MARC details
| 000 -LEADER |
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| fixed length control field |
02580nam a2200325Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251009160711.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-21968 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
251009s9999 xx 000 0 und d |
| 245 10 - TITLE STATEMENT |
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| Title |
Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics. |
| 490 0# - SERIES STATEMENT |
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| Series statement |
Journal of Food Processing and Preservation, 46(7), e16663, 2022. |
| 500 ## - GENERAL NOTE |
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| General note |
Artículo |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Peanut sprouts contain abundant bioactive substances including resveratrol and other natural polyphenols, which have strong antioxidant activity. Herein, we describe the formulation of peanut sprout yogurt, which combines the antioxidant activity of a fermented product with the added activity afforded by peanut sprouts. A fuzzy mathematical model was developed for the sensory evaluation of the peanut sprout yogurt based on three indexes: the color, taste, and texture of yogurt. Using the fuzzy mathematical model, the optimal parameters of peanut sprout yogurt were 0.4% lactic acid bacteria, 8% white sugar, and 2% peanut sprout freeze‐dried powder. Subsequently, the antioxidant activity of the yogurt was evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activity assays. Peanut sprout yogurt had higher antioxidant activity (25.07 ± 0.05%, DPPH; 24.75 ± 0.01%, ABTS) as compared to plain yogurt (17.10 ± 0.05%, DPPH; 17.03 ± 0.02%, ABTS). Interestingly, the Colony‐Forming Unit (CFU) of lactic acid bacteria in plain yogurt versus peanut sprout yogurt differed, 1.9 × 109 CFU/g and 3.6 × 109 CFU/g, respectively. The two yogurts also differed in protein, fat, carbohydrate, and caloric content with peanut sprout yogurt determined as 6.3 g/100 g, 4.2 g/100 g, 18.0 g/100 g, and 559.0 kJ/100 g, respectively, versus plain yogurt determined as 3.3 g/100 g, 3.9 g/100 g, 13.0 g/100 g, and 422.0 kJ/100 g, respectively. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PROBIOTIC BACTERIA |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
GERMINATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
VIABILITY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
EXTRACT |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PROTEIN |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
ACID |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Yu, M. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ma, J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Wang, X. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Lu, M. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Fu, X. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Zhang, L. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Xie, T. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1uctTCkllVs9DgNovB7PmHi4Ctc9GEFWE/view?usp=drive_link">https://drive.google.com/file/d/1uctTCkllVs9DgNovB7PmHi4Ctc9GEFWE/view?usp=drive_link</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
