No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Formulation of Functional Biscuit for Lowering Blood Lipid Level
Abstract
The purpose of the study is to formulate the functional biscuit for lowering blood lipid level and to elucidate its effect on hyperlipidemic patient. Functional biscuits T 1 , T2 & T 3 were prepared by replacing the 10%, 15% and 20% refined wheat flour with soy flour. The prepared biscuits were evaluated for its physical, sensory and chemical properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of biscuits showed that treatment T1 (10% of soy flour) was best. The other treatments T2 & T3 were also found acceptable. The result of chemical analysis of functional biscuit showed moisture, ash, protein, fiber content increases with supplementation whereas fat, carbohydrate and energy value decreases with supplementation. 14 patients suffering from hyperlipidemia were selected for the study and were treated by 60gm of functional biscuit T 1 for 45 days. Blood lipid level-total cholesterol, low density lipoprotein (LDL), high density lipoprotein (HDL) and triglycerides were measured before and after the ingestion of biscuit formula. This study shows that biscuit formulations can be modified significantly to develop functional biscuit which could be useful as a therapy for improving blood lipid profile.
ResearchGate has not been able to resolve any citations for this publication.
The study was conducted to standardize the levels of defatted soy flour in composite flour for biscuit preparation.
The defatted soy flour was incorporated in the traditional recipe to replace wheat flour at levels defatted soy flour
by 0, 10, 20, and 30 percent in preparation of biscuits. Sugar was replaced by the Stevia and Date paste while
traditional shortening was replaced by Olive oil. The prepared biscuits were evaluated for its physical, sensorial
and nutritional properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability)
evaluation of biscuits showed that 20% addition of defatted soy flour had higher overall acceptability, taste, texture
and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.7), Protein (13.53),
Fat (17.74), ash (1.75), and total energy (462.30) with 20 percent of defatted soy flour was comparable to control
(wheat flour) biscuit.
Microbial contamination of ready-to-eat foods like meat pie sold by street vendors has become a global health problem. Street vended foods like breakfast items sold in almost all the cities throughout Nigeria are consumed by huge population. The present study was undertaken to investigate the microbiological quality of street foods like meat pie sold in Lagos mainland Area. The samples were aseptically collected from four different locations, analyzed by standard procedures to determine the colony forming units per gram of meat pie samples. For aerobic colony counts samples were classified as satisfactory, acceptable and unsatisfactory categories according to PHLS (Public Health Laboratory Services, UK) guidelines. For total coliform counts, BIS guidelines were used. In aerobic colony counts, all the samples of the four areas that were studied, showed heavy contamination of bacteria ranging from 0.2×10 9 CFU/g to 8.0×10 9 CFU/g. All the 7 zones studied showed the presence of coliform. The results of the study indicate that, all the local made meat pie samples studied in Lagos Mainland were heavily contaminated, indicating the non-enforcement of inspection act and lack of maintenance of standard relation to hygienic quality of meat pie. It is suggested that proper hygienic and sanitary conditions has to maintain both personally and institutionally. A continuous monitoring in each activity from pre preparation to cleaning is required in street food centers to avoid any food born pathogenic outbreaks in future.
