Background: The popularity of biscuits comes from their attributes such as high palatable, dense nutrients, quickly released energy, and available in convenient sizes, as well as in various forms. In addition, the biscuits formulation can easily be modified to meet the nutritional demands of the targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the Shiitake mushroom flour for wheat flour in the production of high-quality biscuits with improved nutritional values.
A detailed description about the types of food service systems, their structure, functioning, flow of food, processing continuum, advantages and disadvantages.
A detailed description about the types of food service systems, their structure, functioning, flow of food, processing continuum, advantages and disadvantages.
Shaping Sustainable Food Systems for Healthy Diets and Improved Nutrition: Im...ExternalEvents
Shaping Sustainable Food Systems for Healthy Diets and Improved Nutrition: Implementing the ICN2 Framework for Action Recommendations
Patrick Webb
Friedman School of Nutrition Science and Policy
Tufts University
This presentation highlights the importance of portion control to maintain a healthy weight. Learn about serving sizes, how to read a nutritional label, and how the number of calories has changed in the same food item over 20 years due to the ingredients.
the new emerging field of science that is nutrigenomics can deal with the issues of health and improve out health with the simple tools by understanding the risk and the baic genome of a person
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...asclepiuspdfs
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Shaping Sustainable Food Systems for Healthy Diets and Improved Nutrition: Im...ExternalEvents
Shaping Sustainable Food Systems for Healthy Diets and Improved Nutrition: Implementing the ICN2 Framework for Action Recommendations
Patrick Webb
Friedman School of Nutrition Science and Policy
Tufts University
This presentation highlights the importance of portion control to maintain a healthy weight. Learn about serving sizes, how to read a nutritional label, and how the number of calories has changed in the same food item over 20 years due to the ingredients.
the new emerging field of science that is nutrigenomics can deal with the issues of health and improve out health with the simple tools by understanding the risk and the baic genome of a person
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...asclepiuspdfs
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Production of Highly Functional BISCUITS Using Dried KOMBU (Laminaria japonic...asclepiuspdfs
Background: Biscuits have been increasingly paid attention due to their attributes such as high palatable, dense nutrients as well as quickly released energy and available in variously convenient forms. Nutritionally advantage, biscuits formation can easily be modified to meet nutritional demands of targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the dried Kombu powder (DKP) for wheat flour in the production of high-functional biscuits with improved nutritional values. Materials and Methods: The collected samples of dried Kombu were milled into powder using the laboratory grinder and passed through 70-mesh sieve to obtain uniform-sized powder. The powder was then packed in airtight container and stored at ambient temperature until further used. Results: Nutritional analysis, the biscuits produced from wheat-DKP composites were significantly higher than that of 100% wheat biscuits in terms of all sensory attributes. Conclusions: The study demonstrates that the high potential supplement of the wheat flour by DKP in biscuits to improve nutritional values and the development of new formulation for making highly functional biscuits were successfully obtained.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Effects of soyflour on physical and chemical properties of breadsusanwambui458
This document provide how bread making process, physical and chemical properties are affected when wheat flour is substituted with soy flour at different percentage
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
This study was aimed to analyze the nutritional and sensory quality variations of biscuits prepared from composite flour
which consist of sprouted sorghum, soybean and finger millet during 12 weeks (3 months) of storage period. Based on the
physical, nutritional and sensory analysis of preliminary studies, most preferred biscuit samples were selected for storage
studies. Three replications were prepared for each treatment for the evaluation. Those were, T1 – 70% Sprouted Sorghum
+ 20% Soybean + 10% Finger millet, T2 – 60% Sprouted Sorghum + 30% Soybean + 10% Finger millet, T3 – 50%
Sprouted Sorghum + 40% Soybean + 10% Finger millet. These treatments were packed in sealed laminated aluminium foil
for storage studies. Packed biscuits were stored under ambient condition of 300C average temperature and 70% - 80%
relative humidity for 12 weeks. Nutritional analyses of the biscuits were carried out at two weeks’ interval throughout the
storage period. The results of nutritional analysis showed that, there were significance differences (p<0.05) between the
tested treatments. These results revealed the declining trends in protein, fat, fiber, ash and total sugar and an increasing
trend in moisture content of the biscuits. The organoleptic analysis carried out at the end of 12 weeks revealed that there
were significant (p<0.05) differences for the organoleptic characters between the formulations. From the overall
acceptability rating, the biscuit sample prepared from composite flour with 60% sprouted sorghum flour, 30% soybean
flour and 10% finger millet flour had the highest mean value compared with other treatments. There were no remarkable
changes in organoleptic qualities observed up to 12 weeks of storage at 300 C and RH of 70%-80% in this treatment.
Microbial Analysis was done after 12 weeks of storage. Products were not affected by any microbial activities. There was
no harmful effect during storage on the quality of the product due to microbial growth at ambient temperature. Therefore,
it is safe for the consumption upon 12 weeks of storage. Based on the nutritional, organoleptic and microbial qualities, the
biscuit sample prepared from composite flour with 60% Sprouted Sorghum flour, 30% Soybean flour and 10% Finger
millet was the best treatment compared to other combinations at the end of storage period.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
Similar to Preparation and Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes) (20)
Convalescent Plasma and COVID-19: Ancient Therapy Re-emergedasclepiuspdfs
Convalescent plasma has again re-emerged as a therapy during coronavirus disease (COVID-19) outbreaks currently use as a prophylactic or an interventional treatment in infected patients. Convalescent plasma has been used in the 20th century confronting different infectious diseases where there was no other therapy available. Conceivably, this convalescent plasma therapy tends to be proving a game-changing treatment in some COVID-19 patients and could support treatment, in addition to the current interventions before other developed therapies are available for the population.
