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Christian Zacherl - One of the best experts on this subject based on the ideXlab platform.
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hypocholesterolaemic effects of lupin Protein and pea Protein Fibre combinations in moderately hypercholesterolaemic individuals
British Journal of Nutrition, 2012Co-Authors: Cesare R Sirtori, M Triolo, Raffaella Bosisio, Alighiero Bondioli, Laura Calabresi, Viviana De Vergori, Monica Gomaraschi, Giuliana Mombelli, Franco Pazzucconi, Christian ZacherlAbstract:The present study was aimed to evaluate the effect of plant Proteins (lupin Protein or pea Protein) and their combinations with soluble Fibres (oat Fibre or apple pectin) on plasma total and LDL-cholesterol levels. A randomised, double-blind, parallel group design was followed: after a 4-week run-in period, participants were randomised into seven treatment groups, each consisting of twenty-five participants. Each group consumed two bars containing specific Protein/Fibre combinations: the reference group consumed casein+cellulose; the second and third groups consumed bars containing lupin or pea Proteins+cellulose; the fourth and fifth groups consumed bars containing casein and oat Fibre or apple pectin; the sixth group and seventh group received bars containing combinations of pea Protein and oat Fibre or apple pectin, respectively. Bars containing lupin Protein+cellulose ( − 116 mg/l, − 4·2 %), casein+apple pectin ( − 152 mg/l, − 5·3 %), pea Protein+oat Fibre ( − 135 mg/l, − 4·7 %) or pea Protein+apple pectin ( − 168 mg/l, − 6·4 %) resulted in significant reductions of total cholesterol levels ( P
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Hypocholesterolaemic effects of lupin Protein and pea Protein/Fibre combinations in moderately hypercholesterolaemic individuals.
British Journal of Nutrition, 2011Co-Authors: Cesare R Sirtori, M Triolo, Raffaella Bosisio, Alighiero Bondioli, Laura Calabresi, Viviana De Vergori, Monica Gomaraschi, Giuliana Mombelli, Franco Pazzucconi, Christian ZacherlAbstract:The present study was aimed to evaluate the effect of plant Proteins (lupin Protein or pea Protein) and their combinations with soluble Fibres (oat Fibre or apple pectin) on plasma total and LDL-cholesterol levels. A randomised, double-blind, parallel group design was followed: after a 4-week run-in period, participants were randomised into seven treatment groups, each consisting of twenty-five participants. Each group consumed two bars containing specific Protein/Fibre combinations: the reference group consumed casein+cellulose; the second and third groups consumed bars containing lupin or pea Proteins+cellulose; the fourth and fifth groups consumed bars containing casein and oat Fibre or apple pectin; the sixth group and seventh group received bars containing combinations of pea Protein and oat Fibre or apple pectin, respectively. Bars containing lupin Protein+cellulose ( − 116 mg/l, − 4·2 %), casein+apple pectin ( − 152 mg/l, − 5·3 %), pea Protein+oat Fibre ( − 135 mg/l, − 4·7 %) or pea Protein+apple pectin ( − 168 mg/l, − 6·4 %) resulted in significant reductions of total cholesterol levels ( P
Farooqui Farzana - One of the best experts on this subject based on the ideXlab platform.
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Development of Calcium Rich Food Products with Finger Millet Malt ( Eleusine coracana L.)
Asian Journal of Home Science, 2016Co-Authors: Jaishree G. Bhalerao, Farooqui FarzanaAbstract:Finger millet ( Eleusine coracana ) is rich in Protein, iron, calcium, phosphorus, Fibre and vitamin content. The calcium content is higher than all cereals. Finger millet is a versatile grain that can be used in many food preparations. Malting of finger millet improves its digestibility, sensory and nutritional quality as well as pronounced effect in lowering the antinutrients. Hence, the study was undertaken to develop calcium rich products with finger millet malt.In first phase of study finger millet malt was prepared and three products viz., biscuits, Pohe Papad and vermcelli were selected for development. Finger millet malt was incorporatedat the levels of 0, 10, 20, 30, 40 in biscuits and 0, 10, 15, 20, 25 per cent in Pohe Papad and vermcelli along with soybean 20 per cent. Five variations of each product were prepared. Variation I was basic prepared without finger millet malt served as control sample and remaining four variations were experimental samples. In second phase of study all the products were organoleptically evaluated by panel members for their acceptability. The most accepted variation was selected for nutrient analysis. The proximate composition, Fibre, calcium and iron were estimated in the laboratory. The results revealed that malted finger millet incorporation upto 30, 15 and 20 per cent in biscuits, Pohe Papad and vermcelli, respectively was accepted by panel members. Significant increase in values of nutrient i.e. Protein, Fibre, total mineral,iron and calcium was noticed in experimental variations of biscuits. Incorporation of finger millet malt in Pohe Papad and vermcelli could help to increase Protein, Fibre and calcium significantly. It can be concluded from the findings of the study that finger millet malt can be utilized successfully for development of calcium rich food product.
