; the reduction of gastro-intestinal discomfort; the strengthening of the immune system; the improvement of the skin’s function; the improvement of bowel regularity; the strengthening of the resistance to cedar pollen allergens; the decrease in body pathogens; the reduction of flatulence and bloating; the protection of DNA; the protection of proteins and lipids from oxidative damage; and the maintaining of individual intestinal microbiota in subjects receiving antibiotic treatment. Scientific evidence to date has been insufficient to substantiate any anti-disease claims or health benefits from consuming probiotics Probiotics-based foods are a group of foods improving health which are called as “Functional Foods” and include live probiotics compounds in a sufficient amount and provides health based on nutrition. [6 and 7] Therefore, they [probiotics] produce positive effects after being consumed. Probiotic microorganisms generally have human or animal origin. [1] Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus. It should be noted that species belonging to genus of lactocucuss, enterococcus, Saccharomyces and propionic bacterium have been introduced as “probiotics” due to their improving effects on health condition of people. [1, 3 and 4] Bifid bacteria generally live in human and animal intestine and in some cases, they can be observed in mouth and excrement of human being as well. pH and proper growth temperature of bifid bacteria stand at between 6 – 7 and 37 – 41 degrees of centigrade respectively. Some of bifid bacteria, which are used as probiotic, include bifid bacterium adolescents, bifid bacterium longsome, bifid bacterium infancies and bifid bacterium brio. Proper growth temperature of lactobacillus stands at above 45 degrees of centigrade. Although their proper growth temperature have been reported 35 – 40 degrees of centigrade, these bacteria develop and grow in partial acidity environment in pH 4.6 – 5.4 degrees of centigrade. The most important bacteria of this group include: lactobacillus, leuconostics, lactobacillus, streptococcus and pediococcus. Most bacteria, which are used in preparation of probiotic (such as lactobacillus and bifid bacteria), are isolated from sample excrement of human in order to increase compatibility with micro flora of human intestine and also increased chance of its survival. With relation to probiotics, it is argued that these bacteria should be alive in order to produce positive and useful results. Moreover, these bacteria should be accessible in high concentration, for example 08 – 109 per each gram. Also, these bacteria should be found alive in gastric juice of human in order to reach small and large intestine. Hereunder are some factors which affect survival and activity of probiotics in alimentary system of consumer: added probiotic physiological state (growth or logarithmic phase), degree of consumption of probiotic based on concentration at time, physical situation in the course of preservation of product, chemical combinations of the product which probiotics are added to it, pH, hydro activity, carbon, nitrogen, minerals and content of oxygen, possible interactional effect between probiotics and starter bacteria [1] Probiotics and Health The improving health and antimicrobial specifications of lactobacillus and probiotics can be related to the production of nutrient compounds and antimicrobial compounds such as organic acids, peroxide hydrogen, and bacitracin. Reduction of pH, which is generated in intestine due to the organic acids (lactic acid and acetic acid), has destructing and deterrent effects on pathogenic bacteria. [1] Table 1 shows a summary of effects of probiotics on human health. Probiotics and Functional Foods Today, most probiotics are used in dairy byproducts. [3] Hereunder are considered as most common probiotic dairy products in world: various types of yogurts and other dairy products (such as fermented butter yogurt drinks in Finland, different lactic acid bacteria drinks, fruit juice and mixture of probiotic milks (fermented), fresh and ripped probiotic cheese. Improvement and progress of natural defensive system of body is the most common claim of health for probiotic dairy foods. [3] Table 1: Effects of Probiotics on Health [2] Fermented milk is considered as a carrier for absorption of probiotics and should contain a great number of probiotics. Many of probiotic races are not operated well in milk and require backup races such as staphylococcus, thermophiles and lactobacillus. It should be noted that fermented probiotic milks are generated by various lactic acid bacteria such as bifid bacteria. Lactobacillus acidophilus, special casein lactobacillus race and subspecies of bifid bacterium are considered as the most common probiotic bacteria in production of fermented milk. These bacteria and other probiotics enjoy capability of activity in intestine. It should be noted that yogurt’s traditional starters (including staphylococcus, thermophiles and lactobacillus) are not able to grow in intestine. [9, 10] Yogurt and other microbial cultures and probiotic bacteria improve digestion of lactose in fermented and non- fermented milk products and reduces symptom of non- toleration among individuals diagnosed with bad digestion of lactose. These useful effects are related to beta lacto sides enzyme of microbe present in milk fermented products which delays the passage time from intestine and will leave positive impacts on performance and function of intestine and micro flora and finally, will reduce sensitivity toward symptoms of disease. [11] It is worth mentioning of lactobacillus cells were stabilized on pieces of fruit (apple and