Showing papers in "Current Research in Nutrition and Food Science Journal in 2020"
TL;DR: In this paper, the authors highlight the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products and highlight the need for reliable and repeatable assessment tools.
Abstract: The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.
20 citations
TL;DR: In this paper, the authors examined the impact of political risk and institutions on food security, proxied by Dietary energy supply (DES), and concluded that internal and external conflicts, socioeconomic conditions, corruption, military in politics, religious tensions, ethnicity tensions, and poor quality of bureaucracy worsen food security.
Abstract: The most challenging problem in today’s world is food insecurity, an estimated approximately 832 million people around the world suffer from a lack of adequate and healthy food on a regular basis for their life. This problem is likely to intensify around the world due to high political risk and weak institutions. Hence, this study utilizes the country-level data, covering 124 countries in Asia, Africa, Europe, Latin America, and the Caribbean between 1984-2018 to examine the impact of political risk and institutions on food security, proxied by Dietary energy supply (DES). We have finalized the System-GMM from Pooled-OLS, Fixed-effect, Difference-GMM, and System-GMM, to recover the potential endogeneity and unobserved heterogeneity of the independent variables. Our outcomes provide supportive evidence that internal and external conflicts, socioeconomic conditions, corruption, military in politics, religious tensions, ethnicity tensions, and poor quality of bureaucracy worsen food security in developed and developing countries. While government stability, the role of law and order, democratic accountability, and investment profile affect the food supply positively and significantly.
18 citations
TL;DR: Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage, suggesting enhanced probiotic activity.
Abstract: © 2020 The Author(s). Published by Exclusive Publishers This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.10 Abstract According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L. acidophilus LA5, whereas addition of sesame milk and inulin were shown to minimize levels of viable cell loss following environmental and mechanical stress, suggesting enhanced probiotic activity. Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage. Probiotic cell counts in all samples exceeded the minimum recommended value (6 log CFU/g). In simulated gastric and bile fluid, all samples illustrated a significant change in probiotic levels, which significantly decreased with increase time of exposure to acidic and basic conditions. Probiotic strains in samples containing riceberry, sesame and inulin demonstrated greatest Article History
17 citations
TL;DR: Jadgal et al. as mentioned in this paper examined the effect of peers education based on the Theory of Planned Behavior on improving elementary female students' behavioral nutrition in Chabahar, Iran, in 2017.
Abstract: School children are facing rapid developments both mentally and physically – thus, good nutrition is very important in this phase of life to ensure their normal and healthy growth process. The current study aimed at examining the effect of peers education based on the Theory of Planned Behavior (TPB) on improving elementary female students’ behavioral nutrition in Chabahar, Iran, in 2017. In this quasi-experimental study, a total of 160 female elementary fourth-grade students were sampled using multi-stage random sampling and randomly divided into two groups of control and intervention. Data were collected using a researcher-made questionnaire with confirmed validity and reliability. The questionnaire consisted of two parts, the first part consisting of demographic and awareness questions and the second part related to the constructs of the theory of planned behavior. The educational intervention was performed on the intervention group using question and answer method by trained peers (two 45-minute training session). Two months after the intervention, the same questionnaire was completed for the post-test. Data were analyzed by paired and independent t-test, Spearman correlation and regression with SPSS 16 software. The cognitive skills increased significantly from 8.01 to 9.95 after the intervention. All behavioral nutrition increased significantly from Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 308-317 CONTACT Mohammad Saeed Jadgal kh_jadgal@yahoo.com Department of public health, Iranshahr University of Medical Sciences, Iranshahr, Iran. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.29 Article History Received: 27 July 2019 Accepted: 21 December 2019
13 citations
TL;DR: A comparative microbiological and elemental analysis of milk quality from Black-and-White Holstein cows found that Holstein crossbreeding helps to increase the concentration of cobalt, zinc and manganese in the milk of purebred Black- and-White cows.
Abstract: Milk must comply with quality standards for proper human nutrition. The purpose of this study was to conduct a comparative microbiological and elemental analysis of milk quality from Black-and-White Holstein cows. The studies were conducted on the basis of livestock farming in JanuaryOctober 2019, Moscow region, Russian Federation. The experiment included 60 cows, divided into 3 groups of 20 animals of full age. All cows were kept under identical conditions. The first group consisted of purebred Black-and-White cows; the second group included Holstein half breeds; and the third group included the third generation of Holstein crossbreeds. 500 samples of milk were taken from animals of each group. The second group exceeded in content of zinc by 0.5 times (p≤0.05). The third group was recorded with lower manganese by 2 times (p≤0.001) while the first group by 0.5 times (p≤0.05) compering to the second group. Milk in groups 3 and 2 had a significant excess of iron and copper concentrations by 1.52.0 times (at p≤0.001), comparing to group 1. The milk in group 1 (purebred Black-and-White cows) exceeded TLV (threshold limit value) for lead (by 2.2 times) and cobalt (by 2.5 times). The milk in this group also had a higher cadmium content compering to the other two groups (by 1.3–2.7 times). Holstein crossbreeding helps to increase the concentration of cobalt, zinc and manganese. Lead and cadmium accumulate in the milk of purebred Black-and-White cows. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 410-415 CONTACT Vladimir Safonov vladimirsafonov1@rambler.ru Laboratory of Environmental Biogeochemistry, Vernadsky Institute of Geochemistry and Analytical Chemistry of Russian Academy of Sciences, Moscow, Russia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.06 Article History Received: 05 May 2020 Accepted: 11 August 2020
12 citations
TL;DR: A review of the literature shows that among all types of malnutrition measurements, stunting indicates the long-term impact of consistent malnutrition most effectively, and that a mother's knowledge of her children’s health, her education level, and her place of residence are some of the major factors impacting children's nutrition level.
