scholarly journals Formulation and Quality Evaluation of Foxtail Millet and Semolina Incorporated Ready-To-Cook Upma Mix

2021 ◽  
Vol 14 (4) ◽  
pp. 1531-1537
Author(s):  
D. Karuna Thara
Keyword(s):  
Glycemic Index ◽  
Foxtail Millet ◽  
Nutritional Composition ◽  
Soluble Fibre ◽  
Standard Procedures ◽  
Insoluble Fibre ◽  
Significant Difference ◽  
The Mean ◽  
Index Value

Traditional cuisine has risen to the top of the consumer’s list of preferences. Many traditional cereal-based dishes have been processed, and instant mixes such as instant upma, idli, and dosa have been made. Comfort foods are foods that require little or no processing or cooking before consumption, making them more convenient for the user. Ready to Cook (RTC) and instant foods have grown highly popular as a result of increased urbanization and industrialization, owing to today’s lifestyle and the need for quick-to-serve cuisine.The study’s goal is to develop an RTC upma mix and evaluate its physicochemical, texture, sensory, and in vitro glycemic index. The millet was collected and pre-processing was done to develop the ready-to-cook mixes. The levels of millet incorporation ratio were 60% (V1), 70% (V2), and 80% (V3) levels. Standard procedures were used to determine the physicochemical, textural, sensory, and in vitro glycemic index. The nutritional composition of V3 was found to be high, with moisture, carbohydrate, protein, fat, fibre, soluble fibre, and insoluble fibre content of 6.4 percent, 73.6g, 8.5g, 6.2g, 6.6g, 2.4g, and 0.56g, respectively.The textural profile showed a significant difference (p<0.05) between variations in comparison with the standard. Results on sensory evaluation showed that 70% foxtail millet upma mix shows high acceptable than other. The mean in vitro glycemic index of the control upma mix was 68.7 ± 0.12, while the mean estimated glycemic index value of V1, V2, and V3 was50.5 ± 0.5, 49.8 ± 0.4, and 49.2± 0.6 respectively. Thus, the result evident that all the developed RTC upma mixes exhibited a low glycemic index and were useful for Diabetic subjects and easy to carry as a journey food.

scholarly journals Proximate Composition and Glycemic Index Profiling of Differently Composed Nutri-Cereal Biscuits

2020 ◽  
pp. 39-46
Author(s):  
T. V. Hymavathi ◽  
Pradeepa Robert ◽  
V. Thejasri ◽  
E. Jyosthna
Keyword(s):  
Glycemic Index ◽  
Proximate Composition ◽  
Foxtail Millet ◽  
Insulin Resistance Syndrome ◽  
Nutritional Composition ◽  
Ash Content ◽  
Nutrient Density ◽  
Significant Difference ◽  
Dietary Fibre Content ◽  
Low Glycemic Index

An increasing body of evidence suggests that a low-glycemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. Interest in development of low GI foods is growing worldwide; hence there is a need for more diversified food with low GI. At the same time the demand for nutri-cereals is also growing due to its nutrient density, hence in the present study, six types of nutri-cereal (millets) based biscuits made from sorghum, pearl millet and foxtail millet were estimated for their proximate composition and glycemic index (GI). There is significant difference in the nutritional composition of all the biscuits, except ash content of SPB and PB, moisture content of SSB and FB, available carbohydrates of SWB and SCB. The protein, fat, carbohydrate, ash and dietary fibre content ranged from 5.88 g to 9.01 g, 19.98 g to 23.78 g, 59.67 to 64.20 g, 0.61 g to 1.04 g and 8.80 g to 12.20 g /100 g respectively. All the biscuits were found to have low GI (less than 55) and order of GI and GL is PB>SWB>SSB>FB>SPB>SCB.

scholarly journals Comparative Analysis of Different Local Anesthetic Solutions Available in Market: An In Vitro and Clinical Study

2021 ◽  
Author(s):  
Eisha Imran ◽  
Faisal Moeen ◽  
Beenish Abbas ◽  
Bakhtawar Yaqoob ◽  
Mehreen Wajahat ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Local Anesthetic ◽  
Compositional Analysis ◽  
Bacterial Activity ◽  
Similar Composition ◽  
Ph Values ◽  
Significant Difference ◽  
The Mean ◽  
The Difference

