![]() It also prevents the risk of cardiovascular disease by reducing the LDL-cholesterol (Angelov et al. Release of low-molecular weight fatty acids during beta-glucan fermentation in the colon release anticarcinogenic compound and prevents the risk of cancer. Oats are the major source of beta-glucan which is the functional component of cereal fibers and act as a prebiotic. Prebiotics improves the growth of probiotic microorganisms. Regular consumption of probiotic microorganisms improves lactose digestion, regulate the bowel function, stimulate the immune system, and inhibit the pathogens (Ouwehand and Salminen 1998). Recently, probiotic-based foods are considered as the most up-surged area of research due to their health benefits. It also contributes to the flavor and texture of the end product (Pescuma et al. Whey fermentation by using LAB improves the protein and lactose digestibility. ![]() Probiotic microorganisms mainly lactic acid bacteria (LAB) are more pronounced in food industry to improve food digestibility, texture, shelf life, and sensory profile of the final product (Wood 1997). ![]() Hydrolysis by using probiotic microorganisms is one of the best alternatives to reduce allergenicity. Moreover, chemical hydrolysis can lead to the formation of toxic substrates like lyso-alanine (Sinha et al. Allergenicity of this protein can be reduced by hydrolysis. This protein is the major cause of milk intolerance and also causes allergy. It has a molecular weight of 18.4 kDa and contains 162 amino acid residues (Ye et al. Among these four major bioactive peptides, β-lactoglobulin is the major whey protein consisting of around 58% of whey. Whey protein consists of four major bioactive peptides, i.e., β-lactoglobulin, α-lactalbumin, bovine serum albumin, and immunoglobulin (Sousa et al. Different fractions of whey such as whey protein, whey protein concentrate, lactalbumin, and lactoglobulin are separated from the liquid whey using ultrafiltration and spray drying and used in pharma and food industries (Yee et al. Numerous efforts have been made over the past years in order to control the environmental pollution by utilizing the whey (Gonzalez-Martıinez et al. It keeps for about 1 year in the freezer.Whey, a byproduct of cheese industry typically disposed off as waste into the environment, causes serious environmental hazards due to its high Chemical Oxygen Demand (57–75 g L −1) and Biological Oxygen Demand (35–40 g L −1). Tip: You can also freeze the apple juice concentrate and defrost it if necessary. Later mix with water and enjoy apple juice made from your own concentrate. Let everything simmer for 15 minutes and then pass through a sieve and fill into bottles. Now cut the apples with the peel into small pieces and put them in a pot together with the remaining ingredients. If you want to know exactly what is in your apple juice concentrate, you can easily do it yourself. The relatively high amount of natural sugar ensures a long shelf life. This is of particular benefit to the wineries, as they only need a small number of raw materials for this reason. Always the same production also ensures certain quality assurance, since the apple juice that is recovered afterward always tastes the same.Īpple syrup can be quickly and easily processed into cider. In addition, different apple juice concentrates can be mixed to balance the tastes of different apple varieties. This makes transport and storage cheaper, which ultimately also affects the purchase price. ![]() As a result, the extracted apple juice concentrate can be transported much more easily and in larger quantities. Due to the dehydration, the concentrate has only about 1/6 the volume of the original apple juice.
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