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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
 
Creator UMA DEVI, P
 
Contributor ANURAG CHATURVEDI
 
Subject organic compounds, biological phenomena, animal husbandry, diseases, sampling, proteins, soyfoods, productivity, planting, fruits
PHYTOSTEROL, HEALTH FOOD, SOY MILK, LDL LEVELS
 
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.
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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.
 
Date 2016-06-06T16:01:55Z
2016-06-06T16:01:55Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66869
 
Language en
 
Relation ;D9233
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY