Fabrication of soya based health food and it's impact on climacteric symptoms of perimenopausal women
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Date
2008
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UAS, Dharwad
Abstract
An investigation was undertaken with an objective to fabricate soya based health food
and to assess it’s impact on climacteric symptoms of perimenopausal women. Soya health
food suitable for perimenopausal women was developed and analyzed for nutrients. Thirty
perimenopausal women experiencing climacteric symptoms and having irregular periods
were selected, 15 women were taken as experimental and equal number of them were age
matched and considered as control. Presence of climacteric symptoms were recorded by
using self structured questionnaire. The nutritional status was assessed by dietary,
anthropometric and biochemical methods. All the selected perimenopausal women perceived
one or the other symptoms related to collagen, bones, physiological and psychological
problems.
The soya based health food was fabricated by using appropriate processing techniques
viz., soaking in water along with soda (0.1%) and salt (2%),drying in shade for 24 hours and
roasting on hot sand for 3 - 5 minutes and addition of spices with oil. The soya health food
was evaluated for sensory qualities by trained panel of judges (n=10) and consumers (n=200).
The health food contained 200mg total isoflavones, protein 43.39g, calcium 238.66mg and
iron 10.52mg per 100 gram. About 40g of soya food was given to perimenopausal women for
the period of 90 days, the result showed a slight reduction in lipid profile of subjects (Total
cholesterol 73.33%, Triglycerides 66.66% and LDL-C in 93.33% of women). Reduction in
menopausal score, vasomotor and bladder problems were seen in all women. More than 50
per cent of women showed reduction in irritability, anxiety, formication, vaginal dryness,
palpitation, flatulence, headache, gastrointestinal distress and vertigo at the end of the study.
Thus, the fabricated soya health food showed an improvement in individual menopausal
score and lipid profile and the overall wellbeing of women.
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Keywords
Food Science and Nutrition