The present investigation can focus a light on utilization of whey which is regarded as dairy pollutant and as well as bag of nutrients, underutilized cereal (sorghum) having a good nutrient profile with incorporation of beneficial bacteria (Lactobacillus acidophilus) in form of beverage. Such probiotic beverages are good source of nutrition and thus promote the health of consumer. In present study the highly acceptable sample of beverage was LAC1P3 in comparison to its counterpart samples with 8.3±0.28 score in organoleptic evaluation. LAC1P3 scored for color and appearance, flavor and taste, and consistency with 8.3±0.28, 8.1±0.32, and 8.2±0.25 respectively. Prepared selected beverage was good in terms of its taste, flavor, and consistency and highly acceptable by trained panelists who judged it on 9 point hedonic scale.
A dietary supplement with multifunctional ingredients was designed, formulated and optimized using Response Surface Methodology. To evaluate the hypoglycemic and hypocholesterolemic efficacy of dietary supplement an invivo studies were conducted for 8 weeks. A total of thirty rats was taken and allocated to five groups with 6 rats each, First group (Group I) was given 100 percent control diet, second group (Group II) was fed with 20 percent commercial diabetic supplements while the other three experimental groups (III, IV and V) were given formulated dietary supplement substituting with control diet at 10, 20 and 50 percent. In all groups diabetes was induced by intraperitoneally administration of streptozotocin. Body weight, Blood Glucose and Cholesterol were estimated during the experimental period. Among the various dietary groups, 50 percent dietary supplementation resulted in a reduction of 16.81 percent blood glucose, 33.94 percent blood plasma cholesterol and 4.16 percent increase in body weight.
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