The cost of animal protein is increasing every day, thus making it unavailable for most people in developing countries. This unavailability has resulted into looking for other alternatives protein sources. Gradual shift away from fiber in diets calls for development of recipes, formulae and products that would restore the levels of dietary fiber. Snack foods such as biscuits and crackers offer several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatable and acceptable in most countries. These characteristics make protein rich biscuits attractive for the research work. Wheat, soybean and rice bran flour blends were used for the formulation of biscuits in these ratios; (100% wheat flour), (70% wheat, 20% soybean, 10% rice bran flours), (50% wheat, 30% soybean, 20% rice bran flours), (30% wheat, 40% soybean, 30% rice bran flours), (10% wheat, 50% soybean, 40% rice bran flours). Width, thickness, spread ratio, sensory attributes (colour, texture, taste, odour and general acceptance), and proximate compositions (protein, fiber content, fat, ash and moisture content) of the formulations were analysed using AOAC standard methods. Widths of the biscuit samples ranged between 36.75 - 43.3 mm. Increase in width were noticed with increase in level of substitution. Similar trend was recorded on spread ratio. However, biscuit thickness decreased with increase in level of substitution. At p ≤ 0.05, most preferred composite sample (wheat 70%, soybean 20%, rice bran 10%) showed no significance difference with control (100% wheat) in general preference of sensory ratings. Sample E (10 % wheat, 50% soybean, 40 % rice bran) was the least generally preferred sample. Proximate compositions of best-rated composite flour biscuit were protein (16.28 ± 0.41%), fiber (1.90 ± 0.17%), fat (12.13 ± 0.67%) and moisture (4.37 ± 0.18%). It is possible to produce biscuit from composite of wheat, full fat soybean and stabilized rice bran from parboiled rice flours. Adoption of this technology of biscuit manufacture will result in production of better protein and fiber enriched biscuit to the ever-increasing number of consumers.
In laboratory animals, the consumption of soy protein, rather than animal protein, decreases serum cholesterol concentrations, but studies in humans have been inconclusive. In this meta-analysis of 38 controlled clinical trials, we examined the relation between soy protein consumption and serum lipid concentrations in humans.
We used a random-effects model to quantify the average effects of soy protein intake on serum lipids in the studies we examined and used hierarchical mixed-effects regression models to predict variation as a function of the characteristics of the studies.
In most of the studies, the intake of energy, fat, saturated fat, and cholesterol was similar when the subjects ingested control and soy-containing diets; soy protein intake averaged 47 g per day. Ingestion of soy protein was associated with the following net changes in serum lipid concentrations from the concentrations reached with the control diet: total cholesterol, a decrease of 23.2 mg per deciliter (0.60 mmol per liter); 95 percent confidence interval, 13.5 to 32.9 mg per deciliter [0.35 to 0.85 mmol per liter]), or 9.3 percent; low-density lipoprotein (LDL) cholesterol, a decrease of 21.7 mg per deciliter (0.56 mmol per liter); 95 percent confidence interval, 11.2 to 31.7 mg per deciliter [0.30 to 0.82 mmol per liter]), or 12.9 percent; and triglycerides, a decrease of 13.3 mg per deciliter (0.15 mmol per liter; 95 percent confidence interval, 0.3 to 25.7 mg per deciliter [0.003 to 0.29 mmol per liter]), or 10.5 percent. The changes in serum cholesterol and LDL cholesterol concentrations were directly related to the initial serum cholesterol concentration (P < 0.001). The ingestion of soy protein was associated with a nonsignificant 2.4 percent increase in serum concentrations of high-density lipoprotein (HDL) cholesterol.
In this meta-analysis we found that the consumption of soy protein rather than animal protein significantly decreased serum concentrations of total cholesterol, LDL cholesterol, and triglycerides without significantly affecting serum HDL cholesterol concentrations.
Twenty-one mildly hypercholesterolemic men consumed a diet that was low in fat (< 30% of energy) and cholesterol (300 mg/d) and were given muffins containing 25 g protein + 20 g dietary fiber daily from either isolated soybean protein + soybean cotyledon fiber, isolated soybean protein + cellulose, casein + soybean cotyledon fiber or casein + cellulose. All subjects progressed through the low fat, low cholesterol baseline period, lasting 2 wk, and then through all four dietary treatments, lasting 4 wk each, according to a Latin square design. Plasma concentrations of total, LDL, HDL and VLDL cholesterol, total and VLDL triacylglycerols, and apolipoprotein A-I and B were measured at the end of each period. When data from all subjects were analyzed, dietary treatments did not influence lipemia; however, in subjects with initial total cholesterol concentrations > 5.7 mmol/L, both isolated soybean protein treatments resulted in significantly lower total cholesterol compared with the two casein treatments (P < 0.05). In addition, a negative linear relationship was observed when a subject's total or LDL cholesterol change after each of the soybean treatments was regressed against the subject's baseline cholesterol concentration (P < 0.05). Apolipoprotein A-I varied dependent on baseline cholesterol with no apparent pattern, whereas apolipoprotein B levels were not affected. Results indicate that consumption of 25 g soybean protein/d is associated with lower total cholesterol concentrations in individuals with initial cholesterol concentrations > 5.7 mmol/L.
