The Experts below are selected from a list of 195 Experts worldwide ranked by ideXlab platform
Nurhidajah Nurhidajah - One of the best experts on this subject based on the ideXlab platform.
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Aktivitas Antibakteri Minuman Fungsional Sari Tempe Kedelai Hitam Dengan Penambahan Ekstrak Jahe (Study of Antibacterial Activity Functional Drinks of Black Soybean Tempe with Addition Ginger Extract)
2020Co-Authors: Nurhidajah NurhidajahAbstract:Nutrition in Tempe can be useful for metabolic reactions, also contains a natural antibiotic that can inhibit the emergence of various diseases, such as antibacterial components which are very beneficial to health. Beverage products form tempe which The addition of ginger extract on the Functional beverage black soybean tempe. This study consists of 2 stages. Phase I is introductory, covering the manufacture of black soybean tempe (2 times the boiling), followed by analysis of water and protein content, then phase 2 is a Functional beverage processing optimization with ginger extract additional variation were 0 %, 1%, 2%, 3% and 4%, in treatment that is by non-instant and instant. The design of the study in phase 2 is 5x2 factorial experiment using a Completely Randomized Design. The first factor is the addition of ginger extract with 5 variations, and the second factor of 2 variations of processing, so there were 10 treatment combinations. The results showed black soybean tempe has a water content of 61.81%, protein 20.36%, fat 2.9% and 0.97% ash. Organoleptic assessment showed non instant processing has a flavor that is higher than processed an instant. Protein consentration of black soybean tempe Functional beverage with the highest non-instant processing with the addition of ginger extract 2%. Drink black soybean tempe has a relatively weak antibacterial activity (
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aktivitas antibakteri minuman fungsional sari tempe kedelai hitam dengan penambahan ekstrak jahe study of antibacterial activity Functional Drinks of black soybean tempe with addition ginger extract
Jurnal Pangan dan Gizi, 2010Co-Authors: Nurhidajah NurhidajahAbstract:Nutrition in Tempe can be useful for metabolic reactions, also contains a natural antibiotic that can inhibit the emergence of various diseases, such as antibacterial components which are very beneficial to health. Beverage products form tempe which The addition of ginger extract on the Functional beverage black soybean tempe. This study consists of 2 stages. Phase I is introductory, covering the manufacture of black soybean tempe (2 times the boiling), followed by analysis of water and protein content, then phase 2 is a Functional beverage processing optimization with ginger extract additional variation were 0 %, 1%, 2%, 3% and 4%, in treatment that is by non-instant and instant. The design of the study in phase 2 is 5x2 factorial experiment using a Completely Randomized Design. The first factor is the addition of ginger extract with 5 variations, and the second factor of 2 variations of processing, so there were 10 treatment combinations. The results showed black soybean tempe has a water content of 61.81%, protein 20.36%, fat 2.9% and 0.97% ash. Organoleptic assessment showed non instant processing has a flavor that is higher than processed an instant. Protein consentration of black soybean tempe Functional beverage with the highest non-instant processing with the addition of ginger extract 2%. Drink black soybean tempe has a relatively weak antibacterial activity (<5 mm), and there is the influence of treatment with antibacterial activity in soybean tempe drink black. suggested further research to otimasi black soybean tempe beverage processing and processing of instant non-instantaneous with the addition of ginger extract at least 4%. Key words : black soybean, Functional Drinks, antibacterial activity
Masood Sadiq Butt - One of the best experts on this subject based on the ideXlab platform.
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Quantification of mangiferin by high pressure liquid chromatography; physicochemical and sensory evaluation of Functional mangiferin drink
Journal of Food Processing and Preservation, 2015Co-Authors: Muhammad Imran, Muhammad Jawad Iqbal, Saeed Akhtar, Masood Sadiq Butt, Muhammad Riaz, Hafiz Ansar Rasul SuleriaAbstract:The current research project was an attempt to extract and quantify mangiferin contents from mango peel and to evaluate its storage stability in Functional Drinks. The reverse phase high performance liquid chromatography quantification revealed that highest mangiferin contents were observed in ethanolic extracts of chaunsa (7.2 ± 0.2 mg/g) while other varieties like anwar ratol, langra, dusahri and desi mango were lower in mangiferin contents. Moreover, mangiferin ethanolic extract from chaunsa peel showed higher 1,1-diphenyl-2-picrylhdrazyl (83.2 ± 6.0%) and ferric reducing antioxidant power activity (14.3 ± 1.0 mmol/100 g) while maximum β-carotene (80.3 ± 5.7%) activity was recorded in acetone mangiferin extract. For storage stability, three types of Drinks containing whole mango peel, mangiferin alongside control treatment were prepared to evaluate their suitability and stability. Furthermore, 60 days storage caused a significant effect on acidity while total soluble solids decreased nonmomentously in all treatments. Practical Applications: Food Processing is one of the important segments in all food industries. During processing of fruits and vegetables, especially in developing nation like Pakistan, enormous amount of agro-wastes are generating annually. These by-products are potential source of bioactive compounds. Among these agro-wastes, mango peel has been used to prepare Functional Drinks, cookies and biscuits formulations. Researchers are focusing their attention more towards the uses of these agro-wastes in food systems due to presence of phytochemicals.
