Proximate, nutritional and microbiological analyses of milk-sweet potato mixtures fermented with yogurt bacteria
Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,7...
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| Veröffentlicht in: | Journal of food science 1991-05, Vol.56 (3), p.682-684 |
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| container_title | Journal of food science |
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| creator | Collins, J.L. (University of Tennessee, Knoxville, TN) Ebah, C.B Mount, J.R Draughon, F.A Demott, B.J |
| description | Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 X 10(6) CFU/g |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05355.x |
| format | Article |
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(University of Tennessee, Knoxville, TN) ; Ebah, C.B ; Mount, J.R ; Draughon, F.A ; Demott, B.J</creator><creatorcontrib>Collins, J.L. (University of Tennessee, Knoxville, TN) ; Ebah, C.B ; Mount, J.R ; Draughon, F.A ; Demott, B.J</creatorcontrib><description>Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 X 10(6) CFU/g</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb05355.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>BACTERIA ; BACTERIAS ACIDOLACTICAS ; BACTERIE LACTIQUE ; BATATA ; Biological and medical sciences ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTENIDO DE HUMEDAD ; CONTEO DE CELULAS ; Dairy products ; Food industries ; Fruits & vegetables ; Fundamental and applied biological sciences. Psychology ; GRASA DE LA LECHE ; LAIT ; LAIT FERMENTE ; LECHE ; LECHE FERMENTADA ; MATIERE GRASSE DU LAIT ; Milk and cheese industries. Ice creams ; NUMERATION CELLULAIRE ; PATATE DOUCE ; SACCHAROSE ; SUCROSA ; TENEUR EN EAU ; VALEUR CALORIQUE ; VALEUR NUTRITIVE ; VALOR CALORICO ; VALOR NUTRITIVO</subject><ispartof>Journal of food science, 1991-05, Vol.56 (3), p.682-684</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4322-6cbc72baaef07c6578fddab3225c5482e753ce55e51e5370eceb09a5b0961c3c3</citedby><cites>FETCH-LOGICAL-c4322-6cbc72baaef07c6578fddab3225c5482e753ce55e51e5370eceb09a5b0961c3c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb05355.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb05355.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4977999$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Collins, J.L. (University of Tennessee, Knoxville, TN)</creatorcontrib><creatorcontrib>Ebah, C.B</creatorcontrib><creatorcontrib>Mount, J.R</creatorcontrib><creatorcontrib>Draughon, F.A</creatorcontrib><creatorcontrib>Demott, B.J</creatorcontrib><title>Proximate, nutritional and microbiological analyses of milk-sweet potato mixtures fermented with yogurt bacteria</title><title>Journal of food science</title><description>Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 X 10(6) CFU/g</description><subject>BACTERIA</subject><subject>BACTERIAS ACIDOLACTICAS</subject><subject>BACTERIE LACTIQUE</subject><subject>BATATA</subject><subject>Biological and medical sciences</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONTENIDO DE HUMEDAD</subject><subject>CONTEO DE CELULAS</subject><subject>Dairy products</subject><subject>Food industries</subject><subject>Fruits & vegetables</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GRASA DE LA LECHE</subject><subject>LAIT</subject><subject>LAIT FERMENTE</subject><subject>LECHE</subject><subject>LECHE FERMENTADA</subject><subject>MATIERE GRASSE DU LAIT</subject><subject>Milk and cheese industries. Ice creams</subject><subject>NUMERATION CELLULAIRE</subject><subject>PATATE DOUCE</subject><subject>SACCHAROSE</subject><subject>SUCROSA</subject><subject>TENEUR EN EAU</subject><subject>VALEUR CALORIQUE</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR CALORICO</subject><subject>VALOR