The Negative Clinical Consequences Due to the Lack of the Elaboration of a Sc...asclepiuspdfs
Until a few years ago, the immune system was considered as responsible for the only defense against microbial infections and other external agents. On the contrary, the immune cells have been proven to be linked not only through cell-cell contact but also by releasing proteins capable of influencing the immune-inflammatory response, the so-called cytokines or interleukins. Moreover, the cytokines have appeared to play not only immune activities but also metabolic and systemic effects influencing the overall biological systems, including the nervous, the endocrine, and the cardiovascular systems, by representing the main endogenous molecules responsible for the maintenance of the unity of the biological life. Therefore, only the systematic clinical consideration of cytokine effects may allow the generation of real future holistic medicine.
The great benefit of blood/blood constitutes therapy is the ability to provide transfusion support for patients with many unique hematologic conditions. For some patients, such as patients with sickle cell disease, thalassemia major, immune hemolytic anemia, anemia of kidney disease, and aplastic anemia may need for this consolidation extends throughout their life. By knowing the alteration mechanisms of these conditions, we can appreciate the stationary, urgency, and the value of the transfused red blood cell (RBC).
Decreasing or Increasing Role of Autologous Stem Cell Transplantation in Mult...asclepiuspdfs
During the past four decades, autologous stem cell transplantation (ASCT) has been the first choice and the standard option for the treatment of newly diagnosed patients with multiple myeloma. The introduction of new agents such as thalidomide, lenalidomide, and bortezomib has led to a clear improvement in basic approach and those agents became the standard of care in the induction phase; however, they were not able to play the role of ASCT in term of progression-free survival and overall survival. Debate continues about the best induction, consolidation, and maintenance taking into account the toxicities of these new agents. The new monoclonal antibody (anti CD38) starts to take its place in the induction setting and it seems to be a promising agent in the high-risk group. Until recently, ASCT is the standard treatment for newly diagnosed patients.
Comparison of the Hypocalcemic Effects of Erythropoietin and U-74389Gasclepiuspdfs
Aim: This study calculated the effects on serum calcium (Ca) levels, after treatment with either of two drugs: The erythropoietin (Epo) and the antioxidant lazaroid (L) drug U-74389G. The calculation was based on the results of two preliminary studies, each one of which estimated the certain influence, after the respective drug usage in an induced ischemia-reperfusion animal experiment. Materials and Methods: The two main experimental endpoints at which the serum Ca levels were evaluated were the 60th reperfusion min (for the Groups A, C, and E) and the 120th reperfusion min (for the Groups B, D, and F). Especially, the Groups A and B were processed without drugs, Groups C and D after Epo administration, whereas Groups E and F after the L administration. Results: The first preliminary study of Epo presented a non-significant hypocalcemic effect by 0.34% ± 0.68% (P = 0.6095). However, the second preliminary study of U-74389G presented a non-significant hypercalcemic effect by 0.14% ± 0.66% (P = 0.8245). These two studies were coevaluated since they came from the same experimental setting. The outcome of the coevaluation was that L is 2.3623042-fold (2.3482723–2.3764196) more hypercalcemic than Epo (P = 0.0000). Conclusions: The antioxidant capacities of U-74389G ascribe 2.3623042-fold more hypercalcemic effects than Epo (P = 0.0000).
The term refractory anemia (RA) may be confusing to those who are not hematologists. RA should be well defined because it means more than what it says. RA is defined as anemia that is not responsive to therapy except transfusion.[1] The term RA is used to rule out those types of anemia with a known cause such as anemia of systemic diseases (liver and kidney) and anemia of inflammation even though they are considered refractory to therapy.[2] RA with cellular or hypercellular bone marrow was formerly used to exclude aplastic anemia.
Management of Immunogenic Heparin-induced Thrombocytopeniaasclepiuspdfs
Immunogenic heparin-induced thrombocytopenia (HIT) is an immune response to heparin associated with significant morbidity and mortality in hospitalized patients if unidentified as soon as possible, due to thromboembolic complications involving both arterial and venous systems. Early diagnoses based on a comprehensive interpretation of clinical and laboratory information improve clinical outcomes. Management principles of strongly suspected HIT should not be delayed for laboratory result confirmation. Treatment strategies have been introduced including new, safe, and effective agents. This review summarizes the clinical therapeutic options for HIT addressing the use of parenteral direct thrombin inhibitors and indirect factor Xa inhibitors as well as the potential non-Vitamin K antagonist oral anticoagulants.
73-year-old woman without any pertinent history was admitted to the hospital due to remittent fever with erythema. She showed itching and linearly arranged erythema on the chest, back, and abdomen [Figure 1a and b]. As she had been taking daily cefditoren pivoxil for the 4 days before her admission, she was diagnosed as having drug-related scratch dermatitis, and the antibiotic treatment was stopped. Her fever remained. Laboratory data showed elevated levels of white blood cells (14,800/μl, normal range 4000–7000) and liver enzymes such as aspartate aminotransferase (AST) 138 IU/L (normal range 5–40), alanine aminotransferase 97 IU/L (normal range 5–35), and ferritin (17469.5 ng/mL, normal range 5–152).
Bone Marrow Histology is a Pathognomonic Clue to Each of the JAK2V617F, MPL,5...asclepiuspdfs
According to the World Health Organization and Clinical Laboratory Molecular and Pathological criteria bone marrow pathology in JAK2V617F mutated trilinear myeloproliferative neoplasm (MPN) patients essential thrombocythemia (ET) and polycythemia vera are indistinguishably featured by clustered medium to large pleomorphic megakaryocytes and increased cellularity (60–90%) due to increased erythropoiesis and megakaryopoiesis. MPL515 mutated ET is the second distinct clonal MPN characterized by thrombocythemia in a normocellular bone marrow showing clustered increased large to giant mature megakaryocytes with staghorn-like hyperlobulated nuclei. Calreticulin (CALR) mutated hypercellular thrombocythemia associated with prefibrotic megakaryocytic, granulocytic myeloproliferation (MGM) recently became the third distinct MPN featured by dense clusters of immature megakaryocytes with cloud-like nuclei. Bone marrow pathology in newly diagnosed MPN patients appears to be a pathognomonic clue for diagnostic differentiation between JAK2V617F mutated trilinear MPN, MPL515 normocellular thrombocythemia, and CALR thrombocythemia with MGM characteristics followed by secondary reticulin fibrosis. Their natural histories clearly differ featured by an increase of erythro/granulopoiesis and cellularity in JAK2V617F, decrease of erythropoiesis and cellularity in MPL515 and increase of dual megakaryo/granulopoiesis and cellularity in CALR mutated MPN.