Abstract: Children are the future of any nation. A malnourished child is not only a problem of present-day society, but also an issue for the future. However, approximately one-third of the world’s children are malnourished. Malnourishment can be measured in terms of nutrition and weight. In general, people believe that a lack of money—that is, financial poverty— is the main reason for childhood malnutrition. Nevertheless, most studies addressing this topic report that socio-economic factors are the major cause of childhood malnutrition worldwide. This study analyses how some of these socio-economic factors affect childhood malnutrition and identifies the major steps taken by the authorities of different countries to eliminate these causes. A review of the literature shows that a mother’s knowledge of her children’s health, her education level, and her place of residence are some of the major factors impacting children’s nutrition level. A literature review shows that among all types of malnutrition measurements, stunting indicates the long-term impact of consistent malnutrition most effectively. The governments of several countries as well as international organisations are trying to overcome this problem through the implementation of various programs; however, more thorough intervention is required. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 360-370 CONTACT Smritikana Ghosh smritikana_g@yahoo.co.in Economics Department, Scottish Church College, 1 Urquhart Square, Kolkata, India. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.01 Article History Received: 27 January 2020 Accepted: 18 June 2020
11 citations
TL;DR: The results suggest that optimization of extraction conditions was reached using the concentration of 100 mg/ mL, extraction temperature of 50°C, and shaking time of one hour, and this will enhance the growth of date palm fruit with its attendant economic benefits.
Abstract: Date palm fruit (Phoenix dactylifera L.) is generally consumed in form of dry fruits (Tamr stage); however, fresh date palm fruit in Khalal stage is currently of interest due to its high total phenolic contents (TPCs) and antioxidant activities. Therefore, this study aimed to investigate the water based extraction conditions such as temperature (30-90°C), shaking time (0.5-6 hours) and solid-to-liquid ratio (100-500 mg/mL) of date palm fruit in Khalal stage. This will help to establish extraction protocol for future food applications. Under optimized extraction conditions, TPCs and antioxidant activities of cell culture originated (CO) and seed originated (SO) date palm fruit were compared to examine the effect of cultivar variation. The results suggest that optimization of extraction conditions was reached using the concentration of 100 mg/ mL, extraction temperature of 50°C, and shaking time of one hour. Under these extraction conditions, CO exhibited TPCs of 3.47±0.33 mg GAE/g DW as well as antioxidant activities of 0.0025±0.00, 16.13±0.81 and 123.21±9.77 μmol TE/g DW measured by DPPH radical scavenging, FRAP and ORAC assays, respectively. Interestingly, SO exhibited higher TPCs (3.87±0.23 mg GAE/g DW) and antioxidant activities (0.0021±0.00, 19.23±0.80 and 185.68±9.29 μmol TE/g DW by DPPH radical scavenging, FRAP and ORAC assays, respectively).The findings from this study will promote consumption of date palm fruits in Khalal stage as healthy food and support its future development for food. Also, this will enhance the growth of date palm fruit with its attendant economic benefits. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 155-163 CONTACT Uthaiwan Suttisansanee uthaiwan.sut@mahidol.ac.th Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom, Thailand. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.14 Article History Received: 29 October 2019 Accepted: 20 March 2020
10 citations
TL;DR: The Healthy Community Movement policy and the inclusion of fat content into food labels are policies for preventing and managing overweight, which are conducted related to consumption of vegetables, fat, and oil and the effectiveness of the policy is still not optimal.
Abstract: The prevalence of overweight and obesity in adult groups in Indonesia experience a surge compared to the previous year. The obesity determinants are classified as complex, and they can differ between regions. Appropriate policies, in accordance with determinants, play an important role in efforts to reduce the prevalence of obesity. This study aimed to identify the determinant factors for overweight and obesity in Indonesia and policies that supported a decrease in the prevalence of overweight and obesity based on the significant determinant factors found. The data sources were from the Ministry of Health, Statistics Indonesia, and the Ministry of Agriculture for 33 provinces in Indonesia. The literature regarding policy analysis was sought on Google, the IPB University repositories, related ministry websites, PubMed, ScienceDirect, and MEDLINE. The multiple regression analysis was performed to identify the determinants of overweight and obesity while the Five-E approach was used to analyze related policies. The simple regression analysis showed that the consumption of animal source foods (p=0.001), oil and fat consumption (p=0.006), the proportion of the population with low physical activity (p=0.01), the average study duration (p=0.001), total per capita expenditure (p=0.000), food (p=0.001) and non-food expenditure (p=0.000), and share of food expenditure (p=0.005) had significant effects on the proportion of adulthood overweight and obesity. Only oil and fat consumption (p=0.02) still had a significant positive effect on the proportion of overweight and obesity after performing the multiple regression analysis. Vegetable consumption (p=0.03) also had a significant negative effect on the proportion of overweight and obesity after being included in the multiple regression model. The Healthy Community Movement (HMC or known as GERMAS in Indonesia) policy and the inclusion of fat content into food labels are policies for preventing and managing overweight, which are conducted related to consumption of vegetables, fat, and oil. The effectiveness of the policy is still not optimal even though the policy is efficient. An improvement of the policy implementation needs to be conducted by optimizing the implementation of follow-up monitoring and evaluation of the implementation of program policies.