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Development of value added products utilizing finger millet malt (Eleusine coracana)
Food Science Research Journal, 2016Co-Authors: Jaishree G. Bhalerao, Farooqui FarzanaAbstract:Finger millet stands unique among the minor cereals because of its superior nutritional contents. The millet is a richest source of calcium among the cereals and also contains good amount of iron and zinc. Malting of finger millet improves its digestibility, sensory and nutritional quality as well as pronounced effect in the lowering the antinutrients. A study was undertaken to develop value added products by utilizing finger millet malt. In first phase of study finger millet malt was prepared and three products viz., Dhapata, Shira, Instant dhokla were selected for value addition. Finger millet malt was incorporated in Dhapata, shira at the levels of 0,10,20,30,40 and in the Instant dhokla 0, 10, 15, 20, 25 per cent. Five variations of each product were prepared. Variation I was basic prepared without finger millet malt served as control sample and remaining four variations were experimental samples. In second phase of study all the products were organoleptically evaluated by panel members for their acceptability. The most accepted variation was selected for nutrient analysis. The proximate composition, Fibre, Ca and iron were estimated in the laboratory. The results revealed that malted finger millet incorporation up to 30 and 20 per cent in Dhapata, Shira and Instant Dhokla, respectively was accepted by panel members. Significant increase in values of nutrient i.e Protein, Fibre, total mineral, carbohydrate and calcium was noticed in experimental variations of Shira. Incorporation of finger millet malt in Dhapata and Instant Dhokla could help to increase fiber and calcium significantly. It can be concluded from the findings of the study that finger millet malt can be utilized successfully for value addition.
Cesare R Sirtori - One of the best experts on this subject based on the ideXlab platform.
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hypocholesterolaemic effects of lupin Protein and pea Protein Fibre combinations in moderately hypercholesterolaemic individuals
British Journal of Nutrition, 2012Co-Authors: Cesare R Sirtori, M Triolo, Raffaella Bosisio, Alighiero Bondioli, Laura Calabresi, Viviana De Vergori, Monica Gomaraschi, Giuliana Mombelli, Franco Pazzucconi, Christian ZacherlAbstract:The present study was aimed to evaluate the effect of plant Proteins (lupin Protein or pea Protein) and their combinations with soluble Fibres (oat Fibre or apple pectin) on plasma total and LDL-cholesterol levels. A randomised, double-blind, parallel group design was followed: after a 4-week run-in period, participants were randomised into seven treatment groups, each consisting of twenty-five participants. Each group consumed two bars containing specific Protein/Fibre combinations: the reference group consumed casein+cellulose; the second and third groups consumed bars containing lupin or pea Proteins+cellulose; the fourth and fifth groups consumed bars containing casein and oat Fibre or apple pectin; the sixth group and seventh group received bars containing combinations of pea Protein and oat Fibre or apple pectin, respectively. Bars containing lupin Protein+cellulose ( − 116 mg/l, − 4·2 %), casein+apple pectin ( − 152 mg/l, − 5·3 %), pea Protein+oat Fibre ( − 135 mg/l, − 4·7 %) or pea Protein+apple pectin ( − 168 mg/l, − 6·4 %) resulted in significant reductions of total cholesterol levels ( P
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Hypocholesterolaemic effects of lupin Protein and pea Protein/Fibre combinations in moderately hypercholesterolaemic individuals.
