Devina Rosalia REFERENCES
Abbas, K. A., K. Khalil, S. and Meor Hussin, A. S. (2014) ‘Modified Starches and Their Usages in Selected Food Products: A Review Study’, Journal of Agricultural Science, 2(2), pp. 90-100. doi: 10.5539/jas.v2n2p90.
Adolfsson, O., Meydani, S. N. and Russell, R. M. (2004) ‘Yogurt and gut function’, American Journal of Clinical Nutrition, pp. 245–256.
Altemimi, A. (2018) ‘Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing’, Foods, 7(2), p. 14. doi:
10.3390/foods7020014.
Builders, P. F., Nnurum, A., Mbah, C.C., Attama, A.A., Manek, R. (2010) ‘The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae)’, Starch/Staerke, 62(6), pp. 309–320. doi: 10.1002/star.200900222.
Chayaratanasin, P., Barbieri, M.A., Suanpairintr, N., Adisakwattana, S. (2015)
‘Inhibitory effect of Clitoria ternatea flower petal extract on fructose-induced protein glycation and oxidation-dependent damages to albumin in vitro’, BMC Complementary and Alternative Medicine. doi: 10.1186/s12906-015-0546-2.
Chel-Guerrero, L., Barbosa-Martin, E., Martinez-Antonio, A., Gonzalez-Mondragon, E., Betancur-Ancona, D. (2016) ‘Some physicochemical and rheological properties of starch isolated from avocado seeds’, International Journal of Biological Macromolecules, 86, pp. 302–308. doi: 10.1016/j.ijbiomac.2016.01.052.
Chen, L., Chen, I., Chen, P., Huang, P. (2018) ‘Application of Butterfly Pea Flower Extract in Mask Development’, Scientia Pharmaceutica, 86(4), p. 53. doi:
10.3390/scipharm86040053.
Cho, W.-Y., Yeon, S.-J., Hong, G.-E., Kim, J.-H., Tsend-Ayush, C., Lee, C.-H. (2017)
‘Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage’, Korean Journal for Food Science of Animal Resources, 37(6), p. 865. doi: 10.5851/KOSFA.2017.37.6.865.
Devina Rosalia Chumsri, P., Sirichote, A. and Itharat, A. (2008) 'Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract', Songklanakarin Journal of Science and Technology, pp 133-139.
Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., Heinrich, M. (2014)
‘Hibiscus sabdariffa L. - A phytochemical and pharmacological review’, Food Chemistry, pp. 424-443. doi: 10.1016/j.foodchem.2014.05.002.
Emine, M. and Ihsan, B. (2017) ‘Effect of different stabilizers on quality characteristics of the set-type yogurt’, African Journal of Biotechnology, 16(46), pp. 2142–2151. doi:
10.5897/AJB2017.16197.
Fadela, C., Abderrahim, C. and Ahmed, B. (2009) 'Sensorial and Physico-Chemical Characteristics of Yoghurt Manufactured with Ewe’s and Skim Milk', World Journal of Dairy & Food Sciences, 4(2), pp 136-140.
Finley, J. W., Kong, A.-N., Hintze, K.J., Jeffery, E.H., Ji, L.L., Lei, X.G. (2011)
‘Antioxidants in foods: State of the science important to the food industry’, Journal of Agricultural and Food Chemistry, 59(13), pp. 6837-6846. doi: 10.1021/jf2013875.
Gjorgievski, N., Tomovska, J., Dimitrovska, G., Makarijoski, B., Shariati, M.A. (2014)
‘Determination of the antioxidant activity in yogurt’, Journal of Hygienic Engineering and Design, pp. 88-92.
Gustavsson, J., Cederberg, C., Sonesson, U., Otterdijk, R., Meybeck, A. (2011) Global Food Losses and Food Waste. Rome: Food and Agriculture Organization of the United Nations. pp 1-23.
Hameed, M., Malik, S.R., Iqbal, M.F., Mehmood, M. (2015) ‘Extraction of Starch From Potato By Enzymatic Process’, Sci.Int.(Lahore), 27(6), pp. 6049–6052.
