Effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats

Giri, Apurba; Kanawjia, S. K.; Pothuraju, Ramesh; Kapila, Suman

doi:10.1007/s13594-014-0191-4

Cited by 7 publications

(5 citation statements)

References 25 publications

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“…The synthetic diet was formulated as followed by Giri et al . () with slight modifications in the quantity of the starch and cellulose by removing cholesterol (Table S1).…”

Section: Methodsmentioning

confidence: 99%

Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats

Aggarwal

Sabikhi

Lamba

et al. 2016

Int J of Food Sci Tech

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SummaryA fibre-enriched, reduced-calorie biscuit [formulated biscuit (FB)] was evaluated for its antidiabetic and antilipidaemic potential in streptozotocin-induced diabetes in Wistar rats against control biscuit (CB) having high calorie and low fibre content. Animals were allocated into five groups: a control group fed with synthetic diet, two diabetes-induced groups (CBD and FBD) and two nondiabetic groups (CBND and FBND). CBD and CBND were fed with synthetic diet + CB while FBD and FBND were fed with synthetic diet + FB. After 6 weeks of feeding, the change in weight of nondiabetic group fed with FB (+16.20%) was nonsignificantly lower compared to control (+33.01%) and CB-fed (+34.55%) group. Nonsignificant loss in body weight was observed among diabetic group fed with FB (À11.76%) or CB (À36.88%). Feeding of FB led to a significant decrease in fasting and postprandial blood glucose levels, total cholesterol, triglycerides, LDL-C, VLDL-C and atherosclerotic index and increase the HDL-C. Histological examination showed that feeding of FB was able to partially recover the destroyed b-cell in STZ-induced diabetic rats.

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“…The synthetic diet was formulated as followed by Giri et al . () with slight modifications in the quantity of the starch and cellulose by removing cholesterol (Table S1).…”

Section: Methodsmentioning

confidence: 99%

Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats

Aggarwal

Sabikhi

Lamba

et al. 2016

Int J of Food Sci Tech

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“…In another study we found that there was significant beneficial effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats (Giri et al 2014a). The textural and melting properties of PCS containing different levels of insulin has also been evaluated .…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

Giri¹,

Kanawjia

Singh

2017

J Food Sci Technol

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To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, a and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score. PCS with 6% insulin was found to have optimum from quantity. The addition of inulin in cheese spread decreased both total saturated fatty acid and unsaturated fatty acid and in unsaturated fatty acid, mono unsaturated fatty acid decreased; however, polyunsaturated fatty acids increased as compared to the control. Scanning Electron Micrograph of PCS containing insulin showed uniform distribution of insulin with diameter ranged 4-10 µm in the protein matrix.

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“…The preparation of the PCS involved the use of a universal disperser, following the methodology outlined by Giri and Kanawjia (2018), with some minor adjustments. The PCS was formulated using 60% one and a half month old cheddar cheese, 40% 6-month old cheddar cheese, 3% trisodium citrate as an emulsifier, 1% sodium chloride (table salt) and water to makeup moisture of the PCS to 60% (15% water was extra added to compensate for the evaporation during processing).…”

Section: Preparation Of Processed Cheese Spreadmentioning

confidence: 99%

“…Processed cheese spread (PCS) is a popular dairy product known for its appealing sensory attributes and nutritional value (Giri and Kanawjia 2018). PCSs are often used in recipes for dishes like macaroni and cheese, nachos and as a topping for burgers or hot dogs.…”

Section: Introductionmentioning

confidence: 99%

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser

Datir,

Ravindra,

Manjunatha

et al. 2023

Int J of Dairy Tech

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Processed cheese spread (PCS) is currently experiencing rapid growth and is recognised as a prominent segment within the cheese‐based product industry worldwide. This type of cheese spread is produced by comminuting and blending natural cheese of varying ages and degrees of maturity, along with other ingredients, to achieve a homogeneous plastic mass. The high viscosity of PCS necessitates thorough mixing and blending, posing a challenge for cheese processors. In this study, a mechanical unit known as a universal disperser was utilised to prepare PCS. The study aimed to evaluate the impact of different processing parameters on the quality of the final product. Response surface methodology (RSM) was employed to design the experiment and optimise the process accordingly. The experiment involved conducting trials at three distinct melting temperatures: 50, 65 and 80 °C. The impeller speed used for blending the content was set at three levels: 10 000, 15 000 and 20 000 r.p.m. Responses, such as mixing index, mixing time, power consumption, spreadability, and overall acceptability, were recorded. Based on the findings, it was concluded that by employing the optimal parameters, a high‐quality PCS with a desirable overall acceptability score of 8.3 could be achieved while also meeting the desired mixing performance.

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Effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats

Cited by 7 publications

References 25 publications

Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats

Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats

Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser

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