Helicobacter pylori Frequency in Polycythemia Vera Patients without Dyspeptic...asclepiuspdfs
Introduction: In polycythemia vera (PV) patients, peptic ulcer and gastroduodenal erosions are more common than the general population, but there are insufficient data on the frequency of Helicobacter pylori (HP) and its role in etiopathogenesis. In this study, we aimed to compare the prevalence of HP infection in PV patients without dyspeptic complaints with a healthy control group without dyspeptic complaints. Materials and Methods: Fifty patients with PV without dyspeptic complaints and 50 controls without dyspeptic complaints were enrolled in this study after informed consent obtained. Stool samples of selected patients were analyzed using HP stool antigen test (True Line®). Results: There was surprisingly striking difference between HP prevalence in PV patients without dyspeptic complaints and asymptomatic healthy controls (64% vs. 2%) (P < 0.05). There was no significant relationship found between HP presence and age, gender, treatment modalities, complete blood count, positivity of JAK2 V617F, serum erythropoietin level, and splenomegaly in PV patients (P > 0.05). Conclusion: As the susceptibility of HP infections in PV patients are higher, it is recommended to have close surveillance of these patients by screening HP presence. In addition, when HP positivity is determined, the eradication of HP is essential to prevent possible future gastrointestinal lesions in patients with PV.
Lymphoma of the Tonsil in a Developing Communityasclepiuspdfs
The lymphoma of the tonsil is a rarity. Single case reports have appeared in countries as disparate as China, Greece, India, Japan, and Turkey. Therefore, this paper presents cases found in Nigeria among the Ibo ethnic group. The epidemiological comparisons are deemed to be worthy of documentation such as age ranges and sides of involvement.
Should Metformin Be Continued after Hospital Admission in Patients with Coron...asclepiuspdfs
Background: In most patients with diabetes, guidelines recommend discontinuation of oral anti-diabetic agents. Preliminary data suggest that pre-admission metformin use may have a mortality benefit in patients with coronavirus disease (COVID)-19 admitted to the hospital. Objective: The objective of the study was to review the impact of metformin on morbidity and mortality among hospitalized patients with COVID-19. Methods: Review of English literature by PUBMED search until November 10, 2020. Search terms included diabetes, COVID-19, metformin, retrospective studies, meta-analyses, pertinent reviews, pre-print articles, and consensus guidelines are reviewed.
Clinical Significance of Hypocalcemia in COVID-19asclepiuspdfs
Background: Preliminary data suggest that hypocalcemia is common among patients with COVID-19 admitted to the hospital. Objective: The objective of the study was to examine the clinical significance of hypocalcemia in the setting of COVID-19. Methods: Literature search (PubMed) until August 5, 2020. Search terms include hypocalcemia, COVID-19, mortality, and complications. Retrospective studies are reviewed due to a lack of randomized trials. Results: Prevalence of hypocalcemia among hospitalized patients with COVID-19 ranges from 62% to 78%, depending on the definition of hypocalcemia and patients’ characteristics. In most cases, hypocalcemia is mild to moderate biochemically. Hypocalcemia is a risk factor for hospitalization of patients with COVID-19. In already hospitalized patients, hypocalcemia is significantly associated with increase severity of COVID-19 and its complications, including multiorgan failure, acute respiratory distress syndrome, and death. Hypocalcemia is significantly correlated with inflammatory markers of COVID-19. Causes of hypocalcemia in COVID-19 patients are unclear, but Vitamin D deficiency may be a contributing factor. Conclusion: Hypocalcemia is common in hospitalized patients with COVID-19 and carries unfavorable outcomes. Further studies are needed to examine the causes of hypocalcemia in COVID-19 and to see whether normalization of circulating calcium levels improves prognosis.
Excess of Maternal Transmission of Type 2 Diabetes: Is there a Role of Bioche...asclepiuspdfs
Objective: An excess of maternal transmission of Type 2 diabetes (T2D) has been reported in some populations but not confirmed in other studies. Mitochondrial inheritance has been proposed to explain such excess. In the present paper, we have considered the presence of T2D in the mother and/or in the father in relation to the risk of T2D and to age at onset of the disease in the offspring. The distribution of two genetic polymorphisms involved in glucose metabolism in relation to the presence of T2D in the mother has been also considered. Materials and Methods: Two hundred and seventy-nine participants with T2D were studied in the population of Penne, a small rural town in the eastern side of central Italy. Adenosine deaminase locus 1 (ADA1) and phosphoglucomutase locus 1 (PGM1) phenotypes were determined by starch gel electrophoresis. Statistical analyses were carried out using commercial software (SPSS). Results: The proportion of patients from T2D mothers is much greater as compared to the proportion of the patients from T2D fathers (P < 0.0001). Age at onset of the disease in patients in whom one or both parents are T2D is lower as compared to other patients. The distribution of ADA1 and PGM1 phenotypes in participants with T2D depends on the presence of diabetes in the mother. Conclusions: About the transmission of T2D, our data confirm the high proportion of maternal T2D and show the role of two common biochemical polymorphisms involved in glucose metabolism.