Few epidemiologic studies of dietary fiber intake and risk of coronary heart disease have compared fiber types (cereal, fruit, and vegetable) or included sex-specific results. The purpose of this study was to conduct a pooled analysis of dietary fiber and its subtypes and risk of coronary heart disease.
We analyzed the original data from 10 prospective cohort studies from the United States and Europe to estimate the association between dietary fiber intake and the risk of coronary heart disease.
Over 6 to 10 years of follow-up, 5249 incident total coronary cases and 2011 coronary deaths occurred among 91058 men and 245186 women. After adjustment for demographics, body mass index, and lifestyle factors, each 10-g/d increment of energy-adjusted and measurement error-corrected total dietary fiber was associated with a 14% (relative risk [RR], 0.86; 95% confidence interval [CI], 0.78-0.96) decrease in risk of all coronary events and a 27% (RR, 0.73; 95% CI, 0.61-0.87) decrease in risk of coronary death. For cereal, fruit, and vegetable fiber intake (not error corrected), RRs corresponding to 10-g/d increments were 0.90 (95% CI, 0.77-1.07), 0.84 (95% CI, 0.70-0.99), and 1.00 (95% CI, 0.88-1.13), respectively, for all coronary events and 0.75 (95% CI, 0.63-0.91), 0.70 (95% CI, 0.55-0.89), and 1.00 (95% CI, 0.82-1.23), respectively, for deaths. Results were similar for men and women.
Consumption of dietary fiber from cereals and fruits is inversely associated with risk of coronary heart disease.
Thebiological evaluation of hypercholesterolemic rats fed on diets supplemented with different functional prebiotic biscuits for 8 weeks significantly (p 0.05) reduced serum total cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins and ratios of total cholesterol/high density lipoproteins cholesterol,
low density lipoproteins/high density lipoproteins cholesterol, atherogenic index and increased high density lipoproteins. Histopathological examination revealed that feeding of diets containing flaxseed oil, flaxseed and barley meals to the hypercholesterolemic rats lowered the degree of lesions of heart and liver tissues. Thus, it
could be concluded that flaxseed oil, flaxseed meal or barley meal based bakery products could be developed as a useful therapy for hyperlipidemia in developing countries like Egypt.
Biscuits were prepared from different blends of wheat-soybean and cassava-soybean flours. The composition, physical characteristics and sensory qualities of the biscuits were compared with wheat flour biscuits prepared simultaneously. Cassava-soybean flour biscuits (1:1) had higher protein and calorific values than wheat flour biscuits. Wheat-soybean flour (1:1) biscuits had twice the protein value of the wheat flour biscuits and higher calorific value. The control wheat flour biscuits showed a higher spread ratio of 1.8 and lower break strength of 1.8 kg. The cassava-fermented soybean (1:1) biscuits showed comparable crispness measured as break strength (1.7 kg) with the control, but had half the spread ratio of the control. The wheat-soybean biscuits (1:1) had low spread ratio (1.0) and high average break strength of 2.6 kg. Biscuits containing more than 50% fermented soybean flour showed low texture and flavour scores.
