Current Nutrition & Food Science - Volume 13, Issue 3, 2017

Numerous studies have shown that our often hectic lives and busy schedules can lead to unhealthy levels of stress and body fatigue while, simultaneously driving people to choose fast food as their main source of nutrition as well as being a comfort food. Such eating behaviour is a major risk factor for compromising health, especially the development of chronic health problems such as heart disease, diabetes, asth Read More

Vitamin B12 and folate are supplied via two major pathways, the conversion of homocysteine to methionine and the conversion of methyl malonyl coenzyme A to succinyl coenzyme A. Therefore, the defect in both the vitamins results in an increase in both serum homocysteine and methylmalonic acid. Hence, homocysteine, vitamin B12, and folate are closely linked together in the so-called one-carbon cycle, making Read More

Background: Fermented bamboo shoot is commonly consumed as a traditional food among the North Eastern communities of India. Objective: To scientifically validate the mechanism of traditional bamboo shoot fermentation using different additives. Method: Bamboo shoots were fermented using different additives under laboratory conditions for 10 days and analyzed for change in pH, acidity, total bacterial count and Lactic Read More

Background: In the current study, the impact of MTG incorporation (0, 0.5%, 1%, 1.5% and 2%; W/W) into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour on quality parameters of produced bread were investigated. Soy Protein Isolate (SPI) was used at a level of 3% (w/w) in order to increase the level of lysyl residues as well as extend the crosslinking of protein matrix. Material and Methods: Prepared Read More

Background: Potato flour, being nutritious and a high source of carbohydrates, has been explored for the manufacturing of biscuits. Methods: Replacement of refined wheat flour with potato flour at various levels (5 to 30%) was done for the preparation of biscuit. The physicochemical and functional properties of wheat flour, potato flour prepared from Kufri Chipsona-1 and flour blends were also studied. Results: The nutritio Read More

Background: Proteins are more satiating than fat and carbohydrate but in a sourcedependent manner. Whey Protein Isolate (WPI) and Glycomacropeptide (GMP) suppress Food Intake (FI) in both humans and animals. The objective of this study was to compare the effect of whey protein and GMP preloads on regulation of FI and blood glucose in male Wistar rats. In this study, Rats were allocated to five groups and Read More

Background: The demand for nondairy fermented products has increased, and probiotic microorganisms have been incorporated into fruit juices. Methods: The effects of fermentation by Lactobacillus plantarum PTCC 1058 on carbohydrates, organic acids, phenolic compounds, ascorbic acid, antibacterial and antioxidant activities as in the barberry well as the sensory aspects were investigated. Results: The viable cells of L. pla Read More

Background: There are different types of local and international tea brands in the Iranian market having variation in their composition and quality; however, to the best of our knowledge, no proper study has been reported in Iran in this regard so far. The present study was undertaken to determine the physicochemical properties, microbial quality and organoleptic attributes of tea. Methods: This study was carried out with Read More

Background: Rice bran is a rich source of proteins, dietary fiber and bioactive compounds. In the past, it was thrown as a waste or used as animal feed. Keeping in mind, the nutritional and health benefits of rice bran, an attempt is made to produce ready-to-eat snack product using twin screw extruder. Methods: In the present study, rice flour, corn flour and deoiled rice bran mixtures were used for the production of twin screw Read More

Background: This study evaluated the antioxidant activities and alleviation of insulin resistance of three Sweet Potato Leaf Extracts (SPLE) with 70% ethanol prepared by lyophilization and oven-drying 40 °C. Methods: Content of total phenols, flavonoids, total anthocyanins, and anthocyanidin composition was analyzed. Moreover, DPPH radicals, Trolox equivalent antioxidant capacity, and ferrous ironchelating activity were dete Read More