The Effect of Demographic Data and Hemoglobin A 1c on Treatment Outcomes in P...asclepiuspdfs
Objective: Diabetes mellitus, the most common cause of non-traumatic foot amputations, is a life-threatening condition due to its high mortality and morbidity. In our study, we retrospectively evaluated our patients with diabetic foot syndrome in our clinic. Materials and Methods: The demographic data, duration of diabetes, Wagner classification, haemoglobin A 1c (HbA1c) levels, white blood cell, C-reactive protein sedimentation levels, hospital stay, and treatment results were evaluated retrospectively in 14 patients with diabetic foot between January 2017 and December 2018. Results: The mean age of the patients was 62.43 ± 7.7 years. Of the 14 patients, 3 were females and 11 were males. All 14 patients were type 2 diabetes mellitus. When diabetic foot Wagner classification was performed, 6 patients were evaluated as Wagner 2, five patients were Wagner 3, and three patients were evaluated as Wagner 4. Nine patients had complete amputation and 3 had vascular surgery. Conclusion: Although the level of HbA1c is below the target level, the risk of diabetic foot is increased when there is no adequate diabetes mellitus foot training. Inadequate diabetic patient education and hospitalization of patients after infection progress the amputation rate.
Self-efficacy Impact Adherence in Diabetes Mellitusasclepiuspdfs
The aim of the paper is to explore how self-efficacy (SE) is associated with adherence among adults with diabetes mellitus (DM). Methods: The search of electronic databases identified 564 records from 2007 to 2017 on SE and adherence from different perspectives and its effect on adults with DM. Discussions: SE increases the confidence in adults in their self-care behaviors. Non-adherence continues to be a significant barrier to SE. SE and adherence should be informed by an understanding of theoretical frameworks and the individual characteristics. Conclusion: Adherence is likely among adults with better SE to empower them to make valid decisions about their health. Interventions to improve SE should be tailored based on different types of non-adherence such as intentional and unintentional non-adherence. Implications: An intercollaborative professional practice approach is crucial to improve SE and adherence for sound judgment and valid decision-making.
Uncoiling the Tightening Obesity Spiralasclepiuspdfs
While an underweight prevalence was once more than twice that of obesity, now more people are obese than underweight. Obesity is one of the leading causes of preventable death in the world. There are an estimated 2,100,000,000 obese people worldwide and that number is forecast to grow to 51% of the world’s population by 2030. Escalating obesity-related disease costs threaten to bankrupt the world’s health-care systems.
Prevalence of Chronic Kidney disease in Patients with Metabolic Syndrome in S...asclepiuspdfs
Background and Objective: Chronic kidney disease (CKD) which is an increasingly important clinical and public health issue is associated with cardiovascular disease. Epidemiologic studies have also linked metabolic syndrome (MetS) with an increased risk of incident CKD. Therefore, the present study was designed retrospectively to find the prevalence and potential risk factors of CKD in patients with MetS in Saudi Arabia.
Management Of Hypoglycemia In Patients With Type 2 Diabetesasclepiuspdfs
Hypoglycemia is the rate-limiting step of intensive management in patients with diabetes. Lowering one’s A1C to a prescribed target is expected to mitigate one’s risk of developing long- and short-term diabetes-related complications. Several of the less expensive and commonly prescribed glucose lowering agents favored by practitioners result in weight gain, hypoglycemia, and even an increased risk of cardiovascular (CV) mortality. Although achieving a targeted A1C of <7 % is the standard of care, clinicians often fail to evaluate patients for glycemic variability which can increase oxidative stress driving long-term diabetes-related complications including CV death. The use of concentrated insulins and glucagon-like peptide-1 receptor agonists separately or in combination with each other reduces glycemic variability and one’s risk of hypoglycemia. Pharmaceutical agents which allow patients to safely achieve their targeted A1C without weight gain and hypoglycemia should be preferred in patients with type 2 diabetes.
Predictive and Preventive Care: Metabolic Diseasesasclepiuspdfs
South Asians have a very high incidence of ischemic heart disease and stroke. In addition, they also have a very high incidence of metabolic diseases such as prehypertension, hypertension, visceral obesity, metabolic syndrome, prediabetes, type-2 diabetes, and its clinical complications. Currently, there are over 75 million diabetic subjects in India and an equal number of prediabetics. Republic of China has taken over India as the diabetes capital of the world, with over 115 million diabetics. Modern medicine is disease focused and has failed to address the prevention of these chronic diseases. According to the reports from the United Nations (Millennium Development Goals [MDGs], the World Health Organization, Global Health Initiatives, and the non-communicable disease risk task force), obesity has increased by 2-fold and type-2 diabetes by 4-fold worldwide. Experts in this field predict that chances of meeting the MDGs set by the UN members of reducing the incidence of these diseases at 2025 to the level of 2020 are very little. Western medicine has failed to reduce or reverse the trend in the incidence of these diseases. We feel that an integrated approach to health care may be a better option, to reduce the disease burden in developing and resource-poor countries. Having said that, one cannot prevent something that one is not aware of, as such it is the need of the hour for us, to develop a robust predictive and preventive health-care platform. In an earlier article, we presented our views on reducing or reversing cardiometabolic diseases. There is great enthusiasm among the health-care providers and professional bodies that integration of emerging technologies will help develop personalized, precision medicine, as well as reduce the cost of health-care worldwide.
Antimicrobial stewardship to prevent antimicrobial resistanceGovindRankawat1
India is among the nations with the highest burden of bacterial infections.
India is one of the largest consumers of antibiotics worldwide.
India carries one of the largest burdens of drug‑resistant pathogens worldwide.
Highest burden of multidrug‑resistant tuberculosis,
Alarmingly high resistance among Gram‑negative and Gram‑positive bacteria even to newer antimicrobials such as carbapenems.
NDM‑1 ( New Delhi Metallo Beta lactamase 1, an enzyme which inactivates majority of Beta lactam antibiotics including carbapenems) was reported in 2008
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
Integrating Ayurveda into Parkinson’s Management: A Holistic ApproachAyurveda ForAll
Explore the benefits of combining Ayurveda with conventional Parkinson's treatments. Learn how a holistic approach can manage symptoms, enhance well-being, and balance body energies. Discover the steps to safely integrate Ayurvedic practices into your Parkinson’s care plan, including expert guidance on diet, herbal remedies, and lifestyle modifications.
