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

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.

The Short-Term Effects and Tolerability of Low-Viscosity Soluble Fibre on Gastroparesis Patients: A Pilot Clinical Intervention Study

Gastroparesis is a motility disorder that causes severe gastric symptoms and delayed gastric emptying, where the majority of sufferers are females (80%), with 29% of sufferers also diagnosed with Type-1 or Type-2 diabetes. Current clinical recommendations involve stringent dietary restriction and includes the avoidance and minimization of dietary fibre. Dietary fibre lowers the glycaemic index of food, reduces inflammation and provides laxation. Lack of dietary fibre in the diet can affect long-term gastrointestinal health. Our previously published rheological study demonstrated that “low-viscosity” soluble fibres could be a potentially tolerable source of fibre for the gastroparetic population. A randomised controlled crossover pilot clinical study was designed to compare Partially-hydrolysed guar gum or PHGG (test fibre 1), gum Arabic (test fibre 2), psyllium husk (positive control) and water (negative control) in mild-to-moderate symptomatic gastroparesis patients (requiring no enteral tube feeding). The principal aim of the study was to determine the short-term physiological effects and tolerability of the test fibres. In n = 10 female participants, post-prandial blood glucose, gastroparesis symptoms, and breath test measurements were recorded. Normalized clinical data revealed that test fibres PHGG and gum Arabic were able to regulate blood glucose comparable to psyllium husk, while causing far fewer symptoms, equivalent to negative control. The test fibres did not greatly delay mouth-to-caecum transit, though more data is needed. The study data looks promising, and a longer-term study investigating these test fibres is being planned.

Empleo de semillas como ingrediente saciante: chía y sésamo

Debido al gran aumento de la prevalencia del sobrepeso y obesidad en todo el mundo, ha aumentado el inte- rés de estudio de los mecanismos que llevan a la población a un desequilibrio energético, aumentando su peso corporal de forma excesiva. El control de la ingesta de energía va determinado por la percepción de la saciedad durante y después de las comidas. Hay ciertos alimentos que por sus características nutricionales (cantidad de fibra, hidratos de carbono, proteína y grasa) pueden influenciar de forma positiva sobre el apetito (disminuyen- do el deseo por la comida). Por ello sería una buena estrategia nutricional ver cuáles de los alimentos presenta mayor relación sobre la saciedad. Realizamos un ensayo clínico cruzado aleatorizado con un periodo de lavado de 5 días, como mínimo. El objetivo del presente estudio fue evaluar el efecto de las semillas de sésamo y chía (por su gran cantidad de fibra soluble) sobre la saciedad (introducidas junto con yogur en el desayuno). La muestra estaba formada por 18 voluntarios. Cada voluntario realizó los 3 tipos de desayunos de forma aleatoria: (café con leche o té con leche + tostada con aceite de oliva y sal) + (yogur, yogur con chía o yogur con sésamo). Antes del desayuno tuvieron que rellenar una encuesta sobre apetito (VAS) y después 7 más (a los 15, 45, 75, 105, 135, 165 y 195 minutos tras el desayuno). Para valorar el efecto saciante de las semillas, se analizaron las preguntas del VAS que presentan relación directa con la saciedad, y se realizó un ANOVA. Los resultados mos- traron que no había diferencias estadísticamente significativas (p>0.05) entre las semillas estudiadas. Nowadays, there is a high prevalence of overweight and obesity around the world, so the inter- est in studying the mechanisms that lead the population to an energy imbalance has increased. The control of energy intake is determined by the perception of satiety during and after meals. There are certain foods that, due to their nutritional characteristics (amount of fibre, carbohydrates, protein and fat), can positively influence the appetite (decreasing the desire to eat). Thus, it would be a good nutritional strategy to see which foods have a greater satiety effect. We performed a randomi- zed crossover clinical trial with at least 5-days washout period. The objective of the present study was to evaluate the effect of sesame and chia seeds (due to their large amount of soluble fibre) on satiety. The sample consisted of 18 volunteers. Each one performed the 3 types of breakfasts randomized: (coffee with milk or tea with milk + toast with olive oil and salt) + (yoghurt, yoghurt with chia or yoghurt with sesame). Before breakfast they had to fill out an appetite survey (VAS) and then 7 more (at 15, 45, 75, 105, 135, 165 and 195 min after breakfast). To assess the satiating effect of the seeds, the questions of the VAS directly related to satiety were analysed, and ANOVA was performed. The results showed that there were no statistically significant differences (p>0.05) between seeds.

