Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Moumita, Sahoo; Das, Bhaskar; Sundaray, Archana; Satpathi, Sanghamitra; Thangaraj, Periyasamy; Marimuthu, S.; Jayabalan, R.

doi:10.1016/j.foodchem.2018.06.114

Cited by 18 publications

(8 citation statements)

References 32 publications

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“…In designing the questionnaire, foods containing probiotics and prebiotics were used. These included pasta, rice, traditional bread (35), curd, green tea (36), pickles (37), cabbage, spinach, onion, garlic (38), beans (39), Banana, apple, peach, plum (40), traditional yogurt, milk, cheese (11), dark chocolate (41) and honey (42). Regarding aims of the study, samples were selected using convenience sampling method from men and women aged 20-40 years, who were residents of Tehran with at least a diploma.…”

Section: Methodsmentioning

confidence: 99%

Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran

2021

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Background and Objectives: Regarding health effects of probiotics and prebiotics in prevention and control of diseases and the lack of standard questionnaires in this field in Iran, objective of the present study was to assess validity and reliability of questionnaires designed to assess validity and reliability of probiotics and prebiotics in individuals aged 20-40 years in Tehran, Iran. Materials and Methods:After verifying content validity of the questionnaires by eight experts in fields of nutrition, psychology and psychometrics, face and construct validities (in two levels of exploratory and confirmatory factor analyses) were assessed and then the tool was validated using Cronbach's alpha coefficient (due to the multi-value of the response spectra). Results:The sampling adequacy index was higher than 0.7, which was the premise of exploratory analysis. For all the items, the standard loading factor was higher than 0.3, and the T-value was higher than 1.96. Furthermore, fit indices in confirmatory analysis were at the desired levels (0/9 and greater), and validity was verified. Cronbach's alpha value was calculated higher than 0.7, and the reliability of the questionnaire was verified.Conclusions: Results of this study showed that the researcher-prepared food frequency questionnaire developed to assess the level of probiotic and prebiotic consumptions, especially in people aged 20-40 years in Tehran, includes significant validity and reliability.

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Section: Methodsmentioning

confidence: 99%

Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran

2021

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“…Other studies also found that the viable cell numbers were prolonged aer the addition of soybean, and that yogurt with peptides and soybean exhibited longer probiotic viability. [48][49][50] 3.3 The evaluation of the metabolic activity of Lactobacillus acidophilus JCM 1132 Fig. 4(A) The results showed that Pep promoted the acid production capacity of Lactobacillus acidophilus JCM 1132 signicantly higher than Pro (p < 0.05), and the dPep is better than Pep.…”

Section: The Evaluation Of the Growth Activity Of Lactobacillus Acidomentioning

confidence: 99%

Effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132

Zhang

et al. 2020

RSC Adv.

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“…These products known as probiotic supplements have been extensively studied over recent years, indicative benefits have been reported such as their ability to neutralise toxins (Corbo et al ., ); good sensory characteristics when microencapsulated (Mokhtari et al ., ) and superior survival and transition through the gut (Campaniello et al ., ). They have also been developed with a range of fortification approaches to further improve health benefits, such as the addition of linoleic acid (Abd El‐Salam et al ., ); green tea fortified with soy (Moumita et al ., ); supplemented with Vitamin D as an aid to weight loss (Mohammadi‐Sartang et al ., ); added to fruit juices (Ephrem et al ., ) and as an adjuvant or a prophylactic therapy in cancer treatment (Serna‐Thome et al ., ; Wardill et al ., ).…”

Section: Probioticsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Cited by 18 publications

References 32 publications

Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran

Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran

Effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132

Ensuring the future of functional foods

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