EFFICACY TRIAL OF INSTANT BEVERAGE MIXES DEVELOPED USING NON DAIRY FOOD INGREDIENTS IN VITRO AND IN IN VIVO STUDIES

Simple item page
dc.contributor.advisorDas, Mamoni
dc.contributor.authorSingh, Vishakha
dc.date.accessioned2023-10-20T11:16:16Z
dc.date.available2023-10-20T11:16:16Z
dc.date.issued2021
dc.description.abstractThe present study entitled ―Efficacy trial of Instant Beverage Mixes developed using non dairy food ingredients: in vitro and in vivo studies‖ was undertaken to formulate Instant Beverage Mixes namely Cereal Based Instant Beverage Mix (CBIBM), Pulse Based Instant Beverage Mix (PBIBM), Vegetable Based Instant Beverage Mix (VBIBM) and Fruit Based Instant Beverage Mix (FBIBM). The product was developed using non dairy raw ingredients i.e. black rice (Oryza sativa L.), malted lentil (Lens culinaris), sweet potato (Ipomoea batatas) and mulberry (Morus nigra) through RSM approach using D optimal mixture design to optimize the formulations. The objectives of the present study were (i) Development of instant beverage mix using non dairy food ingredients (ii) Estimation of physicochemical characteristics, antioxidant and in vitro thrombolytic activity of the developed Instant Beverage Mixes (iii) Determination of in vivo efficacy in terms of hypoglycaemic and hepatoprotective property of the developed product using standard animal model protocols. The nutritional characteristics of the developed mixes were determined using standard procedures. The free radical scavenging activity was measured by DPPH method as outlined by Vani et al. (1997). Total phenol, flavonoids, alkaloids and carotenoids were determined following the methods outlined by Sharma et al. (2008), Aiyegroro and Okoh (2010), Mallick and Singh (1980), Anaya (1999), respectively. The water holding capacity of the Instant Beverage Mixes was determined by the method outlined by Sosulski et al. (1976), bulk and tapped density by the method outlined by Szulc and Lenart (2016), cohesiveness by the method outlined by Hausner (1967), flow property by the method outlined by Ribeiro (2020), Dispersibility by the method outlined by Shittu and Lawal (2007), Wettability by the method outlined by NIRO (1978), Hygroscopicity by the method outlined by Vivek et al. (2020), and colour was determined by the method outlined by Lamberts et al. (2006). Glycemic index was done according to the method outlined by Wolever and Jenkins (1987). The protein Efficacy Ratio was determined with the method outlined by Buamah et al. (1975). The thrombolytic property was determined by the method outlined by Hussain et al. (2014). For the hypoglycemic trial, supplementation was carried for a period of 21 days and blood glucose was determined using Coral Glucose estimating kit. For the Hypolipidemic and hypocholesterolemic effects of the developed Instant Beverage Mixes, supplementation was done for 28 days and estimation was done with the use of 7 standard commercial kits coral: HDL-D-160 ml, LDL-D-160 ml, Cholesterol 250 ml, Triglycerides 250 ml. Hepatoprotective effects of the developed Instant Beverage Mixes were assessed by using standard commercial kits coral: SGOT-160 ml, SGPT-160 ml. The shelf life was evaluated in terms of peroxide value (AOAC, 1975) and free fatty acid (AOAC, 1970) of the Instant Beverage Mixes over a time period of 60 days. Through Response Surface Methodology (D optimal Design) four formulations were optimized namely CBIBM (40:20:20:20), PBIBM (55:10:16:19), VBIBM (45:20:15:20), and FBIBM (35:25:15:25). These formulations were subjected to in vitro and in vivo efficacy trial. Results of proximate analysis of the raw ingredients revealed that, black rice, malted lentil, sweet potato and mulberry flour were rich in crude fibre, protein, crude fat, total mineral and total carbohydrate content. They were also rich in phytonutrients like total alkaloid, flavonoid, phenolic compound and carotenoid. The moisture content of the four formulations was within the permissible limit of >11 as per FSSAI recommendations. PBIBM had significantly higher (p>0.05) crude protein (15.40±0.24 g/100g), crude fibre (11.74±0.04g/100g) and total mineral (1.53±0.12 g/100g) content compared to other formulations. The carbohydrate content (80.51±0.45 