pear) and stabilized bio catalyzer was used as a supplement in production of probiotic cheese. The pieces of fruit are considered as an effective protective for survival of casein lactobacillus cells and produced cheese enjoys top and acceptable sensory taste. [12] Encapsulated probiotic bacteria can be used in many dairy products such as yogurt, cheese, skimmed cream, and frozen dairy desserts. In capsulated form, probiotics are protected from influence of bacteriophages and improper environment such as cold and gastric juice. [13] Fruits and Vegetables Nutritional and biological potential of fruit juices and vegetables have turned them into food products with different applications in preservation of balance of organisms. In the same direction, fruit juices and vegetables have satisfactory results in prevention and also treatment of cardiovascular diseases due to the content of potassium salt, bio flavin, vitamins, etc. Lack of fat for treatment of the aforementioned diseases has given salient advantages to these types of product. Fruitful effects of fruits and vegetables can be increased due to the biochemical treatments such as lactic fermentation. [14] Generally speaking, based on probiotic studies’ reports, growth and ability of bio cells in fruits and vegetables depend on type of used bacteria, final acidity and concentration of lactic acid and also ascetic acid of final product. It should b e noted that probiotic enjoys a favorable and satisfactory potential for application as a functional supplement in fruit products due to their effective tolerance to the acidity environment although using physical obstacles has been recommended “incompatible” despite external situation . [1] Several studies have studied application of probiotics at fruits and vegetables. In natural fermented olive, lactobacillus casein has been identified as a dominant type. Yon, et al. studied appropriateness of tomato juice for production of a probiotic product using lactobacillus acidophilus, lactobacillus planetarium, and lactobacillus casein and lactobacillus delborooki. Yon, et al. also studied the same bacteria in terms of appropriateness of cabbage as a raw material for production of probiotic cabbage juice. Young et al. found out that lactobacillus acidophilus and lactobacillus planetarium can use beet juice for growth. Species related to lactobacillus (lactobacillus planetarium) and locknuts (locknuts mesenteries) are the most common bacteria conducting natural fermentation of vegetables’ lactic acid. But lactobacillus Para casein, casein, lactobacillus delborooki and lactobacillus brose have also reported with the same result. [1] Cereals, corns and soya Seeds of corns and cereals are considered as one of the most important sources of protein, carbohydrate vitamin, minerals and fiber for people across the world. Moreover, seeds of corn and cereals are considered as one of sources of indigestible carbohydrates. In addition to owning useful physiological effects, seeds of cereals can lead to instigation of growth of lactobacillus and bifid bacteria which are present as probiotic in intestine. Corns and cereals contain solution fibers in water (such as beta gluten and arabinoxilan), oligosaccharides (such as galactic and frecto oligosaccharides) and resistant starches. Therefore, they have been proposed for the execution of application of probiotics.  Types of lactobacillus have been identified as complex microorganisms which require fermentable carbohydrates, amino acids, vitamins Group B, nucleic acid and minerals for growth. Therefore, fermentation of corn and cereals is considered as an inexpensive and cheap method to support growth of useful microorganisms. A great number of nondairy fermented cereals and corn products have been produced in the course of history such as tarhana and kishk. . Mixture of milk, corn containing lactobacillus has probiotic specifications; even tarhanas is considered as one of the oldest probiotic foods. Wheat, barley, corn, rice and soybeans are considered as main cereals used in production of fermented foods. [1] Meat Meat has been considered as a unique carrier for probiotics. Buffer capacity of meat may be related to the high pH of small environment of bacteria remained on surface of meat. Moreover, meat has been identified as a protection for lactobacillus against killing action of gall bladder. [1] There are advantages and disadvantages on matrix of fermented meat which are suitable for carrying probiotic bacteria. Since matrix of fermented meat has not usually been heat treated and/or has been treated partially, they can lead to the increased biodiversity of probiotic bacteria in the course of alimentary tract. In contrast, biodiversity of bacteria may be reduced due to high concentration of salt used for raising meat and hydro activity and low ph. [5] Major fermented products of meat include fermented sausages and also fermented fish. Lactobacillus races, which are mainly used as starters of meat, include lactobacillus casein, lactobacillus Cervantes, lactobacillus bentosoos, lactobacillus Saki, pediocuccus, lactic acid, and pediococcus pentasoccus. [1] Result and Discussion Probably, probiotics are necessary for nutrition of human more than any other nutrient or food and its nutritional consultation and also its daily consumption should be recommended. Although dairy products are the most common nutritional matrix for probiotic bacteria, it is possible that probiotic foods should be provided from various matrixes such as fermented and non- fermented foods. Generally speaking, dire need to subsequent studies to ensure of useful effects of certain probiotics is necessary for human health.

