Mango (Mangifera indica L.) is a climacteric, tropical drupe of the Anacardiaceae family. This study aims at determining the ideal synbiotic combination using mango as a natural prebiotic source in two different mediums, dairy, and nondairy, for two different probiotics Bifidobacterium infantis and Bifidobacterium lactis. Skimmed milk and sugarcane were observed on analysis to promote the growth of these probiotics and were the chosen dairy and non-dairy substrates used in combination with mango. The ideal synbiotic combination of Mango with dairy /non-dairy medium was optimized on the basis of sensory evaluation supported by total viable counts. Fermentation for 4 hours of the ideal synbiotic combinations with 0.1% inoculum of probiotic cultures was done. The 03:07 ratio of mango: skimmed milk and mango: sugarcane with 4 hours of incubation gave desirable results with increasing microbial counts, drop in pH and nominal increase in acidity as fermentation time progressed. This ideal combination of Probiotics with Mango in both dairy and non-dairy medium could be a promising blend in the food and beverage industry for formulating naturally functional products.
The present study was undertaken to formulate an instant dosa batter with enhanced nutritive value. The traditional ingredients were replaced using brown rice, white rice, black gram, oats, finger millet, sorghum, foxtail millet to develop a novel breakfast dosa batter with enhanced taste and nutritional benefits. Control dosa batter was prepared using white rice and black gram in 4:1 ratio. The developed batter was made into dosa and the products were compared for nutritional composition, sensory parameters and storage study. The developed dosa was highly acceptable on organoleptic evaluation with an overall acceptability score of 4.1. The addition of oats enhanced the taste. Notable change in nutritive value was observed between control and trial dosa. Macro nutrients in gm such as protein (11.55g), fat (0.88g), fibre (2.33g), and ash (1.64g) is increased (gm/100gm). Compared to the control dosa the micronutrients content (mg/100gm) like iron (33.3mg), phosphorous (48.9mg), potassium (99.3mg), calcium (88.1mg) was also higher in the trial. Storage study was done for five days in refrigeration condition and the microbiological test was done. The acidity was calculated each day for both control and trial batter On 0 th day the acidity for control was 1.20 and for trial it was 2.0 and on 4 th day for control it was 4.89 and for trial it was 4.90 due to over fermentation of the batter.
In developed countries, herbs are widely used for treating a spectrum of conditions. Wound healing process involves the activation of extracellular matrix components, remodeling enzymes, cellular adhesion molecules, growth factors, cytokines, and chemokines genes. However, the molecular pattern underlying in the woundhealing process is still remain unclear. Herbs are frequently being used due to their availability and lower costs. It is therefore important to scientifically characterize mechanisms by which each herbal act. Plants have medicinal properties due to the presence of phytochemicals. The bioactivity of phytochemicals is rooted in the diversity of their molecular structures, which gives them specific properties. Curcumin, Aloe-vera and Ginger are popular natural medications for treating wounds. Fibroblasts, the most common connective tissue cell, play a critical role in wound healing. Most wounds will heal without complications. In addition, many herbs are available that will potentially heal the wound without damaging healthy tissue, reduce infection, and improve the rate of wound healing. Thus, this review focuses on the role of herbal extracts in the wound healing process.
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