Abstract:
Introduction: The imbalance and poor dietary intake habits lead to consequences like hypercholesterolemia also known as dyslipidemia, a very common disorder with broad spectrum of other metabolic ailments like obesity, diabetes, certain cancers, cardiovascular diseases, along with polycystic ovary syndrome. Soybean (Glycine max) contains high quality proteins (40-50%), carbohydrates (25-30%), fat (20-30%), dietary fiber (15%) as well as micronutrients like vitamins and minerals. It also contains numerous phytochemicals such as isoflavones, saponins, phytosterols, phytic acid and bioactive peptides. Likewise, Presence of phytoestrogens enhance its antioxidant activity and lower serum cholesterol level by scavenges free radicals. Objective: The present study was designed to examine the nutritional significance and explore the impact of soymilk product on cholesterol level. Methodology: Soy milk was prepared by soaking and grinding of soybeans followed by analysis of pH, acidity, specific gravity, total soluble solids, milk solid not fat, proximate composition and mineral contents. Furthermore, Soymilk based pudding with different concentration was formulated and evaluated for sensory evaluation. Moreover, two best formulations along with control (buffalo milk-based pudding) were selected for efficacy trial and served to 18 individuals (six in each group) for 45 days. Blood samples from selected volunteers were taken for serum lipid profile and other associated parameters at the initial, mid and end of the study period. Results: The pudding prepared from 600 mL soymilk showed significant reduction in serum cholesterol (4.12%), low density lipoprotein (6.2%), triglycerides (7.1%), whereas high density lipoproteins (10%), RBCs (2.5%), WBCs (2%), and platelet count (1.5%) were increased. Conclusion: Soy milk should be incorporated in the regular diet of hypercholesteremic individuals to harvest the advantages associated with it.
Page(s):
142-142
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
functional food
,
Soybean
,
hypercholesterolemia
,
Health
,
Soymilk pudding