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Preventive role of green tea catechins from obesity and related disorders especially hypercholesterolemia and hyperglycemia
Journal of Translational Medicine, 2015Co-Authors: Rabia Shabir Ahmad, Masood Sadiq Butt, M Tauseef Sultan, Zarina Mushtaq, Shakeel Ahmad, Saikat DewanjeeAbstract:Background During the last few years, scientific investigations have proposed diet based regimens to prevent several health ailments including obesity, hypercholesterolemia and diabetes. In this regard, a promising tool is the use of Functional foods/nutraceuticals. Present research project was an attempt to explore nutraceutical worth of locally grown green tea variety (Qi-Men) against lifestyle related disorders. Methods Functional Drinks (T_2 and T_3) were prepared by adding catechins and epigallocatechin gallate (EGCG) @ 550 mg/500 mL and compared with control (T_1). These Functional Drinks were tested in experimental rats modeling (Sprague Dawley). Based on diets, four studies were conducted i.e. trial-I (normal diet), trial-II (high cholesterol diet), trial-III (high sucrose diet), trial-IV (high cholesterol + high sucrose diet). Rats were monitored daily for their feed and drink intake while body weight was measured on weekly basis. After period of 56 days rats were sacrificed and evaluated their serum lipid (cholesterol, LDL and HDL), glucose and insulin levels. Results Results for feed consumption by rats revealed that highest feed intake was recorded in group provided control drink than other groups. However, non significant differences were noted among all groups for drink consumption. Functional Drinks resulted in significant reduction in body weight with maximum lowering noted in trial-II and III i.e. 10.73 to 8.49% and 10.12 to 10.49%, respectively. Likewise, cholesterol and LDL were substantially reduced with 14.42% decrease observed in trial-IV and 30.43% in trial-II, respectively. Furthermore, serum glucose and insulin levels were also lowered significantly in the trial-III and IV while in trial-I and II differences were non-significant. In contrast to lipid profile, experimental drink containing EGCG reduced the trait better than catechins based Functional drink. Conclusions The Drinks supplemented with catechins and EGCG are effective against obesity, hypercholesterolemia and hyperglycemia.
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Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink
Journal of Food Science and Technology, 2015Co-Authors: Adeela Yasmin, Masood Sadiq Butt, Muhammad Yasin, Tahira Batool QaisraniAbstract:Array of evidences have indicated that the supplementation of diet with Functional and nutritional components to provide numerous health benefits. In this context, fortification with novel constituents as prebiotics i.e. fructooligosaccharides (FOS) is an encouraging trend all over the world. In the current exploration, FOS was used as a prebiotic in whey based Functional Drinks. For drink formulation, four samples were prepared i.e. whey based drink (T_1) and FOS supplemented whey Drinks @ 0.5, 1.0 and 1.5 % referred as T_2, T_3 and T_4, respectively. The formulated Drinks were evaluated for compositional analysis with special reference to amino acids and mineral profiles. The Functional Drinks showed momentous impact on total solids (TS) whilst, pH, acidity, crude protein and fat were affected non-significantly. However, pH, TS, fat and protein contents of prepared Drinks were decreased substantially ( p
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Green tea catechins based Functional drink (Green cool) improves the antioxidant status of SD rats fed on high cholesterol and sucrose diets.
Pakistan Journal of Pharmaceutical Sciences, 2013Co-Authors: Rabia Shabir Ahmad, Masood Sadiq Butt, Nuzhat Huma, Muhammad SultanAbstract:In the recent epoch, Functional and nutraceuticals foods are gaining wide range of acceptability from the consumers. In the present research investigation, efforts were directed to exploit the green tea phytochemicals. Functional beverage was prepared with catechins and epigallocatechins gallate (EGCG) added individually @ 550 mg/500mL in respective drink. Prepared Drinks were evaluated for their physicochemical analysis. Efficacy trial was also conducted, in which diets consisting of high sucrose and cholesterol were provided to rats with concurrent intake of Functional Drinks. CIE-Lab Color analysis of Functional Drinks showed that indices of color tonality were non- significantly affected. However, decreasing trend in pH and increased tendency in acidity of drink was noted. While scores for sensory evaluation remained in acceptable range showing suitability for industrial applications. Results of efficacy trial revealed that Functional Drinks improved serum antioxidant potential of rats. Thus results paved the way for the development of Functional beverages using green tea catechins for vulnerable segments.