British Journal of Nutrition, 2011Co-Authors: Cesare R Sirtori, M Triolo, Raffaella Bosisio, Alighiero Bondioli, Laura Calabresi, Viviana De Vergori, Monica Gomaraschi, Giuliana Mombelli, Franco Pazzucconi, Christian ZacherlAbstract:The present study was aimed to evaluate the effect of plant Proteins (lupin Protein or pea Protein) and their combinations with soluble Fibres (oat Fibre or apple pectin) on plasma total and LDL-cholesterol levels. A randomised, double-blind, parallel group design was followed: after a 4-week run-in period, participants were randomised into seven treatment groups, each consisting of twenty-five participants. Each group consumed two bars containing specific Protein/Fibre combinations: the reference group consumed casein+cellulose; the second and third groups consumed bars containing lupin or pea Proteins+cellulose; the fourth and fifth groups consumed bars containing casein and oat Fibre or apple pectin; the sixth group and seventh group received bars containing combinations of pea Protein and oat Fibre or apple pectin, respectively. Bars containing lupin Protein+cellulose ( − 116 mg/l, − 4·2 %), casein+apple pectin ( − 152 mg/l, − 5·3 %), pea Protein+oat Fibre ( − 135 mg/l, − 4·7 %) or pea Protein+apple pectin ( − 168 mg/l, − 6·4 %) resulted in significant reductions of total cholesterol levels ( P
Xungai Wang - One of the best experts on this subject based on the ideXlab platform.
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what happens during natural Protein Fibre dissolution in ionic liquids
Materials, 2014Co-Authors: Jingyu Chen, Xungai Wang, Kylie Vongsanga, Nolene ByrneAbstract:Here, we monitor the dissolution of several natural Protein Fibres such as wool, human hair and silk, in various ionic liquids (ILs). The dissolution of Protein-based materials using ILs is an emerging area exploring the production of new materials from waste products. Wool is a keratin Fibre, which is extensively used in the textiles industry and as a result has considerable amounts of waste produced each year. Wool, along with human hair, has a unique morphology whereby the outer layer, the cuticle, is heavily cross linked with disulphide bonds, whereas silk does not have this outer layer. Here we show how ILs dissolve natural Protein Fibres and how the mechanism of dissolution is directly related to the structure and morphology of the wool Fibre.
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Review on fabrication and applications of ultrafine particles from animal Protein Fibres
Fibers and Polymers, 2014Co-Authors: Kiran Patil, Rangam Rajkhowa, Xungai WangAbstract:Protein Fibre wastes from animal hairs, feathers and insect secreted filaments can be aptly utilized by converting them into ultra-fine particles. Particles from animal Protein Fibres present large surface-to-weight ratio and significantly enhanced surface reactivity, that have opened up novel applications in both textile and non-textile fields. This review article summarizes the state-of-the-art routes to fabricate ultrafine particles from animal Protein Fibres, including direct route of mechanical milling of Fibres and indirect route from Fibre Proteins. Ongoing research trends in novel applications of Protein Fibre particles in various fields, such as biomedical science, environmental protection and composite structures are presented.
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Positron annihilation lifetime spectroscopy of mechanically milled Protein Fibre powders and their free volume aspects
Journal of Physics: Conference Series, 2013Co-Authors: Kiran Patil, Selvakumar Sellaiyan, Rangam Rajkhowa, Takuya Tsuzuki, Suzanne V. Smith, Xungai Wang, Akira UedonoAbstract:The present study reports the fabrication of ultra-fine powders from animal Protein Fibres such as cashmere guard hair, merino wool and eri silk along with their free volume aspects. The respectively mechanically cleaned, scoured and degummed cashmere guard hair, wool and silk Fibres were converted into dry powders by a process sequence: Chopping, Attritor Milling, and Spray Drying. The fabricated Protein Fibre powders were characterised by scanning electron microscope, particle size distribution and positron annihilation lifetime spectroscopy (PALS). The PALS results indicated that the average free volume size in Protein Fibres increased on their wet mechanical milling with a decrease in the corresponding intensities leading to a resultant decrease in their fractional free volumes.
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Protein Fibre powder
Protein Fibre Powders: Production Characterisation and Applications, 2011Co-Authors: Xungai Wang, Takuya Tsuzuki, David L Kaplan, Suzanne V. SmithAbstract:Soft viscoelastic Fibres, which are very difficult to grind, can be processed to produce ultrafine particles. This work has created knowledge about new applications of these natural structural Proteins. The high reactivity generated through creation of large surface area has been used to design advanced devices and applications. For example particles have been studied for separation of harmful ions from waste water and applied to develop porous composite materials to grow bones to repair critical bone defects.