Here is the updated list of Top Best Ayurvedic medicine for Gas and Indigestion and those are Gas-O-Go Syp for Dyspepsia | Lavizyme Syrup for Acidity | Yumzyme Hepatoprotective Capsules etc
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
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Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
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Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
2. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
19 Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018
Biscuit has been one of the oldest baked goods and consumed
extensively all over the world by all age groups. The
popularity of biscuits comes from their attributes such as
high palatable, dense nutrients, quickly released energy, and
available in convenient sizes, as well as in various forms. In
addition, the biscuits formulation can be modified easily to
meet the nutritional demands of the target consumers.[10]
Wheat flour is the traditional ingredient applied in the
production of biscuits which is insufficient in numerous
nutrients including proteins, vitamins, minerals, and dietary
fiber. Wheat flour also lacks essential amino acids such as
lysine and tryptophan.[11]
Therefore, partial replacements
or supplement of wheat flour with other nutritional
ingredients to produce functional bakery products are highly
recommended.[12]
Shiitake mushroom powder added to other
food ingredients would give a unique and pleasant flavor
and after-taste to meals[13]
so the utilization of mushrooms in
many types of products such as in soups, sauces, and pickles
is popular in many countries.
Although numerous studies on the evaluation and utilization
of mushrooms in general, and Shiitake mushrooms have been
conducted as mentioned above, there is no information about
how to utilize the functional as well as nutritional properties
of Shiitake mushrooms to prepare as well as improve the flour
and the made biscuits from shiitake mushroom. Hence, it is
scientifically and economically important to know whether
the made flour shiitake mushroom can be used to produce
high-quality biscuits with improved nutritional values.
Furthermore, a consequence of various proportions of shiitake
to wheat flour in biscuits formation needs to be determined to
make high-quality final biscuits products. In summary, this
study has been conducted to determine the suitable process for
preparation and possibly improved quality production of flour
and the made biscuits from the shiitake mushroom.
MATERIALS AND METHODS
Preparation of shiitake mushroom flour
The Shiitake mushroom fruiting bodies were collected
cleaned with distilled water to remove dirt, sand, soil, other
field damage portion, and other undesirable materials before
use. The cleaned mushrooms were then sliced into smaller
sizes with a knife and then placed on the tray with wax-paper
and dried in an oven at 65°C for 24 h. The dried mushroom
was then ground in a Waring blender (model Philips HR2118
600W) and sifted through diameter 70 mesh (212 μm) from
the laboratory. The Shiitake mushroom powder was kept in
sealed polyethylene bags at 4°C until analysis and biscuits
making.
Preparation of wheat shiitake mushroom biscuits
The wheat shiitake mushroom four composites was prepared
by replacing 5%, 10%, and 15% of wheat flour with Shiitake
flour, and with other ingredients were weighed accurately as
the formulation shown in Table 1.
As shown in the well-prepared Table, A is noticed as a
symbol of control biscuits produced from 100% wheat flour.
At the same time, B is marked biscuits produced from 95%
wheat and 5% Shiitake mushroom flour, C is marked biscuits
produced from 90% wheat and 10% Shiitake mushroom
flour, and D is marked biscuits produced from 85% wheat
and 15% Shiitake mushroom flour:
A=100:0ratioofwheatShiitakemushroomflourinbiscuits
B = 95: 5 ratio of wheat Shiitake mushroom flour in biscuits
C=90:10ratioofwheatShiitakemushroomflourinbiscuits
D = 85: 15 ratio of wheat Shiitake mushroom flour in biscuits
Proximate composition analysis of Shiitake flour
and wheat flour
The proximate analysis of the composite flours and developed
biscuits moisture, protein, ash, crude fiber, fat content, and
energy values was determined using the methods described
by AOAC.[14]
Total carbohydrate content
Total carbohydrates were calculated by difference (AOAC,
1990).
% Carbohydrate = 100 – % (protein + fat + ash+ fiber +
moisture)
Energy values
The total metabolizable energy is expressed in kilocalories
(kcal/100 g), which was calculated by considering Atwater’s
conversion factors: (4× g protein) + (4× g carbohydrates
[total carbohydrates – food fiber]) + (9× g total lipids) as
recommended by Osborne and Voogt.[15]
Functional properties analysis of the composite
flour samples
Bulk density
Bulk density was determined following the method described
by Eleazu and Ironua[16]
and AOAC, 2006.[17]
The bulk
density of the sample (g/ml) was calculated as the weight of
the sample per unit volume of sample.[18]
Table 1: Ingredients applied in the preparation of
developed biscuits
Ingredients Samples (g)
A B C D
Wheat flour 100 95 90 85
Shiitake flour 0 5 10 15
Powdered sugar 62 62 62 62
Butter 37 37 37 37
3. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018 20
Water absorption capacity (WAC)
The WAC of the sample was determined using the method
as described by Eleazu and Ironua,[16]
and Onabanjo and
Dickson[19]
with a minor modification.
Oil absorption capacity (OAC)
Oil capacity of the flour was determined using the method as
described by Adepeju et al.[20]
and Eleazu and Ironua.[16]
Emulsion activity (EA) and emulsion stability (ES)
The EA and stability were measured by adopting the method
of Yasumatsu et al.[21]
Proximate composition analysis of developed
biscuits
Moisture, protein, crude fiber, ash, fat, total carbohydrate
content, and energy values of prepared biscuits were
determined by the same methods used for Shiitake flour
analysis.
Assay of developed biscuits
Extraction preparation
Developed biscuits were ground into powder by Phillips
warring blender. Then, the samples were extracted with
methanol:water (80:20, v/v; 30 ml). The extract was
centrifuged at 5000 g for 15 min at 4°C. The residue was
then re-extracted 4 times with methanol:water (80:20, v/v;
30 mL). The combined extracts were evaporated under
reduced pressure (rotary evaporator), revolumed in methanol
at 20 mg/ml (stock solution) and stored at 4°C for further
use. Successive dilutions were made from the stock solution
and submitted to evaluate the antioxidant activity and total
phenolic content of the samples.[22]
Determination of total phenolic content
Total phenolics in all samples were determined using
Folin‑Ciocalteu reagent according to the method of Singleton
and Rossi[23]
using gallic acid as a standard.
