EFFECT OF PHYTOSTEROL SUPPLEMENTED HEALTH FOOD (SOY MILK) ON LDL LEVELS- A PILOT STUDY
KrishiKosh
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Title |
EFFECT OF PHYTOSTEROL SUPPLEMENTED HEALTH FOOD (SOY MILK) ON LDL LEVELS- A PILOT STUDY
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Creator |
UMA DEVI, P
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Contributor |
ANURAG CHATURVEDI
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Subject |
organic compounds, biological phenomena, animal husbandry, diseases, sampling, proteins, soyfoods, productivity, planting, fruits
PHYTOSTEROL, HEALTH FOOD, SOY MILK, LDL LEVELS |
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Description |
Functional foods can be defined as “food products that provide specific health benefits beyond the traditional nutrients they contain”. Functional foods are viewed as health promoting and may be associated with a decreased risk for certain diseases. Cardiovascular disease (CVD) is the major killer in the world today accounting for over 80% death worldwide. Elevated total or LDL cholesterol level in the blood are major risk factors for CVD. Phytosterols are an established non-pharmacological means to reduce total and LDL blood cholesterol concentrations and are therefore recommended for cholesterol management by renowned health care institutions worldwide. Their efficacy has been proven in many types of foods with the majority of trials conducted in spreads or dairy products. As an alternative to dairy products, soy based foods are common throughout the world. Yet, there is little evidence supporting the efficacy of plant sterols in soy-based foods. The present study was undertaken to evaluate the effect of supplementation with phytosterols incorporated soy milk, on human subjects. Soy milk was processed in a soy industry, Soy milk samples were formulated by incorporating phytosterols powder at 2.0%, 2.5% and 3.0% level. 20 Based on sensory evaluation data, the soy milk with 2.0% incorporation of phytosterols was selected as best out of the phytosterols incorporated soy milk samples. The best combinations of soy milk sample was then assessed for physicochemical and nutrient properties and also subjected for storage study for a period of 15 days. Results showed that no significant (P>0.05) changes were observed in TSS, pH and titrable acidity contents of plain soy milk and 2% phytosterols incorporated soy milk. The viscosity and colour values of the samples were slightly changed compared to plain soy milk. Fat content was observed to decrease with incorporation of phytosterols. Protein calcium and dietary fiber contents of samples showed no significant changes (P>0.05). For storage studies soy milk samples were packed in glass bottles and stored at 4oC for a period of 0, 10 and 15 days. The stored soy milk samples were presented for sensory evaluation on 0, 10 and 15 days of storage. Results showed a reducing trend in the overall acceptability of the soy milk samples with increase in storage period. Phytosterols incorporated soy milk sample was acceptable up to 15days. Total bacterial count and total mould count was not developed in the storage period of 15 days. Human subjects were selected and divided into control (n=6) and experimental (n=6) groups. Fasting blood samples were drawn and consequently serum was analyzed for lipid profile. Control group was supplemented with plain soy milk (100ml per day) and experimental group was supplemented with 2gm of phytosterols incorporated soy milk (100ml per day) for a period of 30 days. Biochemical analysis (Lipid profile) was carried out on 0 and 30 days for control and experimental group. The results of supplementation revealed a significant (P < 0.05) decrease in serum cholesterol (9.5%), triglycerides (10%) and LDL cholesterol (13%) as compared to control group. As can be seen from the data above, the use of phytosterols as supplement in all the subjects reduced the total and LDL Cholesterol levels. Phytosterols supplementation had a significant impact on the lipid profile in human subjects. |
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Date |
2016-06-06T16:01:55Z
2016-06-06T16:01:55Z 2012 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/66869
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Language |
en
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Relation |
;D9233
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Format |
application/pdf
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Publisher |
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
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