Adeela Yasmin - One of the best experts on this subject based on the ideXlab platform.
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Dietary Supplementation Of Prebiotics In Whey Based Functional Drink
2020Co-Authors: Adeela YasminAbstract:In the current exploration, fructooligosaccharides (FOS) were used as a prebiotic in whey based Functional Drinks to address various lifestyle related disorders. Initially, whey was subjected to physicochemical analysis, minerals assay and amino acid profiling. It comprised of total solids, lactose, ash, crude protein and fat as 6.49±0.31, 5.26±0.26, 0.56±0.02, 0.81±0.03 and 0.25±0.01%, respectively.The results regarding mineral analysis indicated that whey contains appreciable amount of potassium, sodium and calcium.Furthermore, amino acid profile elucidated it a balance source of essential and non-essential amino acids.Amongst essential amino acids, highest value was noticed for leucine 97.25±4.68 followed by lysine and threonine 83.98±2.46 & 48.89±2.84 mg/g protein. Contrarily, in case of non-essential amino acids maximum concentration was recorded for glutamic acid 151.30±7.61 mg/g protein. For drink formulation, five treatments were prepared i.e. control (T0), whey based drink (T1) and fructooligosaccharides supplemented whey Drinks @ 0.5, 1.0 and 1.5% referred as T2, T3 and T4, respectively.The formulated Drinks were evaluated for nutritional quality with special reference to amino acids, viscosity and total plate count along with sensory response during two month storage.The Functional Drinks showed momentous impact on total solids and viscosity whilst, pH, acidity, crude protein, fat, lactose and total plate count affected non-significantly.Conversely, during storage these traits differed substantially (p
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Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink
Journal of Food Science and Technology, 2015Co-Authors: Adeela Yasmin, Masood Sadiq Butt, Muhammad Yasin, Tahira Batool QaisraniAbstract:Array of evidences have indicated that the supplementation of diet with Functional and nutritional components to provide numerous health benefits. In this context, fortification with novel constituents as prebiotics i.e. fructooligosaccharides (FOS) is an encouraging trend all over the world. In the current exploration, FOS was used as a prebiotic in whey based Functional Drinks. For drink formulation, four samples were prepared i.e. whey based drink (T_1) and FOS supplemented whey Drinks @ 0.5, 1.0 and 1.5 % referred as T_2, T_3 and T_4, respectively. The formulated Drinks were evaluated for compositional analysis with special reference to amino acids and mineral profiles. The Functional Drinks showed momentous impact on total solids (TS) whilst, pH, acidity, crude protein and fat were affected non-significantly. However, pH, TS, fat and protein contents of prepared Drinks were decreased substantially ( p
E M R Kovacs - One of the best experts on this subject based on the ideXlab platform.
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Functional Drinks for athletes
Trends in Food Science and Technology, 1997Co-Authors: F Brouns, E M R KovacsAbstract:Over the past few decades, numerous studies have been carried out to establish the optimal composition of Drinks that are designed to rehydrate the body rapidly. These studies have led to the insight that Drinks should contain carbohydrate (CHO) and sodium to stimulate fluid absorption and fluid retention. However, the CHO content as well as the osmolality of the drink should be relatively low. According to these findings, the composition criteria for rehydration Drinks have quite a narrow range. Drinks that are designed to supply energy or substances that stimulate energy metabolism differ considerably in their composition. This review highlights the most relevant aspects.
Fitri Yenti - One of the best experts on this subject based on the ideXlab platform.
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Utilization Of Sea Cucumber (Holothuria Scabra) As A Functional Drink
2019Co-Authors: Fitri YentiAbstract:Research on the use of sea cucumber (Holothuria scabra) is a Functional drink has been carried out. The purpose of this study was to find out the proximate analysis of fresh sea cucumber meat, to determine the best formulation of sea cucumber Functional Drinks, find out the antioxidative activity and identification of saponin from Functional Drinks. The best formulation of sand cucumber (H. scabra)Functional Drinks based on organoleptic tests is MFT1 sea cucumber Functional Drinks(20% seacucumber, 20% lemongrass, 20% sugar, 20% rosella flower, 10% citrus, and10% ginger). The Functional drink has positive saponins. The antioxidant activity contained in these Functional Drinks is very weak because the IC50 value is greater than 200 ppm which is 1838 ppm.