10 citations
TL;DR: Results showed that for age over 24 months, nonexclusive breastfeeding and untimely complementary feeding were related to stunting, and it is recommended that local governments conduct counselling and make positive approaches to the community emphasizing the importance of exclusive breastfeeding and timely complementary feeding.
Abstract: Stunting is a category of malnutrition that can cause death for children. In 2018, 30.8% of children under five in Indonesia experienced stunting. This study aimed to determine the factors that are related to stunting in Babakan Madang sub district, West Java, Indonesia. A cross sectional study was carried out among 612 children aged 6–59 months on May–August 2019. Z-scores were calculated using WHO Anthro. The characteristics of the under-fives (sex, age, history of infectious diseases), maternal characteristics (education level, mother’s occupation, income per month, age during pregnancy, parity), and infant feeding practices (colostrum feeding, early initiation of breastfeeding, exclusive breastfeeding, pre-lacteal feeding, timely complementary feeding) were analysed. The results of univariate and bivariate analysis using Chi-square showed that for age over 24 months, nonexclusive breastfeeding and untimely complementary feeding were related to stunting. It is recommended that local governments conduct counselling and make positive approaches to the community emphasizing the importance of exclusive breastfeeding and timely complementary feeding. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 454-461 CONTACT Trini Sudiarti trini.fkmui@gmail.com Departement of Public Health Nutrition, Faculty of Public Health Universitas Indonesia, Depok, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.10 Article History Received: 8 November 2020 Accepted: 02 April 2020
9 citations
TL;DR: In this paper, the antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays, and the lipid stability including peroxide value, p-anisidine value, and TOTOX value was evaluated periodically on the formulated cookies.
Abstract: The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.
9 citations
TL;DR: A cluster randomized controlled trial in which 3 health centres in Igembe South Sub-County in Meru County, Kenya were randomly allocated to three study groups, on a ratio of 1:1:1; to two treatment groups and a control group to assess the impact of community-based MTMSGs with or without income generating activities in promoting EBF in low socio-economic rural setting.
Abstract: Breastfeeding is the single most effective intervention for growth, health, development and survival of infants. Exclusive breastfeeding (EBF) for 6 months alone can reduce under-five child mortality by up to 13%. Community-based strategies such as Mother-to-Mother Support Groups (MTMSGs) have improved the rates of EBF by increasing the length of maternal support before and after delivery. The rate of EBF in the study area was 18.6%, which was lower than national rate of 32% at the time of the study. Currently, the Kenyan national rate is 61% but with high regional variability. This study was designed to assess the impact of community-based MTMSGs with or without income generating activities in promoting EBF in low socio-economic rural setting in Kenya. This was a cluster randomized controlled trial in which 3 health centres in Igembe South Sub-County in Meru County, Kenya were randomly allocated to three study groups, on a ratio of 1:1:1; to two treatment groups and a control group. The target population was pregnant mothers in their third trimester (33-37 weeks) and registered at ante-natal clinics in any of the 3 health centres. Total sample size was 249. Mothers in the first treatment group received breastfeeding education and support during seven monthly meetings by trained breastfeeding peer educators. Mothers in the second treatment group received breastfeeding education and support at the same frequency as those in first group in addition to conducting income generating activities facilitated by the research team. Mothers in the control group received no breastfeeding education. Infant feeding practices were determined based on Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 609-621 CONTACT Joseph Kobia M’Liria mwitiliria@gmail.com Department of Foods, Nutrition and Dietetics, Kenyatta University; P.O Box 43844-00100 Nairobi, Kenya. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.26 Article History Received: 12 December 2019 Accepted: 14 April 2020
TL;DR: In this article, the use of organic low-grade rice strains (Riceberry rice, brown jasmine rice, J. Nataicola TISTR 975) as substrates for cellulose production was demonstrated.