See details
Lactose Intolerance Lactose Intolerance

Lactose Intolerance Summary: Lactose intolerance is an inability to hydrolyze milk sugar (lactose) which mainly occurs due to deficiency of lactase enzyme. Lactose intolerance is affected by age and genetic factors and increases with increasing age. Lactose intolerance is divided into three major classes: primary lactose intolerance, secondary lactose intolerance, and inherent deficiency of lactase enzyme. The clinical symptoms include: stomachaches, stomach muscles contractions, flatulence, and tympanites. Lactose intolerance differs from allergy to milk. This inability in hydrolysis of milk sugar is identified in different individuals by means of various tests such as lactose intolerance test, hydrogen breath test, urine acidity test, and so on. In general, lactose is present in two categories of dairy and non-dairy products. Todays, the patients suffering from this disease are recommended to avoid consuming milk and dairy products with high lactose content and instead use other dairy products like yoghurt that have negligible amount of lactose. Such individuals can also benefit from enzyme delactosed products, lactose supplement pills, foods enriched with calcium and vitamins and other alternative products. Key Words : Milk, Lactose Intolerance, Lactase Enzyme Introduction While carbohydrates constitute a major portion of our diets, lactose merely account for 10% of the carbohydrate in the diet of adults [1]. Lactose intolerance is an inability in metabolism of lactose, the sugar found in milk and other dairy products [1, 2, 3 & 4]. Lactase is an enzyme which is produced in our body only in the small intestine and its presence is necessary for digesting lactose. The people whose bodies do not produce sufficient lactase suffer from lactase deficiency and are not able to digest lactose [5]. History: Lactose intolerance along with chronic diarrhea was first described in 1958 by Durand in infants, and at the same year, Houlzel et al. (1958) stated that lack of lactose absorption is the cause of patients’ diarrhea and use of lactose tolerance test in temporary malabsorption of sacarids during diarrhea of infants was demonstrated in 1962. The first observation of lactose desorption was depicted in 1963 for the first time [1 & 6]. Cause: If sufficient lactase for digestion of the lactose present in food does not exist, lactose will remain in intestine and causes water retention by the small intestine. As a consequence, the person might experience tympanites and stomachaches usually 30 minutes after eating lactose-bearing foods [5]. Disaccharides are unable to get absorbed and pass through the wall of small intestine into the blood circulation. As a result, in absence of lactase, the lactose of the consumed food remains intact and enters the large intestine. Activity of intestinal bacteria quickly leads to metabolism of lactose and large amount of gas is generated as a result of fermentation (a mixture of hydrogen, carbon dioxide, and methane) giving rise to a series of stomachaches including stomach muscles contraction and tympanites [1]. Symptoms Fundamental clinical symptoms including nausea, muscular contraction, tympanites, diarrhea, and flatulence are dependent on extent and intensity of lactose intolerance [1, 2, 3, 4 & 5]. Lactose intolerance is divided in three following classes: Primary lactose intolerance: occurs when an offspring is stopped from receiving mother’s milk in societies where consumption of dairy products is not prevalent. This state occurs in many Asian and African countries. Secondary lactose intolerance: results from intestinal diseases caused by intestinal parasites, celiac disease, surgery or radiation. Once the damage of the intestine cells improves, these cells will regain the ability to generate lactase. In certain cases, generation of lactase enzyme might be stopped for ever [1 & 5]. Inherent deficiency of lactase enzyme: a genetic disorder which prevents from enzymatic production of lactase and is diagnosed in infants at the beginning of birth [1]. This sort of lactose intolerance is rarely observed [5]. Many individuals who have reported problems associated with lactose intake do not suffer from lactose intolerance [1]. Lactose intolerance is affected by age and genetic factors and is intensified by increasing age [4]. Conventional Tests in Diagnosing Lactose Intolerance 1.Lactose intolerance test                                  2.Hydrogen breath test Urine acidity measurement test 4.Living tissue macroscopic test Lactose intolerance test : first, a blood sample is taken from the patient. This blood samples is taken from the tip of patient’s finger for measuring blood sugar. The patient then drinks solution of milk. If the patient is able to hydrolyze the patient’s sugar, his/her blood sugar content increases after one hour. If the blood sugar content doesn’t increase, it is a sign that lactose hasn’t been decomposed into glucose and galactose. Hydrogen breath test : the patient is normally advised to avoid taking foods that contain bran in order to reach the lowest level in breathing. An initial sample of patient’s breath is taken and then s/he then drinks a solution of milk. Patient’s breath hydrogen content is measured at 15 minutes, 30 minutes until 2 hours afterwards. If hydrogen content in patient’s breath does not increase significantly, his/her body is able to hydrolyze lactose. In case of failure in lactose hydrolysis, its metabolism is accomplished by large intestine bacteria and amount of hydrogen gas rises. The same test is done for carbon dioxide. Urine acidity measurement test: As other tests are difficult and almost impossible to carry out on offspring, this test is used for diagnosing lactose intolerance in neonates. Taking into account that large intestine bacteria produce lactic acid and other acids as well as gas production, these compounds can be detected in neonates’ urines and presence or absence of lactose intolerance in them can be inferred. Microscopic test of living tissue : this method is for special cases in which samples are directly taken from patient’s intestine. Differences between lactose intolerance and allergy to milk Allergy to milk happens because of allergy to milk proteins whereas lactose intolerance is associated with inability to decompose lactose in the digestion system. 2. Allergy to milk is often observed in babies whereas lactose intolerance is common in higher ages. 3. Allergy to milk not only affects digestion system but also influences skin and respiratory system. Lactose intolerance mainly affects digestion system and leads to symptoms such as tympanites and diarrhea. 