Practical Application in Cheese Fortification
©2013
Doctoral Thesis / Dissertation
76 Pages
Summary
ABSTRACT
The study comprised of developing vitamin A rich low fat cottage cheese using carrot pulp with different concentrations of carrot pulp used 3%, 6%, 9%, 12% and 15% coded as T1,T2,T3,T4 and T5 respectively, then these cottage cheese were sensory evaluated by a panel of 5 members drawn from the faculty of college. The code “T3” i.e. 9% was found to be the most acceptable after scoring in a 9-point hedonic scale with an average of 39.25 and standard deviation of 0.5. The t test was applied in which the score was taken into consideration and a comparative study was made between the low fat cottage cheese and the experimental cottage cheese prepared. Next the nutritional analysis of the cottage cheese was done and it was observed that it contains moisture about 66.57%, ash 2.63%, fat 0.29g , protein 8.05g, calcium 216.6mg, vitamin A 375.8mcg, carbohydrate 6.8g, mineral (%) 2.63%.A presumptive coliform test was done which was found to be absent.
The study comprised of developing vitamin A rich low fat cottage cheese using carrot pulp with different concentrations of carrot pulp used 3%, 6%, 9%, 12% and 15% coded as T1,T2,T3,T4 and T5 respectively, then these cottage cheese were sensory evaluated by a panel of 5 members drawn from the faculty of college. The code “T3” i.e. 9% was found to be the most acceptable after scoring in a 9-point hedonic scale with an average of 39.25 and standard deviation of 0.5. The t test was applied in which the score was taken into consideration and a comparative study was made between the low fat cottage cheese and the experimental cottage cheese prepared. Next the nutritional analysis of the cottage cheese was done and it was observed that it contains moisture about 66.57%, ash 2.63%, fat 0.29g , protein 8.05g, calcium 216.6mg, vitamin A 375.8mcg, carbohydrate 6.8g, mineral (%) 2.63%.A presumptive coliform test was done which was found to be absent.
Excerpt
Table Of Contents
Dayal, Bhawana:
Practical Application in Cheese Fortification, Hamburg, Anchor
Academic Publishing 2015
PDF-eBook-ISBN: 978-3-95489-964-7
Druck/Herstellung: Anchor Academic Publishing, Hamburg, 2015
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1
INTRODUCTION
"
A cheese may disappoint. It may be dull, it may be naive, and it may be over
sophisticated. Yet it remains cheese, milk's leap toward immortality"
Clifton Paul Fadiman
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but
not pressed, so some whey remains and the individual curds remain loose. The
curd is usually washed to remove acidity, giving sweet curd cheese. Dating
back to ancient India, Cottage cheese remains the most common type of cheese
used in traditional South Asian cuisines. The use of Cottage cheese is more
common in Nepal, India, Pakistan, and Bangladesh due to the prominence of
milk in their cuisine. It is very popular when wrapped in dough and deep-fried
or served with either spinach (palak) or peas (mattar).Cottage cheese is popular
among dieters and some health food devotees. It is a favourite food
among
bodybuilders, runners, and weightlifters for its high content
of casein protein (a longer-lasting protein) while being relatively low in fat.
Pregnant women are advised that cottage cheese is safe to eat during their
pregnancy, whereas some cheese products are not. To prepare Cottage cheese,
food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to
hot milk to separate the curds from the whey. The curds are drained
in muslin or cheesecloth and the excess water is pressed out. The resulting
Cottage cheese is dipped in chilled water for 23 hours to give it a good
texture and appearance.
Cottage cheese can be eaten by itself, with fruit and
sugar, with salt and pepper, with fruit puree, on toast, with tomatoes,
with granola and cinnamon, in salads, or used as an ingredient in recipes such
as jello salad and various desserts. Cottage cheese with fruit such as pears or
peaches is a standard side dish in many "home cooking" or meat-and-
three restaurants' menus.