Abstract: Bacterial cellulose (BC) is a dietary fiber produced from some strains of acetic acid bacteria. Coconut water is the major substrate to ferment the bacterial cellulose for the food industry. However, the area of plantation is limited in a specific region, so the shortage of raw material occasionally occurred from the natural disaster. In contrast, rice cultivation is a major crop, millions of tons produced yearly. The rice mill industry also yields 2.5% of the underspecification grains. This research demonstrated the use of organic low-grade rice strains (Riceberry rice, brown jasmine rice, jasmine rice, red jasmine rice, and Homnil rice) as substrates for BC production. The study showed that the ground rice powder required enzymatic hydrolysis of 25 μl of alpha-amylase 10%(v/v) at 90°C for 30 min, and followed by 50 μl of glucoamylase 20% (v/v) at 60°C for 90 minutes to completely convert starch to reducing sugar. Such enzymatic hydrolysate was in liquid form with TSS of 8°Brix. The cellulose production by Komagatacibacter nataicola TISTR 975 was carried out using the saccharified rice medium containing 0.7% (NH4)2SO4, initial pH 5.0 with 15% inoculum. Incubation at a static state for 15 days yielded the maximum weight of bacterial cellulose at 401.717 ±5.383 g/l when brown jasmine rice was the substrate. For jasmine rice, red jasmine rice, Homnil, and Riceberry rice, the weights of cellulose were 367.294 ±3.986, 335.244 ±4.707, 321.233 ±4.279 and 308.100 ±2.809g/l, respectively. Sensory scores of the cellulose product showed that the cellulose in the syrup was highly accepted. Different cubic sizes and quantities were prepared and mixed in 3 food products. A rice beverage the Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 206-216 CONTACT Yuwarat Photphisutthiphong muayyai@hotmail.com Department of Environmental Technology, Faculty of Science and Technology, Suan Dusit University, Bangkok 10700, Thailand. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.19 Article History Received: 19 December 2019 Accepted: 11 April 2020
TL;DR: Palupi et al. as mentioned in this paper determined the degree of glycation based on the formation of soy protein isolates (SPI) -lactose conjugate and free amino.
Abstract: Food allergy is a specific immunological response caused by allergens contained in food. Soybean is one of the eight types of food products that most frequently cause allergies, which may lower its quality in terms of safety aspects. Soybean processing can reduce the risk of allergies by modifying the soy protein structure so as to produce hypoallergenic food. Processing involving Maillard reaction by conjugating proteins with reducing sugars has the potential to reduce allergenicity. This research aims to: (1) determine the degree of glycation based on the formation of soy protein isolates (SPI) -lactose conjugate and free amino; (2) determine the molecular weight profile of SPI and SPI-lactose conjugate: and (3) analyze the allergenicity of SPI and SPI-lactose conjugate. Protein isolation was carried out by protein precipitation of imported soybean (GMO and non-GMO) and local soybean varieties (Anjasmoro and Grobogan) at their isoelectric point or using a pH arrangement. Then the SPI was reacted with lactose under pH 9.5 and 95 ° C for 60 minutes. The determination of glycation degree of SPI-lactose conjugate was carried out using two methods, namely the thiobarbituric acid reactive substances (TBARS) method and Bradford method for free amino acids. The protein molecular weight profile was analyzed using the SDS-PAGE electrophoresis method. The allergenicity of SPI and SPI-lactose conjugate were analyzed quantitatively using the Enzyme-Linked Immunosorbent Assay (ELISA) method. The analysis results Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 268-280 CONTACT Nurheni Sri Palupi hnpalupi@yahoo.com Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.25 Article History Received: 9 November 2019 Accepted: 24 March 2020
TL;DR: Ngoc et al. as mentioned in this paper evaluated the performance variability of food safety management systems (FSMS) in practice during processing steps, which makes microbial quality and safety of Pangasius products very challenging.
Abstract: Performance of food safety management system (FSMS) by Self diagnostic instrument (DI) and Microbial assessment scheme (MAS) are still new approaches in Vietnamese Pangasius processing industries. Performance variability of food safety management systems (FSMS) in practice during processing steps makes microbial quality and safety of Pangasius products very challenging. Therefore, 117 samples of fish, water and environment were collected throughout processing to assess the effective operation of the FSMS in practice. The dynamics and variations in the microbial quality and safety were observed. The microbial count of the final products ranged 6.8-7.7 log CFU/g of total mesophilic count, <1-<2 log CFU/g of Escherichia coli, <1-6.3 log CFU/g of Coliform and <2-4.6 log CFU/g of Staphylococcus aureus. High prevalence of pathogens was observed on processed fish; 15/36 Listeria monocytogenes and 1/36 Salmonella spp. with a similar trend in food contact surfaces, hands of operators and water. More attention should be focused on this company because the current FSMS is not performing effectively by means of SelfDiagnostic Instrument (DI) and Microbial Assessment Scheme (MAS) tools. These assessment tools are necessary to implement routinely to validate the FSMS in place. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 25-40 CONTACT Tong Thi Anh Ngoc ttangoc@ctu.edu.vn; Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.03 Article History Received: 19 December 2019 Accepted: 15 April 2020
TL;DR: In this paper, the authors defined the optimum level of CO that gives stability to the product and triggers specific sensory perceptions associated with viscosity and body characteristics, such as roughness, a surface-related property.
