Purpose Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other matrices such as cereals, vegetable and fruit juices to deliver probiotics. The purpose of this paper is to standardize and evaluate a ready to serve probiotic oats milk drink fermented with microencapsulated Lactobacillus plantarum to be further used as a therapeutic module. Design/methodology/approach Fermentation of oats milk extract with microencapsulated L.plantarum was subjected to various trials in making it favourable for consumption and tested for sensory characteristics, physicochemical parameters, nutrient content, viable colony count and shelf life. Findings Fermented oats milk drink with 3% inoculum of microencapsulated L.plantarum was able to achieve desirable level of 2.5 × 108 and 2.3 × 108 colony forming units (CFU)/mL for spice and strawberry flavoured drink, respectively. Antioxidant property significantly increased after fermentation showing inhibitory effect against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 0.05). Research limitations/implications Analysis of all the parameters were conducted only with three samples; this was the potential limitation identified in this study as large sample size always be a better representative of the results. Practical implications Spice and strawberry flavoured nondairy oats milk drink facilitated to be a suitable carrier for microencapsulated L. plantarum with good sensory attributes, low fat, moderate calorie, high fiber content, antioxidant potential and a shelf life of two-week period at 4°C. Originality/value The developed ready to serve, spice and strawberry flavoured nondairy oats milk drink with compactly packed functional components inclusive of beneficial probiotic organisms, ß-glucan and antioxidants can be prescribed as a therapeutic food for many clinical conditions and would serve as a good probiotic option for vegans.
Ginning factory discharges large amount of cotton dust, which might decrease haematological indices among the selected subjects. An attempt was made to study the haematological indices of women labourers located in the urban areas of Tirupur and Erode Districts of Tamil Nadu, India. Totally 150 non-pregnant, non-lactating adult women performing varied textile tasks and aged between 20 to 60 years were identified randomly from ginning (n=150) (gin house, gutter and sorting sections) industries. Socio demographic, work pattern, nutritional and health status were assessed by administering a questionnaire. Further, to correct micronutrient deficiency, iron and folic acid fortified soy biscuits were formulated. Intervention study was conducted among the selected moderate anaemic ginners (n=20). l00 g of micronutrient fortified soy biscuit containing 13.5 g of protein, 8.4 mg of iron (ferrous fumarate) and 120 µg of folic acid was supplemented to experimental group of women as a midmorning and midevening snack for a period of four months. Therapeutic efficacy of food supplement was studied by assessing their anthropometric and haematological conditions at pre and post supplementation period. Anthropometric indices showed an improvement in weight (48.7 ± 4.98 to 51.5 ± 6.25) and BMI (19.02 to 23.04). Haematological indices revealed that the mean haemoglobin of experimental group improved to 11.04 ± 0.56 g/dl from 9.1 ± 0.67. Similarly increase in serum iron from 61.9 ± 3.24 to 65.0 ± 2.95 µg/dl was noticed and showed a significant difference at 1 per cent. Improvement in total protein (6.62 ± 0.49 to 8.11 ± 0.20 g/dl), albumin (3.9 ± 0.36 to 4.73 ± 0.31 g/dl) and globulin (2.82 ± 0.24 to 3.8 ± 0.29 g/dl) showed significant difference at 1 per cent level. Similarly, an increase in Total WBC count (7326 ± 19.5 to 9725 ± 25.5 cumm), reduction in lymphocyte (942.16 ± 3.6 to 35.2 ± 2.2 per cent) seen among the ginning women workers
The food industry generates a large amount of wastes or by-products annually around the world from a variety of sources. By-products are the main raw materials for the formulation of functional foods in the food industry. Fruit and vegetable wastes are produced in large quantities in markets and their recovery could be employed for the production of nutraceuticals and functional foods. The food waste can be reduced by extraction of high components such as proteins, flavor compounds, and phytochemicals which can be re nutraceuticals ingredients. High potential nutraceutical from underutilized fruit parts was selected for the study. Mangosteen fruit rind contains xanthones which have antioxidant, anti and anti-microbial activity that are not reported in any other fruit. The pericarp or fruit hull of mangosteen rich in Xanthones from industrial waste were selected for the study. The physio-chemical properties of mangosteen rind were analyzed. The resultant properties of mangosteen rind were compared with the commercial sample, which complies with the specification.
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