Record Details

Development of novel functional foods for Metabolic Syndrome

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Development of novel functional foods for Metabolic Syndrome
 
Creator Neetu
 
Contributor Bains, Kiran
 
Subject biological phenomena, proteins, metabolism, diseases, fats, flours, amino acids, cereal flours, wheats, acidity
 
Description The study was aimed to develop four functional foods namely chapati, bread, extruded snack and noodles from MS specific designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole wheat, oats, barley, mungbean, cowpea, bengal gram, soybean, skimmed milk powder, along with flaxseeds and fenugreek seeds. Nine ingredient mixes for chapaties, six ingredient mixes for breads and four ingredient mixes each for extruded snack and noodles were organoleptically at par with control wheat flour products. The selected products were significantly (p≤0.05) high in protein, fibre, ash and low in carbohydrates. The in vitro protein digestibility was comparable to their control counterparts, whereas available lysine was significantly (p≤0.05) higher in all the products. A survey on 60 MS patients revealed that dietary intakes of energy, carbohydrates and fat were significantly (p≤0.01) correlated with increased body fat and waist circumference and reduced lean body mass. Energy, total and saturated fat intake were positively and significantly (p≤0.05; 0.01) correlated with total cholesterol. Total fat was also significantly (p≤0.05; 0.01) correlated with increased systolic blood pressure (r=0.33), serum triglycerides (r= 0.33), LDL-C (r= 0.29) and VLDL-C (r = 0.28). The ingredient mix comprising of whole wheat flour (47%), oat flour (16%), soybean (27%), flaxseeds (5%) and fenugreek seeds (5%) was selected for supplementation trial of 12 weeks duration to MS patients. Weight, hip circumference, waist circumference and body mass index (BMI) was reduced by 4.1, 2.7, 3.1 and 6.5% in males and 3.1, 3.7, 3.8 and 4.9% in females. Similarly, fat mass was reduced by 2.1% in males and 2.5 % in females whereas, fat free mass and muscle mass was increased by 2.3 and 2.4% in males. Fasting blood glucose was reduced by 16.6% in males and 16% in females. Total cholesterol, triglycerides and LDL cholesterol was reduced by 5.4 and 3.7; 3.5 and 3.7 and 6.6 and 1.3 in males and females, respectively. The study concluded that supplementation of the developed prototype ingredient mix resulted in positive and significant changes in anthropometry, body composition, fasting blood glucose levels, blood pressure and lipid profile, hence appropriate for MS patients.
 
Date 2016-04-11T11:42:42Z
2016-04-11T11:42:42Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65419
 
Language en
 
Format application/pdf
 
Publisher PAU