Abstract: Kefir made of coconut milk (CM) was developed as an alternative healthy beverage for elderly people. Coconut oil (CO; 0–15%) was added to modify the texture and mouthfeel of the final product. This study aimed to determine the viscosity, flow behavior, frictional properties, textural attributes, and oral processing time of the fermented CM beverage. We have defined the optimum level of CO that gives stability to the product and triggers specific sensory perceptions associated with viscosity and body characteristics. The sensation of roughness, a surface-related property, was also observed and dominated the later stage of oral processing. The current study describes the unique sensations that characterize the CO-modified CM kefir that targets elderly consumers. In addition to its nutritional benefits, CO can be added to enhance the perception of texture and mouthfeel when drinking the fermented beverage.
TL;DR: Rokeya Begum et al. as discussed by the authors extracted rice bran protein concentrate (RBPC) by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production.
Abstract: In the present study rice bran protein concentrate (RBPC) was extracted from defatted rice bran by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production. Protein concentrate was extracted from rice bran at different rice bran water ratio (25.86-54.14) and solution pH (8.09-10.91). The extraction parameters were optimized by response surface methodology. Optimum conditions for protein concentrate extraction ratio were 1:40.77 bran/water and 9.55 pH of solution. At the optimum conditions the extraction yield of protein concentrate was 11.76% and protein content was 36.29% where native rice bran contained 20.78% protein. RBPC contained most of essential amino acids except tryptophan and phenylalanine, among them arginine was the highest 2.27 mg/100g and the lowest was histidine 0.59 mg/100g. RBPC also contained non-essential amino acid like aspartic acid, serine, glutamic acid, alanine, glycine and tyrosine. The emulsifying capacity, emulsion stability, water absorption capacity, bulk density and oil absorption capacity of RBPC were 56 percent, 36 min, 3.02 g/g, 0.49 g/ml and 1.72 g/g respectively. A 5% rice bran protein concentrate supplemented biscuits upgrade the total protein content in biscuits from 7.54 to 9.13. Therefore, utilization of RBPC can be beneficially achieved through formulation of protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 596-608 CONTACT Rokeya Begum rokeya15@yahoo.com Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail1902, Bangladesh. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.25 Article History Received: 11 November 2019 Accepted: 30 March 2020
TL;DR: F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value.
Abstract: Noodles play an important role as a potential alternative staple food in Indonesia. The nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant local commodities, such as sorghum, mung bean and sago noodles Besides that the different characteristics of starch types in these raw materials will produce the different quality of noodles. Thus, the aim of this study is to determine the physical characteristics, cooking quality and sensory quality of various noodle formulas. Five formulas with different proportions of sago and sorghum flour are used in this study, 50:20 (F1), 40:30 (F2), 30:40 (F3), 20:50 (F4), 10:60 (F5), respectively. The results show that three raw materials have higher dietary fiber than the wheat flour has. Sorghum, mung bean and sago contain resistant starch of 9.50, 9.63 and 10.58 mg/100g, respectively. F1 Noodle formula with Sorghum: Mung Bean: Sago proportion of 20: 30: 50 has closer sensory quality (taste, aroma and texture) to the wheat noodle. F1 composite flour have better pasting properties than other formula, with the pasting temperature about 78.20oC, peak viscosity 1799 RVU, breakdown 768 RVU, final viscosity 1632 RVU and peak time 4.4 min. The F1 noodle formula has the highest cooking loss value, and the highest texture compared to the other formulas. The conclusion of this study is F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 217-225 CONTACT Sri Budi Wahjuningsih sribudiwahjuningsih5678@gmail.com Department of Agricultural Products Technology, Faculty of Agricultural Technology, Semarang University, Semarang 50196, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.20 Article History Received: 23 September 2019 Accepted: 20 January 2020
TL;DR: In this article, the authors analyzed the 1H NMR based metabolomics of roasted Arabica coffees obtained from four Indonesian regions and detected 23 compounds in the coffee NMR spectra.
Abstract: In this report, the roasted Arabica coffees obtained from 4 Indonesian regions were analyzed with 1H NMR based-metabolomics. In total, 23 compounds were detected in the coffee 1H NMR spectra. Orthogonal projection to latent structure-discriminant analysis (OPLSDA) model successfully classified metabolites of the coffees based on their origins. S-plots of two-classes partial least square discriminant analysis (PLSDA) models successfully identified discriminant metabolites for every coffee. Chlorogenic acids, trigonelline, arabinoses were found as the discriminant compounds for Preanger-Java coffee. Lipids, acetic acid and lactic acid were discovered as the characteristic metabolites for Gayo-Sumatra coffee. γ-quinide was found as the most important marker for Bajawa-Flores coffee. Meanwhile, Toraja-Sulawesi coffee were characterized with a balance chemical composition indicating its well-balanced taste. The findings revealed the diversity of Indonesian Arabica coffees and shed more light on scientific information of Indonesian coffees.
TL;DR: The above results indicate that the selected fruits contents higher levels of antioxidant activity compared to selected vegetables samples, which was the highest compared to other studied vegetables.