4. Allergy to milk can threaten life, but lactose intolerance is not dangerous though disturbing. Control Mechanism of Lactose Intolerance As of today, no methodology has been developed for producing stable lactase. Bradner & Hargrove proposed four rules and principles for this respect: 1-Prevention from consumption of lactic diets; 2-use of substitutes for replacement and absorption of nutritious compounds; 3-adjustment of absorbed calcium; utilization of enzymatic substitutes [1] Lactose is mainly present in two large sets of foods: Dairy Products : major dairy products including milk, cheese, yoghurt, butter, sour cream, ice cream, kefir, and dairy beverages [1]. Nutritional value of dairy products : Prevention from milk consumption aimed at preventing from lactose intolerance symptoms can lead to calcium deficiency in the diet. Dairy products are the main source of calcium in human’s diet. Calcium is required for building strong bones, teeth and other essential roles in body. Lactose enhances absorption of calcium, phosphor, magnesium, and zinc. Milk protein has a high quality and is rich in water-soluble vitamin riboflavin. Other vitamins and minerals are also found in milk but at a lesser amount [5]. Table 2: Examples of lactose level in different dairy products [1] Dairy Product Lactose content (grams) Simple and low-fat yoghurt (240 ml) 5 Low-fat yoghurt (240 ml) 11 Swiss cheese (28 grams) 1 Ice-cream (120 ml) 6 Cottage cheese (120 ml) 3-2 More suitable dairy products for patients suffering from lactose intolerance Unskimmed milk: the fat content of milk delays stomach depletion, and as a result, the milk lactose will enter the intestine gradually. Coffee-milk: the coffee added to milk enhances the activity of lactase enzyme, restrains the activity of bacteria generating gas as a result of lactose fermentation, decelerates stomach depletion, and consequently, leads to improvement of milk tolerance in such patients. Yoghurt: yoghurt is better accepted in the respective individuals due to possession of acid lactic bacteria. In addition, yoghurt regulates secretion of stomach acid and causes stimulation of lactase enzyme secretion cells of the intestine. Yoghurt leaves the stomach later due to its semi-solid state helping better tolerance compared to milk [4]. Dairy beverages: among such beverages, whey and yoghurt juice which contain more than 60-90% of milk ingredients besides less lactose [11 & 12]. Non-dairy Products When words such as whey, whey, dry milk powder, and so on are used in the labels of products, those products do contain lactose. Actually, lactose is considered as a commercial additive which is used for flavoring, texture improvement, and adhesive properties. Lactose is present in foods like processed meat (sausages, hot dogs, etc.), meat juice powder, margarine, breakfast cereals, French fries, bakery and confectionary products, frozen desserts, instant products such as instant cafes, dried fruits, medicines, fast foods, food substitutes (soups), and protein supplements [1 & 5]. Byproducts Products with low lactose content or free from lactose have been produced in dairy industries for the consumption of lactose intolerant patients. Lactose-free milk is produced by passing the milk through fixated enzymes over a carrier. In Finland, the products with label HYLA have hydrolyzed lactose. In another method, bacteria such as lactobacillus and acidophilus are used for milk fermentation, similar to the method deployed in yogurt. Herbal milks and their derivatives are sources absolutely free from lactose (soybean milk, rice milk, almond milk, nut milk, pistachio milk, barley milk, cannabis milk and so forth) [1]. Lactase Substituent Supplements Enzymatic supplements of lactose like the lactase produced in human’s small intestine are generated by aspergillus fungi. Beta-galactasoidase enzymes in tablet form are available in different countries around the world at different dosages without any prescription. This enzyme acts effectively in acidic environment such as the conditions in human’s intestine. Unfortunately, high acidity causes denaturation of this enzyme. Therefore, it shall not be used in an empty stomach. Furthermore, the enzyme will have no effect if it doesn’t reach the small intestine on time. The respective enzyme is also generated by Kluyveromyces yeasts. The enzymes generated by this yeast need long time for operating and are also destroyed in mild acidic environment. This genus is less common than the enzyme produced by aspergillus and is mainly utilized for producing low-lactose products. Lactase enzymatic supplements have an advantage to stopping consumption of dairy products as there is no need to add calcium for supplying adequate calcium especially in children [1 & 5]. Discussion and Conclusions Today, different methods have been provided for lactose intolerant patients to benefit from dairy products. Devising more novel methods requires further research in this scope. References Lactose intolerance. Wikipedia, the free encyclopedia. 9 March 2009. 2) Bowen, R., Lactose Intolérance (Lactase Non-Persistance). Pathophysiology of  the Digestive System . Colorado State University. 2006. Improved lactose digestion and intolerance among African-American adolescent girls fed a dairy-rich diet. Journal of the American Dietetic Association . 2000. 02-03. Sandra Bastin, M.N.S ., lactose intolerance. Coopérative extension service, University of Kentucky. 1997. Tuula H. Vesa, Marteau, P. and Korpela R., lactose intolerance. Journal of the American College of Nutrition, 2000. 19(2): 165-175. Firouz Ezhieh, Hassan Elyasi, Lactose Intolerance, Post-Specialization Dissertation, Shahid Beheshti Faculty of Medical Sciences, 1993 7) Carroccio A, Montalto G, Cavera G, Notarbatolo A . 1998. Lactose intolerance and self-reported milk intolerance: relationship with lactose maldigestion and nutrient intake. Lactose Deficiency Study Group. J Am Coll Nutr 17 (6): 631–6. 8) Heyman, M. B., 2006.  Lactose intolerance in infants, children and adolescents.  American Academy of Pediatrics, 118 (3): 1279-1286. 9) Rusynyk RA, Lactose intolerance. J Am Osteopath Assoc . 2001. 101: 2-10. Ross G. and Bennett L. E., Cow’s Milk Allergy: A Complex Disorder. Journal of the American College of Nutrition. 2005. 24(6): 582–591 McGee, H. They Do the Work, You Reap the Yogurt. The Curious Cook. 2009. Mathur B. N. and SHAHANI K. M., Use of Total Whey Constituents for Human Food, J Dairy Sci. 1979. 62: 99-105.