One serving of cottage cheese contains approximately 116 calories, 3g of total
carbohydrates, 3.2 g fat, .9 g of monounsaturated fat, 0.1g of polyunsaturated
fats, 19.2 mg of omega-3 and 119 mg of omega-6 and 0.3 g of sugar. The
2
majority of the fat content, 3.2g is from saturated fat and 1g comes from
healthy unsaturated fats.. Cottage cheese is a good source of riboflavin with
0.2 mg, It also contains 0.5mcg of vitamin B12 and 0.6mg of pantothenic acid.
Other vitamins include vitamin A, thiamine, vitamin B6 and folate .Cottage
cheese contains 180mg of phosphorus , 11mcg of selenium , and 68mg of
calcium. Other minerals include magnesium, potassium, zinc and copper.
Cottage cheese is high in sodium. One serving contains 411mg of sodium. It
also contains 19.2mg of cholesterol (Tadlock, 2011).
Fortification is a process of adding micronutrients such as vitamins
and minerals to the food in order to reduce the rate of common deficiencies
and diseases that would otherwise occur in the absence of these nutrients.
Vitamin A is essential for good health notably for eyes and skin, immune
function, reproduction, and bone growth. Whole milk contains some vitamin
A, however levels in semi skimmed and skimmed milks are much lower. This
is because vitamin A is dissolved within the milk fat fraction which is removed
to varying levels when producing lower fat milk products (Dairy council,
2010). Thus, fortifying the products made from skimmed milk is a better idea
as it adds to the level of vitamin A and for that use of carrots can be made as
carrots are notably rich in anti-oxidants, vitamins and dietary fiber, negligible
amount of fat and no cholesterol.
1.1 SKIMMED MILK:-
Skim milk is also labelled as fat free milk, and in order for milk to be
considered skim, it must contain less than 0.5% milk fat. In comparison, whole
milk contains 3.5% fat and over half of this fat is saturated. One cup of skim
milk holds 90 calories, while whole milk delivers 145 calories a serving. Skim
milk has the obvious benefits of being kind to the waistline and not filling the
body with fat or cholesterol, while the fat content of skim milk decreases, the
nutritional composition does not. In fact, some nutrients are actually increased
3
during the fat removal process, such as protein, potassium and calcium. Whole
milk naturally contains fat-soluble vitamins A, D, E and K, which skim milk
lacks since the fat is removed. After the fat removal process, sodium and
carbohydrates are left behind, leaving the sodium and carbohydrate content
higher in skim milk than in whole milk. Some lactose intolerant individuals
find they can handle skim milk with greater ease than with whole milk
(www.fitday.com).
1.1.1 NUTRITIONAL INFORMATION OF SKIMMED
MILK:-
It is rich in calcium, with 301.4 mg, which is over 30 percent of your daily
recommended intake, calcium is used for building bones and teeth, as well as
for contributing to nervous system and muscle function. The milk also contains
247.5 mg of phosphorus, which is 24.7 percent of your daily requirement, and
406.7 mg of potassium, which is 11.6 percent of your daily requirement. One
cup of unfortified fat free milk contains 85.8 calories. It contains only trace
remnants of fat -- about 0.4 g of total fat and 0.3 g of saturated fat. There are
4.9 mg of cholesterol in the milk, which is about 1.6 percent of recommended
daily cholesterol intake. It also contains 127.4 mg of sodium, which is 5.3
percent of recommended daily sodium intake. There are 11.9 g of total
carbohydrates in each serving of fat free milk, which is about 4 percent of your
recommended daily intake. The milk contains about 12.5 g of total sugars,
which is just under 25 percent of your daily intake recommendation, and 8.4 g
of protein, which is 16.7 percent of your daily requirement.
4
TABLE 1.1: NUTRITIONAL COMPOSITION OF SKIM MILK
Calories
86
Sodium
127 mg
Total Fat
0 g
Potassium
407 mg
Saturated
0 g
Total Carbs
12 g
Polyunsaturated
0 g
Dietary Fiber
0 g
Monounsaturated
0 g
Sugars
0 g
Trans
0 g
Protein
8 g
Cholesterol
5 mg
Vitamin A
0%
Calcium
30%
Vitamin C
4%
Iron
1%
SOURCE: USDA NATIONAL NUTRIENT DATABASE FOR
STANDARD REFERENCE SR-21.