Effects of Probiotics and Wheat Bran Supplementation of Broiler Diets on the Ammonia Emission from Excreta

Ammonia emission is a concern for the poultry industry from both environmental and animal welfare points of view. The objective of this research was to determine whether probiotics or wheat bran supplementation of broiler diets can modify the N composition of the excreta and the dynamics of ammonia volatilisation emission from the manure. A total of 120-day-old Ross 308 broiler chickens were fed six different diets. The treatments included a corn and soybean meal-based control diet (C) and diets containing wheat bran (WB). Both diets were fed alone and with supplementation of a lactic acid (Lactobacillus farciminis, LAB) and a butyric acid (Clostridium butyricum, BAB) producing bacterial strain. Treatment BAB had a significant effect on the dry matter content of the excreta and both probiotics decreased the amount of excreted uric acid. Treatment WB resulted in a significantly lower NH+4-N concentration of excreta and a tendency toward reduced uric acid content. Treatment LAB reduced the urinary N ratio of excreta. Among dietary treatments, WB resulted in the highest urease producing cell numbers in the excreta, but this difference was not significant. Based on our results, similar to pigs, the soluble fibre fraction of poultry diets can also modify the urinary to faecal N ratio of the excreta.

Exploration of Encapsulated Modified Psyllium Husk for Preparation of Probiotic Basundi

Background: The dairy industry is one of the largest industries in India. The exports were made to 105 countries in the world. Dairy production is one of the major sustenance factors for the rural economy of India. Notably, India ranks first in Isabgol production (98%) and is the sole supplier of seeds and husk in the international market. Among medicinal plants, Isabgol is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. It contains a significant number of proteins and husk yields colloidal mucilage which are valued for medicinal application and is used in Ayurveda, unani and allopathic systems of medicines. It is the main constituent of a number of laxative preparations. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Basundi is one of the heats desiccated indigenous products popular in Western part of India, mostly Maharashtra and Gujarat. It can be classified in the condensed milk group along with rabri, khoa, mithai and kheer and can be considered similar to sweetened condensed whole milk. Methods: The present investigation indicates utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic basundi. The prepared probiotic basundi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic basundi was prepared from 1000 ml of milk, 90 gm sugar, 02-03 pieces of cardamom, saffron and encapsulated LAB culture having (107, 108 and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 per cent hydrochloric acid modified psyllium husk. The probiotic basundi was then stored at refrigerated conditions at 4°C for 08 hrs. Result: The organoleptic evaluation of probiotic basundi was carried out. As per the score of hedonic scale, basundi with encapsulated 10 per cent probiotic culture (109 cfu/gm) with 0.65 per cent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.3) among all samples.

Studies on Development of Fibre Rich Probiotic Frozen Yogurt

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.

The Effect of Oat β-Glucan on Postprandial Blood Glucose and Insulin Responses: A Systematic Review and Meta-Analysis

Objectives The efficacy of oat beta-glucan (OBG), a viscous soluble fibre, on postprandial glycemic outcomes may depend on the nature of the control and the dose and molecular weight (MW) utilized. We undertook a systematic review and meta-analysis of acute clinical trials to determine whether these features mediate the glycemic and insulinaemic responses to OBG. Methods MEDLINE, EMBASE, and the Cochrane Central Register of Controlled Trials were searched through October 27, 2020. We included acute, single-meal feeding, controlled trials investigating the effect of OBG (concentrate or oat bran) added to a carbohydrate-containing meal compared to a comparable meal (matched control) or a different carbohydrate-containing meal (unmatched control). Two reviewers extracted the data and assessed the risk of bias and certainty of evidence (GRADE). The primary outcome was incremental area under the curve (iAUC) for blood glucose. Data were pooled using the generic-inverse variance method with random effects model and expressed as ratio of means with [95% Cis]. Results One hundred and three trial comparisons (N = 538) were included. OBG reduced glucose iAUC and iPeak by 23% (0.77 [0.74, 0.81]) and 28% (0.72 [0.64, 0.76]) and insulin by 22% (0.78 [0.72, 0.85]) and 24% (0.76 [0.65, 0.88]), respectively. Dose, molecular-weight and comparator were significant effect modifiers of glucose iAUC and iPeak. Significant linear dose-response relationships were observed for all outcomes. OBG molecular-weight &gt; 300 kg/mol significantly reduced glucose iAUC and iPeak, whereas, molecular-weight &lt; 300 kg/mol did not. Reductions in glucose iAUC (27 vs 20%, p = 0.03) and iPeak (39 vs 25%, p &lt; 0.01) were significantly larger with different vs comparable control-meals. Outcomes were similar in participants with and without diabetes. All outcomes had high certainty-of-evidence. Conclusions Current evidence indicates that the addition of OBG to carbohydrate-containing meals reduces the postprandial glycemic and insulinaemic responses. However, the magnitude of glucose reduction depends on OBG dose, molecular-weight and the comparator. Funding Sources INQUIS Clinical Research Ltd. (formerly GI Labs), and PepsiCo Global R&D

248 Impact of Adding a Stimbiotic or Sugar Beet Pulp to Nursery Pig Diets on Growth Performance and Individual Injections