Hasler, C. M. (2002) ‘Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health’, The Journal of Nutrition, 132(12), pp. 3772–3781. doi: 10.1093/jn/132.12.3772.
Devina Rosalia Ibarhim, A. H. and Khalifa, S. A. (2015) ‘The Effects of Various Stabilizers on Physiochemical Properties of Camel’s Milk Yoghurt’, Journal of American Science, 11(1), pp. 15–24. doi: 10.1103/PhysRevA.65.054304.
Jain, D. P., Pancholi, S. S. and Patel, R. (2011) ‘Synergistic antioxidant activity of green tea with some herbs.’, Journal of Advanced Pharmaceutical Technology & Research, 2(3), pp. 177–83. doi: 10.4103/2231-4040.85538.
Jimoh, K. and Kolapo, A. (2007) ‘Effect of different stabilizers on acceptability and shelf-stability of soy-yoghurt’, African Journal of Biotechnology, 6(8), pp. 1000–1003.
Kao, E.-S., Hsu, J.-D., Wang, C.-J., Yang, S.-H., Cheng, S.-Y., Lee, H.-J.. (2009) ‘ Polyphenols Extracted from Hibiscus sabdariffa L. Inhibited Lipopolysaccharide- Induced Inflammation by Improving Antioxidative Conditions and Regulating Cyclooxygenase -2 Expression ’, Bioscience, Biotechnology, and Biochemistry, 73(2), pp. 385-390. doi: 10.1271/bbb.80639.
Khan, M. (2017) ‘Nutritional and Health Importance of Hibiscus Sabdariffa: A Review and Indication for Research Needs’, Journal of Nutritional Health & Food Engineering, 6(5). doi: 10.15406/jnhfe.2017.06.00212.
Kosai, P., Sirisidthi, K., Jiraungkoorskul, K., Jiraungkoorskul, W. (2015) ‘Review on ethnomedicinal uses of memory in boosting butterfly Pea, Clitoria ternatea’, Journal of Natural Remedies, 15(2). doi: 10.18311/jnr/2015/480.
Kungsuwan, K., Singh, K., Phetkao, S., Utama-ang, N. (2014) ‘Effects of pH and anthocyanin concentration on color and antioxidant activity of Clitoria ternatea extract’, Food and Applied Bioscience Journal, 2(1), pp. 31–46.
Lee, P. M., Abdullah, R. and Hung, L. K. (2011) Thermal Degradation of Blue Anthocyanin Extract of Clitoria ternatea Flower: International Proceedings of Chemical, Biological and Environmental Engineering, Singapore, pp 49-53.
Devina Rosalia Lee, W. J. and Lucey, J. A. (2010) ‘Formation and physical properties of yogurt’, Asian- Australasian Journal of Animal Sciences, 23(9), pp. 1127-1136. doi:
10.5713/ajas.2010.r.05.
MacDonald-Wicks, L. K., Wood, L. G. and Garg, M. L. (2006) ‘Methodology for the determination of biological antioxidant capacity in vitro: A review’, Journal of the Science of Food and Agriculture, 86(13), pp. 2046-2056. doi: 10.1002/jsfa.2603.
Mailoa, M. N., Marthina Tapotubun, A. and Matrutty, T. E. A. A. (2017) ‘IOP Conference Series: Earth and Environmental Science Analysis Total Plate Count (TPC) On Fresh Steak Tuna Applications Edible Coating Caulerpa sp During Stored at Chilling Temperature’, 89, p. 12014. doi: 10.1088/1755-1315/89/1/012014.
Mao, S., Wang, K., Lei, Y., Yao, S., Lu, B., Huang, W. (2017) ‘Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds.’, Scientific Reports, 7, p. 46501. doi: 10.1038/srep46501.
Marpaung, A. M. (2013) ‘The Optimization of Anthocyanin Pigment Extraction from Butterfly Pea (Clitoria ternatea L.) Petal Using Response Surface Methodology’, Acta Hortic, pp. 205–212.
