An Inulin-Enriched Soy Drink and Its Lowering Effect of Oxidized Low Density Lipoproteins in Healthy Volunteers

Liutkevičius, Algirdas; Speičienė, V.; Vaičiulytė-Funk, Lina; Mieželienė, Aldona; Alenčikienė, Gitana; Abaravicius, Algis; Bagdonaitė, Loreta; Jablonskienė, Valerija; Kaminskas, Arvydas

doi:10.1515/pjfns-2015-0056

Cited by 8 publications

(3 citation statements)

References 20 publications

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“…A utilização de EHS como diluente não caracteriza a obtenção de bebidas com pH baixo visto que acarretaria na precipitação de proteínas depreciando sensorialmente a bebida. Autores como Liutkevicius et al (2016) também observaram pH próximo a 7,0 (6,87) na formulação de uma bebida com EHS enriquecida com inulina A acidez titulável não apresentou grande variação entre as formulações (Tabela 2), o que era de se esperar já que a quantidade de polpa de fruta adicionada nas três formulações é a mesma (10%) variando apenas o tipo de polpa (mangaba/cagaita). A acidez máxima detectada foi de 0,2% valor semelhante ao determinado por Abreu et al (2007) para bebida com extrato hidrossolúvel de soja saborizada com abacaxi.…”

Section: Resultsunclassified

Elaboração De Bebida Com Extrato Hidrossolúvel De Soja Saborizada Com Frutos Do Cerrado

Perfeito

Corrêa

Peixoto

2017

Rev. Agric. Neotrop.

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Os frutos do Cerrado apresentam atrativas características sensoriais, porém seu consumo é restrito à população local. Visando contribuir para expansão do consumo de cagaita e mangaba, o objetivo do estudo foi elaborar e avaliar a aceitação de bebidas com extrato hidrossolúvel de soja saborizada com esses frutos. Para isso elaborou-se três formulações tendo como base fixa 10% de polpa de fruta e 15% de açúcar, sendo Formulação 1: 10% de polpa de mangaba, Formulação 2: 10% de polpa de cagaita e Formulação 3: 5% de cagaita e 5% de mangaba. Realizou-se a caracterização físico-química tanto das polpas como das bebidas. Estas foram submetidas às análises de pH, acidez total titulável, sólidos solúveis (°Brix), ratio (SS/AT), sólidos totais e cinzas. Para a avaliação sensorial, cinquenta consumidores não treinados avaliaram aparência, aroma, sabor, textura e impressão global, além da intenção de compra. Os resultados das análises físico-química de ambas amostras foram satisfatórios, apresentando parâmetros desejáveis e esperados. Em relação aos atributos sensoriais avaliados, a Formulação 3 (5% de cagaita e 5% de mangaba) obteve uma boa aceitação para os atributos aroma, sabor e impressão global, quando comparada às outras formulações. Além de maiores percentuais no quesito intenção de compra. A elaboração da bebida mostrou-se viável e certamente trata-se de uma opção a mais tanto aos intolerantes à lactose quanto aos alérgicos à proteína do leite de vaca.

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Section: Resultsunclassified

Elaboração De Bebida Com Extrato Hidrossolúvel De Soja Saborizada Com Frutos Do Cerrado

Perfeito

Corrêa

Peixoto

2017

Rev. Agric. Neotrop.

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“…Traditional unrefined sources of prebiotics in the diet are soybeans, unrefined wheat and barley, and raw oats. The food market also offers products supplemented with prebiotics and synbiotics, such as fermented milk drinks, yogurts, fruit drinks, bread spread fats, meat products, mayonnaise, margarine, and pasta (Liutkevičius et al., ).…”

Section: Functional Food Products For Older Individualsmentioning

confidence: 99%

Recent progress in the use of functional foods for older adults: A narrative review

Jędrusek‐Golińska

Górecka

Buchowski

et al. 2020

Comp Rev Food Sci Food Safe

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The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable diseases. As older adults become health conscious, the demand for foods and beverages rich in nutrients and bioactive compounds has increased. The increased demand for healthy food stimulated a recent rapid increase in designing, producing, and marketing functional foods to prevent or correct nutrient deficiencies and to improve the nutritional status of older adults. These functional products contain and/or are enriched with dietary fiber; omega‐3 polyunsaturated fatty acids; phytoestrogens; polyphenols; carotenoids such as alpha‐ and beta‐carotene; lutein and zeaxanthin; pre‐, pro‐, and synbiotics; and plant sterols and stanols. A limited number of publications have thoroughly addressed the effect of functional foods on the nutritional status of older adults. The goal of this review was to review existing recent research on the role of functional foods in healthy and active aging.

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“…preparation of the formula by FOS and inulin enrichment in percentage (%) of total product weight, measurements of active acidity (pH), microbiology and sensory analysis before doing a medical study or clinical trial to assess the different faecal microbiota composition for pathogenic and conditionally pathogenic variety. 15 Based on Generally Recognized As Safe (GRAS) Notification for fructo-oligosaccharides, the office of food additive safety (HFS-255) from Center for Food Safety and Applied Nutrition Food and Drug Administration USA (January 2017) stated that the typical use levels of FOS in infant formula as starter formula and follow-on formula is 31.5 mg/g powder and 39 mg/g powder, respectively, with the use levels of 400 mg/100mL and 500 mg/100mL, respectively. 16…”

Section: The Nutritional Composition Of Soy Isolate Protein Formula I...mentioning

confidence: 99%

Soy Plant-based Formula with Fiber: From Protein Source to Functional Food

Bardosono¹,

Sunardi²

2020

World Nutr J

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Several factors are fundamental to support child growth and development, including nutrition. Beside Energy, protein is the key of balanced dietary macronutrients intake as the building block of child growth. While several micronutrients, i.e. calcium, iron, zinc and vitamins are needed for both optimal growth and development. Among protein-rich foods for young children, cow’s milk formula has several limitations, i.e. cow’s milk allergy and low fiber content. Although has a low bioavailability for iron absorption, plant-rich protein can be an alternative for young children to be used, i.e. as a soy isolate protein formula. However, to the fact of low fiber content in soy isolate protein formula, it is then need further consideration to have a fiber enrichment. We highlight the fiber content in child formula to the extent of its benefit for gastrointestinal health in relation to gut movement in preventing constipation, or its role as a functional food with its prebiotics capacity. This article aims to review a suitable type of fiber used for the enrichment for a soy isolate protein formula.

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An Inulin-Enriched Soy Drink and Its Lowering Effect of Oxidized Low Density Lipoproteins in Healthy Volunteers

Cited by 8 publications

References 20 publications

Elaboração De Bebida Com Extrato Hidrossolúvel De Soja Saborizada Com Frutos Do Cerrado

Elaboração De Bebida Com Extrato Hidrossolúvel De Soja Saborizada Com Frutos Do Cerrado

Recent progress in the use of functional foods for older adults: A narrative review

Soy Plant-based Formula with Fiber: From Protein Source to Functional Food

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