Development of Lactose Free Yogurt Technology for Personalized Nutrition

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.

Study on Production Process of Roselle Rice Wine

[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.

Novel heating technologies to improve fermentation efficiency and quality in wheat products:A short review

Identifying novel processing methods is an important research direction in the field of food engineering.Fermented flour products have been popular all over the world for a long time because of their unique flavor and texture.Whether for yeast or sourdough,the accurate temperature control is essential for the fermentation process.Some novel heating methods have shown potential in the processing of fermented flour products.Microwave heating(MWH),radiofrequency heating(RFH),and ohmic heating(OH)are undoubtedly the most promising heating methods.MWH affects the fermentation time of the dough by affecting the water molecules in the dough,and may also improve the fermentation quality of wholewheat flour products.RFH contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough bread.OH has superiority in accurately controlling the temperature,enzymes,microorganisms,etc.in the fermentation process,and it is beneficial to shortening the fermentation time.Researchers have applied these heating methods with different properties to different uses.This article summarized the application and potential of these three novel heating methods in the production of fermented flour products.The application scenarios and parameter settings of novel heating technologies in dough fermentation process need further research.It is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.

Optimization of substrate ratio for beer production from finger millet and barley

Seventeen designed experiments were conducted in three steps(malting,brewing and fermentation)to produce beer from barley,finger millet and the combination of both.Effects of independent variables with three levels for each i.e.blend ratios of grains(100:0,50:50,0:100),kilning temperature(50℃,70℃,90℃)and malted grain to water ratios(1:3,1:5,1:7)were investigated on product quality.The results of the study indicated that all the independent parameters i.e.blend ratio,kilning temperature and slurry ratio affected the responses(pH,colour,bitterness and alcohol content)significantly.Optimum values of parameters,from the simultaneous optimization done using Design Expert 8.0.6.1 software,for beer production,were found to be 68:32 blend ratio,50℃ kilning temperature and 1:7 slurry ratio.The model F-value was found to be highly significant at 1% level of significance for all the responses.All the responses could be predicted by fitting the second order mathematical model and adequacy checked by R^(2).