Effect of Sodium Caseinate Hydrolysate-Zinc Complex on the Quality Characteristics of Cupcake
Abstract
Keywords
Full Text:
PDFReferences
Arun T, Tiku PK. Nutritional and Nutraceutical Improvement by Enzymatic Modification of Food Proteins. Enzymes Food Biotechol. 2019; 471–481p.
Lopez EI, Quiros A, Amigo L, et al. Casein Hydrolysates as a Source of Antimicrobial, Antioxidant and Antihypertensive Peptides. Le Lait. 2007; 87(4–5): 241–249p.
Wang X, Zhou J, Tong PS, et al. Zinc-Binding Capacity of Yak Casein Hydrolysate and the Zinc-Releasing Characteristics of Casein Hydrolysate-Zinc Complexes. Int J Food Sci Technol. 2011; 94(6): 2731–2740p.
Brown KH, Wessells KR, Hess SY. Zinc Bioavailability from Zinc-Fortified Foods. Int J Vitam Nutr Res. 2007; 77(3): 174–181p.
Hotz C, Dehaene J, Woodhouse LR, et al. Zinc Absorption from Zinc Oxide, Zinc Sulfate, Zinc Oxide Edta or Sodium-Zinc Edta does not Differ When Added as Fortificants to Maize Tortillas. J Nutr. 2005; 135(5): 1102–1105p.
Bhole SR, Sangeeta Shukla, Kaushal Kishor. Quality Characteristics of Biscuits Produced from Composite Flour of Wheat, Maize and Sesame Seed. J Pharmacogn Phytochem. 2017; 6(4): 2011–2015p.
Ahmed HAM, Ashraf SA. Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate. Current Res Nutri Food Sci J. 2019; 7(3): 761–771p.
Chaudhari SN, Palve SB, Choudhari KR, et al. Microbial Analysis of Ragi Cake Base Stored at Room Temperature without Added Chemical Preservative. Int J Curr Microbiol App Sci. 2017; 6(12): 3519–3525p.
Mao X, Vheng Xue, Wang Xu, et al. Free-Radical-Scavenging and Anti-Inflammatory Effect of Yak Milk Casein before and after Enzymatic Hydrolysis. Food Chem. 2011; 126(2): 484–490p.
Aziza Begum. Quality Attributes of Biscuits Fortified with Casein Hydrolysate - Iron Complex. M.Tech Thesis. Bidar, Karnataka: Karnataka Veterinary, Animal and Fisheries Sciences University; 2019.
McDonagh D, Fitz Gerald RJ. Production of Caseino-Phosphopeptides from Sodium Caseinate Using Range of Commercial Protease Preparations. Int Dairy J. 1998; 8(1): 39–45p.
I.C.S. Staff . Formulas - Cube Root – Logarithms, Georgian: International Textbook Company, The University of Georgia. 1932; 235p
ISI: SP: 18, (PART XI, 1981). ISI Handbook of Food Analysis: Part XI Dairy Products. Manak Bhavan, New Delhi: Indian Standards Institute; 1981; 167–173p.
Wu B, Huang D, Hampsch-Woodill, et al. Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (Frap) Assays: A Comparative Study. J Agric Food Chem. 2002; 50(11): 3122–3128p.
Bosscher D, Micheline VC, Robberecht H, et al. In-Vitro Availability of Calcium, Iron, and Zinc from First-Age Infant Formulae and Human Milk. J Pediatr Gastroenterol Nutr. 2001; 32(1): 54–58p.
Guowei S, Huang J, Bao C, et al. Effect of Different Proteases on the Degree of Hydrolysis and Angiotensin i-Converting Enzyme-Inhibitory activity in Goat and Cow Milk. Biomolecules. 2018; 8(4): 101p.
Zhao XH, Wu Dan, Li Tie Jing. Preparation and Radical Scavenging Activity of Papain-Catalyzed Casein Plasteins. Dairy Sci Technol. 2010; 90: 521–536p.
Ackermann P, Jagerstad M, Ohlsson T. Foods and Packaging Materials Chemical Interactions. The Royal Society of Chem, UK. 1995; 1: 33–34p.
Khalifa I, Barakat H, El-Mansy HA, et al. Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues. Food Nutr Sci. 2015; 06(01): 83–100p.
Quitral V, Valdés J, Umana V, et al. The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods. 2019; 8(8): 329p.
Nasar Abbas SM, Jayasena V. Effect of Lupin Flour Incorporation on the Physical and Sensory Properties of Muffins. Qual Assur Safe Crops Foods. 2012; 4(1): 41–49p.
Sharma S, Peter S, Parimita TP, et al. International Journal of Food Science and Nutrition Studies on Cup-Cakes Incorporated with Beetroot and Wheatgrass Powder. Int J Food Sci Nutri. 2019; 4(4):206-208 p.
Hanan MA, Al Sayed Ahmed AR. Utilization of Watermelon Rinds and Sherlyn Melon Peels as a Natural Source of Dietary Fiber and Antioxidants in Cake. Ann Agric Sci. 2013; 58(1): 83–95p.
Shahidi, Zhong. Free Amino Acids and Peptides as Related to Antioxidant Properties in Protein Hydrolysates of Mackerel (scomber austriasicus). Food Res Int. 2008; 36(9–10): 949–957p.
Kumar S, Chouhan VS, Sanghi A, et al. Antioxidative Effect of Yak Milk Caseinates Hydrolyzed with Three Different Proteases. Vet World. 2013; 6(10): 799–802p.
Regula J, Cerba A, Suliburska J, et al. In vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives. Biol Trace Elem Res. 2017; 182(1): 140–146p.
Refbacks
- There are currently no refbacks.