جستجوی مقالات مرتبط با کلیدواژه « starch » در نشریات گروه « دامپزشکی »

High starch (glucogenic, insulinogenic) rations are used for long periods during lactation because of their positive effect on milk production. Also, during the first weeks of lactation, they can improve fertility through preventing severe declines in blood glucose and insulin levels and modifying the level of non-esterified fatty acids (NEFA). However, it has been said that high starch rations may have negative effects on fertility if they are used after the termination of negative energy balance during the breeding period of the cows. In this study, changes in the plasma concentrations of insulin, glucose and NEFA were correlations of the measured parameters with days open of the cows were also assessed. Thirty lactating cows with a voluntary waiting period of 50 days were sampled for blood on days 60, 90 and 120 of lactation. Insulin increased through the study and had higher concentrations on days 90 and 120 compared to day 60. Glucose level decreased during the study and its concentration was lower on day 120 compared to days 60. There was an increasing trend in NEFA concentrations during the study period so that it had higher concentrations on days 90 and 120 compared to day 60. Insulin showed a negative correlation with glucose and a positive correlation with NEFA during the study. There was no correlation between the measured parameters and days open of the cows. Blood insulin concentration may increase in mid-lactation cows with high-starch rations but affection of fertility by high levels of insulin cannot be concluded.

Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. In this study, Lactobacillus acidophilus was added to mayonnaise sauce as either free cells or encapsulated and the survival of probiotic was evaluated during storage for 30 days at 4oC. The emulsion method was performed for the microencapsulation process of Lactobacillus acidophilus. A morphological characteristic of capsules was indicated by optical microscope and scanning electron microscope. The microencapsulation with calcium alginate-resistant starch significantly affected (p<0.05) the survival of Lactobacillus acidophilus compared to free state in mayonnaise sauce. No differences were detectable in the morphological of capsules with resistant starch by scanning electron microscope and Sensory properties of mayonnaise sauce were improved by the addition of encapsulated Lactobacillus acidophilus. The microencapsulation significantly increased the survival of Lactobacillus acidophilus.

Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. In this research, modified starch potato, tapioca (Acetylated distarch adipate) and waxy maize (Hydroxypropyl distarch phosphate) at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical (cooking losses), chemical (e.g. moisture, protein, fat, ash) and sensory characteristic were assessed compared with control one. Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control (p<0.05). Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. This study shows that modified starch can be used successfully as a fat replacer in ground meat product.