Physical properties measurements of biscuits
Strictly followed the proposed methods of Srivastava et al.[24]
After calculating the volume, density was obtained by the ratio
of the weight of volume.[25]
The expansion coefficient was
determined using the method of millet seeds dislocation.[26]
and it was calculated as:
2 1
1
V V
Ec= 100%
V
-
´
Where Ec is the expansion coefficient (in percent), V2
is the
volume of the baked dough, and V1
is the volume of the raw
dough.
Sensory evaluation
The consumer acceptance of four different samples of biscuits
was evaluated using a 9-point hedonic scale ranging from 1
(dislike extremely) to 9 (like extremely.[27]
Statistical analysis
Data were subjected to analysis of variance using the Minitab
version 16.0. Results were presented as means ± standard
deviations of triplicate experiments. Significant difference
was established at P ≤ 0.05
RESULTS
Proximate analysis of Shiitake mushroom flour
The results of analysis proximate attributes of Shiitake
mushroom powder are shown in the Table 3. Also, the same
analyzed attributes of wheat flour for a possible comparison.
Functional properties of composite flours L
The results of the functional properties of Shiitake mushroom
powder sample and flour blends include wheat and Shiitake
mushroom flour are presented in Table 2, of which consisting
of bulk density, WAC, OAC, EA, and ES.
Physical properties of developed biscuits
The effect of replacing 5%, 10%, and 15% of wheat flour
with Shiitake mushroom powder on physical properties of
biscuits was studied, and the data are tabulated in Table 3
consisting of such parameters as diameter, thickness, spread
ratio, density, and expansion coefficient.
Proximate values of developed biscuits
Table 4 presents the nutritional composition of biscuits
prepared from the composite flour of wheat flour substituted
with Shiitake powder at different ratios 5%, 10%, and 15%
compared to the control sample (biscuits A).
Total phenolic content of the developed biscuits
It could be noticed that Shiitake mushroom is a good source
of total phenolic and it had a great free radical scavenging
activity. Furthermore, there was a significant difference in
total phenolic compounds (TPC) that was accompanied by
an elevation in the scavenging activity between Shiitake
mushroom powder sample and biscuit formulations.
Sensory evaluation
Sensory evaluation of the product was conducted based
on 9 points hedonic scale for appearance, color, flavor,
texture, and overall acceptability. A semi-trained panel of
70 members was randomly selected to evaluate the sensory
properties of the developed biscuits. The sensory evaluation
was performed in laboratory with clean sensory cabinets
containing fresh water. The panelists were instructed to
4. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
21 Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018
evaluate the above attributes of the samples and to rate each
attribute. A 9-point hedonic scale with 1 (dislike extremely)
and 9 (like extremely) was used
DISCUSSION
Proximate analysis of shiitake mushroom flour
From Table 5, data on proximate analysis of the prepared
Table 2: Effect of incorporating Shiitake mushroom powder on the functional properties of the composite flours
Samples Bulk density (g/cm3
) WAC (g/g) OAC (g/g) pH EA (%) ES (%)
A 0.72±0.0007a
0.705±0.05b
0.91±0.04b
6.08±0.006a
33.5±0.007b
35±0.014c
B 0.72±0.0028a
0.925±0.02b
1.06±0.11ab
6.02±0.006b
35.5±0.007ab
37.5±0.007bc
C 0.67±0.0064b
0.98±0.156b
1.2±0.03a
5.97±0.015c
38.85±0.045ab
42±0.014ab
D 0.63±0.0023c
1.575±0.05a
1.1±0.09ab
5.93±0.012d
44.75±0.018a
47.5±0.02a
Values in the table represent the means±standard deviations (n=3 replicates). The values denoted by different letters in the same column
are significantly different (P≤0.05). a, b, c, d: Means with the same column with different letters are significantly different (P0.05).
A (control)=100:0, 100% wheat flour. B=95:5, 95% of wheat flour incorporated with 5% of Shiitake mushroom flour blends. C=90:10, 90%
of wheat flour incorporated with 10% of Shiitake mushroom flour blends. D=85:5, 85% of wheat flour incorporated with 5% of Shiitake
mushroom flour blends. WAC: Water absorption capacity. OAC: Oil absorption capacity. EA: Emulsion activity. ES: Emulsion stability
Table 3: Effect of Shiitake mushroom powder on the physical parameter of biscuits
Sample Diameter (cm) Thickness (cm) Spread ratio (cm) Density (g/cm3
) Expansion coefficient (%)
A 5.2±0.2a
0.48±0.03a
10.91±0.17b
0.69±0.1b
27.20±4.39a
B 4.93±0.06ab
0.44±0.05a
11.22±1.14b
0.83±0.11ab
24.47±1.67a
C 4.97±0.06ab
0.40±0.03ab
12.56±0.82ab
0.78±0.07ab
17.91±0.08ab
D 4.80±0.1b
0.33±0.015b
14.42±0.62a
0.97±0.02a
8.17±1.24b
Values in the table represent the means±standard deviations (n=3 replicates). The values denoted by different letters in the same column
are significantly different (P≤0.05). A (control)=100:0, 100% wheat flour biscuits. B=95:5, 95% of wheat flour incorporated with 5% of
Shiitake mushroom biscuits. C=90:10, 90% of wheat flour incorporated with 10% of Shiitake mushroom biscuits. D=85:5, 85% of wheat flour
incorporated with 5% of Shiitake mushroom biscuits
Table 4: Proximate composition values of developed biscuits
Samples Moisture (%) Ash (%) Protein (%) Fat (%) Fiber (%) Total
Carbohydrate (%)
Energy (kcal)
A 2.53±0.13c
0.88±0.19b
6.39±0.17b
23.82±0.44a
ND 66.64±0.53b
504.86±5.03a
B 4.18±0.20ab
1.097±0.52ab
6.66±0.1b
17.87±0.33b
0.4±0.14b
70.43±0.81a
465.98±2.42b
C 3.48±0.38b
1.32±0.04ab
6.8±0.15ab
17.64±0.2b
0.6±0.21ab
70.99±0.06a
469.88±0.93b
D 4.79±0.45a
1.67±0.03a
7.2±0.22a
18.50±0.09b
0.9±0.14a
66.62±0.06b
465.51±1.58b
Values in the table represent the means±standard deviations (n=3 replicates). The values denoted by different letters in the same
column are significantly different (P≤0.05); ND: Not detected. A (control)= 100:0, 100% wheat flour biscuits. B=95:5, 95% of wheat flour
incorporated with 5% of Shiitake mushroom biscuits. C=90:10, 90% of wheat flour incorporated with 10% of Shiitake mushroom biscuits.
