The Chemical Composition of Yoghurt Enriched with Flakes from Biologically Activated Hullless Barley Grain and Malt Extract
The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p<0.05) and riboflavin concentration (p<0.05).
[1] D. A. Russell, R. P. Ross, G. F. Fitzgerald, C. Stanton, ÔÇ×Metabolic
activities and probiotic potential of bifidobacteria", International
Journal of Food Microbiology, 2011, vol. 149, pp. 88-105.
[2] B.H. McDonald, "Dairy nutrition: what we knew then to what we know
now", International Dairy Journal, 2008, vol. 18, pp. 774-777.
[3] A.N. Madhu, N. Amrutha, S.G. Prapulla, "Characterization and
antioxidant property of probiotic and synbiotic yogurts", Probiotics &
Antimicrobiol Proteins, 2012, vol. 4, pp. 90-97.
[4] A. Serafeimidou, S.Zlatanos, K. Laskaridis, A. Sagredos, "Chemical
characteristics, fatty acid composition and conjugated linoleic acid
(CLA) content of traditional Greek yogurts", Food Chemistry, 2012, vol.
134, pp. 1839-1846.
[5] A. Quiros, M. Ramos, B. Muguerza, A.M. Delgado, M. Miguel, A.
Aleixandre, I. Recio, "Identification of novel antihypertensive petide in
milk fermented with Enterococcus faecalis, International Dairy
Products, 2007, vol. 17, pp. 33-41.
[6] J.M. Steijns, "Proteins, peptides and amino acids", in Guide to
functional food ingredients, J. Young, Ed. Surrey, UK: Leatherhead
Food RA Publishing, 2001, pp. 235-275.
[7] S. Sindhu, N. Khetarpaul, "Probiotic fermentation of indigenous food
mixture: Effect on antiutrients and digestibility of starch and protein",
Journal of Food Composition and Analysis, 2001, vol. 14, pp. 601-609.
[8] A. Lebiedzińska, P.Szefer, "Vitamins B in grain and cereal-grain food,
soy-products and seeds", Food Chemistry, 2006, vol. 95, pp. 116-122.
[9] M. Muguruma, A.M. Ahhmed, S. Kawahara, K. Kusumegi, T.
Hishinuma, K.Ohya, T. Nokamura, "A combination of soybean and
skimmed milk reduces osteoporosis in rats", Journal of Functional
Foods, 2012, vol. 4, pp.810-818.
[10] B. ┼ákrbić, S. Milovac, D. Dodig, B. Filip─ìev, "Effects of hull-less barley
flour and flakes on bread nutritional composition and sensory
properties", Food Chemistry, 2009, vol. 115, pp. 982-988.
[11] R.M.D. Soares, A. De Francisco, P. Rayas-Duarte, V. Soldi, "Brazillian
hull-less and malting barley genotypes: I. Chemical composition and
partial characterisation", Journal of Food Quality, 2007, vol. 30, pp.
357-371.
[12] T. Rakcejeva, L. Skudra, "Biological value changes in wheat, rye and
hull-less barley grain during biological activation time", Proceedings of
the Latvia University of Agriculture, 2007, vol. 18 (313), pp. 25-33.
[13] Y. Qingming, P. Xianhui, K. Weibao, Y. Hong, S. Yidan, Zh. Li, Zh.
Yanan, Y. Yuling, D. Lan, L. Guoan, "Antioxidant activities of malt
extract from barley (Hordeum vulgare L.) toward various oxidative
stress in vitro and in vivo", Food Chemistry, 2010, vol. 118, pp. 84-89.
[14] H. Korhonen, "Milk-derived bioactive peptides: From science to
applications", Journal of Functional Food, 2009, vol. 1, pp. 177-187.
[15] G.A. Clugston, T.E. Smith, "Global nutrition problems and novel food",
Asia Pacific Journal of Clinical Nutrition, 2002, vol. 11(S6), pp. 100-
111.
[16] J.M. Steijns, "Dairy products and health: Focus on their constituents or
on the matrix", International Dairy Journal, 2008, vol. 18, pp. 425-435.
[17] A. Lebiedzińska, P.Szefer, "Vitamins B in grain and cereal-grain food,
soy-products and seeds", Food Chemistry, 2006, vol. 95, pp. 116-122.
[18] W. Turpin, Chr., Humblot, M.Thomas, J.P. Guyot, "Lactobacilli as
multifaceted probiotics with poorly disclosed molecular mechanisms",
International Journal of Food Microbiology, 2010, vol. 124, pp. 1416-
1422.
