The impact of quinoa flour on some properties of ayran

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

Ayran is a salted drinkable fermented milk food which consumed in many countries around the world. In this study, some chemical parameters were determined to evaluate the healthy properties of ayran prepared using various commercial probiotic cultures. Four treatments of ayran were made from cow's milk and using classic yogurt culture (L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) [T1], ABT-5 culture (L. acidophilus, Bifidobacterium and S. thermophilus) [T2], exopolysaccharide producing culture (EPS-producing, L. delbrueckii subsp. bulgaricus and S. thermophilus) [T3], and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) [T4]. Treatment 1 had the highest acidity, acetaldehyde, and diacetyl values. Using probiotic [T2] or mixture cultures [T4] reduced saturated fatty acids by 1.97% and increased monounsaturated and polyunsaturated fatty acids of ayran by 4.94 and 5.72%, respectively. Also, the levels of oleic acid (omega-9), linoleic acid (omega-6), and α-linolenic acid (omega-3) increased in ayran produced using probiotic or mixture cultures. Sample T4 was highly richer in the value of antioxidant activity (27.62%) and folic acid (0.1566 mg/100 g) whereas possessed the lowest cholesterol amount (8.983 mg/100 g). Mixture culture (EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12) is a good starter to improve the healthy and nutritional characteristics of bio-ayran.

Calibration of discrete element parameters for simulating wheat crushing

The mechanical properties of wheat grains were measured and analyzed using discrete element software, which provided crucial data for their processing in a mill. The foundational Hertz-Mindlin model was used as a theoretical framework to evaluate the accumulation angle of wheat grains. The Plackett-Burman, steepest ascent, and Box-Behnken methods were utilized in a series of experiments, with the accumulation angle serving as the dependent variable. Targeting the actual angle of repose in the response surface, the optimal parameters were derived using the regression equations. These included a static-friction coefficient of 0.3 between individual wheat grains, rolling-friction coefficient of 0.04 for wheat-wheat interactions, static-friction coefficient of 0.554 for wheat-tooth roller interactions, collision recovery coefficient of 0.5 for wheat-wheat collisions, collision recovery coefficient of 0.45 for wheat-tooth roller collisions, and rolling-friction coefficient of 0.05 for wheat-roller interactions. Relying on the bonding contact model of Hertz-Mindlin, virtual uniaxial compression tests were conducted to calibrate the wheat grain bonding parameters. A regression equation for the critical load was subsequently generated using the critical load of the wheat grain bonding model as the response variable. The optimal parameters were calculated and incorporated into the EDEM model for computation, which resulted in a relative error of 1.6% between the calculated and observed values, confirming the accuracy and feasibility of the calibration method, suggesting that the calibrated parameters were accurate.

Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage

One of the challenges of the food industry is detecting the potential of novel non-dairy food matrices to deliver probiotic bacteria to humans as cholesterol-free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of adding sprouted quinoa milk (SQM) at 0%, 50%, and 100% levels in probiotic non-dairy dessert containing native Lactobacillus plantarum isolated from camel milk was investigated. Physicochemical, functional, microbiological, color, texture, and organoleptic characteristics of probiotic dessert samples were evaluated during 1, 7, and 14 days of storage at 4°C. According to the results, fat, protein, carbohydrates, and ash increased significantly during germination (p < .05). With boosting the SQM levels in the probiotic desserts, the number of soluble solids increased, and the syneresis decreased significantly (p < .05). The simultaneous increase in SQM levels and time caused an increase in acidity and decreased the moisture content of the samples. As the storage time increased, the intensity of the syneresis also decreased. The brightness index in all samples containing SQM was lower than in the control sample. During storage, the viable cell number of Lactobacillus plantarum in all samples decreased significantly. However, they were above the minimum required for FDA recommendation (6 log CFU g-1), varying from 4.6 × 108 CFU/mL to 4.3 × 107 CFU/mL for 50% SQM treatment. It was concluded that probiotic desserts containing SQM up to 50% could be properly presented in the market as gluten-free and functional food products.