Nutritious Options Research Articles

Subchronic Toxicity Evaluation of Dietary Administration of a Fungal Biomass From Rhizomucor pusillus.

Fungal-derived food products align with sustainable food supply principles and offer a sustainable and nutritious option for consumers. Rhizomucor pusillus strain CBS 143028 has emerged as a candidate food ingredient. Fermentation of R. pusillus CBS 143028 results in a mycelium biomass mainly comprising fungal proteins, cell wall components, and micronutrients. Although R. pusillus has a history of safe use in the production of food enzymes and in traditional fermented foods, the fungal biomass obtained after fermentation of R. pusillus CBS 143028 is considered a novel food and requires a thorough safety assessment. To this end, a 90-day oral toxicity study was conducted in which Wistar rats (10/sex/group) were provided diets containing 0, 100,000, 200,000, or 300,000 ppm of R. pusillus mycelium. Standard toxicity study parameters as given in OECD Test Guideline 408 were examined. The mean achieved dosages of R. pusillus mycelium were 6398, 12,738, or 19,668 mg/kg body weight/day for males and 7235, 14,949, or 22,461 mg/kg body weight/day for females in the low-, mid-, and high-dose groups, respectively. Although statistically significant differences were reported, these effects were not considered biologically relevant or test article-related due to atypical values in the control groups, the lack of a dose response relationship, or were attributed to normal biological variation. Thus, the no-observed-adverse-effect level (NOAEL) was established at 300,000 ppm (corresponding to 19,668 and 22,461 mg/kg body weight/day for males and females, respectively), the highest concentration tested.

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup.

Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. This study investigates the effects of three formulations of microencapsulated (ME) oleoresins (F1, F2, and F3), derived from aromatic plants and spices, on the mineral content, physical-chemical properties, colour, and sensory profiles of mayonnaise, mustard, and ketchup. The addition of ME ingredients resulted in significant reductions in salt content across all sauces, with reductions up to 50% in mayonnaise, 45% in mustard, and 52% in ketchup, aligning with EU sodium guidelines and allowing for a "reduced Na/NaCl content" nutrition claim. Potassium levels in mustard and ketchup were sufficient to support health claims related to blood pressure maintenance, while chloride content was reduced in ME formulations, better aligning with dietary reference values. Physical-chemical analysis revealed that ME ingredients had minimal impact on parameters like pH, lipid oxidation, and viscosity, although significant differences were observed in specific areas, such as the consistency of ketchup and chloride content in mustard and ketchup. The use of inulin, as a carrier agent, helped maintain the sauces rheological properties. Mustard showed the most similarity to the control in terms of physical-chemical parameters. Colour analysis indicated minimal changes in mayonnaise, moderate changes in mustard, and significant differences in ketchup, particularly with the ME-F3 formulation, where the light-yellow ME ingredients had a pronounced effect on the darker sauce. Despite these differences, the sensory analysis demonstrated that the overall sensory profiles of the ME formulations were similar the like control for all sauces. Mayonnaise showed the closest resemblance, while mustard had slightly lower scores in flavour and saltiness. Ketchup followed the same trend as mayonnaise, with no significant sensory differences compared to the control. These findings suggest that ME ingredients can be effectively used in condiment reformulation to achieve significant salt reduction without compromising sensory qualities, while also supporting health-related claims. By incorporating ME-based salt reduction strategies and exploring low-sodium alternatives, consumers can continue to enjoy their favourite sauces while minimising sodium intake. Embracing these changes not only benefits personal health but also aligns with the industry's commitment to offering more nutritious options.