See details
Whey Drinks Whey Drinks

Whey Drinks Abstract: Whey is a byproduct obtained during milk coagulation by means of acid, rennet enzyme, or physiochemical processes used in cheese production. Whey embraces approximately half of solid ingredients of milk including nutrients like lactose, protein, and minerals. During recent years, whey application has emerged as a necessity considering the need for loweing environmental contaminations and utilization of accessible nutrients for feeding human population suffering from malnutrition. Presence of significant nutritional compositions with tremendous practical properties leads to rising use of whey in different aspects. The present paper analyzes application of whey as a basis for production of different drinks. Key Words : Whey, Drink, Nutritional Value Introduction Whey is a greenish yellow liquid which is separated from milk clot following milk coagulation by proteolytic acid or enzyme during dewatering stage and contains between 60-90% of milk constituents depending on production procedure. In cheese production from milk, considerable amount of whey is acquired, often discharged into wastewaters. The issue of whey consumption in milk industry and dairy products is greatly significant. Whey possesses high nutritional value and has been in use since medieval times as medicine in treatment of many chronic diseases. Currently, in the light of establishment and development of cheese production factories in the country, millions of tons of whey are produced annually. These byproducts are not utilized and enter the environment resulting in contamination (Pin, 1943). Compositions of Whey: According the definition of International Milk Federation, cheese water contains lipid-soluble matters like vitamins, casein-associated colloid minerals and also aqueous phase of milk including lactose, soluble proteins, soluble minerals, organic acids, vitamins, and enzymes. Whey has high biological value and contains large amount of amino acid cysteine, known as a valuable and high-quality food for human consumption (Pin, 1943). Whey Environmental Issues BOD of whey is around 50,000 ppm which is regarded as a highly polluted wastewater. Therefore, its disposal without biological purification or recycling of its organic matters would contaminate the environment. If whey is distributed over agriculture soil, its salts will prevent from growth of plants. Chemical and biological operations aimed at utilizing these byproducts or purifying them requires great deal of expenses. And in many countries, the high price of cheese is due to treatment or elimination costs of whey (Mayorla & Castillo, 1984). Based on the abovementioned discussions, not only products having nutritional and medicinal values can be produced with application of whey in drink production but also the resulting contaminations can be to a great extent reduced. Production of Fruit-flavored Beverage from Whey: The most inexpensive way to prepare a beverage based on whey is collection of whey from cheese-making vat, pasteurization, alleviation of bad smell if demanded, adding flavor, and packing (Matour & Shahani, 1979). Graph (1898) designed a simple process in which cheese is heated, aerated and filled with CO 2 and formaldehyde. Julies et al. (1913) described a healthy and nutritious beverage from whey. Whey is decolored and deodorized by charcoal. And in the subsequent stage, acid, salt, and CO 2 are added for production of final beverage. He realized that flavor of whey especially acidic cheese is more compatible citrus flavors, in particular orange juice. Later, Kastovaskaia (1969) prepared a product called “Detskii” via adding pasteurized sugar juice and carrot juice to deproteinized whey. The product is then pasteurized and packed. Its total solid matter was at least 20%, sugar content was 15%, and maximal acidity was 28.125 Dornic degrees. Kosmina (1966) produced two beverages with different flavors of whey; the first one a compound with lemon flavor and orange, and the other one containing 25% tomato juice, salt, and citric acid. Both compounds are largely acidized and had 0.3 weight percent carbon dioxide and were able to preserve for 5-7 days at 20 ̊C. With progress in whey beverage production industry, 25-40% of whey was mixed with grape juice and 7-20% of fruit juices in the University of Arizona. A combination of whey, grape and peach juice received an average score of 5.9 at a Hedonic scale between 1 and 7 (Holsinger et al. 1974). The product assessed in the University of Michigan State was considered as a breakfast meal, a combination of sweet or acidic whey and orange juice. A volume of fresh concentrated orange juice was mixed and packed with four volumes of deodorized cheese. The final product contained 0.7-1 % of protein. The beverage could be also gaseous and used as a sweet nutritious drink (Holsinger et al. 19740). Following success of non-alcoholic drinks such as Rivella (a whey product) in Europe, some attempts started in USA for producing beverages with fruit flavor, as well as carbonated, alcoholic, and high-protein drinks. Carbonated beverage with orange flavor was produced in 1971 and distributed in Brazilian stores. This product contains 1.5% whey protein derived from whey via inverse osmosis. Whey can be used in the production of beverage with fruit flavor when it is not coagulated at high acidity (Matour & Shahani, 1979). To produce newer flavors, beverages containing 60-90% of whey and 10% of raspberry porridge with 20% of natural peach porridge received an acceptable score from the examiners. The highest score was given to acidic whey beverage with orange juice flavor acidized by citric acid (Holsinger et al., 1974). In 1974, a cheddar whey based beverage was formulated in Mississippi State University. This product was prepared by blending whey, sugar, orange concentrate, citric acid, and other additives for producing a product with pH = 3.8 and dry matter of 16.5% in the final beverage and persistence period of minimum 15 days at 5, 10, or 22 ̊ C. 956 consumers from all age groups tested the beverage; 76.5% described the beverage as acceptable (Holsinger et al. 1974). Subsequently, Holsinger et al. (1974) analyzed a new beverage based on whey designated “freshi”. The respective product contained more than 50% of pure whey. Sugar, water, natural orange