D=85:5, 85% of wheat flour incorporated with 5% of Shiitake mushroom biscuits
Table 5: Proximate values of wheat flour and Shiitake flour
Samples Moisture (%) Ash (%) Protein (%) Fat (%) Fiber (%) Total
carbohydrate (%)
Energy (kcal)
Wheat flour 13.13±0.148aB
0.96±0.02bE
6.93±0.24bC
5.25±0.18aD
ND 73.87±0.007aA
369.87±1.46a
Shiitake flour 9.51±0.078bC
6.96±0.02aD
25.05±0.41aB
5.97±0.25aD
9.8C
52.525±0.841bA
363.87±1.46b
Values in the table represent the means±standard deviations (n=3 replicates). DWB: Dry weight basis. ND: Not detected. a, b, c: Means
with the same column with different letters are significantly different (P0.05). A, B, C, D, E: Means with the same row with different letters
are significantly different (P0.05)
5. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018 22
shiitake mushroom flour clearly showed that the Shiitake
mushroom flour used in this study was found to be richer
in carbohydrate composition than protein and total fat and
that the obtained result seemed acceptable which is within in
the range from 51.97% to 66.00% compared with the works
done by Regula and Suvulski[28]
(66.00%), Hung and Nhi[29]
(65.1%), and Jyoti et al.[30]
(51.97%). Other studies reported
that the carbohydrate contents of L. edodes varied 67.5-78%
on a dry weight basis.[31,32]
Shiitake mushroom is low in fat,
of high percentage of polyunsaturated fatty acids, including
in the aroma components.[33,34]
Functional properties of composite flours
Data on functional properties of composite flour presented
in Tables 2 and 6 revealed that bulk density depends on the
particle size and initial moisture content of flours.[35]
Bulk
density illustrated the downward trend of increasing to
incorporate of Shiitake mushroom flour with wheat flour. It
was clear that the decreased the proportion of wheat flour
reduces the bulk density of composite flours. The highest
bulk density of composite flour of sample, A and B suggest
its suitability to be used as a thickener in food products and
for use in food preparation since it helps to reduce paste
thickness which is an important factor in convalescent and
child feeding.[35]
As shown in Table 6, the high-WAC of composite flour D
suggests that the flours can be used in the formulation of
some foods such as sausage, dough, and processed cheese
besides bakery products. Protein has both hydrophilic and
hydrophobic nature, and therefore they can interact with
water in foods according to Chandra et al.[35]
The good WAC
of composite flour D may prove useful in products where
good viscosity is required such soups and gravies due to
different protein concentration from wheat and Shiitake
mushroom powder, their degree of interaction with water and
conformational characteristics.[36]
As can be easily seen in Table 6, among four flour blends,
data on the flour blend C were found the highest value which
was significantly different to the sample A without Shiitake
mushroom powder adding which amounted 120% and 91%,
respectively. About sample B and D, both of them allocated
106% and 110%, respectively, that were the insignificant
difference and lower than the sample C. It could be attributed
that the higher the OAC of a flour sample, the better the cookie
quality. OAC characteristic is required in ground analog,
doughnut, pancakes, baked foods, and soups. Absorption of
oil by food products improves mouthfeel and flavor retention.
Oil retention also improves the quality of biscuits because oil
contributes to the soft texture of cookies.[37]
Therefore, the
possible reason for incorporating wheat flour and Shiitake
mushroom powder to produce biscuits. Increasing Shiitake
mushroom powder in composite flour resulted in raising
higher fat absorption capacity. The higher OAC in flour
blend, the more improvement of palatability and extension of
shelf life particularly in biscuit products where fat absorption
is desired.[38]
The major chemical component affecting OAC
is a protein which is composed of both hydrophilic and
hydrophobic parts.[39]
Hence, the flour blend C is ideal in
biscuits making, B and C sample are also acceptable.
Table 6: Functional properties of Shiitake mushroom
flour
Physical property Value*
Bulk density (g/cm3
) 0.372±0.001
Water absorption capacity (g/g) 5.77±0.11
Oil absorption capacity (g/g) 2.57±0.09
pH 5.79±0.017
Values in the table represent the means±standard deviations (n=3
replicates). The values denoted by different letters in the same
column are significantly different (P≤0.05)
Washing and slicing fresh Shiitake mushroom
Oven drying (65°C, 24h)
Grinding
Sieving (212 µm)
Uniformed Shiitake mushroom
Packaging (air tight zip lock bag)
Stored at 4°C for further uses
Figure 1: Flowchart for the preparation of Shiitake mushroom
flour
Preparation of composite flour (wheat flour: Shiitake mushroom
flour) at different ratios (100:0, 95:5, 90:10, and 85:15)
Premixing (butter and sugar)
Mixing (composite flours)
Sheeting
Molding
Baking (at 165°C, 15 min)
Cooling
Packaging (air tight zip lock bag)
Storage (at ambient temperature)
Figure 2: Flowchart for the preparation of biscuits
6. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018
Physical properties of developed biscuits
As displayed inTable 3, a supplement of Shiitake mushroom
powder at different proportion produced a significant
change in physical characteristics. To be specific, the
diameter of biscuits decreased as the inclusion of Shiitake
mushroom powder raised particularly biscuits D had
significantly (P ≤ 0.05) lesser diameter data compared to
biscuits A which amounted between 4.80 cm and 5.2 cm,
respectively. The diameter of biscuits B and C fluctuated
around 5% of Shiitake mushroom powder that was not
significantly different from each other. Reportedly, the
higher the spread ratio of the biscuit the more desirable
it is Chauhan et al.[40]
Hence, biscuits D prepared from
15% of Shiitake mushroom powder may be the most
preferred based on spread ratio that allocated 14.42 cm
and was significantly different from biscuits A and B.