1.2 CARROTS:-
Carrots are exceptionally rich source of carotenes and vitamin-A. 100 g fresh
carrot contains 8285 g of
beta-carotene
and 16706 IU of vitamin A.
Flavonoid compounds in carrots help protect from skin, lung and oral cavity
cancers (Herington,2011).
All varieties of carrots contain valuable amounts
of antioxidant nutrients. Included here are traditional antioxidants like vitamin
C, as well as phytonutrient antioxidants like beta-carotene. The list of carrot
phytonutrient antioxidants is by no means limited to beta-carotene, however.
This list includes:
x
Carotenoids
alpha-carotene
beta-carotene
lutein
5
x
Hydroxycinnamic acids
caffeic acid
coumaric acid
ferulic acid
x
Anthocyanindins
cyanidins
malvidins
Carotenes are converted into vitamin A in the liver. Beta-carotene is
the major carotene that is present in carrots. Beta carotene is one of the
powerful natural anti-oxidant helps protect body from harmful oxygen-free
radical injury. Carrots are also a rich in poly-acetylene antioxidant falcarinol
that help fight against cancers by destroying pre-cancerous cells in the tumours
(Hezy, 2010).
Carrots are good for blood sugar regulation because of the presence of
carotenoids in carrot. Carotenoids inversely affect insulin resistance and thus
lower blood sugar.
1.2.1 History of carrots :-
The health benefits of carrots are varied. A root vegetable, carrot belongs to
the same family as parsley, dill, and fennel. Widely recommended by
physicians for innumerable medicinal purposes, carrots are an important source
of vitamin A, as well as many other nutrients.
Carrots are believed to have originated in Afghanistan some 5000 years ago
and then spread to the Mediterranean region. The early carrots were not orange
or red, but purple in colour. A yellow variety was later cultivated in Asia,
which was then adopted by Romans and Greeks. The orange carrot was
cultivated by the Europeans in the 17th century because they wanted a better
texture. Today, thanks to the efforts of the scientists at the Agricultural
Research Service (USDA), Vegetable Crops Research Unit at University of
6
Madison, Wisconsin, the early purple, yellow and white carrots are being re-
introduced into the market.
The goal of these researchers was initially to breed carrots that would be
packed with beta carotene, the orange/red pigment used by the body to create
vitamin A. Their efforts resulted in today's carrots which have 75 percent more
beta-carotene than those available 25 years ago. A single, full-size carrot
provides more than the daily required intake of this essential vitamin for an
adult.
These scientists have also brought back the purple, red, yellow, and white
carrots that had existed earlier because they have learnt that these varied colour
pigments provide antioxidants like lycopene, lutein and
zeaxanthin
that
perform several protective duties in the human body.
Red carrots get their colour from lycopene, a type of carotene that helps
prevent heart disease and some types of cancer. Yellow carrots contain
xanthophylls, pigments that provide lutein, (one of the hydroxy carotenoids in
the human retina) that helps maintain good eye health. Purple carrots have
anthocyanins--an entirely different class of pigments which act as powerful
antioxidants. All these antioxidants in
Carrots provide important health benefits (
www.vegrecipes4u.com
).
1.2.2 BASIC NUTRITIONAL INFORMATION ON CARROTS:-
One medium carrot provides 25 calories, 0.6 g of protein, 0.2 g of fat, 5.8 g of
carbohydrate and 1.7 g of fibre, according to the USDA Food and Nutrient
Database. The very low calorie content of carrots makes them a good choice
for promoting weight loss. Furthermore, carrots are an excellent source of
7
beta-carotene, and eating them daily is a great way for you to boost your
antioxidant intake (Wertheim, 2011).
1.2.2.1 BETA-CAROTENE:-
One medium carrot contains 5,054 mcg of beta-carotene and 509 mcg of
retinol activity equivalents, or RAE. Beta-carotene is a plant form of vitamin
A, and the daily requirement for vitamin A is 700 mcg RAE. According to the
Linus Pauling Institute, research suggests that diets high in carotenoids, such
as beta-carotene, may decrease cardiovascular disease and cancer risk. It is
important to note that one should not take beta-carotene supplements if you are
a smoker, as they may increase your risk for lung cancer.