juice, lemon, and grape juices were added as well. Whey mixture was heated at 90 ̊C and packed under aseptic conditions in 250 ml tetra packs. Preservation period was determined to be 6 months without refrigerating. Whey powder replaced whey by the course of time. Kasi Kouski (1987) demonstrated that an acceptable beverage can be obtained with combination of more than 6 percent of acidic whey in restored frozen orange juice. Acidic whey powder with a 6% content has a completely noticeable salty taste. When its amount is decreased to 4%, the evaluators described the product’s taste as excellent. The mixture was packed and frozen at -25 ̊C. After one month of preservation, the restored beverage had the freshness properties of the original product. At 6% concentration of whey, the color of the respective nutritious beverages was acceptable. Color variation was very little or didn’t exist in the beverages derived from orange, lemon, pineapple, and grape juices at 4% level of whey powder. At around 6% of whey powder, the beverages derived had a crimson-purple color in comparison with dark red color of restored grape juice concentrate. The beverage acquired from orange juice was lowly sweet. Kasi Kouski (1987) in another study figured out that the outlet whey from vat shall be skimmed in order to protect kaymak formation and then pasteurized in order to prevent from formation of additional lactic acid and growth of contaminant microorganisms. In the present research, a commercial powder was also designed to be normally used as a restored beverage and had a good taste and consisted of the following components: sugar, whey with lowered contents of lactose and minerals, citric acid, monobasic acid, phosphate, lecithin, dextrin, sodium chloride, vitamin C, synthetic flavors and suitable vitamins. Acidic whey powder is very compatible with an acidic beverage and the combination of demineralized acidic whey powder with fruit juice might probably cause problems. Matour and Shahani (1979) conducted researches in which the whey lactose added to foods acted as a flavor and color carrier and enhancer of oral perception. Solid whey powder together with slight amounts of gelatin acts as a new compound that can retain oil, lipid, and flavor two times of its own weight. These properties can be specifically used in non-watery products. Ravest (2003) analyzed the compositions of whey and their usages. In his analyses, he realized that application of whey in other products leads to improvement of their nutritional values. The simplest way in applying whey is pasteurization and combination of whey with fruit juices like mango, blood orange, and so on. To prevent from precipitation of proteins, pectins and other surface active compounds were applied. Sugar and other synthetic sweeteners were also used. This product was sold as a healthy, low-fat, vitalizing, and energetic beverage in Europe at a price even higher than milk. In analysis of whey properties as a byproduct of cheese production, Buckler et al. (2005) introduced sensitivity of whey to heat as a fundamental property of whey proteins in whey process industry and beverage preparation from whey. The respective protein is denatured during thermal process depending on the intensity of the heat and protein coagulation develops in the production of heat-treated beverage. Pectin leaves a positive effect on thermal resistance of whey proteins. Mohebbi and Najafi (2004) investigated optimization of production, persistence, and quality of fruit-flavored whey beverages in which 27 beverage varieties were prepared using three concentrate types (orange, cherry, and grape) at three levels (3, 4, and 5%) and 3 sugar concentrations (5, 10, and 15%). Based on the results of the respective research, the optimal conditions in production of orange-flavored whey beverage was achieved using 3% of orange concentrate, 10% sugar, and with persistence time of at least 3 months at refrigerator temperature and 6 weeks at ambient temperature with acceptable sensory and microbial quality. Abdolmaleki et al. (2004) analyzed the possibility of benefiting from whey in beverage production via its fermentation by means of kefir microflora, where different proportions of microbial culture broth were used. The results of the respective research indicated that mint essence is the best one with regard to color, flavor, and odor. And the samples resulting from inoculation of lactic and acetobacter bacteria (3%) and yeasts (2%) were chosen as desirable products in terms of quality and public satisfaction. References Abdolmaleki, F. (2004), Possibility to use whey in producing beverage via its fermentation by kefir microflora; Master Thesis, Agriculture University of Tabriz Mohebbi, M & M.B.H. Najafi, 2004, Optimization of Production Conditions, Persistence time, and Quality of Fruit-flavored Whey Beverage; SID Scientific Website 18 (2): 1-10 Moghziani: http://taghziye.blogpars.com/ October 27 th 2008 4) Basim Abu-Jdayil and Hazim Mohameed, 2002; Experimental and modelling studies of the flow properties of concentrated yoghurt as affected by the storage time; J. Of  Food Engineering 52: 359-365. 5) Beucler Janine ­ , Drake Maryanne and Foegeding E. Allen .2005. Design of a Beverage from Whey Permeate . J. Of Food Science 70( 4): 277-285. 6) Graeff, F. W. H. 1898. Effervescent milk beverage and method of making same. united states patent : 602-362. 7) Hazim A. Mohameed, Basim Abu-Jdayil and Ali Al-Shawabkeh .2004. Effect of solid concentration on the rheological properties of Labneh (concentrated yoghurt) produced from sheep milk. J. Of  Food Engineering 61: 347-352. 8) Holsinger, V. H., Posati, L. P.  and Devilbiss, E. D. 1974. Whey Beverage. Dairy Products Laboratory 19118: 849-859 9) Jolles, A. 1913. Manufacture of salutary drink from dairy residues. U.S. patent 73: 135. 10) Kosikowski, F. V. 1987. Nutritional Beverages from Acid Whey Powder. J. Of Dairy Science 51(8): 1299-1301. 11) Kosikowski, F. V. 1987. Whey Utilization and Whey Products. J. Of Dairy Science 62: 1149- 1160. 12) Kustovskaya, N. V. 1969. Beverage “Detskii”. Moloch. Prom. 30(1): 33. 13) Kuz’mina, S. 1966. Carbonated beverages from whey. Moloch. Prom. 27(4): 28. 14) Maiorella, B.L and F.J. Ccastillo. 1984. Ethanol, Biomas and Enzyme production for whey waste abatement, process biochemistry, 157-161. 15) Mathur, B. N. and Shahani, K. M. 1979. Use of Total Whey Constituents for Human Food. J. Of Dairy Science 62: 99-105. 16) Official Methods Of Analysis, AOAC. 2005. 17)  Reust, H. 2003. whey-to valuable too pour down the drain…. Cleaner Production Centers EI Salvador & G uatemala . 18) Pien, J. 1943. Use of serum from cheese factories and lacto in nutrition. Lait, 23:193. 19) Standard Methods for the Examination of Dairy Products. 1985. American Public Health Association, New York, NY 20) Tamime, A. Y. and R. K. Robinson 2000. Yoghurt Science and Tennology, Woodhead Publishing Limited . 21) Varghese, J. and M. Haridas 2007. Prospects of Jackfruit Blend Yoghurt Whey; Word J. O. Dairy&Food Science 2(1): 35-37. 22) Yamani, M. I. 1993. Yoghurt whey medium for food-borne yeasts. Wiley Inter Science 28(1): 111-6