Formulation and Characterization of Lentil Milk–Based Soft Cheese Analogs: Insights on Physicochemical and Textural Properties

ABSTRACTLentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk‐based cheese. With time, more people want to reduce their meat and dairy intake for ethical, environmental, and chronic health–related concerns. This study focused on the formulation of LBC using milk extracted from green gram (S1 (6.5 g) of proteins), red gram (S2 (5 g) proteins), and black gram (S3 (3.5 g) proteins). All formulated LBC samples were investigated by determining proximate analysis, syneresis, viscosity, texture, color change, storage time, microbial count, and sensory attributes to evaluate the quality during 15 days of storage. The results reported that pH levels decreased for both S1 and S3, while S2 showed an increasing trend from Day 1 to Day 15. Viscosity and syneresis increased from Days 1 to 15 in S1, S2, and S3. Moreover, assessment of storage stability showed significant changes (p < 0.05) in the microbial count for S1 (7.89–4.98 CFU/mL), S2 (2.88–9.68 CFU/mL), and S3 (1.39–7.09 CFU/mL) from Day 1 to Day 15. The puncture force test reported that S1 showed a decreasing trend while S2 and S3 showed an increasing trend. The color attributes also showed a rising trend across all LBC samples. For sensory evaluation, LBC prepared using green gram showed the highest scores, particularly in appearance, texture, and color. Overall findings concluded the potential of lentil milk as a suitable ingredient for plant‐based soft cheese production, offering a new nutritious option for consumers with dietary preferences or restrictions.

Development of Ready-to-Eat Breakfast Flakes with Green Banana (<em>Musa Acuminata</em>) and Jackfruit Seeds (<em>Artocarpus Heterophyllus</em>) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P<0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

Corn silk (Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value.Novelty statement.In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers.

Hungry Faces Beyond the Battlefield—Examining Global Food Security in the Context of the Russo-Ukrainian Conflict in a Low- to Middle-Income Population in West Bengal: A Mixed-Methods Study

The Russo-Ukrainian conflict has garnered global attention for its geopolitical ramifications, but its impact on food security in regions far from the battlefield remains underexplored. This qualitative study delves into the repercussions of the conflict on food security within a low- to middle-income population in Murshidabad, West Bengal, India. Employing semi-structured interviews and Likert scale assessments, we sought to understand the nuanced experiences and perceptions of individuals affected by the conflict-induced disruptions in global food markets. Our findings reveal profound challenges to food security, with 68% of respondents reporting increased difficulty in accessing affordable and nutritious food since the onset of the conflict. Moreover, 52% expressed heightened concerns about future food availability and affordability, indicating a pervasive sense of uncertainty and anxiety. Importantly, qualitative analysis uncovered multifaceted impacts, including disruptions in supply chains, inflationary pressures, and shifts in dietary patterns towards less nutritious options. This study highlights the interconnectedness of geopolitical conflicts and local food security, shedding light on the often-overlooked consequences faced by vulnerable populations thousands of miles away from the conflict zone. Such insights underscore the imperative for coordinated international efforts to mitigate the adverse effects of conflicts on food security and safeguard the well-being of communities worldwide. These findings contribute to a growing body of literature on the complex interplay between global geopolitics and local livelihoods, urging policymakers to adopt holistic approaches to address the multifaceted challenges of food insecurity in conflict-affected regions and beyond.

From click to calories: Navigating the impact of food delivery apps on obesity

Abstract The rise of food delivery apps has ushered in a new era in the way we consume meals, bringing both unprecedented convenience and concerns about their impact on obesity. These digital platforms, exemplified by industry giants like Uber Eats and DoorDash, have transformed the dining experience from a trip to the kitchen to a simple click on our smartphones. While the seamless accessibility to a diverse range of culinary options is undoubtedly a game-changer, it comes with a flip side. The ease of ordering restaurant-quality meals, fast food, or groceries through these apps may contribute to less health-conscious dietary choices. The convenience factor might inadvertently lead to an overreliance on high-calorie and less nutritious options, potentially exacerbating the obesity epidemic. As we navigate this digital culinary landscape, it becomes imperative to understand and address the implications of this technological shift on public health. Research and awareness campaigns are vital to comprehending the nuanced relationship between food delivery apps and obesity, ensuring that the ease of a click does not translate into a surge in calories. Balancing the advantages of convenience with the potential risks to our health is paramount as we strive for a harmonious coexistence with these technological innovations.

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective.

