scholarly journals Characterization and Comparison of Soy Milk and Buffalo Milk Based Synbiotic Product

2014 ◽  
Vol 8 ◽  
pp. 23-29
Author(s):  
Tika Karki ◽  
Shilva Shrestha ◽  
Binita Bohara ◽  
Ujwal Jyakhwa

Today consumers prefer foods that not only provide basic nutrition but also contain compounds that confer health benefits. Among the functional food, synbiotic products are showing a promising future. Soy based synbiotic products using different probiotics: A1B and MgA (lactobacillus strains) and L.rhamanosus ATCC 9595 and prebiotics: lactulose, sunfibre and inulin were prepared and its antiradical activities along with other characteristics were studied. The study also aimed to determine the most suitable prebiotics and probiotics. Furthermore, the prebiotics and the organisms were also cultured in buffalo milk to compare its properties with synbiotic soy yoghurt. Synbiotic soy yoghurt showed highest anti-radical activity with % inhibition at the range of 41-45 % and the one with probiotic L.rhamnosus and prebiotic inulin was found to be the most suitable product. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11737   J. Food Sci. Technol. Nepal, Vol. 8 (23-29), 2013

Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.


Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.


2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.


Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 121
Author(s):  
A.M.N.L. Abesinghe ◽  
Hasitha Priyashantha ◽  
P.H.P. Prasanna ◽  
Maheshika S. Kurukulasuriya ◽  
C.S. Ranadheera ◽  
...  

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.


2020 ◽  
Vol 74 ◽  
pp. 104174
Author(s):  
Céline L. Pouille ◽  
Doriane Jegou ◽  
Camille Dugardin ◽  
Benoit Cudennec ◽  
Rozenn Ravallec ◽  
...  

2021 ◽  
Author(s):  
Kiesha Prem ◽  
Yoon Hong Choi ◽  
Élodie Bénard ◽  
Emily A Burger ◽  
Liza Hadley Mmath ◽  
...  