A research study was conducted to evaluate the quality characteristics of protein enriched biscuits which could be used as a protein supplemented cereal snack food. The use of soy flour to substitute it with wheat flour from 0 to 25 % and the possibility of using soy flour for the production of biscuit was investigated. Prepared biscuits were subjected to nutritional and organoleptic analysis to evaluate the suitability of the biscuits for consumption. Protein, fat and energy (calorie) value of soy flour supplemented biscuits increased with progressive increase in proportion of soy flour and 10% soy flour added biscuits obtained values of 9.9%, 20% and 453.58 kcal/g respectively, while lowest values of 5%, 14.5% and 417.36 kcal recorded for the wheat flour biscuits. The moisture and ash were decreased with corresponding increase in the percentage of soy flour. Nine-point hedonic scale ranking method was used to evaluate the organoleptic characteristics of prepared biscuits. Generally the mean scores for all the assessed organoleptic characteristics decreased with increase in the soybean flour. Organoleptic evaluation indicated that there were no significant (p Key words: Nutritional quality; Organoleptic characteristics; Protein enrichment; Wheat–soy biscuits DOI: 10.4038/tare.v12i2.2791 Tropical Agricultural Research & Extension 12(2): 2009 pp.62-66
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were acceptable in relation to their overall acceptability. Significant reduction in the spread factor of the cookies was observed. Addition of the flaxseed flour restricted the spread of the cookies.
Soy protein, when substituted for animal protein in the diet, will lower blood cholesterol. Recent research also provides evidence that soy protein and/or isoflavones may improve endothelial functioning and attenuate events leading to both lesion and thrombus formation.
Supplementations of soy (full fat and defatted) and barley flours to wheat flours at 5, 10, 15 and 20% levels were carried out to test the effects on organoleptic and nutritional evaluation of the supplemented bread. Additions of 15% barley flour, 10% soy flour (full fat and defatted), 15% barley plus full fat soy flour and 15% barley plus defatted soy flour to wheat flour produced acceptable breads. However, substitution of soy (full fat and defatted) and barley flours to wheat flour separately and in combinations at 20% levels did not produce organoleptically acceptable bread. Various nutritional parameters, such as protein, fat, total lysine, protein digestibility (in vitro), sugars, starch digestibility (in vitro), total and available minerals, antinutrients, dietary fibre and β-glucan were determined in supplemented and control bread. Increasing the level of substitution from 5 to 10% of full fat and defatted soy flour to wheat flour significantly (P<0.05) increased protein (from 12.1 to 13.7 and 12.4 to 13.8%), lysine (from 2.74 to 3.02 and 2.76–3.05 mg/100 g protein) and total calcium (from 70.2 to 81.4 and 71.9–81.8 mg/100 g) contents. However, there was also an increase in phytic acid (238–260 and 233–253 mg/100 g), polyphenol (324–331 and 321–329 mg/100 g) and trypsin inhibitor activity (193–204 and 193–198 TIU/g). When barley flour was substituted separately, and in combinations, with full fat and defatted soy flour up to 15%, this significantly increased the contents of protein, total lysine, dietary fibre and β-glucan. It may be concluded that breads supplemented with barley and defatted soy flour, up to a 15% level, are organoleptically and nutritionally acceptable.
Patients with coronary artery disease and abnormalities of serum lipids often have endothelial vasodilator dysfunction, which may contribute to ischemic cardiac events. Whether cholesterol-lowering or antioxidant therapy can restore endothelium-dependent coronary vasodilation is unknown.
We randomly assigned 49 patients (mean serum cholesterol level, 209 +/- 33 mg per deciliter [5.40 +/- 0.85 mmol per liter]) to receive one of three treatments: an American Heart Association Step 1 diet (the diet group, 11 patients); lovastatin and cholestyramine (the low-density lipoprotein [LDL]-lowering group, 21 patients); or lovastatin and probucol (the LDL-lowering-antioxidant group, 17 patients). Endothelium-dependent coronary-artery vasomotion in response to an intracoronary infusion of acetylcholine (10(-8) to 10(-6) M) was assessed at base line and after one year of therapy. Vasoconstrictor responses to these doses of acetylcholine are considered to be abnormal.