Utilizing different dietary fiber sources has been studied in piglets to help mitigate post-weaning diarrhea and improve post-weaning performance. An experiment was conducted to investigate the effect of adding sugar beet pulp or a stimbiotic (Signis; AB Vista) on nursery pig performance. Barrows (n = 216; average initial BW = 5.1kg) were randomly allotted to one of three dietary treatments and fed a 4 phase feeding program; 1) Control (Con), Insoluble/Soluble fibre ratio (I/S), P1; 4.47, P2; 5.84, P3; 5.82, P4; 7.08. 2) High Soluble (HS) with sugar beet pulp added at 5% (P1 and P2) and 2.5% (P3 and P4) giving the following I/S ratio; P1; 2.63, P2; 2.91, P3; 5.02 and P4; 5.42. 3) Control plus stimbiotic added at 100 g/t (SIG). Pen weight and feed disappearance were recorded weekly to calculate ADG, ADFI, and G:F. Fecal score was visually ranked by pen daily from wean to 35 days. Blanket water medications were not provided. Instead, individual pigs that needed treatment were identified and injected with individual antibiotic interventions, and the number of interventions per pig was recorded. Performance data were submitted to ANOVA using JMP with mean separation by Tukey test and a contingency analysis was used to compare antibiotic injections. At day 14, pigs had a Rotavirus A and B challenge. Addition of HS or SIG reduced (P &lt; 0.05) individual antibiotic treatments by 56 and 32% compared to the CON, respectively. No differences were observed in scour scores or overall ADG. Overall intake was greater (P &lt; 0.01) in HS (0.560 kg) than CON (0.491 kg) or SIG (0.492 kg). Pigs fed SIG (0.671) had a better (P = 0.011) G:F over SBP (0.602), with CON (0.649) being intermediate. In conclusion, HS increased intake where stimbiotic improved feed efficiency, and both decreased antibiotic treatments.

Development of sugar free cookies with novel biodegradable packaging film

The use of alternative sweeteners can help manage weight and normal blood glucose levels of diabetics. Development and standardization of sugar free, low glycemic index and high fibre cookies using wheat flour, oats, trans free bakery shortening, and almonds. Physiochemical analysis of the raw materials used for cookie preparation and the finished product was conducted. Cookies were analysed for diameter, height, spread ratio, texture, and water activity. Sensory analysis using semi-trained panellists was done to establish the acceptability of the product. The formulated cookies were well accepted by the semi-trained panellists as well as the people with diabetes who were randomly selected for the study. The overall appearance, texture and flavour of the cookies were moderately liked by the panellists as indicated in the qualitative descriptive analysis. The product did not change much with the storage of 90 days. The cookies were high in dietary fibre (2.5g per serving), out of which ?- glucan, a soluble fibre was found to be 0.8g per serving which offers a healthy alternative for consumers. The biodegradable polymer used for packaging the cookies was prepared using terpolymer. The chemical and physical properties of the polymer were determined using acid value which was between 0.0195 and 0.0200, hydroxyl value; 0.0260 and 0.023 and the molecular weight was in the range of 10,256 ? and 10,000 ? of the terpolymer A and B, respectively. The polymer demonstrated good mechanical strength as well as and water vapours barrier properties to be used as a primary package for cookies.

The use of soluble fibre for the management of chronic idiopathic large-bowel diarrhoea in police working dogs

Background Chronic intermittent or persistent diarrhoea is a common condition in dogs and may be a reflex of gastrointestinal or non-gastrointestinal disorders. Besides diarrhoea, many athletes experience other gastrointestinal symptoms. Dietary fiber can help normalize colonic motility and transit time, support normal gastrointestinal microflora growth and provide fuel for colonocytes. This study aimed to evaluate dietary supplementation effectiveness with psyllium husk in police working dogs with chronic large-bowel diarrhoea. Twenty-two animals were selected. Concurrent conditions were ruled out through complete blood count and serum biochemistry. Fecal Clostridium and Salmonella were also screened. A soluble fiber, psyllium husk, was added to the diet at the dose of 4 tablespoons/day for 1 month. A daily log of fecal characteristics (type, frequency, and color) was maintained during the supplementation month and for an additional month, without supplementation. Results Response to treatment was classified as “very good” in 50% of animals, “good” in 40% of animals, and “poor” in 10% of cases. During the month of psyllium husk supplementation, defecation frequency decreased from 3.5 to 2.9 times a day, with 90% of animals showing consistent stools regularly and registering a mean increase of 2 kg in body weight. Beneficial effects were still observed during the second month, without psyllium husk supplementation. Conclusion Psyllium husk can be useful in the management of chronic large-bowel diarrhoea in working dogs, which exhibited lower defecation frequency, improved stool consistency, and gained weight. Effects were felt beyond the supplementation period. Alternative approaches for non-responsive cases need to be evaluated.