SummaryBackgroundTo eliminate cervical cancer as a public health problem, WHO currently recommends routine vaccination of adolescent girls with two doses of the human papillomavirus (HPV) vaccine before sexual debut. However, many countries have yet to implement this because of financial or logistical barriers to delivering two doses outside the infant immunisation programme.MethodsUsing three independent HPV transmission models, we estimated the long-term health benefits and cost-effectiveness of one-dose versus two-dose HPV vaccination, in 192 countries, assuming that one dose of the vaccine gives either a shorter duration of full protection (20 or 30 years) or lifelong protection but lower vaccine efficacy (e.g., 80%) compared to two doses. We simulated routine vaccination with the 9-valent HPV vaccine in 10-year-old girls at 80% coverage for the years 2021–2120, with a one-year catch-up of 80% 11–14-year-old girls on the first year of the programme.FindingsOver the next century, one-dose vaccination at 80% coverage could avert 64 million (80%UI 62·2–64·8) and 66·6 million (80%UI 63·4–69·1) cervical cancer cases should one dose of the vaccine confer 20 and 30 years of protection, respectively. Should one dose of the vaccine provide lifelong protection at 80% vaccine efficacy, 68·4 million (80%UI 63·8–69·4) cervical cancer cases could be prevented. Across all country income groups, two-dose schedules conferring lifelong protection would avert only slightly more cases (2·1–8·7 million) than the one-dose scenarios explored. Around 330 to 5230 additional girls need to be vaccinated with the second dose to prevent one cervical cancer case, depending on the epidemiological profiles of the country.InterpretationResults were consistent across the three independent models and suggest that one-dose vaccination has similar health benefits to a two-dose programme while simplifying vaccine delivery, reducing costs and alleviating vaccine supply constraints.FundingBill & Melinda Gates FoundationResearch in contextEvidence before this studyPrimary prevention of cervical cancer is now available with human papillomavirus (HPV) vaccination. Initially administered as a three-dose regimen, the HPV vaccine schedule recommended by WHO has now switched to two doses for individuals below the age of 15 years. Although WHO recommends all countries to routinely immunise adolescent girls with two doses, many low- and middle-income countries, with high disease burden, have yet to implement national HPV vaccination programmes because of the challenges of delivering two vaccine doses to adolescent females. Recently, HPV vaccine implementation in many countries has been further delayed due to constraints in vaccine supply and difficulties in access during COVID-19 epidemics. These financial, logistical, and supply constraints have motivated research into one-dose vaccination schedules. Evidence emerging from trials and observational studies suggests that one dose may also provide a high level of protection against incident and persistent HPV infections. If proven effective, the one-dose HPV vaccination schedule would simplify vaccine delivery and lower costs of national vaccination programmes, potentially enabling more countries to implement one and as a result, facilitating global cervical cancer prevention. We searched PubMed for trials, cohort and modelling studies published in 2018 and 2020, with the terms “(health impact OR impact OR modelling OR cost-effectiveness OR CEA OR durability OR effectiveness) AND (HPV OR human papillomavirus OR cervical cancer)” and identified 151 results. Ten published articles—four trials, three cohort studies, two modelling analyses, one systematic review of trials—evaluated the population impact of one dose of the vaccine on cervical cancer disease outcome among females and all studies showed one dose of the vaccine might be as effective as two doses in preventing HPV infection. However as the trials and cohorts were single-country studies in select populations, the global impact remains unknown. Both published modelling analyses only used one model to estimate the impact of one-dose vaccination, and only examined a few countries. To our knowledge, no published article has modelled the global impact of routine one-dose vaccination on cervical cancer prevention by synthesising the results from more than one model.Added value of this studyThis study presents the first evidence on the potential global impact of a routine one-dose regimen, from a comparative modelling analysis that synthesises results from three published dynamic models calibrated to countries with varying epidemiological and demographic profiles. We found consistent results across all models suggesting that routine one-dose vaccination provides the majority of health benefits to the two-dose programme should a single dose of the vaccine confer more than 20 years of protection at full potential efficacy or 80% efficacy with lifelong protection.Implications of all the available evidenceFindings suggest that routine one-dose vaccinations could avert almost as many cervical cancer cases as a two-dose programme. The one-dose regimen would be cheaper and easier to implement for most countries while alleviating vaccine supply constraints. To cope with the COVID-19 pandemic, many governments have had to implement stringent physical distancing measures, which has led to the suspension of routine immunisation programmes. Public health authorities grapple with the logistic challenges of delivering immunisation services while minimising the risk of SARS-CoV-2 transmission. Compared to the two-dose vaccination schedule, a one-dose vaccination schedule would reduce interactions between vaccinees and health workers, simplifying vaccine delivery while also decreasing SARS-CoV-2 exposure.


2021 ◽  
Vol 34 ◽  
pp. 06013
Author(s):  
Anna Yu. Orlova ◽  
Vera A. Gribkova ◽  
Natalia N. Lebedeva ◽  
Anatoliy A. Slavyanskiy ◽  
Natalia V. Nikolaeva

Soy is a cultivated herb that is high in vitamins, minerals, and other elements that provide many health benefits. The main reason why this product is valued is complete proteins, which are almost as nutritious as animal proteins. The problem of this study is that the market for soy products represents a large assortment of products; however, products with no lactose are produced insufficiently and in limited quantities. In connection with the presence of certain problems in this industry, the purpose of the study was the technology of developing dry soy milk with the addition of coconut powder, which makes it possible to expand the range of products that meet the needs of the population. Therefore, a technological line for the production of powdered soy milk with additives is proposed, consisting of the main operations: preparation of raw materials for further processing, drying and peeling of soybeans, grinding, adding components, dosing powders, mixing, filling, and packaging the finished product. The obtained results show that during the storage of dry soy milk with the addition of coconut powder and a food additive, its flowability does not change.


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