The aim of the present work was to produce a new soy milk-based cake. Soy milk was added at different percentages (0, 25, 50, 75, and 100%) during cake making to replace milk. Nutritional composition, batter characteristics, physical, and sensory properties, as well as the stability of cake during storage, were investigated. Sensory results indicated that cake with 50% soy milk had the most favourable acceptance scores with the highest score in the aroma, colour, and taste attributes. The addition of soy milk up to 50% produced a cake with higher protein content and lower carbohydrate content, along with lower density and higher specific volume compared to control. Cake with 50% soy milk addition had lower microbial counts as compared to control. Therefore, soy milk has the potential to act as a milk replacer in cake production.
The present work was aimed to develop a new type of yogurt made from a mixture of milk
and soymilk. Balanced Incomplete Block Ranking Test and 9-Point Hedonic Scale were
employed in order to determine the best formulation. The effects of sonication condition (time
and temperature) were evaluated on the developed milk-soymilk yogurt properties (viscosity,
texture, and syneresis). Microscopic photographs were used to check the size distribution of
fat globules. The sensory evaluations showed that milk to soymilk ratio of 3:1 was the best
formulation. Moreover, proximate analysis was carried out in order to determine the nutritional
values of the product. It was found that sonication had positive effects on the yogurt properties
such as viscosity, firmness, cohesiveness, and consistency. However, the syneresis of the yogurt
sample did increase when compared with the control.
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods. Results showed no significant (p=0.11) detectable difference between control and nanoliposomal ω3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ω3 PUFAs showed significant (p=0.02) fishy flavor. Moreover, significantly (p<0.01) higher ω3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ω3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ω3 PUFAs in the food system was developed.
Calcium bioavailability from two types of enriched (calcium citrate and calcium carbonate) milks homogenized to a nano-sized particle distribution has been studied among 48 female Sprauge-dawley rats. Skim milk powder was enriched with some essential nutrients (Inulin, DHA & EPA, vitamins B6, K1, and D3) as enhancers of calcium bioavailability according to recommended dietary allowances of the West European and North American. Ovariectomized and ovariectomized-osteoporosis rats were used as a menopause and menopause-osteoporosis model, respectively. Although, nano-sized enriched milk powders had the greatest calcium bioavailability among the groups, but bioavailability of nano-sized calcium carbonate-enriched-milk was significantly (P<0.05) better than nano-sized calcium citrate-enriched-milk. Moreover, the trends were similar for bone calcium, strength and morphology. Therefore, based on the current results the calcium carbonate nano-sized enriched milk could be an effective enriched milk powder in ovariectomized-osteoporosis and ovariectomized rats as a model of menopause-osteoporosis and menopause women.
The aim of this study was to evaluate the effects of fortification and nano-size reduction on calcium absorption and bioavailability of milk powder formula in sham, ovariectomized, and ovariectomized-osteoporosis rats as a menopause and menopause-osteoporosis model. Skim milk powder and skim milk powder fortified with calcium citrate and the suitable doses of inulin, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and vitamins D3, K1, and B6 were formulated based on the North American and Western European recommended dietary allowances. Optimization on cycle and pressure of high-pressure homogenizer was done to produce nano-fortified milk powder. In vivo study demonstrated that fortification and calcium citrate nano-fortified milk powder increased absorption and bioavailability of calcium, as well as bone stiffness and bone strength in sham, ovariectomized, and ovariectomized-osteoporosis rats. This study successfully developed an effective fortified milk powder for food application.