In recent decades, global life expectancies have risen significantly, accompanied by a marked increase in chronic diseases and population aging. This narrative review aims to summarize recent findings on the dietary factors influencing chronic diseases and longevity, primarily from large cohort studies. First, maintaining a healthy weight throughout life is pivotal for healthy aging and longevity, mirroring the benefits of lifelong, moderate calorie restriction in today's obesogenic food environment. Second, the specific types or food sources of dietary fat, protein, and carbohydrates are more important in influencing chronic disease risk and mortality than their quantity. Third, some traditional diets (e.g., the Mediterranean, Nordic, and Okinawa) and contemporary dietary patterns, such as healthy plant-based diet index, the DASH (dietary approaches to stop hypertension) diet, and alternate healthy eating index, have been associated with lower mortality and healthy longevity. These patterns share many common components (e.g., a predominance of nutrient-rich plant foods; limited red and processed meats; culinary herbs and spices prevalent in global cuisines) while embracing distinct elements from different cultures. Fourth, combining a healthy diet with other lifestyle factors could extend disease-free life expectancies by 8-10 years. While adhering to core principles of healthy diets, it is crucial to adapt dietary recommendations to individual preferences and cultures as well as nutritional needs of aging populations. Public health strategies should aim to create a healthier food environment where nutritious options are readily accessible, especially in public institutions and care facilities for the elderly. Although further mechanistic studies and human trials are needed to better understand molecular effects of diet on aging, there is a pressing need to establish and maintain long-term cohorts studying diet and aging in culturally diverse populations.

A Review on Nutritional and Health Benefits of Millets

Millets are esteemed for their healthy benefit incorporates nutrients, minerals, carbohydrates, and dietary filaments source and potential medical advantages. Millets have gained attention in recent years due to their remarkable nutritional composition and potential health-promoting properties. This review examines the diverse types of millets, their historical significance, and their distribution across different cultures. The paper highlights millets' rich nutrient content, including proteins, dietary fibers, vitamins, and minerals, making them a valuable addition to a balanced diet. Furthermore, it explores the gluten-free nature of millets, catering to individuals with specific dietary requirements. The health benefits of millet consumption are discussed, focusing on their potential in preventing and managing chronic diseases like diabetes and cardiovascular disorders. The presence of bioactive compounds, such as antioxidants and polyphenols, is investigated for their role in supporting these health benefits. Additionally, the review discusses the impact of millets on gut health and their future prospects to global food security and sustainability. Overall, the findings underscore millet as a promising and nutritious option for enhancing human health.

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

UTILIZATION OF FERMENTED Azolla Microphylla FLOUR MIXTURE AS FRESHWATER BAWAL FISH (Colossoma Macropomum) FEED TO ACCELERATE FISH GROWTH PROCESS

Bawal fish is popular in many Asian cuisines and is often served grilled, fried, or steamed. It is known for being a good source of protein and essential nutrients, making it a healthy and nutritious option for seafood lovers. Meanwhile, fermented Azolla flour contains high levels of nutrients, such as protein, vitamins, and minerals, which can help improve fish growth. The nutrients in the fermented Azolla flour can be utilized by the fish to build body tissues and accelerate body mass growth. The aim of this study is to evaluate the impact of using fermented Azolla microphylla flour in artificial feed for the growth of bawal fish fry and the best percentage of fermented Azolla microphylla flour in the feed to enhance fish growth. The study used a completely randomized design (CRD) with 1 factor, 5 treatments, and 2 replications. The treatments in this study were PA (30% FTA), PB (40% FTA), PC (50% FTA), PD (100% PK), PE (0% FTA) in the feed. The test feed was given at 5% of the biomass weight, twice a day at 07.00 and 17.00 WIB. The bawal fish fry used had an average size of 5.19 ± 0.71 cm and an average weight of 2.57 ± 0.08 g, with a stocking density of 15 fish/m3. The results of the study showed that the administration of fermented Azolla powder increased the growth of bawal fish fry. The use of 40% fermented Azolla microphylla flour (PB) produced the best results in terms of fish length growth at 4.85%, weight growth at 6.5%, and the highest protein content at 72.56% with the use of 30% Azolla microphylla fermentation.

Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.

Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare 'burritos', which are widely accepted in the USA and other countries but have low nutritional quality. Therefore, to increase the protein and fiber contents, we replaced 10 or 20% of the WF with coconut (Cocos nucifera, variety Alto Saladita) flour (CF) and evaluated the effects on the dough rheology and quality of the composite tortillas. There were differences in the optimum mixing times among the doughs. The protein, fat, and ash contents of the tortillas increased (p < 0.05) with increasing CF content. The carbohydrate content was unchanged (p > 0.05), but the 20% CF tortillas contained more fiber than the control tortilla. Tortilla firmness increased (p < 0.05) and extensibility decreased (p < 0.05) with increasing CF content. The 80:20 blended tortillas showed the highest firmness (7.9N), whereas the control and 90:10 blended tortillas did not differ (p > 0.05) in firmness. There were no differences (p > 0.05) in extensibility between the composite tortillas. The physicochemical properties of the tortillas indicated that the 20% CF-containing tortilla was a more nutritious option to the wheat flour tortilla due to its higher dietary fiber and protein contents, in addition to the slight reduction seen in extensibility compared to the WF tortilla.

Salad Days: Pairwise Gene Edits Food to Topple Nutrition Barriers

Salad Days: Pairwise Gene Edits Food to Topple Nutrition Barriers

Intensive production of the harpacticoid copepod Tigriopus californicus in a zero-effluent \u2018green water\u2019 bioreactor

Aquaculture is looking for substitutes for fishmeal and fish oil to maintain its continued growth. Zooplankton is the most nutritious option, but its controlled mass production has not yet been achieved. In this context, we have developed a monoalgal ‘green water’ closed-loop bioreactor with the microalgae Tetraselmis chui that continuously produced the harpacticoid copepod Tigriopus californicus. During 145 days of operation, the 2.2 m3 bioreactor produced 3.9 kg (wet weight) of Tigriopus with (dry weight) 0.79 ± 0.29% eicosapentaenoic acid (EPA), 0.82 ± 0.26% docosahexaenoic acid (DHA), 1.89 ± 0,60% 3S,3’S-astaxanthin and an essential amino acid index (EAAI) of 97% for juvenile Atlantic salmon. The reactor kept the pH stable over the operation time (pH 8.81 ± 0.40 in the algae phase and pH 8.22 ± 2.96 in the zooplankton phase), while constantly removed nitrate (322.6 mg L−1) and phosphate (20.4 mg L−1) from the water. As a result of the stable pH and nutrient removal, the bioreactor achieved zero effluent discharges. The upscaling of monoalgal, closed-loop ‘green water’ bioreactors could help standardize zooplankton mass production to supply the aquafeeds industry.

Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.

Foodscapes in urban spaces of Africa: implications for food and nutrition security among the urban poor

Food security has been a global development agenda for several decades, and rightly so: nearly 945 million people were food insecure in 2005 and a decade later, this number declined to 784 million in 2014, only to rise to 821 million three years later in 2017. These global figures, however, mask variations in the extent of progress in different regions of the world. Progress towards achieving food security has been much slower in sub-Saharan Africa, and the region continues to be the worst hit by food insecurity. Furthermore, it is increasingly being recognised that food insecurity is prevalent in urban, and not just rural areas, and that the urban poor rather than the rural poor are particularly vulnerable, and at increased risk of being food insecure. Additionally, nutrition insecurity, a closely related component of food insecurity, is common among the urban poor and contributes to malnutrition. While several factors have been explored in trying to address the issue of food security, the potential role of foodscapes in urban spaces of Africa has been less researched. Recent evidence, however, indicates that foodscapes in urban areas of sub-Saharan Africa potentially contribute to food and nutrition insecurity, particularly among the urban poor. Addressing food and nutrition insecurity in sub-Saharan Africa will thus first require reframing the discourse about these issues from solely a rural to also an urban problem, and secondly improving access, especially availability of healthy and nutritious options that are also economically accessible, for vulnerable and at-risk groups; in particularly, the urban poor.

Supporting wellness at pantries (SWAP) nutrition stoplight system aids rural food pantry clients living with chronic disease in selecting nutritious options.