Modhu, A. L. (2016) Development of good quality of yogurt in terms of texture, appearance, color, taste and determination of fat percentage in milk and yogurt, Bachelor Thesis, Brac University, Mohakhali, viewed 19 May 2019, Available at:
http://dspace.bracu.ac.bd/xmlui/bitstream/handle/10361/7890/12126012_Microbiolog y.pdf
Mohd-Esa, N., Hern, F.S., Ismail, A., Yee, C.L. (2010) ‘Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds’, Food Chemistry, 122(4), pp. 1055-1060. doi: 10.1016/j.foodchem.2010.03.074.
Moon, J. K. and Shibamoto, T. (2009) ‘Antioxidant assays for plant and food components’, Journal of Agricultural and Food Chemistry, 57(5), pp. 1655-1666. doi:
10.1021/jf803537k.
Devina Rosalia Nielsen, S. S. (2010) Food Analysis Fourth Edition. West Lafayette: Purdue University, doi: 10.1038/1841347a0.
Nimse, S. B. and Pal, D. (2015) ‘Free radicals, natural antioxidants, and their reaction mechanisms’, RSC Advances, 5(35), pp. 27986–28006. doi: 10.1039/C4RA13315C.
Nkhata, S. G., Ustunol, Z. and Menevseoglu, A. (2015) ‘Iron Fortification of Yogurt and Pasteurized Milk’, Journal of Nutritional Health and Food Science, pp 1-12.
Oladimeji, T. E., Obanla, O. R. and Odigure, J. O. (2016) Effects of Incubation Temperature on the Physical and Chemical Properties of Yoghurt: International Conference on African Development Issues, pp 100-102. Available at:
http://eprints.covenantuniversity.edu.ng/6639/1/icadi16pp100-102.pdf (Accessed: 6 June 2019).
Oliveira, A. (2011) Sensory Evaluation of Food. Fairbank: Associate Professor Seafood Chemistry.
Opara C, C. and Ahiazunwo N, J. (2013) ‘Production of Soy-Yoghurt by Fermentation of Soymilk with Lactobacillus Isolated from Nunu’, International Journal of Science and Engineering Investigations, pp. 110–119.
Padilla-Camberos, E., Martinez-Velazquez, M., Flores-Fernandez, J. M., Villanueva- Rodriguez, S. (2013) ‘Acute toxicity and genotoxic activity of avocado seed extract (Persea americana Mill., c.v. Hass)’, The Scientific World Journal, pp. 18–23. doi:
10.1155/2013/245828.
Pakseresht, S., Mazaheri Tehrani, M. and Razavi, S. M. A. (2017) ‘Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties’, Journal of Food Science and Technology, 54(8), pp. 2351–2360. doi: 10.1007/s13197-017-2675-8.
Pasukamonset, P., Pumalee, T., Sanguansuk, N., Chumyen, C., Wongvasu, P., Adisakwattana, S., Ngamukote, S. (2018) ‘Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract’, Journal of Food
Devina Rosalia Science and Technology, 55(8), pp. 2881–2889. doi: 10.1007/s13197-018-3204-0.
Pathak, P. D., Mandavgane, S. A., Puranik, N. M., Jambhulkar, S. J., Kulkarni, B. D.
(2018) ‘Valorization of potato peel: a biorefinery approach’, Critical Reviews in Biotechnology, 38(2), pp. 218–230. doi: 10.1080/07388551.2017.1331337.
Raikos, V., Ni, H., Hayes, H., Ranawana, V. (2018) ‘Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage’, pp. 1–11. doi: 10.3390/beverages5010002.
Rinani Shima, A., Salina, H. F., Masniza, M., Atiqah, A. H. (2012) 'Viability of Lactic Acid Bacteria in Home Made Yogurt Containing Sago Starch Oligosaccharides', International Journal of Basic & Applied Sciences IJBAS-IJENS. Available at:
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.418.8214&rep=rep1&type=
pdf (Accessed: 6 June 2019).
