An attempt has been made to assess the dipeptidyl peptidase‐IV (DPP‐IV) inhibitory potential of α‐lactalbumin separated from milk of Gir cow. α‐lactalbumin hydrolysates were prepared using three different enzymes at different enzyme‐to‐substrate (E:S) ratios (1:25, 1:50 and 1:100) treated for 2‐ to 12‐h durations. Pepsin‐treated hydrolysates showed maximum DPP‐IV inhibition of 87.81 ± 0.84% (IC50 = 0.78 mg/mL). The permeate of 3 kDa, which exhibited 84.47 ± 2.29% DPP‐IV inhibition, was fractionated through RP‐HPLC. All fractions were analysed for DPP‐IV inhibition activity. One novel peptide was identified through LC‐MS/MS, which showed adequate DPP‐IV inhibition (IC50 = 4.93 mM).
A study was conducted to prepare coconut curd from blends of coconut milk, skim milk powder (9–12%), and banana fruit pulp (6–9%) using response surface methodology following central composite rotatable design. Firmness, work of shear (energy), color and appearance, body and texture, flavor, and overall acceptability were taken as responses. The optimized formulation (90% desirability) contained 12 g skim milk powder, and 6.98 g banana fruit pulp per 100g of coconut milk. The proximate composition of the developed coconut curd showed total solids 35.04%, moisture 64.96%, fat 5.50%, protein 5.39%, total carbohydrate 23.105%, and ash 1.046%. The product was evaluated for its suitability as a carrier for probiotic Lactobacillus acidophilus and Lactobacillus fermentum. Both organisms were found viable during storage, showing counts of 1011 CFU/g on day 1 and 107 CFU/g on day 20, demonstrating the product suitability as a probiotic supplement.
Practical applications
The study focused on utilization of coconut milk in the preparation of value‐added product by combining with skim milk powder and banana pulp. The developed coconut curd has rich nutritional value, good sensory properties, and low raw material cost. The product formulation and technology can be scaled up for commercial manufacturing. The product will satisfy the consumer requirements in terms of a cost effectiveness and healthful product.
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