Vitamin A helps
form and maintain healthy skin, teeth, skeletal and soft tissue, mucus
membranes, and skin. It is also known as retinol because it produces the
pigments in the retina of the eye.Vitamin A promotes good vision, especially
in low light. It may also be needed for reproduction and breast-feeding.
Retinol is an active form of vitamin A. It is found in animal liver, whole milk,
and some fortified foods.Carotenoids are dark-colored dyes (pigments) found
in plant foods that can turn into a form of vitamin A. There are more than 500
known carotenoids. One such carotenoid is beta-carotene.
x
Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused
by substances called free radicals. Free radicals are believed to contribute to
certain chronic diseases and play a role in the aging processes.
x
Food sources of carotenoids such as beta-carotene may reduce the risk for
cancer.
x
Beta-carotene supplements do not seem to reduce cancer risk (Counts, 2008).
1.2.2.1(a) Characteristics of Beta-Carotene
x
Like all carotenoids, beta-carotene is the most common form of carotene. Fat
soluble - not water-soluble. In a mixed diet, 3-5 grams of fat is enough to
8
ensure its absorption. Carotenoids suspended in oil are more efficiently
absorbed than those in water or food.
x
Manufactured by plants - not animals. In plants, beta-carotene absorbs light
and energy from singlet oxygen - an unstable form of oxygen - and transfers
both energies to chlorophyll for photosynthesis. It also acts as a pesticide.
Present in the all-trans configuration in raw fruits and vegetables.
x
Converted to the cis- configuration during cooking. Cis- isomers are shorter in
length and are less susceptible to "binding." They are more stable and are more
bioavailable.
x
Released from the food matrix by: chewing, stomach action, and digestive
enzymes. The vitamin A activity of beta-carotene in foods is half that of retinol
(pre-formed vitamin A).
1.2.2.1(b) Biologic Activities of Beta-Carotene
x
Beta-carotene is converted to Vitamin A (retinal) in the small intestines of
mammals by beta-,carotene 15,15 monooxygenase (an enzyme). In times of
plenty, retinal is stored in the liver. It is synthesized into active vitamin A in
times of need.
x
It quenches singlet oxygen. It also reacts with any radical species present in a
biological system. As a powerful antioxidant, it breaks down and converts
harmful products to inert substances.
9
x
It prevents the oxidation of fat by breaking down the chain-reaction.
x
It facilitates communication between cells by enhancing the expression of a
gene that codes for connexin proteins. Connexin proteins forms pores or gap
junctions in cell membranes, allowing cells to communicate through the
exchange of small molecules.
x
It improves immune function by protecting phagocytic cells (white blood cells
that protects the body by ingesting harmful bodies, bacteria, dead/dying cells);
enhancing the response of T & B cells (immune response cells); by stimulating
the effects of T-cell functions, macrophage, and natural killer cell capacities,
and by increasing the production of interleukins. Interleukins are signalling
molecules on white blood cells. They mediate communication between cells.
x
It helps maintain night vision. As vitamin A, beta-carotene maintains the
cornea and participates in the conversion of light energy into nerve impulses at
the retina. The cells of the retina contain rhodopsin, a pigment molecule. As
rhodopsin absorbs light, retinal changes which triggers a nerve impulse that
carries information to the brain.
x
It protects against sunburn by: quenching radical oxygen species and
interferring with several signalling pathways that result in UV-B exposure.
Significant Food Sources Sweet potatoes tubers and leaves, carrots,
cantaloupes, goji berries, palm oil, spinach, chard, egg yolk, liver,pumpkins,
squash, mango, turnip greens(Bendich,1989).
10
1.2.2.2 VITAMIN C:-
Vitamin C is not only an excellent antioxidant, but it's also important for
keeping immune system healthy and for producing collagen, which makes up
bones, cartilage and skin. One medium carrot provides 3.6 mg of vitamin C,
while the daily requirement for vitamin C for adults is 90 mg for men and 75
mg for women.
1.2.2.3 FOLATE:-
Folate when taken in adequate amounts by pregnant women helps to reduce the
risk for neural tube defects, such as spina bifida, in their children. The daily
requirement for folate is 400 mcg for adult men and women, while pregnant
women require 600 mcg of folate daily. According to the Linus Pauling
Institute (Oregon state university, United States), folate may also play a role in
the prevention of certain types of cancer. One medium carrot provides 12 mcg
of folate.
1.2.2.4 VITAMIN K:-
Vitamin K is vital for blood clotting and also may play a role in the prevention
of osteoporosis, according to the Linus Pauling Institute (Oregon state
university, United States). The daily requirement for vitamin K for adults is
120 mcg for men and 90 mcg for women. One medium carrot provides 8.1
mcg of vitamin K. Thus, one medium carrot provides more than 6 percent of
the daily requirement for men and 9 percent of the daily requirement for
women.
11
1.2.3 MEDICINAL PROPERTIES OF CARROTS:-
Carrots are credited with many medicinal properties; they are said to cleanse
the intestines and to be diuretic,
remineralizing, antidiarrheal, an overall tonic
and antianemic.
Carrot is rich in alkaline
elements which purify and revitalize the blood.
They nourish the entire system and help in the
maintenance of acid-alkaline balance in the
body. The carrot also has a reputation as a
vegetable that helps to maintain good eyesight.
Raw grated carrot can be applied as a compress to burns for a soothing effect.
Its highly energizing juice has a particularly beneficial effect on the liver.
Eating raw carrots can
prevent the absorption of estrogen from the intestine, allowing the liver to
more effectively regulate metabolism (www.carrotmuseum.co).
"Things that protect the bowel, such as raw carrots, have far-reaching
effects on hormones and immunity."
One vegetable has a special place in a diet to balance the hormones, and that is
the raw carrot. It is so nearly indigestible that, when it is well chewed or
grated, it helps to stimulate the intestine and reduce the reabsorption of
estrogen and the absorption of bacterial toxins In these effects on the bowel,
which improve hormonal balance, a carrot salad resembles antibiotic therapy,
except that the carrot salad can be used every day for years without harmful
side-effects. Many people find that daily use of the raw carrot eliminates their
PMS, headaches, or allergies. "Taking "calories" out of context can give bad
results some people avoid carrots as being "high in calories," but carrots can
be very effective for losing weight, partly because their high fibre content
binds a large amount of fat and carries it out of the
body
(www.functionalps.com).
12
The alternative medicine believers consider the carrot (the whole plant or its
seeds) to have the following properties: (www.carrotmuseum.co)
x
Anthelmintic (destroying or expelling worms).
x
Carminative (expelling flatulence).
x
Contraceptive.
x
Deobstruent.
x
Diuretic (promoting the discharge of urine).
x
Emmenagogue (producing oils which stimulate the flow of menstrual blood).
x
Galactogogue (promoting the secretion of milk).
x
Ophthalmic (pertaining to the eye).
x
Stimulant.
x
Oedema (water retention).
1.2.4 HEALTH BENEFITS OF CARROTS:-
1.2.4.1 Prevent Cancer-
Eating carrots help in lowering the risk of breast lung and colon cancer.
Recently, researchers have isolated a compound called falcarinol in carrots that
may be largely responsible for anti-cancer benefits. Falcarinol is a natural
pesticide found in carrots that protects roots from fungal diseases. In daily diet,
carrots are almost the only source of these compounds. A study conducted on
mice found that they were fed with either raw carrots or falcarinol have one-
third lower risk of developing colon cancer than mice not fed by them.
1.2.4.2 Improve Vision-
The retina of the eye needs vitamin A to function, lack of vitamin A causes
night blindness. Carrots are rich in beta-carotene, a substance which converted
into vitamin A in the liver. In the retina, vitamin A is transformed into
rhodopsin, a purple pigment that necessary for night vision. In addition, beta-
carotene help protect against macular degeneration and the development of
13
senile cataracts. A study found that people who eat most Beta-carotene had 40
percent lower risk of macular degeneration than those who consumed little. It
helps in the prevention of macular degeneration. Researchers found that people
who ate the recommended amount of Beta-carotene had a 40% lower risk
compared with those who consumed less beta-carotene.Its juice strengthens the
eyes and keeps the mucus membranes of all cavities of the body in healthy
condition.
