Hypolipidemic effects of soy yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet

Sengupta, Samarjit; Goswami, Riddhi; Basu, Saurav; Bhowal, Jayati

doi:10.1016/j.matpr.2016.10.004

Cited by 13 publications

(18 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Protein, fat, and total solid content of DAG enriched edible oils fortified soy yogurts were higher than those of SYC (TAG‐based). Researchers observed the same value about fat content of non‐dairy yogurts …”

Section: Resultsmentioning

confidence: 66%

“…Soy slurry was prepared from decorticated and deoiled soy seed cake known as edible soy flour instead of whole soy seeds by adopting the procedure reported in our previous research . The resultant soy slurry was next homogenized in a homogenizer (Remi Motors–RQ–122) and pasteurized at 80 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…Oils enriched in DAG can be produced by esterification process of glycerol with fatty acids or from fats and glycerol with chemical catalysts (chemical process) or with a 1, 3‐specific lipase or non‐selective lipase (enzymatic process) . Production of non‐dairy food products from non‐conventional edible seed flour such as soybean has emerged as popular alternative to traditional dairy products . Soy yogurt a fermented food product has high acceptance and considered as ideal matrices to deliver beneficial ingredients.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

Diacylglycerols (DAGs), particularly the 1, 3‐isoform, have immense potential health benefits with regards to post prandial lipemia and obesity. DAG enriched edible oil fortified soy yogurts are developed using edible decorticated and deoiled soy flour instead of using whole soybean seed. DAG enriched oils are prepared by enzymatic glycerolysis from different edible oils namely soybean, sunflower, rice bran, mustard, and sesame oil. All DAG oil enriched soy yogurts exhibit higher oxidative stability and antioxidant activity than the control soy yogurt during storage at 4 °C. The extent of proteolysis by Lactobacillus spp. and Streptococcus spp. is enhanced by the presence of DAG‐enriched edible oils as shown by a substantial increase in o‐phthaldialdehyde values. The results exhibit that the addition of rice bran oil‐DAG improves the physicochemical properties, microbiological as well as proteolytic activity of soy yogurts and enables a novel technological approach for making fortified soy yogurts with enhanced health‐benefit ingredients. Practical application: DAG enriched edible oils may be considered as novel functional food ingredients for soy yogurt production. Thus, development of functional soy yogurt with DAG enriched edible oils is an alternative for a value‐added product with better physicochemical properties, microbiological as well as proteolytic activity compared with conventional soy yogurts. The process is commercially economical in view of the uses of seed flour as direct raw material without odor problems for making non‐dairy food products. Soy yogurt with DAG enriched edible vegetable oils can be protected from adverse external conditions with potential benefits in food and therapeutic formulations for improved efficacy and health benefits. Soy yogurts prepared from diaclyglycerol enriched edible oils can be a novel approach for soy yogurt production. The process is economical and can be shown to have improved health benefits in the final product.

show abstract

Section: Resultsmentioning

confidence: 66%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Yogurt which is a popular fermented food product is considered as functional food due to high bioavailability of health beneficial bioactive compounds. Development of non‐dairy yogurt from edible oil seed flour such as soybean provides immense health benefits beyond conventional dairy yogurts . Previous studies reported that nanoparticles were successfully prepared from soy protein and applied for nutraceutical application encapsulation through different processes consisting of dispersion, desolvation followed by drug incorporation and glutaraldehyde crosslinking .…”

Section: Introductionmentioning

confidence: 99%

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

Sengupta

Bhattacharyya

Goswami³

et al. 2019

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil‐based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days. RESULTS SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water‐holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity. CONCLUSION Fortification of non‐dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry

show abstract

“…(Deng and Chow, 2010). In recent years, soy yogurts have been developed with expectedly enhanced nutritional superiority by incorporating functional lipids such as Gamma linolenic acid (GLA), Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) and also providing specific antioxidants such as oryzanol and lignans through specific edible oils (Sengupta et al, 2013;Sengupta et al, 2016). Soy yogurts enriched with Spirulina platensis to provide higher arginine and methionine content in protein part and antioxidant such as selenium, zinc, tocopherol etc.…”

Section: Introductionmentioning

confidence: 99%

OPTIMIZATION OF INGREDIENT AND PROCESSING PARAMETER FOR THE PRODUCTION OF Spirulina platensis INCORPORATED SOY YOGURT USING RESPONSE SURFACE METHODOLOGY

Sengupta¹,

Bhowal²

2017

J microb biotech food sci

Self Cite

View full text Add to dashboard Cite

In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of Spirulina platensis incorporated soy yogurt production such as temperature, time, and amount of Spirulina platensis on the sensory evaluation responses on 9 point Hedonic rating. Besides, the physico–chemical properties such as pH, titratable acidity, viscosity and penetration of the Spirulina platensis incorporated soy yogurt were also analysed. The analyses show that the Spirulina platensis incorporated soy yogurts have a pH from 3.43 to 5.55, acidity from 0.64 to 2.32 (%), Brookfield viscosity from 752 to 903 Centipoise and penetration from 362 to 432 1/10th mm at 25°C during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0.77 that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the Spirulina platensis incorporated soy yogurt processing parameter are at temperature of 40°C, 12 h of the fermentation duration and 0.80% (w/w) of the Spirulina platensis.

show abstract

Hypolipidemic effects of soy yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet

Cited by 13 publications

References 31 publications

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

OPTIMIZATION OF INGREDIENT AND PROCESSING PARAMETER FOR THE PRODUCTION OF Spirulina platensis INCORPORATED SOY YOGURT USING RESPONSE SURFACE METHODOLOGY

Contact Info

Product

Resources

About