NUTRITIVO</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkFFv0zAQxy3EJMrgC_AUTTySzI5ju-YFsbJ1jGkgjQmJF8txL8VdGhfbUdNvj7NUe8cPtnz3v__d_RA6I7gg6ZxvCkI5y0tekoJISYpYY0YZK4YXaEYEwzmdV-QlmmFcljkhlXiFXoewweOf8hna_fBusFsd4UPW9dHbaF2n20x3q2xrjXe1da1bW_MU0-0hQMhck3LtYx72ADHbuaijS5Eh9j5lG_Bb6CKssr2Nf7KDW_c-ZrU2EbzVb9BJo9sAb4_vKXq4uvy5uM5vvy-_Lj7f5qaiaVRuaiPKWmtosDCciXmzWuk6pZhh1bwEwagBxoARYFRgMFBjqVm6ODHU0FN0NvnuvPvbQ4hq43qfNgiKyKrCUgiRRB8nUVo0BA-N2vkEwx8UwWoErDZqBKxGwGoErI6A1ZCK3x876JDwNF53xoZnhyp1kFIm2adJtrctHP6jgbq5-nLP52VyyCcHGyIMzw7aPyouqGDq191SXSx-L79V1Z26SPp3k77RTum1T0M93EvCOZeY_gPtCqpC</recordid><startdate>199105</startdate><enddate>199105</enddate><creator>Collins, J.L. (University of Tennessee, Knoxville, TN)</creator><creator>Ebah, C.B</creator><creator>Mount, J.R</creator><creator>Draughon, F.A</creator><creator>Demott, B.J</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199105</creationdate><title>Proximate, nutritional and microbiological analyses of milk-sweet potato mixtures fermented with yogurt bacteria</title><author>Collins, J.L. (University of Tennessee, Knoxville, TN) ; Ebah, C.B ; Mount, J.R ; Draughon, F.A ; Demott, B.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4322-6cbc72baaef07c6578fddab3225c5482e753ce55e51e5370eceb09a5b0961c3c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>BACTERIA</topic><topic>BACTERIAS ACIDOLACTICAS</topic><topic>BACTERIE LACTIQUE</topic><topic>BATATA</topic><topic>Biological and medical sciences</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CONTENIDO DE HUMEDAD</topic><topic>CONTEO DE CELULAS</topic><topic>Dairy products</topic><topic>Food industries</topic><topic>Fruits & vegetables</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GRASA DE LA LECHE</topic><topic>LAIT</topic><topic>LAIT FERMENTE</topic><topic>LECHE</topic><topic>LECHE FERMENTADA</topic><topic>MATIERE GRASSE DU LAIT</topic><topic>Milk and cheese industries. Ice creams</topic><topic>NUMERATION CELLULAIRE</topic><topic>PATATE DOUCE</topic><topic>SACCHAROSE</topic><topic>SUCROSA</topic><topic>TENEUR EN EAU</topic><topic>VALEUR CALORIQUE</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR CALORICO</topic><topic>VALOR NUTRITIVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Collins, J.L. (University of Tennessee, Knoxville, TN)</creatorcontrib><creatorcontrib>Ebah, C.B</creatorcontrib><creatorcontrib>Mount, J.R</creatorcontrib><creatorcontrib>Draughon, F.A</creatorcontrib><creatorcontrib>Demott, B.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Collins, J.L. (University of Tennessee, Knoxville, TN)</au><au>Ebah, C.B</au><au>Mount, J.R</au><au>Draughon, F.A</au><au>Demott, B.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Proximate, nutritional and microbiological analyses of milk-sweet potato mixtures fermented with yogurt bacteria</atitle><jtitle>Journal of food science</jtitle><date>1991-05</date><risdate>1991</risdate><volume>56</volume><issue>3</issue><spage>682</spage><epage>684</epage><pages>682-684</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 X 10(6) CFU/g</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb05355.x</doi><tpages>3</tpages></addata></record> |
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| subjects | BACTERIA BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE BATATA Biological and medical sciences COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTENIDO DE HUMEDAD CONTEO DE CELULAS Dairy products Food industries Fruits & vegetables Fundamental and applied biological sciences. Psychology GRASA DE LA LECHE LAIT LAIT FERMENTE LECHE LECHE FERMENTADA MATIERE GRASSE DU LAIT Milk and cheese industries. Ice creams NUMERATION CELLULAIRE PATATE DOUCE SACCHAROSE SUCROSA TENEUR EN EAU VALEUR CALORIQUE VALEUR NUTRITIVE VALOR CALORICO VALOR NUTRITIVO |
| title | Proximate, nutritional and microbiological analyses of milk-sweet potato mixtures fermented with yogurt bacteria |
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