1.2.4.3 Prevent heart disease-
Studies show that a diet high in carotenoids is associated with a lower risk of
heart disease. Also, it is believed that regular consumption of carrots reduces
cholesterol levels. Soluble fiber in carrots can help lower blood cholesterol
levels by binding with and removing bile acids, cholesterol triggers would be
pulled out from the bloodstream to make more bile acids.
1.2.4.4 Reduce the risk of stroke-
According to research from Harvard University, people who ate more than six
carrots a week are much less likely to suffer a stroke than those who ate only
one carrot a month or more.
1.2.4.5 Nourish Skin-
Carrot has a strong cleansing properties that are effective in detoxifying the
liver, so that the overall effective for acne that is caused by toxins from the
blood. Carrot is also useful for treating uneven skin tones because of
pigmentation. The vitamin A and other nutrients contain in carrot efficiently
nourish the skin, prevent dry skin and other skin blemishes.
14
1.2.4.6 Anti-aging-
Carrots contain a lot of beta-carotene, which serves as an antioxidant that helps
the body to fight the cell damage done to the body with dirt in the bloodstream
and even oxygen. It also help slows down the aging of cells and various
negative effect associated with aging.
1.2.4.7 Dental Health-
Carrots can even help clean your teeth, and is the best way to keep your
mouth clean after meals. They act as natural abrasives, help in eliminate the
sticky dirt from the teeth and stimulate gums. They also trigger a lot of saliva,
which helps to scrub away stains on your teeth. Minerals in carrots help to kill
germs in the mouth and prevent tooth damage (www.bewellbuzz.com).
1.2.4.8 Control of Blood Circulation -
The large and varying amounts of B vitamins present in carrots are especially
good at regulating the body's circulation by ensuring that the heart and lungs
have nutrients available to do their job efficiently. Additionally, carrots also
help lower high blood pressure and reduce the risk of cardiovascular disease.
Potash succinate, a nutrient found in carrots, is said to have anti-hypertensive
properties, making it useful for those with high blood pressure. This nutrient
helps dilate blood vessels and thereby lowers blood pressure.
1.2.4.9 ACID
BASE BALANCE
Carrot is rich in alkaline elements which purify and revitalize the blood. It
nourishes the entire system and helps in the maintenance of acid-alkaline
balance in the body.
15
1.2.4.10 DIABETES
Benefits of carrot include control of diabetes. Carrot is good for blood sugar
regulation because of the presence of carotenoids in them. Carotenoids
inversely affect insulin resistance and thus lower blood sugar.
1.2.4.11 DIARRHEA
Carrot soup is a home remedy for diarrhea because it calms the bowel and
slows down bacterial development. This is an effective natural remedy.This
soup gives sodium, potassium, phosphorus, calcium, sulfur and magnesium
essential to check diarrhea. Besides, it is a good source of pectin and coats the
intestine to allay inflammation. It checks growth of harmful bacteria and
prevents vomiting. It is especially useful for children.Cook half kilogram of
carrot in 150 ml of water until it becomes soft. Then drain the water and add
little salt to taste. Half cup soup should be given every half an hour.
1.2.4.12 WORM INFESTATION
Carrots are useful in the removal of worms from children. An infusion of
carrot has long been used as a folk remedy for thread worms.A small cup of
juice or two medium sized carrots taken in the morning for at least a week
clears the thread worm.
1.2.4.13 GASTROINTESTINAL HEALTH
Benefits of carrot extend to gastrointestinal health also. Regular use of carrot
prevents formation of gastric ulcer and other digestive disorders.Its juice is an
effective remedy in diseases like intestinal colic, colitis, appendicitis, peptic
ulcer and dyspepsia.
Details
- Pages
- Type of Edition
- Originalausgabe
- Year
- 2013
- ISBN (PDF)
- 9783954899647
- File size
- 1.4 MB
- Language
- English
- Publication date
- 2015 (August)
- Grade
- 1
- Keywords
- vitamin A Nutritional
