Novel Optimized Functional Yoghurt Made from Soya Bean and Cinnamon | Chapter 10 | Research Perspectives of Microbiology and Biotechnology Vol. 8

This study aimed at producing a novel functional soya bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and cinnamon (10-40 g) were optimized using a central composite design. This kind of optimization model’s greatest benefit is that it is more specific and eliminates the necessity for a three-level factorial experiment when developing a second-order quadratic model. Responses (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt were as thus: 69.64 g for the quantity of ferment and 10 g for the quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34%. Also, protein, fat, carbohydrate, calcium, sodium, magnesium, and energy value were respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Acceptable yoghurt with functional properties was obtained from soya beans and cinnamon at the end of this study. With its nutrient, antioxidant, and sensory qualities, the newly made soya bean yoghurt offers the consumers possibility to resume eating a healthful diet. The experimental design that was used to get the results can serve as a basis and a guide for setting parameters for the industrial manufacturing scale of more novel functional and healthy yoghurts.

 

Author (s) Details

 

Chancel Hector KENFACK MOMO
Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, P.O Box 39, Bambili, Bamenda, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/3420 

Role of Indian Spices and Biotherapeutics in Managing Chronic Disease| Chapter 4 | Recent Updates in Disease and Health Research Vol. 4

The acceleration in the rate of chronic disease that involves insulin resistance has become of concern in various countries. The rate of most prevalent chronic diseases involve metabolic syndrome and non-alcoholic fatty liver disease (NAFLD) which is closely associated with diabetes and neurodegenerative diseases. The primary aim of the study is to review the role of Indian spices and biotherapeutics in health and chronic disease. Databases searched for medical literature in this study include Pubmed database, Medline database, Research Gate Researcher Network, Mendeley Research Network and Academia.edu. Biotherapeutics and nutritional biotherapy have become important to reverse these global diseases. Drug biotherapeutics are essential to stabilize chronic disease with dietary interventions and fat consumption that determine biotherapeutics important to the treatment of endocrine and metabolic diseases. Biotherapeutics that involves Indian spice therapy requires assessment with relevance to insulin therapy, immunotherapy, antimicrobial therapy and drug therapeutics. Combined insulin therapy and Indian spice therapy regulate human insulin biological activity with relevance to the prevention of uncontrolled intracellular glucose levels and mitochondrial apoptosis. Biotherapeutics with nutritional biotherapy that involves the use of various nutrients such as magnesium and phosphatidylinositol (gm/day) is essential to insulin therapy. Factors such as stress, core body temperature and food quality influence biotherapeutics and Indian spice therapy with delayed spice clearance associated with mitochondrial dysfunction (cell apoptosis) and altered drug/caffeine therapy with relevance to the global diabetes pandemic. Monitoring of long-term Indian spice therapy may be required in future clinical trials in men with relevance to safety compared to diabetic individuals with insulin therapy and without Indian spice therapy.

Author(s) Details:

Ian James Martins,
Centre of Excellence in Alzheimer’s Disease Research and Care, Sarich Neuroscience Research Institute, Edith Cowan University, Nedlands, Australia, School of Psychiatry and Clinical Neurosciences, The University of Western Australia, Nedlands, Australia, McCusker Alzheimer’s Research Foundation, Hollywood Medical Centre, Nedlands, Australia and School of Medical and Health Sciences, Edith Cowan University, Nedlands, Australia.

Please see the link here: https://stm.bookpi.org/RUDHR-V4/article/view/13755

Does Cinnamomum Zeylanicum Attenuates Insulin Resistance in Type 2 Diabetes Mellitus? | Chapter 04 | Emerging Trends in Disease and Health Research Vol. 3

 Background: After China, India has the second highest population of adults with diabetes. Despite the fact that contemporary diabetic medicines efficiently treat the condition, long-term use has negative consequences. Plants have been used as a source of medicine since the dawn of humanity. Cinnamon's inner bark is recognised as a traditional remedy among spices.

The goal of this trial was to see if cinnamon infusions improved blood glucose levels in people with type 2 diabetes.

Materials and Methods: The effects of 75 ml of Cinnamomum zeylanicum infusion on plasma glucose, serum fructosamine, and serum insulin of chosen type 2 diabetes individuals were evaluated for 45 days in the current study. The supplemental intervention was conducted using a within-subjects design.

Cinnamon zeylanicum has been demonstrated to boost glucose absorption and glycogen production. Cinnamon zeylanicum also helps to activate the insulin receptor cascade system. Fasting glucose fell from 144.53 to 115.43 mg/dL after 45 days of treatment (p 0.001). Postprandial glucose fell from 205.66 to 164.33 mg/dL (p0.001). Serum fructosamine and insulin levels both improved significantly.

Conclusion: Supplementing participants with increased blood glucose with Cinnamomum Zeylanicum infusion for 45 days reduced fasting glucose, fructosamine, and insulin levels.

Author(S) Details

T. Sivapriya
Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India.

S. John
Department of Home Science, Womens Christian College, Chennai, India.

View Book:- https://stm.bookpi.org/ETDHR-V3/article/view/5873