See details
Fat Substitutes Fat Substitutes

Fat Substitutes Introduction : Fat substitutes are in fact substances used from long ago and only new methods have been developed for their application. For instance, Carrageenan which has been used as stabilizer and emulsifier since 1960s onward currently serves as fat substitute. Another group of them had formerly no application but have been derived from main compounds, and, the third type is the substitutes which are a blend of main substances, like Olestra. Aiding reduction of saturated fat level, reduction of energy consumption for health improvement, enhancement of food deliciousness without increasing fat amount and lowering risk of obesity, and specific and chronic diseases are among the intents pursued in consumption of fat substitutes. Fat substitutes have fewer calories for the food and the consumers control their calorie intake level via eating the respective foods. With a 10% reduction in fat content of foods, the daily calorie intake is reduced by 238 kilo calories. Therefore, utilization of fat substitutes in foods will be accompanied with reduction of fat content and reduction of energy intake. Fat substitutes are classified in three groups: protein-based, fat-based, and carbohydrate-based fat substitutes. Each group has their own advantages and disadvantages and exhibit different functional properties. In dietary systems, further desirability can be achieved using two or several fat substitutes. Carbohydrate-based Substitutes This group has a creamy fatty state. They absorb water and stabilize food and increase its volume and stability. In this substitution, the calorie intake is also decreased for 5 calories per each gram in addition to reduction of fat content. Their substantial application is as stabilizer and fixators. They are utilized in many food products such as dairy industries, frozen desserts, sauces, salad icing, processed meat, cooking foods, spreads, chewing gums, and sweets and candies. Nonetheless, they are not appropriate to be used in frying food products. Guar gum, gum Arabic, Xanthan gum, carrageenan, poludextrose, treated starch, oat and wheat fiber are in this group. Maltodextrin is a volumizing agent and does not require any adverse reaction. Polydextrose establishes a high viscosity in the solution and is accompanied with oral perception and creamy state in low-fat product. Maltodextrin is used as substitute of fat and sugar in foods. Maltodextrin and polydextrose are used in cooking industries. Protein-based Fat Substitutes For this substitution, proteins are heated and then rotated inside a mixer severely until very tiny particles referred to as “micropartciles” are formed out of proteins at the end. The products of this group are obtained from proteins of whey, milk, and egg which contain 1-4 kilocalories per one gram of their consumption. The acquired protein microparticles are tiny and powdery particles that can create desirable oral sense and similar to fat. This group is generally mixed with water and can be used in lower fat amounts. For example, it is possible to replace 3 grams of fat by 1 gram of protein-based fat substitutes. This group is not suitable for use in fried foods but can be utilized in dairy industries like fat-free ice-cream, frozen desserts, and milk shakes. Protein mixture is another group of this substitute group and consists of a blend of plant and animal proteins, gum, food starch, and water used in frozen desserts and baking industries. Whey protein concentrate is one of the fat imitators and is broadly used in emulsions with reduced fat alone or in the presence of other fat imitators. The commonly used concentrates include the whey concentrate 34 and 80 (containing 34 and 80% of protein). They exhibit diverse functional properties and similar to fat such as gel formation, emulsion formation, water absorption, viscofication, and adhesiveness. Fat-based Fat Substitutes This group can entail chemical variations of fatty acids that reduce the calorie intake even up to zero. Fat-based emulsifiers and substitutes include salatrim and olestra which have functional properties analogous to fat and generate nocalorie and are not absorbed when passing through the body. Mono- and di-glycerides also are fat-based fat substitutes. Emulsifiers are fat-based substitutes which are used together with water and replace partially or completely the shortening in mixture of cake, pan, icing, vegetables, and dairy products. They generate calorie similar to fat but are applied in product formulation at a lesser extent, which ultimately brings about reduction of fat and energy content. There are several classifications for fat substitutes. Fat substitute is an additive that acts like fat and traditional oil and can replace the fat at a 1 to 1 weight ratio, like olestra. Fat analogues are compounds which possess many of fat properties but different nutritional and absorption properties such as caprenin. Developer fat has the optimal functional properties of the fat and therefore reduces the fat content in food products; e.g. emulsifier. Fat imitators are additives which mimic one or several functional and sensory properties of fat. They are based on protein, carbohydrate and fat that can be used individually or in blended form. They contain about 0-9 calorie per gram of energy and are accompanied with water absorption, oral sense, and softening similar to fat. Protein-base and brine-soluble fat substitutes can be utilized in meat products. Applicable Types: CKF stabilizer and fat substitute is