The Journal of Research ANGRAU

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Research Notes J.Res. ANGRAU 41(1) 127-131, 2013 DEVELOPMENT OF PHYTOSTEROL ENRICHED FLAVOURED MILK M. PENCHALA RAJU , ANURAG CHATHURVEDI and APARNA KUNA Department of Food Technology, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad-500 030 Date of Receipt : 21.06.2012 Date of Acceptance : 01.02.2013 Phytosterol potency in decreasing serum low density lipoprotein (LDL) cholesterol levels and thus in protecting against cardiovascular diseases, has led to the development of functional foods enriched with plant sterols. At present, several functional food product types such as spreadable fats, yoghurts and milk, with free phytosterols or phytosteryl fatty acid esters or phytostanyl fatty acid esters added at high levels are available in the market especially in several European countries (Laakso, 2005). When phytostanols and phytosterols are included in the diet in sufficient amounts, i.e. 2–3 g/d, they efficiently decrease serum cholesterol concentration by reducing the absorption of cholesterol from the digestive tract. The average reduction in total cholesterol is 10%, and 15% in LDL cholesterol. No changes occur in serum HDL cholesterol or triacylglycerol concentrations (Katan et al., 2003). In addition to the blood cholesterollowering effect, phytosterols have shown the following activities in animals:anti-cancer properties (with a beneficial effect upon the inhibition of colon cancer development) (Awad et al., 2003) and antiatherosclerotic, anti-inflammatory (Bouic, 2001) and anti-oxidative effects (van Rensburg et al., 2000). Sterols make up the largest proportion of the unsaponifiable fraction of lipids. Plant fats and oils contain phytosterols as naturally occurring constituents. The most important natural sources of plant sterols in human diets are oils and margarines, although they are also found in a range of seeds, legumes, vegetables and unrefined vegetable oils. Cereal products are a significant source of plant sterols, their contents, expressed on a fresh weight basis, is higher than in vegetables (Phillips et al., 2005). The exact mechanism by which phytosterols decrease serum cholesterol levels is not completely understood, but several theories have been proposed. One of them suggests that cholesterol in the intestine, already marginally soluble, is precipitated into a nonabsorbable state in the presence of added phytosterols and stanols (Jones and AbuMweis, 2009). Another theory is based on the fact that cholesterol must enter bile-salt and phospholipidcontaining ‘mixed micelles’ in order to pass through intestinal cells and to be absorbed into the bloodstream. Moreover, phytosterols may modulate the action of key transporters involved in cholesterol absorption. Cholesterol absorption is a very important physiological mechanism that regulates cholesterol metabolism (Rozner and Garti, 2006). Phytosterols may reduce cholesterol absorption by competing with cholesterol for incorporation into the bile salts micelles or for uptaking of cholesterol by enterocytes through Neiman Pick C1 Like1 (NPC1L1) transporter. In addition, phytosterols may enhance cholesterol excretion back into the intestinal lumen through the adenosine triphosphate binding cassette G 5 (ABCG5) and G 8 9ABCG8) transporters. Phytosterol could also prevent esterification of the free cholesterol into cholesterol esters and thus it’s assembling into the chylomicrons. As a result of reducing cholesterol absorption by phytosterols, the cholesterol synthesis rate increase, but the net effect is a reduction in LDLcholesterol levels (Jones and AbuMweis, 2009). Phytosterol have been shown to inhibit the uptake of both dietary and endogenously produced (biliary) cholesterol from intestinal cells. Such inhibition results in a decrease in serum total and LDLcholesterol levels. Levels of HDL cholesterol and triglycerides do not appear to be affected by dietary phytosterol consumption (AbuMweis et al., 2008). The email: mpraju05@gmail.com 132
RAJU et al estimated daily dietary intakes of plant sterols among different populations range from 160 to 400 mg. (Berger et al., 2004). The average intakes of phytosterols have been estimated between 140 and 360 mg/day in Finland and 163 mg/day in the United Kingdom. (Piironen et al., 2004). The amount of phytosterols we consume from the foods is not sufficient for attaining health benefits. Hence, incorporation of phytosterols in the foods consumed can benefit in reducing the plasma cholesterol levels and reduce the risk of coronary artery diseases. There is a lot of research evidence showing that maximum cholesterol lowering benefit is achieved with phytosterols at doses of 2-3 gm per day (Hallikainen et al., 2000, Jones et al, 2000, Maki et al., 2001). Phytosterols might also protect against certain types of cancers such as colon, breast & prostate. (Awad and Fink, 2000). The enrichment of foods such as margarines with phytosterols is one of the recent developments in functional foods to enhance the cholesterol lowering ability of traditional food products (Anonymous, 2005). The phytosterol milk products inhibit the uptake of cholesterol in intestinal Caco-2 cells in vitro. Plant sterols in the milk matrix get stabilized using a proprietary crystal retardation and emulsification system (Poteau et al., 2003). Flavoured milk is the milk in which little flavour and colour has been added to make it more palatable. The most common flavour for flavored milk is chocolate, with cocoa powder as ingredient. Other common flavours for flavoured milk include strawberry, banana and coffee. Less commonly use flavors that are available are lime, malt, mango, papaya, root beer, tropical fruits and vanilla. With the exception of chocolate milk, many of these flavors are artificial. Flavoured milk should contain milk fat percent equal to the minimum legal requirement prescribed for that milk. Nowadays, chocolate flavoured milk, fruit flavoured milk and many more