[1] D. A. Russell, R. P. Ross, G. F. Fitzgerald, C. Stanton, ÔÇ×Metabolic
activities and probiotic potential of bifidobacteria", International
Journal of Food Microbiology, 2011, vol. 149, pp. 88-105.
[2] B.H. McDonald, "Dairy nutrition: what we knew then to what we know
now", International Dairy Journal, 2008, vol. 18, pp. 774-777.
[3] A.N. Madhu, N. Amrutha, S.G. Prapulla, "Characterization and
antioxidant property of probiotic and synbiotic yogurts", Probiotics &
Antimicrobiol Proteins, 2012, vol. 4, pp. 90-97.
[4] A. Serafeimidou, S.Zlatanos, K. Laskaridis, A. Sagredos, "Chemical
characteristics, fatty acid composition and conjugated linoleic acid
(CLA) content of traditional Greek yogurts", Food Chemistry, 2012, vol.
134, pp. 1839-1846.
[5] A. Quiros, M. Ramos, B. Muguerza, A.M. Delgado, M. Miguel, A.
Aleixandre, I. Recio, "Identification of novel antihypertensive petide in
milk fermented with Enterococcus faecalis, International Dairy
Products, 2007, vol. 17, pp. 33-41.
[6] J.M. Steijns, "Proteins, peptides and amino acids", in Guide to
functional food ingredients, J. Young, Ed. Surrey, UK: Leatherhead
Food RA Publishing, 2001, pp. 235-275.
[7] S. Sindhu, N. Khetarpaul, "Probiotic fermentation of indigenous food
mixture: Effect on antiutrients and digestibility of starch and protein",
Journal of Food Composition and Analysis, 2001, vol. 14, pp. 601-609.
[8] A. Lebiedzińska, P.Szefer, "Vitamins B in grain and cereal-grain food,
soy-products and seeds", Food Chemistry, 2006, vol. 95, pp. 116-122.
[9] M. Muguruma, A.M. Ahhmed, S. Kawahara, K. Kusumegi, T.
Hishinuma, K.Ohya, T. Nokamura, "A combination of soybean and
skimmed milk reduces osteoporosis in rats", Journal of Functional
Foods, 2012, vol. 4, pp.810-818.
[10] B. ┼ákrbić, S. Milovac, D. Dodig, B. Filip─ìev, "Effects of hull-less barley
flour and flakes on bread nutritional composition and sensory
properties", Food Chemistry, 2009, vol. 115, pp. 982-988.
[11] R.M.D. Soares, A. De Francisco, P. Rayas-Duarte, V. Soldi, "Brazillian
hull-less and malting barley genotypes: I. Chemical composition and
partial characterisation", Journal of Food Quality, 2007, vol. 30, pp.
357-371.
[12] T. Rakcejeva, L. Skudra, "Biological value changes in wheat, rye and
hull-less barley grain during biological activation time", Proceedings of
the Latvia University of Agriculture, 2007, vol. 18 (313), pp. 25-33.
[13] Y. Qingming, P. Xianhui, K. Weibao, Y. Hong, S. Yidan, Zh. Li, Zh.
Yanan, Y. Yuling, D. Lan, L. Guoan, "Antioxidant activities of malt
extract from barley (Hordeum vulgare L.) toward various oxidative
stress in vitro and in vivo", Food Chemistry, 2010, vol. 118, pp. 84-89.
[14] H. Korhonen, "Milk-derived bioactive peptides: From science to
applications", Journal of Functional Food, 2009, vol. 1, pp. 177-187.
[15] G.A. Clugston, T.E. Smith, "Global nutrition problems and novel food",
Asia Pacific Journal of Clinical Nutrition, 2002, vol. 11(S6), pp. 100-
111.
[16] J.M. Steijns, "Dairy products and health: Focus on their constituents or
on the matrix", International Dairy Journal, 2008, vol. 18, pp. 425-435.
[17] A. Lebiedzińska, P.Szefer, "Vitamins B in grain and cereal-grain food,
soy-products and seeds", Food Chemistry, 2006, vol. 95, pp. 116-122.
[18] W. Turpin, Chr., Humblot, M.Thomas, J.P. Guyot, "Lactobacilli as
multifaceted probiotics with poorly disclosed molecular mechanisms",
International Journal of Food Microbiology, 2010, vol. 124, pp. 1416-
1422.
@article{"International Journal of Biological, Life and Agricultural Sciences:61129", author = "Ilze Beitane", title = "The Chemical Composition of Yoghurt Enriched with Flakes from Biologically Activated Hullless Barley Grain and Malt Extract", abstract = "The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p", keywords = "Chemical composition, hull-less barley grain, malt
extract, yoghurt.", volume = "7", number = "3", pages = "222-4", }
