( 您好!臺灣時間:2024/07/22 17:27
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::


研究生(外文):Aranya Salamuang
論文名稱(外文):Effects of adding black bean powder on set-yogurt quality
指導教授(外文):Yen-Po Chen
外文關鍵詞:black bean powderyogurtanti-oxidation
  • 被引用被引用:0
  • 點閱點閱:62
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
Abstract i
Content iii
List of Tables v
List of Figure vi
Chapter 1 Introduction 1
1.1 Introduction 1
Chapter 2 Review Literature 2
2.1 Definition of yogurt 2
2.2 The benefits of yogurt 2
2.3 Probiotics 3
2.4 Prebiotics 8
2.5 Black bean 9
2.6 Dietary fiber of black bean 11
2.7 Black bean as prebiotic 11
2.8 Antioxidative activity 12
2.9 Anthocyanin 14
Chapter3 Material and Method 16
3.1 Material 16
3.2 Method 19
Chapter 4 Result and discussion 27
4.1 The effect of adding black bean powder on yogurt fermentation 27
4.2 Effects of adding black bean powder on quality of yogurt during storage 33
Chapter 5 Conclusion 61
Conclusion 61
Chapter 6 Reference 62
Reference 62
AOAC Official Method 925.09 Moisture in Foods. AOAC International, Gaithersburg, MD, USA. 2019.
AOAC International. (2019). Ash of milk and milk Products. 935.42 (Muffle Furnace Procedure). In Official Methods of Analysis of AOAC International 21 sted.). AOAC International, Gaithersburg, MD, USA.
Abdel-Hamid, M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., & Li, L. (2020). Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food chemistry, 303, 125400.
Acevedo, E., Velázquez-Coronado, L., & Bressani, R. (1994). Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety). Plant foods for human nutrition, 46, 139-145.
Amirdivani, S., & Baba, A. (2013). Rheological properties and sensory characteristics of green tea yogurt during storage. Life Science Journal, 378-390.
Bamigbade, G. B., Subhash, A. J., Kamal-Eldin, A., Nyström, L., & Ayyash, M. (2022). An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics. Molecules, 27(18), 5947.
Beninger, C. W., Gu, L., Prior, R. L., Junk, D. C., Vandenberg, A., & Bett, K. E. (2005). Changes in polyphenols of the seed coat during the after-darkening process in pinto beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 53(20), 7777-7782.
Canon, F., Maillard, M.-B., Famelart, M.-H., Thierry, A., & Gagnaire, V. (2022). Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures. Current Research in Food Science, 5, 665-676.
Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International journal of food microbiology, 149(3), 185-193.

Chemists, A. o. O. A. (2000). AOAC 925.09. Solids (total) and moisture in flour. Official methods of analysis. In: Association of Official Analytical Chemists Gaithersburg, MD.
Choung, M.-G., Choi, B.-R., An, Y.-N., Chu, Y.-H., & Cho, Y.-S. (2003). Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 51(24), 7040-7043.
Coggins, P. C., Rowe, D. E., Wilson, J. C., & Kumari, S. (2010). Storage and temperature effects on appearance and textural characteristics of conventional milk yogurt. Journal of Sensory Studies, 25(4), 549-576.
Díaz-Batalla, L., Widholm, J. M., Fahey, G. C., Castaño-Tostado, E., & Paredes-López, O. (2006). Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 54(6), 2045-2052.
do Evangelho, J. A., Vanier, N. L., Pinto, V. Z., De Berrios, J. J., Dias, A. R. G., & da Rosa Zavareze, E. (2017). Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties. Food chemistry, 214, 460-467.
Dönmez, Ö., Mogol, B. A., & Gökmen, V. (2017). Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. Journal of dairy science, 100(2), 901-907.
Drake, M. (2004). ADSA Foundation scholar award: Defining Dairy flavors. Journal of dairy science, 87(4), 777-784.
Espinosa-Alonso, L. G., Lygin, A., Widholm, J. M., Valverde, M. E., & Paredes-Lopez, O. (2006). Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 54(12), 4436-4444.
Feenstra, W. J. (1960). Biochemical aspects of seedcoat colour inheritance in Phaseolus vulgaris L. Veenman.
Fuentes‐Zaragoza, E., Sánchez‐Zapata, E., Sendra, E., Sayas, E., Navarro, C., Fernández‐López, J., & Pérez‐Alvarez, J. A. (2011). Resistant starch as prebiotic: A review. Starch‐Stärke, 63(7), 406-415.

Ganesan, K., & Xu, B. (2017). Polyphenol-rich dry common beans (Phaseolus vulgaris L.) and their health benefits. International journal of molecular sciences, 18(11), 2331.
Gibson, G. R., Hutkins, R. W., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., & Cani, P. D. (2017). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics.
Guajardo-Flores, D., García-Patiño, M., Serna-Guerrero, D., Gutiérrez-Uribe, J., & Serna-Saldívar, S. (2012). Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans. Food chemistry, 134(3), 1312-1319.
Han, X., Zhang, L., Du, M., Yi, H., Li, J., & Zhang, L. (2012). Effects of copper on the post acidification of fermented milk by St. thermophilus. Journal of food science, 77(1), M25-M28.
Harborne, J. (1967). Comparative biochemistry of the flavonoids Acad. Press, London, 1.
Harlen, W. C., & Jati, I. R. A. (2018). Antioxidant activity of anthocyanins in common legume grains. In Polyphenols: Mechanisms of action in human health and disease, 81-92. Elsevier.
Hassan, A., Frank, J., & Elsoda, M. (2003). Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy. International Dairy Journal, 13(9), 755-762.
Hassan, L. K., Haggag, H., ElKalyoubi, M., Abd EL-Aziz, M., El-Sayed, M., & Sayed, A. (2015). Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum. Annals of Agricultural Sciences, 60(1), 21-28.
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., & Salminen, S. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature reviews Gastroenterology & hepatology, 11(8), 506-514.
Hotel, A. C. P., & Cordoba, A. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention, 5(1), 1-10.
Ichimura, T., Osada, T., Yonekura, K., & Horiuchi, H. (2022). A new method for producing superior set yogurt, focusing on heat treatment and homogenization. Journal of dairy science, 105(4), 2978-2987.
Jańczuk, A., Brodziak, A., Król, J., & Czernecki, T. (2023). Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time. Animals, 13(10), 1610.
Jaster, H., Arend, G. D., Rezzadori, K., Chaves, V. C., Reginatto, F. H., & Petrus, J. C. C. (2018). Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration. Food Research International, 104, 119-125.
Kalab, M., Emmons, D., & Sargant, A. (1975). Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents. Journal of dairy research, 42(3), 453-458.
Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & nutrition research, 61(1), 1361779.
Klaenhammer, T. R., Altermann, E., Pfeiler, E., Buck, B. L., Goh, Y.-J., O'Flaherty, S., Barrangou, R., & Duong, T. (2008). Functional genomics of probiotic Lactobacilli. Journal of Clinical Gastroenterology, 42, S160-S162.
Laleh, G., Frydoonfar, H., Heidary, R., Jameei, R., & Zare, S. (2006). The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species. Pakistan Journal of Nutrition, 5(1), 90-92.
Lee, W.-J., & Lucey, J. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23(9), 1127-1136.
Lin, L.-Z., Harnly, J. M., Pastor-Corrales, M. S., & Luthria, D. L. (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food chemistry, 107(1), 399-410.
López, A., El-Naggar, T., Dueñas, M., Ortega, T., Estrella, I., Hernández, T., Gómez-Serranillos, M. P., Palomino, O. M., & Carretero, M. E. (2013). Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.). Food chemistry, 138(1), 547-555.