Treatment resulted in significant reductions in LDL cholesterol levels of 41 +/- 22 percent in the LDL-lowering-antioxidant group and 38 +/- 20 percent in the LDL-lowering group (P < 0.001 vs. the diet group). The maximal changes in coronary-artery diameter with acetylcholine at base line and at follow-up were -19 and -2 percent, respectively, in the LDL-lowering-antioxidant group, -15 and -6 percent in the LDL-lowering group, and -14 and -19 percent in the diet group (P < 0.01 for the LDL-lowering-antioxidant group vs. the diet group; P = 0.08 for the LDL-lowering group vs. the diet group). (The negative numbers indicate vasoconstriction). Thus, the greatest improvement in the vasoconstrictor response was seen in the LDL-lowering-antioxidant group.
The improvement in endothelium-dependent vasomotion with cholesterol-lowering and antioxidant therapy may have important implications for the activity of myocardial ischemia and may explain in part the reduced incidence of adverse coronary events that is known to result from cholesterol-lowering therapy.
Functional foods are defined and used differently in different nations. Health claims for these foods influence consumer behavior and potentially affect public health. In an increasingly global economy, health claims for functional foods should meet internationally agreed upon scientific criteria. The concept of health claims as it exists internationally is discussed, and suggestions to assist consumers, government, industry, and academia in deciding on a scientific and ethical basis for international agreement on health claims for functional foods are offered.
Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5-15.2%), fat (17.1-18.1%) and digestible carbohydrate (60.2-66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5-2.3% and crude fiber 0-0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p > 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.
Functional foods presumably enable the consumer to lead a healthier life without changing eating habits. Whether consumers accept this proposition or not is potentially influenced by their perceptions of the healthiness of the processing methods, enrichment components, food-types, and health claims used in the production and marketing of functional foods. Because consumers may perceive functional enrichment as interfering with nature, cultural values pertaining to man's manipulation of nature may also influence consumer acceptance of functional foods. The purpose of the study described here is to clarify to which extent Danish, Finnish and American consumers' perceptions of the healthiness of functional foods are explained by the factors mentioned above. The general results indicate that values pertaining to man's manipulation of nature is only modestly related to the acceptance of functional foods, whereas the use of different health claims, processing methods, enrichments, product types, and especially the interactions between the two latter, are important determinants of consumers' perceptions of the healthiness of functional foods.
Olive oil consumption increases HDL-cholesterol levels, while decreasing LDL-cholesterol levels, LDL susceptibility to oxidation and lipid peroxidation. The reduction of cellular oxidative stress, thrombogenicity and the formation of atheroma plague can explain the preventive effects of olive oil on atherosclerosis development. In addition to reducing risk factors for coronary heart disease, olive oil might also help prevent certain types of cancers, and beneficially modify immune and inflammatory responses.
Improvement of the biological value of breadby enrichmet with the biological preparation containing carotene
- V I Drobot
- E V Stabikone
Drobot VI, Stabikone EV. Improvement of the biological
value of breadby enrichmet with the biological preparation
containing carotene.IZV Vyash Zayad pish Tekhnol. 1976;
3:57-9.
Developent of soy fortified high protein and high calorie supplemented biscuits
- Awasthi Induja
- Pornoor Siraj
- Maitraye Tripathi
- Tripathi Vandana
AwasthI Induja, Pornoor Siraj, Maitraye Tripathi, vandana
Tripathi. Developent of soy fortified high protein and high
calorie supplemented biscuits. Indian. J Sci. Res. 2012;
3(1):51-58.
Food analysis and instrumentation (Theory and Practice
- G I Onwuka
Onwuka GI. Food analysis and instrumentation (Theory and
Practice). 1 st edition. Naphtali prints, Surulere, Lagos. 2005,
50-58.
Effect of sweet potato flour on quality of cookies
- S Saeed
- M M Ahmad
- H Kausar
- S Parveen
- S Masih
- A Salam
Saeed S, Ahmad MM, Kausar H, Parveen S, Masih S, Salam
A. Effect of sweet potato flour on quality of cookies. J.
Agric. Res. 2012; 50(4):525-38.