Abstract Objectives The study aimed to evaluate and compare various commercially available local anesthetic solutions. Materials and Methods A total of 150 commercially available local anesthetic cartridges of similar composition (2% lidocaine with epinephrine 1:100,000) were randomly collected and divided into 3 groups. The designations of groups were selected from their product names such that each group consisted of 60 cartridges. Group S (Septodont, France) Group M (Medicaine, Korea) and Group H (HD-Caine, Pakistan). The samples were divided into five sub-groups, each consisting of 10 cartridges from each group to investigate each parameter. Results The acquired data was statistically analyzed and compared (using SPSS version 12). Compositional analysis revealed a non-significant (P>0.05) difference when the three Groups were compared with standard lidocaine and epinephrine solutions. The mean pH values of samples from group S, M and H respectively fell within the range of pH values of commercially available solutions. Non-significant difference in EPT values of Group S and H was found when efficacy was compared (p = 0.3), however a significant difference (p < 0.01) was observed in contrast to Group M. Anti-bacterial activity was observed in all the group and a non-significant difference in cell viability values of Group S and M was found (p = 0.6), while the difference was significant in comparison to Group H. Conclusion Within the limitations of these investigations, it appears that the properties of different manufacturers fall within the recommended ranges as mentioned in literature and do not appear to be statistically different in the variables we have tested.

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

Surface culture of Steinernema sp. on two solid media and their pathogenicity against Galleria mellonella

2021 ◽  
Vol 95 ◽  
Author(s):  
C.I. Cortés-Martínez ◽  
A.I. Rodríguez-Hernández ◽  
M.R. López-Cuellar ◽  
N. Chavarría-Hernández
Keyword(s):  
Galleria Mellonella ◽  
Egg Yolk ◽  
Infective Juvenile ◽  
Surface Culture ◽  
Solid Media ◽  
Significant Difference ◽  
Bacterial Lawn ◽  
The Mean

Abstract The use of native entomopathogenic nematodes as biocontrol agents is a strategy to decrease the environmental impact of insecticides and achieve sustainable agriculture crops. In this study, the effect of the surface culture of Steinernema sp. JAP1 over two solid media at 23–27°C on infective juvenile (IJ) production and pathogenicity against Galleria mellonella larvae were investigated. First, the bacterial lawn on the surface of the media with egg yolk (P2) or chicken liver (Cl) were incubated in darkness at 30°C for 48 and 72 h, and 100 surface-sterilized IJs were added. Four harvests were conducted within the next 35 days and the mean accumulated production was superior on Cl (210 × 103 IJs) than on P2 (135 × 103 IJs), but the productivity decreased up to 10% when the incubation time of the bacterial lawn was of 72 h. The mean pathogenicity of in vitro- and in vivo-produced IJs were of 47–64% and 31%, respectively. It is worth noting that none of the two solid media had a statistically significant difference in IJ pathogenicity. Considering that the maximum multiplication factor of IJs on solid media was 2108 and that the pathogenicity against G. mellonella was outstanding, Steinernema sp. has a good potential for in vitro mass production.

scholarly journals Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

2019 ◽  
Vol 17 (1) ◽  
pp. 40
Author(s):  
Dian Ratih Laksmitawati ◽  
Umi Marwati ◽  
Vergie Indriani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glycemic Index ◽  
Total Acid ◽  
Macronutrient Composition ◽  
Protein Levels ◽  
Macronutrient Content ◽  
Significant Difference ◽  
Index Value ◽  
Carbohydrate Contents

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.

scholarly journals Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2218 ◽  
Author(s):  
Wolever ◽  
Meynier ◽  
Jenkins ◽  
Brand-Miller ◽  
Atkinson ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Interlaboratory Study ◽  
Official Method ◽  
Significant Difference ◽  
Insulinemic Index ◽  
The Mean ◽  
Standard Deviations ◽  
Mean Glucose ◽  
Insulin Responses ◽  
Food Laboratory

An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 2010 ISO method. Three laboratories (Australia, Canada and France) determined the GI and insulinemic-index (II) of six foods in groups of 13–15 participants using the 2010 ISO method and intra- and inter-laboratory Standard Deviations (SDs) were calculated. Overall mean food GIs varied from 47 to 86 (p < 0.0001) with no significant difference among labs (p = 0.57) and no food × laboratory interaction (p = 0.20). Within-laboratory SD was similar among foods (range, 17.8–22.5; p = 0.49) but varied among laboratories (range 17.5–23.1; p = 0.047). Between-laboratory SD of mean food GI values ranged from 1.6 to 6.7 (mean, 5.1). Mean glucose and insulin responses varied among foods (p < 0.001) with insulin (p = 0.0037), but not glucose (p = 0.054), varying significantly among labs. Mean II varied among foods (p < 0.001) but not among labs (p = 0.94). In conclusion, we found that using the 2010 ISO method, the mean between-laboratory SD of GI was 5.1. This suggests that the ISO method is sufficiently precise to distinguish a mean GI = 55 from a mean GI ≥ 70 with 97–99% probability.

scholarly journals Effect of Hyaluronan on Developmental Competence and Quality of Oocytes and Obtained Blastocysts fromIn VitroMaturation of Bovine Oocytes