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Protein Fibre powder and new applications
AATCC 2011 : Proceesdings of the 2011 International Symposium on New Frontiers in Fiber Materials Science, 2011Co-Authors: Xungai Wang, Rangam Rajkhowa, Takuya Tsuzuki, Suzanne V. Smith, David L KaplanAbstract:Protein fibers such as silk and wool have been used as textile fibers for centuries. It is only in recent years that these fibers have been converted into fine powder forms for non-textile applications. This presentation will cover our recent research in Protein fiber powders. Ultra-fine powders from different Protein fibers have been produced using a combination of media and non media milling techniques. New application examples of these fine powders are discussed. These applications include hybrid fibers combining the advantages of natural and synthetic polymer fibers, tissue engineering composite scaffolds with enhanced biomechanical properties, and metal ion absorption.
Jaishree G. Bhalerao - One of the best experts on this subject based on the ideXlab platform.
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Development of Calcium Rich Food Products with Finger Millet Malt ( Eleusine coracana L.)
Asian Journal of Home Science, 2016Co-Authors: Jaishree G. Bhalerao, Farooqui FarzanaAbstract:Finger millet ( Eleusine coracana ) is rich in Protein, iron, calcium, phosphorus, Fibre and vitamin content. The calcium content is higher than all cereals. Finger millet is a versatile grain that can be used in many food preparations. Malting of finger millet improves its digestibility, sensory and nutritional quality as well as pronounced effect in lowering the antinutrients. Hence, the study was undertaken to develop calcium rich products with finger millet malt.In first phase of study finger millet malt was prepared and three products viz., biscuits, Pohe Papad and vermcelli were selected for development. Finger millet malt was incorporatedat the levels of 0, 10, 20, 30, 40 in biscuits and 0, 10, 15, 20, 25 per cent in Pohe Papad and vermcelli along with soybean 20 per cent. Five variations of each product were prepared. Variation I was basic prepared without finger millet malt served as control sample and remaining four variations were experimental samples. In second phase of study all the products were organoleptically evaluated by panel members for their acceptability. The most accepted variation was selected for nutrient analysis. The proximate composition, Fibre, calcium and iron were estimated in the laboratory. The results revealed that malted finger millet incorporation upto 30, 15 and 20 per cent in biscuits, Pohe Papad and vermcelli, respectively was accepted by panel members. Significant increase in values of nutrient i.e. Protein, Fibre, total mineral,iron and calcium was noticed in experimental variations of biscuits. Incorporation of finger millet malt in Pohe Papad and vermcelli could help to increase Protein, Fibre and calcium significantly. It can be concluded from the findings of the study that finger millet malt can be utilized successfully for development of calcium rich food product.
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Development of value added products utilizing finger millet malt (Eleusine coracana)
Food Science Research Journal, 2016Co-Authors: Jaishree G. Bhalerao, Farooqui FarzanaAbstract:Finger millet stands unique among the minor cereals because of its superior nutritional contents. The millet is a richest source of calcium among the cereals and also contains good amount of iron and zinc. Malting of finger millet improves its digestibility, sensory and nutritional quality as well as pronounced effect in the lowering the antinutrients. A study was undertaken to develop value added products by utilizing finger millet malt. In first phase of study finger millet malt was prepared and three products viz., Dhapata, Shira, Instant dhokla were selected for value addition. Finger millet malt was incorporated in Dhapata, shira at the levels of 0,10,20,30,40 and in the Instant dhokla 0, 10, 15, 20, 25 per cent. Five variations of each product were prepared. Variation I was basic prepared without finger millet malt served as control sample and remaining four variations were experimental samples. In second phase of study all the products were organoleptically evaluated by panel members for their acceptability. The most accepted variation was selected for nutrient analysis. The proximate composition, Fibre, Ca and iron were estimated in the laboratory. The results revealed that malted finger millet incorporation up to 30 and 20 per cent in Dhapata, Shira and Instant Dhokla, respectively was accepted by panel members. Significant increase in values of nutrient i.e Protein, Fibre, total mineral, carbohydrate and calcium was noticed in experimental variations of Shira. Incorporation of finger millet malt in Dhapata and Instant Dhokla could help to increase fiber and calcium significantly. It can be concluded from the findings of the study that finger millet malt can be utilized successfully for value addition.