Abstract: Antioxidant plays essential roles in the maintaining of good health. Fruits and vegetables are the primary sources of antioxidants. Antioxidant contents in fruits and vegetables could vary in geographical distribution and also in the same soil for different time intervals. Therefore, the present study aimed to analyze the total antioxidant status and proximate analysis of some selected locally available fruits and vegetables and they were Mangiferaindica, Musa acuminate, Psidium guajava, Carcia papaya, Lagenariasiceraria, Trichosanthesdioica, Momordica charantia, Basella alba, and Amaranthus gangeticus from three villages. In this analysis, total antioxidant status was determined by DPPH free radical scavenging assay, and proximate analysis of moisture, ash, fat (Soxhlet extraction method), and protein (Kjeldahl method with N × 6.25) were determined as the method outlined in AOAC (2005). Among the four fruits sample, Papaya hadthe highest moisture content (88.08%)but was lower in ash, protein, fat, and carbohydrate contents. Among the vegetables, Bottle gourd had the highest moisture content (94.14%).Regarding all samples, Red amaranth showed the highest ash (1.59%) and protein (4.32%) content. However, both Mango and Papaya showed the lowest protein content (0.70%). Fat content was low in Papaya and Bottle gourdwith 0.10% and 0.15% respectively. For the carbohydrates, Banana was the greatest source with 22.62%. Furthermore, among the fruits Guava had the highest total antioxidants activity of 70.90% and among vegetables, Bitter gourd had 45.47% which was the highest compared to other studiedvegetables. Whereas, Indian spinachhad the lowest antioxidants activity and the value was 28.60%. The above results indicate that the selected fruits contents higher levels of antioxidant activity compared to selected vegetables samples.
TL;DR: In this paper, the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria was examined during fermentation and up to 28 days of storage.
Abstract: The present study assesses the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria (L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2). Changes in pH, titratable acidity (lactic acid), cell survival, antioxidant properties, and in vitro cholesterol reduction properties of lactofermented as well as non-fermented blueberry jam were examined during fermentation and up to 28 days of storage. All the strains grew well in a lacto-fermented blueberry jam after 48 h fermentation. Set A (5.88 g/100 ml) and Set B (5.96 g/100 ml) produced less lactic acid than Set C (6.67 g/100 ml) which has the consortia of probiotic strains. After 28 days of cold storage, all the tested strains survived the low-pH conditions in lacto-fermented blueberry jam. The blueberry jam fermented with the consortia of probiotic strains (Set C) had a high antioxidant capacity (71.47 ± 3.57) in comparison with Set A, Set B, and control which showed anti-oxidant capacity viz. 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively after 28 days of refrigerated storage. The lactofermented blueberry jam in Set C (58.48%) had shown the in vitro cholesterol-lowering ability better than Set B (18.87%) whereas Set A and control did not show any in vitro reduction in cholesterol level after 28 days of storage. Sensory quality studies were carried out after 28 days of storage. Sensory evaluation data showed the considerable acceptability of the lacto-fermented blueberry jam. Finally, we found that L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2 are optimal probiotics for fermentation with blueberry jam. In this investigation, the results could be an indicator of the development of health-promoting fruit jam.
TL;DR: In this article, the physicochemical, functional and antioxidant properties of ten pigmented rice varieties were evaluated and the results showed that the sample with the lowest amylose showed the highest peak, trough, and final viscosities, but with low pasting temperature.
Abstract: Pigmented rice has hight antioxidant nature, and its properties contribute to the successful formulation of nutraceutical food products. Based on this background, this research was aimed at determining the physicochemical, functional and antioxidant properties of ten pigmented Indonesian rice varieties - Merah Saleman, Mota, Beureum Taleus, Anak Doro M, Cempo Salamet, Ketan Putri, Ketan Hitam I, Ketan Hitam II, Gogo Niti II, and Care Hitam. The physic properties and proximate analysis of pigmented rice were showed a significant difference at p<0.05, except for crude fiber. The sample with the lowest amylose showed the highest peak, trough, and final viscosities, but with low pasting temperature. The gelatinization enthalpy ranged from 0.82 - 1.33 J/g, and the sample with the highest amylose had the lowest gelatinization peak. The functional properties of the water absorption index ranged from 4.22 - 7.63 g/g, the water solubility index was between 3.62 - 7.40%, the oil absorption index varied from 0.88 - 1.36 g/g, while the swelling power was between 5.31 - 8.42 g/g. Furthermore, the antioxidant properties of the samples measured in terms of the phenolic content ranged from 2.17 - 10.60 mg GAE/g, the flavonoids varied from 0.43 - 2.31 mg QE/g and their activity used the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. The total flavonoid in the phenolic component was positively correlated with the antioxidant activity. In conclusion, the ten pigmented rice showed a wide range of physicochemical, functional, and antioxidant properties, making the samples useful for the formulations of various products with health benefits.
TL;DR: In this article, a quantitative cross-sectional study was conducted among 259 students to investigate their snacking behaviors and examine factors that influence the behavior from a socio-ecological framework.
