Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus. In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low- and high-sugar media were compared from the aspects of metabolism-related enzyme activity, proteomics, and transcriptomics. The results showed that under high-sugar conditions, the rate of substance transport to cells and the Embden-Meyerhof-Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 109 CFU/ml; a good proliferation effect was obtained.Nowadays, consumers' attention to the functional foods has increased significantly. https://www.selleckchem.com/products/remodelin.html In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low-fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.The effects of commercial chestnut (CWE) and quebracho (QUE) extract at different inclusion levels to soybean meal (SBM) on the in vitro degradability and digestibility of dry matter (DM) and crude protein (CP) were evaluated. Samples were prepared by mixing 0 (CON), 15, 30, and 60 g/kg of CWE and QUE with SBM, soaked in water overnight at room temperature, dried, and ground. Samples were incubated in duplicate in buffered rumen fluid for 24 hr at 39°C. In vitro rumen degradability of DM and CP of tannin-treated SBM decreased with increasing quantities of tannins, especially with CWE-treated SBM. In vitro abomasal (pepsin-HCl) digestibility of the DM and CP was only slightly suppressed. As a result, rumen by-pass protein (BP-CP) increased with increased quantities of tannins, especially with CWE-treated SBM. In comparison with nontreated SBM, the BP-CP digestibility did not decrease, except with the highest quantity of QUE. Treatment of the SBM with tannins, especially with CWE, increased flow of the undegraded protein to the abomasum, suggesting the better supply of the ruminant animal with amino acids.Quinoa is one of the ancestral grains now considered as the "superfoods of the future" due to their characteristics as functional foods with great environmental adaptability. The Zimbabwe Resilience Building Fund has introduced quinoa in Zimbabwe to increase resilience of farming systems in light of environmental shocks. In order to improve adoption of the crop, it is important to understand the combined effects of socio-demographic variables on consumer perceptions of the crop. However, there is limited literature on the combined effects of socio-demographic variables on quinoa health and nutritional benefits in Zimbabwe. In this study, we used principle component analysis to identify consumers' perception about health and nutritional benefits of quinoa in Gweru Urban District, Gweru, Zimbabwe. A questionnaire was designed and applied to 200 participants. However, only 167 forms were valid for analysis. Age, education, and income level are main factors that determine consumer perceptions on health and nutritional claims.