Chronic disease accounts for 70% of U.S. deaths, with suboptimal nutrition an important, preventable risk factor. Food insecurity is a contributor to poor nutrition. Food pantries are a regular source of groceries for the food insecure and an ideal place for nutrition literacy programs. Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system based on 2015-2020 Dietary Guidelines, but has only been implemented in urban areas. Rural communities experience higher rates of poor health and food insecurity. This study implements SWAP at a food pantry in a rural community with high rates of food insecurity and chronic disease. Food was sorted into "green," "yellow," and "red" items on color-coded shelves, with green foods the most accessible, and signage explaining the sorting was displayed. Surveys measured whether clients found SWAP helpful in choosing nutritious foods, particularly for households with chronic diseases. Clients reported that it was significantly (p <.0001) easier to choose items low in salt, sugar, and fat. The benefits of SWAP extended outside the pantry by increasing confidence in choosing nutritious foods while grocery shopping. SWAP can be an effective tool for improving nutrition literacy among food insecure rural residents with chronic illnesses.

Sermons to Address Obesity in Partnership With African American and Latino Churches

Sermons to Address Obesity in Partnership With African American and Latino Churches

Organic Food: Nutritional and Environmental Considerations.

1. Sumathyuthee Kamalakannan, MD* 2. Irene P. Mathieu, MD* 1. *Department of Pediatrics, University of Virginia, Charlottesville, VA The demand for organic foods has grown substantially during the past several decades. Due to the widespread perception that organic food is healthier, parents may feel compelled to buy organic instead of conventional products to provide the most nutritious option available despite the cost of organic foods being on average 10% to 40% more expensive than conventionally produced foods. Furthermore, families may be concerned about the environmental impact of conventionally produced foods. Currently there is limited evidence for the nutritional superiority of organic foods. In this article we summarize the available evidence on the differences between organic and conventional food products and describe the limitations of the evidence currently available. In general, organic foods are defined as those that are grown or produced without the use of synthetic chemicals, hormones, antibiotic agents, genetic engineering, and irradiation. In the United States consumers may find product labeling at the grocery store misleading. For instance, processed products that contain mostly but not exclusively organic ingredients can use the phrase “made with organic ingredients.” Products can also be marked “natural” if no artificial ingredient or color has been added. These labels can lead consumers to incorrectly believe that such products meet the definition of organic. This heterogeneity, and the fact that few people eat an exclusively organic diet, complicate studies to assess the health impact of organic foods. For many people, the decision to buy organic produce is rooted in its perceived health benefits. Compared with conventionally grown produce, organic fruits and vegetables have been noted to contain more minerals such as iron, magnesium, phosphorus, vitamin C, and plant metabolites such as phenols and flavonoids. These metabolites function as defense agents for plants and may also have a role in preventing human disease. However, there is wide variation in the nutrient content of produce …

Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt.&#x0D; Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021.&#x0D; Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier.&#x0D; Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P&lt;0.05.&#x0D; Results: pH values and titratable acidity for all yogurts ranged from 4.67 to 3.77 and 1.21% to 2.89%, respectively throughout the 14 day storage period. The apparent viscosity of all yogurts increased significantly during storage and ranged from 413.76 cP to 525.20 cP, the syneresis of yogurts ranged from 25.6% to 32.2%, vitamin C content of the yogurts ranged from 0.69 mg/100 g to 1.91 mg/100 g, the carotenoid content of yogurts ranged from 0.55 µgRAE to 1.07 µgRAE, phenolic content of the yogurts ranged from 0.50 mg/100 g GAE to 8.01 mg/100 g GAE, whereas total antioxidant activity of the yogurts ranged from 0.21mg/100g VCE to 9.96mg/100g VCE. For all yogurt types, there was no significant change (p&lt;0.05) in any of the sensory parameters (flavor, color, mouth feel, consistency, taste and overall acceptability) over the storage period of 14 days.&#x0D; Conclusion: Addition of passion fruit powder to yogurt resulted in increased levels of vitamin C, beta carotenoid, total phenolic content and total antioxidant activity, in comparison to plain yoghurt and commercial vanilla flavored yogurt. This will provide consumers with more nutritious options thereby improving nutrition of consumers.