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Abstract

In this study, low calorie ice cream samples were produced by mixing milk powder (2, 4, 6 or 8%) with either maltodextrin (10%), polydextrose (10%) or a mixture containing equal ratios of maltodextrin-polydextrose (5%+5%) on weight basis. Artificial sweeteners were added to mixes with reduced fat content. Physical and sensory properties of ice cream samples were studied during 3 month-storage. Results indicated that the most appropriate rate of milk powder in the production of reduced energy ice cream was 6%. In terms of physical and sensory properties of ice cream samples, incorporation of a mixture containing equal ratios of maltodextrin and polydextrose to ice cream formula was more appropriate. During 3 month-storage, with the exception of viscosity, physical and sensory properties changed significantly.

Key Words:Ice cream, Artificial sweetener, Maltodextrin, Polydextrose

Abstract

Physical, chemical and antioxidant properties of olive oil extracted from Memecik cultivar, one of the economically important cultivars of Turkey, were studied. Olive samples were handpicked at the last stage of ripening index (RI: 6.91) based on the degree of pulp and skin pigmentation. Olive samples were mechanically processed at laboratory conditions by using two-phase batch extraction equipment. Afterwards olive oil was analytically tested for fatty acid composition and tocopherols. Also main quality parameters such as free acidity, peroxide value, K₂₃₂, K₂₇₀, total chlorophyll, total caretonoids and refractive index were determined. Antioxidant activity of olive oil was determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH•) scavenging method. Quality parameters of oil extracted from Memecik olives were in good agreement with the literature. Results indicated that late harvest olive oils can have low free fatty acid (FFA) and peroxide values (PV). Total phenolic content and antioxidant activity of oils were 169.25 mg gallic acid equivalent/kg and 89.55 (% inhibition of DPPH· radical), respectively.

Key Words:Memecik cultivar, Olive oil, Antioxidant activity, Ripeness index

Abstract

Green tomato jams from industrial and cherry type tomatoes were prepared with different levels of added pectin. Chemical, physical and sensory quality indices of the produced jam samples were measured. Generally, for all samples prepared, the technical and regulatory requirements for jam products were within the limitations. Consumer hedonic scores indicated a general acceptance of the products. Cherry tomato jam with two percent pectin was the most preferred sample. It is concluded that this new jam product provides different taste and flavor choices for consumers.

Key Words:Green tomato, Cherry tomato, Jam, Quality, Sensory.

Abstract

In recent years, virgin olive oil has acquired a distinguished position on the shelves of markets worldwide. Its increased demand is mostly related with the human health benefits of its consumption. Virgin olive oils contain a variety of health beneficial compounds like chlorophyll, which is a potential cancer preventative agent that has drawn significant attention recently. Biological activities attributed to chlorophyll derivatives consistent with cancer prevention include antioxidant and antimutagenic activity. It is also used as a food-coloring agent and known as natural green 3, and it has the E number E141. Chemical and physical properties of chlorophyll need to be determined in order to reduce its loss during food processing and storage. In this review, health benefits and structural properties of chlorophyll were presented, and its occurrence in virgin olive oil was reviewed.

Key Words: Chlorophyll, Olive oil, Health

Abstract

Breastmilk feeding provides growth, physical and mental development of babies; therefore it is important to feed newborns with breastmilk that contains sufficient amount of nutrients. Nevertheless, newborns that cannot be fed with breastmilk are generally fed with cow milk protein based formulae. However some babies suffering from lactose intolerance, protein intolerance and galactosemia cannot consume these cow milk protein based formulae. Soy protein based formulae, several protein hydrolysates or amino acid derived formulae are prepared for these babies. Besides, locally available food sources, such as maize, lupin, cowpea, chickpea, sorghum, are gaining attraction to produce low-cost infant foods. In this review, brief information about protein sources used in infant foods was given and methods developed to produce formulations were discussed. Current issues about infant foods were pointed out.

Key Words: Infant foods, Formulation, Protein, Protein hydrolysate, Allergy

Abstract

Olive oil has been important in food industry because of its beneficial effects on human health. Today olive oil is used in the production of many foods such as margarins, cholesterol-lowering products, reduced fat mayonnaise and chocolate products. Among the reasons of consumer preference of olive oil over other oils, its content of health beneficial constituents is considered the most important. And mainly phenolic constituents of olive oils posses antioxidant activity while they may play a significant role in the prevention of cardiovascular diseases and other health risks. Phenols in olive oil are also responsible for its peculiar purgent taste and for its high stability. In this study, phenolic compounds of olive oils as natural antioxidants and their effects on human health were reviewed.

Key Words: Extra virgin olive oil, Phenolic compounds, Health

Abstract

In recent years, there has been a growing interest in consuming probiotic dairy products mainly due to their nutritional value and healthy aspects associated with these products. It is important to ensure a high survival rate of these bacteria during shelf life to maintain consumer confidence in probiotic dairy products. Prebiotics that selectively stimulate growth and/or activity of probiotic bacteria have been used to increase the viability of probiotic bacteria in dairy products. One of the most used prebiotics in dairy products is inulin. Inulin, a non-digestible carbohydrate, is a fructooligosaccharide that is not only found in many plants as a storage carbohydrate, but has also been part of man's daily diet for several centuries. It possesses several functional and nutritional properties, which may be used to formulate healthy foods for today’s consumer.

Key Words: Probiotic, Prebiotic, Inulin, Dairy products.