Routray, W. and Mishra, H. N. (2011) ‘Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review’, Comprehensive Reviews in Food Science and Food Safety, 10(4), pp. 208–220. doi: 10.1111/j.1541-4337.2011.00151.x.
Rul, Francoise (2017) Yogurt: microbiology, organoleptic properties and probiotic potential, Food Biology Series. CRC Press. Available at: https://hal.archives- ouvertes.fr/hal-01579303 (Accessed: 12 June 2019).
Sadler, G. D. and Murphy, P. A. (2010) ‘pH and Titratable Acidity’, pp. 219–238. doi:
10.1007/978-1-4419-1478-1_13.
Salim, D. (2012) Effect of Addition of Butterfly Pea and Roselle Flower in Soy Yogurt.
Bachelor Degree. Swiss German University.
Sameen, A., Sattar, M. U., Javid, A., Ayub, A., Khan, M. I. (2016) ‘Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch’, International Journal of Food and Allied Sciences, 2(1), p. 23. doi:
10.21620/ijfaas.2016123-29.
Devina Rosalia Sepelev, I. and Galoburda, R. (2015) Industrial Potato Peel Waste Application in Food
Production: A Review. Available at:
https://pdfs.semanticscholar.org/bc48/69f1983150f8bb25d19f9ebd3e8cdcbd414b.pdf (Accessed: 13 June 2019).
Shahidi, F. (2012) ‘Nutraceuticals, functional foods and dietary supplements in health and disease’, Journal of Food and Drug Analysis, 20, pp. 226-230. doi:
10.17660/ActaHortic.2005.680.1.
Sharif, M. K., Butt, M. S., Sharif, H. R., Nasir, M. (2017) ‘Sensory Evaluation and Consumer Acceptability’, Handbook of Food Science and Technology, pp. 362–386.
Shebis, Y., Iluz, D., Kinel-Tahan, Y., Dubinsky, Z., Yehoshua, Y. (2013) ‘Natural Antioxidants: Function and Sources’, Food and Nutrition Sciences, 4, pp. 643-649. doi:
10.4236/fns.2013.46083.
Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., Dhaka, N. (2013)
‘Potential applications of antioxidants – A review’, Journal of Pharmacy Research, 7(9). doi: 10.1016/j.jopr.2013.10.001.
Singo, T. M. and Beswa, D. (2019) ‘Effect of roselle extracts on the selected quality characteristics of ice cream’, International Journal of Food Properties, 22(1), pp. 42–
53. doi: 10.1080/10942912.2019.1567535.
Suharto, E. L. S., Arief, I. I. and Taufik, E. (2016) ‘Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage’, pp. 82–89. doi:
10.5398/medpet.2016.39.2.82.
Thorata, I. D., Jagtap, D. D., Mohapatra, D., Joshi, D. C., Sutar, R. F., Kapdi, S. S.
(2014) ‘Antioxidants, Their Properties, Uses in Food Products and Their Legal Implications’, International Journal of Food Studies, 3(2), pp. 81–104.
Van Soestbergen, A. A. and Lee, C. H. (1969) ‘Pour plates or streak plates?’, Applied Microbiology, pp. 1092–1093.
Devina Rosalia Vareltzis, P., Adamopoulos, K., Stavrakakis, E., Stefanakis, A., Goula, A. M. (2016)
‘Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation’, International Journal of Dairy Technology, 69(2), pp. 191-199. doi: 10.1111/1471- 0307.12238.
Walker, J. M. (2002) The Protein Protocols Handbook. New York: Humana Press. doi:
10.1385/1592591698.
Wang, S., Meckling, K. A., Marcone, M. F., Kakuda, Y., Tsao, R. (2011) ‘Synergistic , Additive , and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities’, Journal of Agricultural and Food Chemistry, 59, pp. 960–968. doi:
10.1021/jf1040977.
Wu, H. Y., Yang, K. M. and Chiang, P. Y. (2018) ‘Roselle anthocyanins: Antioxidant properties and stability to heat and pH’, Molecules, 23(6). doi:
10.3390/molecules23061357.