g/100g) and energy value (358.55±3.81kcal) was significantly higher (p>0.05) in VBIBM. The total mineral content of PBIBM was significantly higher (p>0.01) in comparison to other formulations. The iron, zinc, calcium, phosphorus, and magnesium content were 7.80±0.05mg/100g, 3.30±0.21, 56.12±0.02 mg/100g, 180.53±0.26 mg/100g and 249.33±2.08, respectively. FBIBM had a significantly higher (p>0.05) total alkaloid content of 7.37±0.30 HE mg/100g and phenolic content of 795.45±1.22 GAE mg/100ml.CBIBM had the highest flavonoid content of 309.14±1.35 QE mg/100g and VBIBM had the highest carotenoid content of 3.07±0.35 mg/100g. Free radical scavenging property of CBIBM, PBIBM, VBIBM and FBIBM was 63%, 77%, 51% and 56%, respectively. The highest water holding capacity of 76.00 ±1.00%, bulk density 0.62±0.01g/ml, and tapped density value of 0.81±0.01g/ml was observed in PBIBM followed by CBIBM, FBIBM and VBIBM. Better flow property of 12.50±0.50% and poor cohesiveness of 1.14±0.04 was observed in VBIBM. The highest dispersibility value of 80.38±1.58% was observed in VBIBM. Highest hygroscopicity value of 70.46±1.42%, and quick wet ability of 46.91±1.41 sec. was observed in PBIBM. The Glycemic Index of CBIBM, PBIBM, VBIBM and FBIBM were 37.70, 35.10, 41.72 and 40.39, respectively. Supplementation studies revealed that, all the subgroups supplemented with test diets namely CBIBM, PBIBM, VBIBM, 8 FBIBM showed a significant decrease (p>0.05) in blood glucose level. However, highest significant decrease (p>0.05) was observed in D3 fed with 70% of PBIBM (from 296.00±29.30 mg/dl to 194.83±26.55 mg/dl). All four formulations namely CBIBM, PBIBM, VBIBM and FBIBM had the ability to lower the triglyceride, cholesterol and LDL level. However, group D3 supplemented with 70% of PBIBM significant (p<0.05) reduced the triglyceride from 5.16 mg/dl to 17.37 mg/dl, cholesterol from 8.28 mg/dl to 15.22 mg/dl and LDL level from 2.25 mg/dl to 10.16 mg/dl compared to the other groups. Similarly, it was observed that D3 fed with 70% of PBIBM had significant (p<0.05) HDL maintaining the property from 5.23 mg/dl to 17.42 mg/dl as per the recommended reference range by ICMR (2017) all the four formulations also had the ability to lower the ALT, AST enzyme level, however, group D3 supplemented with 70% of PBIBM significant (p<0.05) reduced the ALT from 1.24 U/L to 3.31 U/Land AST level from 1.41 IU/L to 4.85 IU/L. The Protein Efficiency Ratio (PER) value of CBIBM, PBIBM VBIBM and FBIBM was 2.0, 2.2, 1.77 and 1.48, respectively. All of the formulations significantly (p<0.05) linearly increased the body weight of weaning rats and PBIBM showed a higher impact on body weight. The thrombolytic activity of FBIBM, CBIBM, PBIBM and VBIBM were 44.89±5.12%, 40.46±3.99%, 32.43±2.88%, 28.84±2.89% when compared with control and standard drug. After 60 days of storage, the FFA and Peroxide value of the formulations were within the permissible limit of peroxide value of 4g/100g of sample as per Codex Alimentarious, 2005 and FFA content of >10 millimoles per kg fat as per FSAAI 2011 guidelines. The findings of this present study provide ample evidences and validate that the four Instant Beverage Mix (CBIBM, PBIBM, VBIBM and FBIBM) developed from non dairy foods are not only rich in terms of nutritional quality but significantly exerted hypoglycemic, hypolipidemic, hepatoprotective effects. It also substantiates that selection of the right foods for the formulation of ready to eat foods can manage and control the blood glucose and lipid profile, thereby exerting additional health benefits in management and prevention of non communicable diseases.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810199498
dc.language.isoEnglish
dc.publisherAAU, Jorhat
dc.subFood and Nutrition
dc.themeEFFICACY TRIAL OF INSTANT BEVERAGE MIXES DEVELOPED USING NON DAIRY FOOD INGREDIENTS IN VITRO AND IN IN VIVO STUDIES
dc.these.typePh.D
dc.titleEFFICACY TRIAL OF INSTANT BEVERAGE MIXES DEVELOPED USING NON DAIRY FOOD INGREDIENTS IN VITRO AND IN IN VIVO STUDIES
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
EFFICACY TRIAL OF INSTANT BEVERAGE MIXES DEVELOPED USING NON DAIRY FOOD INGREDIENTS.pdf
Size:
2.33 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses