World Journal of Dairy & Food Sciences 

About: World Journal of Dairy & Food Sciences is an academic journal. The journal publishes majorly in the area(s): Raw milk & Ascorbic acid. It has an ISSN identifier of 1817-308X. Over the lifetime, 210 publications have been published receiving 3250 citations.

A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry.

Abstract: Consumers are avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments. Food colorants may be classified into synthetic, nature-identical, inorganic and natural colorants. Natural colorants for food are made from renewable sources. Most often, the colorants are extracted from plant material, but other sources such as insects, algae, cyanobacteria and fungi are used as well. Natural colorants are usually extracted and concentrated using either water or lower alcohols for water-soluble pigments and organic solvents for lipophilic pigments. Legislation restricts which colorants are allowed, what sources may be used for that particular colorant, what solvents may be used to extract it and the purity of the pigment. Colorants are formulated to make them more suitable for a variety of foods and drinks and to increase their stability.

Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.

Abstract: Mango peels and seed kernels are the major by-products of mango juice industry, they are rich sources of natural bioactive compounds which play an important role in prevention of diseases In the present study, the effect of mango peels powders (MPP) at different replacing levels (5, 10, 15 and 20%) and mango kernels powders (MKP) at (20, 30, 40 and 50%) on rheological, physical, sensory and antioxidant properties of biscuits were evaluated The results revealed that MPP had high contents of ash, crude fiber and water holding capacity while, MKP characterized by higher fat and protein than MPP Farinograph data of wheat flour incorporated with MPP showed an increase in water absorption from 604 to 676%, while decrease in MKP The content of phenolics increased from 384 to 2437 mg/g of biscuit incorporated with deferent levels of MPP and MKP The biscuits incorporated with MPP and MKP exhibited an improvement in their antioxidant properties Acceptable biscuits with mango flavor were obtained by incorporating up to 10% MPP and with MKP up to 40% Thus, the results indicated that by incorporating mango peels and kernels powders, it is possible to enhance the nutritional quality and improved antioxidant properties of biscuits

Isolation, Identification and Analysis of Probiotic Properties of Lactobacillus Spp. From Selective Regional Yoghurts

Abstract: Yoghurt is a potential source of probiotic lactobacilli. In the present study, Lactobacillus spp. were isolated from two regional yoghurts in Bangladesh, which were identified on the basis of their colony morphologies and some biochemical tests. It was observed that isolated Lactobacillus spp. were resistance to inhibitory substances like phenol (0.4%), NaCl (1-9%) and bile acid (0.05-0.3%). Additionally, good growths were observed in the presence of 1% NaCl and 0.3% bile acid. The isolated Lactobacillus spp. did show good survival abilities in acidic (pH 2.5) and alkaline (pH 8.5) conditions, while, their maximum growth was observed at pH 5.0 for lactobacilli isolated from Bogra yoghurt and at pH 6.5 for lactobacilli isolated from yoghurt of Khulna region of Bangladesh. Isolated lactobacilli were able to produce organic acid in skim milk which was determined by titrimetric method. The Lactobacillus spp. also did show good survival abilities in simulated gastric juice at pH 2.22 and pH 6.6 (Control). Their susceptibility to selected nine antibiotics was determined in terms of minimum inhibition concentration (MIC). The MICs results showed that, Lactobacillus spp. isolated from Bogra yoghurt were sensitive to amoxicillin, moderately sensitive to gentamycin, clindamycin, azithromicin and resistant to kanamycin, nalidixic acid, metronidazol, cefradine and tetracyclin. On the other hand, Lactobacillus spp. isolated from yoghurt of Khulna region were sensitive to gentamicin, clindamicin and resistant to amoxicillin, tetraciclin, kanamicin, nalidixic acid, metronidazol, azithromicin and cefradine. In conclusion, most of the results from the present experiments showed that, there were variations in probiotic properties of the isolated Lactobacillus spp. from different regions.

Antimicrobial Activity of Lactobacillus Species Isolated from Algerian Raw Goat's Milk Against Staphylococcus aureus

Abstract: Food contamination by Staphylococcus aureus is a major problem for consumer's health in Algeria, especially during the summer period. The use of bacterial interactions is a new way to limit the pathogenic germs growth. Detection of antimicrobial substances produced by lactic acid bacteria against the undesirable germs is the objective of this work. Microbiological and biochemical methods were used to identify lactic acid bacteria having an antimicrobial activity. The 08 isolates of lactic acid bacteria obtained from raw goats' milk in western Algeria's areas were identified. The dominant species belonging to the Lactobacillus genera are: Lb. rhamnosus, Lb. plantarum, Lb. casei, Lb. paracasei subsp. paracasei, Lb. acidophilus, Lb. delbrueckii subsp lactis, Lb. fermentum, Lactobacillus paraplantarum and Lactobacillus sakei subsp. sakei. The interactions study revealed that three lactobacilli species: Lb. plantarum (58), Lb. paracasei subsp. paracasei (55) and Lb. rhamnosus (68) are able to inhibit Staphylococcus aureus' growth. In mixed culture after 24 h, Lb. plantarum reduces the growth of Staphylococcus aureus by 1.6 log and this latter bacteria was not found after 72h. The various tests used reveal the proteinic nature of the substance which was responsible of the growth inhibition of Staphylococcus aureus. The ecological adaptation and growth characteristics of cultures of Lb. plantarum in food product will determine their effectiveness as biocontrol agent in dairy foods.

Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus)

Abstract: The effect of preparing kunnu from Tiger nut (A) Millet (B) and sorghum (C) on the proximate composition, mineral content and sensory qualities were evaluated in a completely randomized design model. The results revealed highest fat percentage for Tiger nut based kunnu (Treatment A) and poorest for millet based kunnu (Treatment C). The crude protein content of Tiger nut based kunnu (A) was greatest (p<0.05) compared to other Treatments B and C which are similar. There was similarity in the energy content of all the Treatments. The sensory qualities (flavour, colour, taste, texture, general acceptability) were however, observed to increase significantly (p<0.05) in the Tiger nut based Kunnu (A) compared to other sources (B and C). Furthermore, utilization of Tiger nut in the preparation of kunnu was favoured by market price compared to sorghum and millet. Tiger nut based kunnu cost $0.29 kg while millet and sorghum based kunnu cost $0.36 1 kg each, making a difference of $0.07 kg surplus. In conclusion, the results obtained show that preparation 11 of kunnu from Tiger nut was cheaper while more nutritious beverage with a high level of acceptability was obtained. tonic and also used in the treatment of indigestion, To make up for the poor nutritional qualities of kunnu colic diarrhoea, dysentery and excessive thirst (6). prepared from cereals, Tiger nut (chufa) was found to be The qualities of Tiger nut in this context (Cyperus a good substitute for cereal grains. The nut which is esculentus) stimulates its inclusion in the preparation cultivated throughout the world are also found in the of kunnu so as to provide protein-rich at affordable Northern part of Nigeria and other West Africa Countries price in place of animal protein which is scarce and like Guinea, Cote d'ivore, Cameroon, Senegal, America expensive. Therefore, the thrust of this study was to and other parts of the World (2). The nuts are valued for evaluate the efficacy of Tiger nut in the preparation of their highly nutritious starch content, dietary fibre, kunnu (a non-alcoholic beverage) in developing carbohydrate (mono, di and plysacchrides) (3). The nut countries. (25.50%), protein (8%) (4). The nut is also very rich in