Study of Prebiotic and Functional Potentiality of Okara [Soyabean (Glycine max) pulp] and Formulation of Okara Cookies using Response Surface Methodology (RSM)
| dc.contributor.advisor | Duary, Raj Kumar | |
| dc.contributor.author | Arya, Kashvi | |
| dc.date.accessioned | 2022-10-21T11:20:19Z | |
| dc.date.available | 2022-10-21T11:20:19Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | The interest from health enthusiast consumers has led to rise of different functional food sources. There is a drift towards the new techniques and sources in food science that has shown the advancement of 'Prebiotics' which are defined as non-digestible food ingredients which can regulate the human gut microbiota and further develop the host wellbeing consequently by offering numerous of health benefits. A plethora of literature evinced that prebiotic acts as a very powerful tool for maintaining host health as it influences the gut microbiome and the production of SCFAs and other metabolites through their fermentation offers numerous health benefits to the human body. There are various natural sources from which prebiotics can be obtained such as wheat bran, rooted vegetables, fruits, barley, dairy products, legumes, soybean seeds etc. Various studies have shown that waste of agro-processing industries can be utilized to extract the viable compounds that meets the prebiotic criteria and can be utilized such as peels, pulps, shells, straw. Many different techniques are applied for the extraction of these viable compounds such as UAE, MAE, Autohydrolysis and HHP. A conjugated system of techniques like ultrasound and microwave assisted extraction results in better extraction yield and makes up for every inadequacy. There are various spheres of studies involved in establishing any prebiotic ingredient. In vitro and In vivo studies are carried out to check the efficacy and safety of a prebiotic compound. A prebiotic portion also influences its safety profile and is recommended 2.5-10 g/day. Due to the gleaming qualities of prebiotic, they have made a strong way to the market. Prebiotics + Probiotic products are been extensively researched and developed in the market with claiming health benefits to human body. Although various studies and researches have been carried out on prebiotics there is still a need to unravel new potential sources of prebiotics and their establishment in the market to target specific health issues and benefit the society. | en_US |
| dc.identifier.citation | Prebiotics | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810189310 | |
| dc.keywords | Prebiotics, Gut microbiota, Fermentation, Cardiovascular disease, Short chain fatty acid | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 146p. | en_US |
| dc.publisher | Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi, U.P | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.theme | Prebiotics | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Study of Prebiotic and Functional Potentiality of Okara [Soyabean (Glycine max) pulp] and Formulation of Okara Cookies using Response Surface Methodology (RSM) | en_US |
| dc.type | Thesis | en_US |