Thus, Shiitake mushroom powder partially encumbered
when added up to 15% into composite flour then making
biscuits sample D.
Flowchart for the preparation of Shiitake mushroom
flour is shown in the Figure 1 and the Flowchart for the
preparation of the developed biscuits is shown in the
Figure 2.
Proximate values of developed biscuits
As illustrated in Table 4, the presence of high-fat content in
the biscuits means high calorific value and also serves as a
lubricating agent that improves the quality of the product, in
terms of flavor and texture. In addition, fat is a rich source of
energy and is essential as carriers of fat-soluble Vitamins A,
D, E, and K.[41]
Following these reasons, in spite of higher fat
content compared to protein one’s biscuits incorporated with
Shiitake mushroom powder, are desirable for production. Last
but not least, biscuits B, C, and D owning fat results do not
exceed 25% leading to not occurring rancidity in foods and
the development of unpleasant and odorous compounds.[41]
As shown in Figure 3, the addition of Shiitake mushroom
powder to formulation B, C, and D promoted an increase
in protein content that only biscuits D was significantly
different to the control samples. As can be seen, this gradual
increase in protein content is due to the addition of a various
level of Shiitake mushroom powder in biscuits. Furthermore,
this incorporation is the desirable increasing rate of protein
values that biscuits may contain essential amino acids.
Total phenolic content of the developed biscuits
TPCsuchasflavonoids,phenolicacids,andtanninsareconsidered
to be major contributors to the antioxidant capacity of plants.[29]
The Folin–Ciocalteu phenol method is not an antioxidant test but
analternativeassayforthequantitationofphenoliccompounds.[42]
The content of TPC in dry mushroom extracts was determined
by Folin–Ciocalteu procedure[43]
using gallic acid as a standard.
Absorbance was measured at 765 nm. The content of TPC has
been expressed as mg of gallic acid equivalent (GAE) per g
of dry mushroom extract (mg GAE/g). Phenolic compounds
undergo a complex redox reaction with phosphotungstic and
phosphomolybdic acids present in the reagent.[44]
In the present study, the level of phenolic content of Shiitake
Figure 3: Effect of incorporating different ratio of Shiitake mushroom flour on the ash, fiber, and protein content of biscuits
Table 7: TPC of developed biscuits
Sample Total phenolic content
(µg GAE/g)
Shiitake mushroom 1504.98±18.52a
A 119.21±2.38e
B 667.39±2.21d
C 873.29±5.28c
D 1293.45±5.20b
Values in the table represent the means±standard
deviations (n=3 replicates). The values denoted by different
letters in the same column are significantly different (P≤0.05).
TPC: Total phenolic content, GAE: Gallic acid equivalent
7. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018 24
mushroom powder sample and biscuit formulations is
proportional to the content level of the added Shiitake mushroom
powder as illustrated in Table 7. As just mentioned, the data
on TPC increased gradually following the raising addition of
Shiitakemushroomflourlevels.Tobespecific,biscuitsDwasthe
highest value which shared 1293.45 µg GAE/g. All three biscuit
samples incorporated with Shiitake mushroom powder exhibited
a significant level ofTPC of the products compared to the control
samples. The TPC (µg GAE/g) in the different varieties of the
sample extracts were calculated using the standard curve for
Folin with the equation y = 0.0404x + 0.005, R2
= 0.995. In the
supplemented Shiitake mushroom powder biscuits, TPC ranged
between 667.39 and 1293 µg GAE/g, while the result of the
control sample was 119.21 µg GAE/g. These concentrations
were statistically different (P 0.05) among the studied samples.
Sensory evaluation
Organoleptic tests of the biscuits depend on its first color,
crispiness, taste, aroma. and overall acceptability of the
sample. Figure 4 shows the comparison among the biscuits
of their organoleptic quality factors and Table 8 presents
whether the results are significantly different or not from the
organoleptic acceptability of biscuits on 5 points Hedonic
scale is given by 70 untrained panelists.
General impression for biscuits control, B, C was not
significantly different sharing in the range between 6.64
and 7.20 in within the rate of like and moderately like. As
displayed in Table 8, biscuits D was significantly lowest
score allocating 6.03 for the impression, but it rated at
slightly like this 15% Shiitake mushroom flour incorporated
biscuits. Therefore, all three added Shiitake powder biscuits
got moderately like from people, especially 5% Shiitake
mushroom powder added is much more desirable than others.
The 5%, 10%, and 15% addition of Shiitake mushroom flour
are acceptable to consumers.
CONCLUSIONS
In this study, the incorporation potential of the wheat flour
with shiitake mushroom powder in biscuits production
to improve nutritional values and the development of new
recipes to make good quality biscuits from shiitake mushroom
was successfully and thoroughly investigated. The nutritional
analysis of the wheat flour - Shiitake mushroom powder
biscuits shown the more significant dominance of fiber,
protein, and ash from 5 to 15% Shiitake mushroom flour
enriched biscuits by selected supplements.
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9. Toan and Thu:Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes)
Clinical Journal of Nutrition and Dietetics • Vol 1 • Issue 1 • 2018 26
How to cite this article: Toan NV, Thu LNM. Preparation
and Improved Quality Production of Flour and the Made
Biscuits from Shitake Mushroom (Lentinus edodes). Clin
J Nutr Diet 2018;1(1):18-26.
Technol Res 2009;15:547-52.