Marathe, S. A., Rajalakshmi, V., Jamdar, S. N., & Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology, 49(9), 2005-2012.
Mastura, Y. H., Hasnah, H., & Dang, T. (2017). Total phenolic content and antioxidant capacity of beans: organic vs inorganic. International Food Research Journal, 24(2).
Mckinley, M. C. (2005). The nutrition and health benefits of yoghurt. International Journal of Dairy Technology, 58(1), 1-12.
Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J. M., Barba, F. J., Mörlein, D., & Tomasevic, I. (2020). What is the color of milk and dairy products and how is it measured? Foods, 9(11), 1629.
Mohanty, D., Misra, S., Mohapatra, S., & Sahu, P. S. (2018). Prebiotics and synbiotics: Recent concepts in nutrition. Food bioscience, 26, 152-160.
Morata, A., López, C., Tesfaye, W., González, C., & Escott, C. (2019). Anthocyanins as natural pigments in beverages. In Value-added ingredients and enrichments of beverages (pp. 383-428). Elsevier.
Mullins, A. P., & Arjmandi, B. H. (2021). Health benefits of plant-based nutrition: focus on beans in cardiometabolic diseases. Nutrients, 13(2), 519.
Muniandy, P., Shori, A. B., & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1-8.
Oliveira, R. P. D. S., Florence, A. C. R., Perego, P., De Oliveira, M. N., & Converti, A. (2011). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International journal of food microbiology, 145(1), 22-27.
Oomah, B. D., Cardador‐Martínez, A., & Loarca‐Piña, G. (2005). Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L). Journal of the Science of Food and Agriculture, 85(6), 935-942.
Özer, D., Akin, S., & Özer, B. (2005). Effect of inulin and lactulose on survival of Lactobacillus acidophilusla-5 and Bifidobacterium bifidum bb-02 in Acidophilus-bifidus yoghurt. Food Science and Technology International, 11(1), 19-24.
Pahariya, P. (2018). Effects of yogurt fortification with different legumes protein on the physio-Chemical, microbiological, and rheological properties. South Dakota State University.
Qamar, S., Manrique, Y. J., Parekh, H., & Falconer, J. R. (2020). Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Critical reviews in food science and nutrition, 60(16), 2742-2762.
Savaiano, D. A., & Hutkins, R. W. (2021). Yogurt, cultured fermented milk, and health: a systematic review. Nutr Rev, 79(5), 599-614.
Shimada, K., Fujikawa, K., Yahara, K., & Nakamura, T. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40(6), 945-948.
Shori, A., Baba, A. S., & Chuah, P. (2013). The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain-and Allium sativum-yogurt. Journal of the Taiwan Institute of Chemical Engineers, 44(5), 701-706.
Tamime, A. Y., & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Elsevier.
Tangkham, W., & LeMieux, F. (2017). Microbial, physical and sensory properties of three novel yogurt flavors: molasses, mulberry and amaretto. Journal of Food Research, 6(3), 65-73.
Tian, L., Tan, Y., Chen, G., Wang, G., Sun, J., Ou, S., Chen, W., & Bai, W. (2019). Metabolism of anthocyanins and consequent effects on the gut microbiota. Critical reviews in food science and nutrition, 59(6), 982-991.
Topping, D. L., & Clifton, P. M. (2001). Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiological reviews.
Usinger, L., Ibsen, H., & Jensen, L. T. (2009). Does fermented milk possess antihypertensive effect in humans? Journal of hypertension, 27(6), 1115-1120.
Xu, B., & Chang, S. K. (2009). Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agricultural and Food Chemistry, 57(11), 4754-4764.
Zare, F., Champagne, C., Simpson, B., Orsat, V., & Boye, J. (2012). Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. LWT-Food Science and Technology, 45(2), 155-160.
電子全文 電子全文(網際網路公開日期:20270820)
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
第一頁 上一頁 下一頁 最後一頁 top