Abstract: Consumption of unhealthy snack foods among young children in low-and-middle-income countries is high and Nepal is no exception. A quantitative cross-sectional study was conducted among 259 students to investigate their snacking behaviors and examine factors that influence the behavior from a socio-ecological Framework. The study used self-reported questionnaires, food recall diaries, and participant observation forms to collect data. Students' snacking behavior was the dependent variable where as age, sex, grade, parent's education, parent's sources of income, religion, ethnicity, family type, and living arrangements were the independent variables. Chi-square test and logistic regression were applied to analyze the results. The main findings of the study indicate that 89 percent of students consumed school snacks regularly, including unhealthy snacks, which were either commercially prepared junk foods bought from nearby vending shops and grocery stores or deep-oil-fried snacks food prepared at the school canteen. Bivariate analysis shows that age, grade, father's education, and the student's religion were significantly associated with snacking behaviors of students. The multivariate analysis indicates that grade (aOR= 0.259, P < .05) and religion (aOR= 0.373, P < .05) were the significant predictors. The snacking behaviors among basic level students are influenced by multilevel factors, which is consistent with the socio-ecological model. The study's findings further suggest that comprehensive and effective school-based nutrition education interventions are necessary to promote healthy snack consumption behaviors of students.
TL;DR: In this article, the authors compared the performance of two extraction methods, including ultrasonic assisted extraction (UAE) and solvent variation (ethyl acetate and methanol), for sea urchin (Diadema setosum) extraction.
Abstract: Sea urchins can be used in medicine, has potential as a new type of antibiotic to developed in the pharmaceutical field, which is rich in bioactive compounds as a steroid, triterpenoids, saponins, and antioxidant properties. Conventional extraction generally takes a long time, is less environmentally friendly, and potentially triggers bioactive compound damage, so it needs alternative methods such as Ultrasound-Assisted Extraction (UAE). The extracting technology, including ultrasonic-assisted extraction (UAE) and solvent variation (ethyl acetate and methanol) of bioactive compounds from sea urchin (Diadema setosum) were optimized and compared. The purpose of this study was to study the application of UAE and solvent variation methods for sea urchin extraction from the Barrang Lompo Island in South Sulawesi. Comparing the maceration and ultrasonic assisted extraction methods. Optimization of extraction with UAE was carried out on the variable of extraction duration and type of solvent. Gas Chromatography-Mass Spectrometry results show that ultrasound-assisted extraction generally produces compounds of CHOLEST5-EN-3-OL (3. BETA.), palmitic acid, 9-Octadecenoic acid (Z)-, methyl ester, stearic acid, oleic acid, flavonoids, phenols, pentadecanoic acid and batilol and streoid, which has a function as an antioxidant, anti-inflammatory, anti-tumor, anti-cancer agents and antibacterial. The results showed the best results using ultrasound-assisted extraction with a duration of 30 minutes and using solvent ethyl acetate. These results implied that extracts obtained by sonication showed the highest bioactive compounds and antioxidant activity, thus proving that this activity depends directly on the antibacterial properties. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 556-569 CONTACT Muhammad Yusuf yusufitri@poliupg.ac.id Chemical Engineering Department, Politeknik Negeri Ujung Pandang, Makassar, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.22 Article History Received: 26 November 2019 Accepted: 22 June 2020
TL;DR: In this paper, the physical characteristics of whey-based edible film added with konjac at different levels (2, 2.5, and 3%) were observed as laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapour transmission rate (WVTR), and followed with microstructure observation.
Abstract: This research aims to observe the physical characteristics of whey-based edible film added with konjac at different levels (2%; 2.5%; and 3%). The research was conducted as laboratory experiment, and the observed variables were film thickness, tensile strength, elongation at break, water vapour transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance followed with least significant different test. The physical measurement of the edible film showed that the thickness was at 2.94 3.70 x 10-3 mm, the tensile strength was at 5.72 7.44 N, the elongation at break was around 57.50 70.93%, and the WVTR was at 7.96 8.45 g.mm-2.day-1. Moreover, the microstructure observation showed that the molecules in the edible film were distributed evenly. The research concludes that the addition of konjac could improve the physical characteristics of whey-based edible film and the best konjac addition was at 2.5%. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 333-339 CONTACT Djalal Rosyidi djalal_tht@ub.ac.id Faculty of Animal Science, University of Brawijaya, Malang, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.31 Article History Received: 14 September 2020 Accepted: 11 April 2020
TL;DR: In this article, the authors evaluated the sensory profile in different concentrations of SPF (35, 30, and 25 %) and RB (10, 15, and 20 %) with and without the addition of mushroom flour.
Abstract: © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.13 Introduction The world Instant Noodles Association (2019) states that Indonesia is the second biggest consumer of noodle after China. According to the association, China and Hong Kong consumed the most instant noodles last year with 40.25 million servings, followed by Indonesia with 12.54 million.1 The quality of noodles, based on its production involving wheat flour as a binding agent during the making of the dough, since the good quality is characterised by a firm and elastic texture.2 Generally, people prefer noodles with a hard texture (firm, chewy and elastic or resilient bite).2 Purple sweet potato can be used as an alternative ingredient to wheat flour substitute in the processing of noodles, as seen in previous studies that utilise purple sweet potato in noodle processing.3 Abstract The substitution of the noodle is one of the strategy to enhance the acceptance of the product, instead of increasing of nutrition. Sweet potato flour (SPF) with high content of carbohydrate and rice bran (RB) have rich of active compounds. This study aims to evaluate the sensory profile in different concentrations of SPF (35, 30, and 25 %) and RB (10, 15, and 20 %) with and without the addition of mushroom flour. We used mushroom flour in order minimize the bitter taste of final product. The process of noodle production according previous studies with modifications. Projective Mapping (Napping) with 75 naïve panellists were performed to evaluate the colour, taste, flavour and the texture of six samples and one commercial product as a benchmark. The results showed that the noodles substituted with 35% of SPF and 10% of RB without mushroom flour had the nearest value with the benchmark. This was indicated to be preferable as compared to other samples. Moreover, the addition of RB resulted the lower consumer acceptance owing to the bitter taste. Furthermore, the addition of mushroom flour did not provide the influence against the selection of the noodles. Article History
TL;DR: Dutta et al. as mentioned in this paper applied raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7, 9.8 and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration.