varieties are more popular in the market. Objectives of the investigation · To standardize and develop phytosterol incorporated flavoured milk. · To study the acceptability of the developed products by sensory evaluation. · To estimate the physico-chemical and nutritional properties of developed product. The study was planned and conducted in the department of Food Technology, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad. For the present investigation, toned milk, cocoa powder, stabilizer (CMC-Carboxy Methyl Cellulose), Phytosterol powder was procured from Reducol TM Original Powder ( Forbes medi – Tech lnc) USA based company. Three products (flavoured milk) namely T1, T2, T3 and one control were prepared and standardized. Phyotsterol powder was incorporated in test samples at various levels as shown in Table 1. Table 1. Composition of different flavoured milk preparations Ingredients used Flavoured milk T1 T2 T3 Control Toned milk 500ml 500ml 500ml 500ml Cocoa powder 4g 5g 6g 4g Sugar 35g 45g 55g 35g Stabilizer(CMC) 0.2g 0.3g 0.2g 0.2g Phytosterol powder 2g/100ml 2.5g/100ml 3g/100ml - Flavoured milk was prepared by mixing all ingredients which are mentioned in the Table 1.The milk (toned milk) was preheated to 60°C/1 minute and homogenized at 2500 psi at 55-60ºC/1 min and then clarified. To the warm milk, the desired amount of cocoa-mix, sugar and stabilizer were slowly added and stirred so as to dissolve them properly. The cocoa powder was added in the form of syrup, and the stabilizer in the form of solution. The mixture was then pasteurized at 71ºC/30 minutes, cooled rapidly 133
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CONTENTS PART I : PLANT SCIENCE Eff
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J.Res. ANGRAU 41(1) 1-4, 2013 EFFEC
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EFFECT OF FOLIAR APPLICATION OF NPK
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J.Res. ANGRAU 41(1) 5-13, 2013 NUTR
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NUTRIENT UPTAKE BY RICE CROP UNDER
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LAKSHMI et al Fig 1. Changes in C/N
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LAKSHMI et al Changes in C/N ratio
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LAKSHMI et al Table 3. Changes in h
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J.Res. ANGRAU 41(1) 20-29, 2013 INF
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PRASAD and PRASADINI of bulk densit
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PRASAD and PRASADINI to as high as
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PRASAD and PRASADINI Table 4 . Infl
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PRASAD and PRASADINI Table 8. Influ
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J.Res. ANGRAU 41(1) 30-38, 2013 GEN
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VEMANNA et al The range in mean val
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VEMANNA et al grain yield per plant
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VEMANNA et al 41
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VEMANNA et al Singh, S. P and Khan,
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RAMANA et al RESULTS AND DISCUSSION
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J.Res. ANGRAU 41(1) 42-46, 2013 A S
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RAJANNA et. al. Table 2. Reasons fo
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RAJANNA et al the present findings
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NARASIMHA et al Table 1. Proximate
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NARASIMHA et al Maynard, L., Lossli
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RAMANA et al with small follicles m
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RAMANA et al Characteristics of fol
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Research Notes J.Res. ANGRAU 41(1)
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KIRTHY et al Akhtar et al., 2008; S
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KIRTHY et al El Gharras H. 2009. Po
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SANDYARANI et al Weed parameters li
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SANDYARANI et al Table 2. Influence
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KUMAR et al Table 2. Effect of seed
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DEEPAK et al Table 2 Price spread a
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Page 81 and 82: YAMINI et al Table 3. Estimates of
Page 83 and 84: YAMINI et al coupled with high per
Page 85 and 86: LOKESH et al Table 1. Clustering pa
Page 87 and 88: LOKESH et al Table 4. Mean values o
Page 89 and 90: ABIRAMI et al Socio-economic Impact
Page 91 and 92: ABIRAMI et al socio-economic impact
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Page 95 and 96: VEMANNA et al Table 1. Discriminant
Page 97 and 98: VEMANNA et al total biomass, fresh
Page 99 and 100: RAO et al Table 1. Plant height, nu
Page 103 and 104: DEVI et al S.No Category Frequency
Page 105 and 106: DEVI et al extension contact and ma
Page 107 and 108: NIRMALA and VASANTHA earliness in a
Page 109 and 110: NIRMALA and VASANTHA adopted this t
Page 111 and 112: SUDHARANI et al Table 1. Genotypic
Page 113 and 114: SUDHARANI et al At genotypic level,
Page 115 and 116: NIRMALA et al weight of pods per pl
Page 117 and 118: NIRMALA et al Table 3. Cluster mean
Page 123 and 124: PUNYAVATHI and VIJAYALAKSHMI 6.5 6.
Page 125 and 126: PUNYAVATHI and VIJAYALAKSHMI REFERE
Page 127 and 128: KATTEL et al Table 1. Item Analysis
Page 131: RADHIKA et al Thus, the results of
Page 135 and 136: RAJU et al Table 3. Physico-chemica
Page 139 and 140: MINNIE et al Table 2. Estimates of
Page 141 and 142: Statement about ownership and other
Page 143 and 144: GUIDELINES FOR THE PREPARATION OF M
Page 145: ESSENTIAL REQUIREMENTS FOR CONSIDER
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