Sikander Ali* and S. Wajiha Khalid
...on of a novel fungal exo-inulinase under liquid culture. Different fungal cultures were isolated and collected from various localities of Lahore and Murree (Punjab, Pakistan). Screening of these cultures was carried out in chemically defined medium i.e., 0.5 g/l (NH4)2SO4, 3 g/l KH2PO4, 1.5 g/l NaNO3, 0.01 g/l MgSO4.7H2O and 3 g/l inulin ...
Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2
...
One of the sources of inulin comes from mangrove apple, which is potential as a prebiotic. Inulin combined with probiotics would be an ideal synbiotic for yogurt. By combining the synergistic effects of prebiotics and probiotics, synbiotic yogurts have the potential to be functional foods. This study was carried out to investigate the influence of synbiotics from the inulin of mangrove ...
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
...t of different levels of inulin and resistant starch in low fat cheddar cheese to improve its quality. Different levels have significant effect on the physic-chemical (moisture, fat, protein, ash,) characters. Melt-ability and flow-ability showed inverse relationship with levels of inulin. Melt-ability and flow-ability decreased by increasing level and increasing hardness. Yield calculation showed non-significant effect with...
Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
.... Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in Mozzarella cheese making from low fat milk (2% fat). The positive (4% milk fat) and negative (2% milk fat) control samples were also prepared for comparison. The Mozzarella cheese samples were analyzed for physico-chemical composition, functional properties, cheese yield and textural profile. The findings showed that there was a significant impact of added...