Abstract: Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability, of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 122-130 CONTACT Himjyoti Dutta duttahimjyoti@gmail.com Department of Food Technology, Mizoram University, Aizawl 796004, India. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.11 Article History Received: 18 November 2020 Accepted: 26 January 2020
TL;DR: To study the effect of vitamin D administration on leptin, MCP-1, and adiponectin levels in adipose tissue rats with obesity, Vitamin D was administered to the obese model of 6-9 months old female Wistar rats.
Abstract: In obesity, there is an accumulation of adipocytes which produces adipokine that are pro-inflammatory substance, such as leptin and MCP-1 and antiinflammatory substance, such as adiponectin, while the bioavailability of vitamin D is decreased. This research aimed to study the effect of vitamin D administration on leptin, MCP-1, and adiponectin levels in adipose tissue rats with obesity. Vitamin D was administered to the obese model of 6-9 months old female Wistar rats. This experiment was a randomized control group design with a post-test group design only. Twenty-seven (27) female obese Wistar rats were included in this study. The animals were divided randomly into 3 groups: 9 rats were given 2400 IU vitamin D (group A), 9 rats were given 800 IU vitamin D (group B) and 9 rats were given a placebo as control (group C). The administration of Vitamin D was given once daily for 8 weeks. The visceral adipose tissue was taken to measure the level of leptin, adiponectin and mRNA MCP-1. Data among groups was analyzed by using one-way ANOVA and followed by LSD test, at a significance level of p <0.05. The lowest level of leptin (1059.15+135.20 pg/ml) and mRNA MCP-1 (2.36 + 0.75 fg/ml) and the highest adiponectin level (3.43 + 0.47 ng/ml) were found in group A. In conclusion, oral administration of vitamin D Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 541-549 CONTACT Luh Putu Ratna Sundari luhputu_ratnafk@unud.ac.id Physiology Department, Faculty of Medicine, Udayana University, Bali, Indonesia. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.20 Article History Received: 21 January 2020 Accepted: 17 June 2020
TL;DR: Evaluated studies of the efficacy of A. muricata in diabetes management found a promising effect on the metabolic parameters in diabetes mellitus, and further exploration of its therapeutic potential is worthwhile.
Abstract: In recent decades, numerous scientific investigations have been conducted to study the antidiabetic effects of Annona muricata L. However, no comprehensive evidence-based systematic review regarding this topic is available. Hence, this study was conducted to systematically evaluate the studies of the efficacy of A. muricata in diabetes management. Six online databases used to search for the related articles. The search terms used were A. muricata/ soursop in combination with diabetes, glucose, and insulin. Seventeen studies were identified that fit the inclusion criteria (1 clinical, 10 in vivo, 4 in vitro, 1 in vivo/ in vitro and 1 in silico). A clinical study showed the positive adjuvant effect of A. muricata to glibenclamide in type 2 diabetes patients. In vivo studies reported beneficial effects of A. muricata in murine models to include decreasing fasting blood glucose level, attenuating diabetes-associated weight loss, increasing serum insulin, improving the lipid profile, normalizing the activity of antioxidant enzymes, and exerting pancreas-protective and hepatoprotective effects. In vitro studies of A. muricata demonstrated its potential for reducing post-prandial glucose level by inhibiting pancreatic α-amylase, lipase, and α-glucosidase and lowering oxidative stress by inhibiting glycation and lipid peroxidation. Additionally, the in-silico study suggested a positive effect of A. muricata in enhancing insulin sensitivity. A. muricata showed a promising effect on the metabolic parameters in diabetes mellitus. Considering that A. muricata is widely consumed worldwide, further exploration of its therapeutic potential is worthwhile.
TL;DR: The soy flour treated breads were found nutritionally superior compared to soy untreated food and showed no significant differences in crust, shape, internal texture, appearance and general acceptance.
Abstract: Introduction: Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. Objectives: The study was conducted to produce high-quality proteinenriched bread with low glycemic index (GI) value. Methods: The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined. Result: The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. Conclusion: The soy flour treated breads were found nutritionally superior compared to soy untreated food. Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 79-87 CONTACT Md. Altaf Hossain altaf@cvasu.ac.bd Department of Applied Food Science and Nutrition, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh. © 2020 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.8.1.07 Article History Received: 28 August 2019 Accepted: 30 March 2020