a set of cellulose gel, konjac, and Xanthan whose mixture has a synergistic effect in solution with cold water. If high stress is applied while mixing the gum in the cold solution, a heat reversible gel will be formed. Micro-crystallized cellulose in gum mixture helps emulsion and foam stabilization and creates a physical carrier and inhibitor against emulsion accumulation. They are very suitable for mayonnaise and sauces having very low fat content. Olestra with common brand name “Olean” is a compound connected to sucrose molecule via 6-8 acid bonds. Increase of fatty acids enlarges this molecule making it unabsorbable. Olestera has functional properties similar to fat and is also in frying as well. Olestra causes blockage of stomach veins, stool reduction, and prevents from absorption of fat soluble vitamins. Depending on fat source in sucrose polyester, olestra can be found in liquid or solid states at room temperature. It has organoleptic and thermal properties analogous to fat but is not decomposed by stomach lipase and pancreas. And it is not absorbed in the digestive tube either because of its very long molecule. Therefore, it is not metabolized for energy generation. Producers use olestra at situations where addition of fat soluble vitamins (A, D, E, and K) is required. Caprenin is composed of behenic, capric, and caprylic acids which lowers level of bad blood cholesterol (LDL). Salatrim which is alias for short and long-chained triacylglycerides contains stearic, palmitic, and acetic acids. Salatrim is used in production of flavored chocolates and crisps. It has undergone reduction in its level of short-chained fatty acids as well as 50% of its stearic acid. This fatty acid compound is free from trans. Salatrim replaces hydrogenated fat and acts as shortenings. This product is used in baking and cake industries. All fat substitutes are in GRAS list and confirmed by FDA (Food and Drug Administration). Olestra was primarily introduced in 1996 for utilization in crisps and it shall be mentioned on the product package as mandated by FDA. In 2003, following assessments conducted, FDA relieved the necessity for mentioning olestra presence on the packages of food products. Only partial amount of fat soluble vitamins which are not absorbed by olestra shall be added to the respective foods. In this case, the respective vitamins are distributed in olestra and enter the body via the same substance. Benefits of Fat Substitutes Fat substitutes can leave an overall effect on the quality of diet should they constitute a part of individuals’ general herbal diet. For example, nutrients can be received by intake of salad sauce whose formulation contains fat substitute while the calorie level is low. In meat products, the respective substitutes do not merely act as reduction agents of fat and energy levels but also enhance the antioxidant value of the food. Fat substitutes based on protein derived from milk powder, whey, soybean and legumes can increase protein content of foods. The substitutes in margarine, spread, and dessert products reduce levels of fat, saturated fat, and trans- fatty acids. Fiber-containing substitutes such as inulin, lupin fiber, and beta-glucane are able to enhance nutritional value and increase dietary fiber amount. Yogurt with reduced fat can be obtained by replacing some amount of milk fat with fat substitutes. Fat substitute particles are apparently larger than milk fat globules. A researcher figured out that soft texture and desirable oral sense of fat-free yogurt can be achieved via simultaneously using the maltodextrin derived from enzymatic treatment of potato starch and treated waxy starch. Utilization of whey protein concentrate together with treated whey protein would create a yogurt with textural properties similar to high-fat yogurt. Merging protein-based and carbohydrate-base fat substitutes and their application in yogurt is accompanied with lower hardness and adhesiveness compared to completely fatty yogurt. In biscuits, fat content was reduced from 20% to 10, 8, and finally 6% following reduction of calorie level. The modified rheological properties in dough were analyzed using water absorption measurement device, Brabender farinograph, and Texture Analyzer. With decrease in fat level, dough hardness increased as well as the dough development time. Fat replacement by equivalent amount of maltodextrin and polyester and polydextrose reduced dough hardness and stability. Addition of monostearat and guar gum positively affects hardness and stability. Conclusion Nowadays, several solutions are assessed for reaching to a healthier food, and at the same time, having favorable sensory properties and marketability.  Use of fat substitutes is among the improved circumstances which bring about desirable properties for the product beside lowering the intake calorie level. Various fat substitutes are utilized in food industry. References 1-E. A. Prindiville, R. T. Marshall, and H.Heymann; 2000; Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream1., Journal of  Dairy Science 83:2216–2223 2-Thidarat Juthong, Jittra Singthong and Wachirapan Boonyaputthipong., 2007; Using Mhakjong (Scaphium macropodum) Gel as a Fat Replacer in Thai Emulsion- Type Pork Sausage (Moo Yo)., Department of Agro-Industry. 3-Fat Replacers.,1998. scientific status summary.,gournal of food technology., 52(3). 4-Bobby R. Johnson, Ph.D.,2000,whey protein concentration in low-fat applications 5-F. RIBEIRO VIANA et al.2004. Fat Replacers in Ham Pâté, Food Technol; Biotechnol; 42 (1) 5–10 6-M.L. Sudha a, A.K. Srivastava b, R. Vetrimani a, K. Leelavathi.,2007. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality., Journal of Food Engineering 80. 922–930 7-Geni R. Sampaio, Cl!audia M.N. Castellucci, Maria Elisabeth M. Pinto e Silva.,2004., Effect of fat replacers on the nutritive value and acceptability of beef frankfurters., Journal of Food Composition and Analysis 17. 469–474 8-Position of the American Dietetic Association:Fat Replacers.,2005. Journal of the American dietetic association 9- O.Sandoval-Castillaa, C. Lobato-Callerosa, E. Aguirre-Mandujano.,2004. Microstructure and texture of yogurt as influenced by fat replacers; International Dairy Journal 14.151–159 10-www.gumtech.com 2009/4/24

See details

آدرس:  تهران بلوار آفریقا، تقاطع ظفر، ساختمان کساء، شماره 93، طبقه 5، واحد11