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Jolanta Opiela ◽  
Joanna Romanek ◽  
Daniel Lipiński ◽  
Zdzisław Smorąg
Keyword(s):  
Dna Fragmentation ◽  
Oocyte Maturation ◽  
Developmental Competence ◽  
Meiotic Maturation ◽  
Nuclear Maturation ◽  
Significant Difference ◽  
The Mean ◽  
Bovine Oocytes

The objective of the present study was to evaluate the effect of hyaluronan (HA) during IVM on meiotic maturation, embryonic development, and the quality of oocytes, granulosa cells (GC), and obtained blastocysts. COCs were maturedin vitroin control medium and medium with additional 0.035% or 0.07% of exogenous HA. The meiotic maturity did not differ between the analysed groups. The best rate and the highest quality of obtained blastocysts were observed when 0.07% HA was used. A highly significant difference (P<0.001) was noted in the mean number of apoptotic nuclei per blastocyst and in the DCI between the 0.07% HA and the control blastocysts (P<0.01). Our results suggest that addition of 0.035% HA and 0.07% HA to oocyte maturation media does not affect oocyte nuclear maturation and DNA fragmentation. However, the addition of 0.07% HA during IVM decreases the level of blastocysts DNA fragmentation. Finally, our results suggest that it may be risky to increase the HA concentration during IVM above 0.07% as we found significantly higherBaxmRNA expression levels in GC cultured with 0.07% HA. The final concentration of HA being supplemented to oocyte maturation media is critical for the success of the IVP procedure.

Milk yield and mammary function in dairy cows milked four times daily

1990 ◽  
Vol 57 (3) ◽  
pp. 285-294 ◽  
Author(s):  
J. Eric Hillerton ◽  
Christopher H. Knight ◽  
Alan Turvey ◽  
Stephen D. Wheatley ◽  
Colin J. Wilde
Keyword(s):  
Milk Yield ◽  
Enzyme Activities ◽  
Milk Protein ◽  
Lactating Cows ◽  
Milk Protein Content ◽  
Significant Difference ◽  
The Mean ◽  
Milking Frequency ◽  
Rate Of Decline

SummaryGroups of lactating cows and heifers were milked four times daily in two diagonally opposed glands for 4 weeks, and the effects on milk yield studied relative to twice-daily milked glands as controls. Mammary enzyme activities, in vitro synthesis rates of milk constituents and histological scoring were determined in mammary biopsy samples obtained at the end of this period. These were used for assessment of mammary function. Frequent milking increased milk yield only in the treated glands, the contralateral control glands continuing to decline in yield at ~ 2%/week. There was no significant difference in response between cows and heifers; the mean increase in yield was 10·4%. The rate of decline in milk yield tended to decrease with frequent milking, to ~ 1%/week. Consequently the yield of the treated glands continued to be elevated above that of the controls for some time after reversion to overall twice daily milking. Milk protein content was increased slightly by frequent milking. Mammary enzyme activities were ~ 18% higher in the treated glands than in the controls. Synthesis rates of lactose, casein and total protein were unaffected by milking frequency, but were all lower in the gland selected for the second biopsy, reflecting the reduction in milk yield caused by the first biopsy. DNA synthesis was increased by milking frequency, as were the size and number of epithelial cells in histological sections.

Effect of Different Intermediary Bases on Microleakage of a Restorative Material in Class II Box Cavities of Primary Teeth

2017 ◽  
Vol 40 (2) ◽  
pp. 82-87 ◽  
Author(s):  
Faika Y. Abdelmegid ◽  
Fouad S. Salama ◽  
Waleed M. Al-Mutairi ◽  
Saud K. Al-Mutairi ◽  
Sultan O. Baghazal
Keyword(s):  
Primary Teeth ◽  
In Vitro Study ◽  
Class Ii ◽  
Positive Control ◽  
Negative Control ◽  
The Other ◽  
Control Groups ◽  
Significant Difference ◽  
The Mean

Introduction The aim of this in vitro study was to assess and compare the effect of different intermediary bases on microleakage between tooth and a nanocomposite interface in Class II box cavities in primary teeth. Methods Standard Class II box cavities were prepared in 52 primary molars and randomly divided into 9 groups according to the intermediary base used (Multicore Flow, Fuji II LC, SDR, Smart Dentin Replacement, and Biodentine). All specimens were subjected to thermocycling and prepared for microleakage testing and evaluation. Results There was significant difference in the mean ranks of microleakage between the 9 groups, which was observed in the gingival side (p<0.0001) and the occlusal side (p<0.0001). The mean ranks microleakage was significantly higher with experimental SDR, experimental Multicore Flow, and positive control materials when compared with the other 6 groups. The microleakage mean ranks were statistically significantly lower in experimental Fuji II LC, experimental Biodentine, and all negative control groups when compared with the other 3 groups. Conclusions Microleakage is affected by the application of intermediate material. Experimental Biodentine and Fuji II LC showed the lowest microleakage while experimental SDR and experimental Multicore Flow showed the highest microleakage.

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