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1 – 2 of 2Sangeeta C. Sindhu and Neelam Khetarpaul
Probiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes…
Abstract
Purpose
Probiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes which constitute the staple diet in developing nations. In the present study an attempt has been made to develop a barley‐based probiotic fermented food mixture and report its acceptability and nutritional profile.
Design/methodology/approach
Indigenously developed BCGT food mixture containing barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5kg/cm2, 15min., 121○C), cooled and fermented with 2 per cent liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [ L. casei, L. plantarum (37○C, 24hr.)] and sequential culture fermentation [S. boulardii (25○C, 24hr.)+L. casei (37○C, 24hr.); S. boulardii (25○C, 24hr.)+L. plantarum (37○C, 24hr.)]. The lyophilized and rehydrated food mixtures were subjected to organoleptic and nutritional evaluation. The data were statistically analysed for analysis of variance in a completely randomized design according to standard methods.
Findings
All the fermented and lyophilized food mixtures were found to be organoleptically acceptable to human palate and maintained adequate cell viability. The pH of the fermented products varied from 4.13 to 4.55. They had good nutrient profile with crude protein content ranging from 20.87 to 21.81 per cent.
Practical implications
Since the developed product had good acceptability after one month storage at room temperature, it can be considered for commercialization after establishing its health/therapeutic implications.
Originality/value
Till date dairy foods have preferentially been used as the carrier medium for probiotics. This paper explores the possibility of using staple foods as the carrier medium. The consumption of such food mixtures may be useful in controlling pathogens/antibiotics induced diarrhoea as well as in hypercholesterolemia. To authenticate such claims, the results of trials carried out on mice in our lab shall be reported in future communications.
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Anand Kumar Yadav, Hari Shankar Mahato, Sangeeta Kumari and Pawel Jurczak
This study aims to examine the plane wave reflection problem in micropolar orthotropic magneto-thermoelastic half space, considering the influence of impedance as a boundary in a…
Abstract
Purpose
This study aims to examine the plane wave reflection problem in micropolar orthotropic magneto-thermoelastic half space, considering the influence of impedance as a boundary in a nonlocal elasticity.
Design/methodology/approach
This study presents the novel formulation of governing partial differential equations for micropolar orthotropic medium with impact of nonlocal thermo-elasticity under magnetic field.
Findings
This study provides the numerical results validation for a particular numerical data and expression for the amplitude ratios of reflected waves and identifies the existence of four different waves, namely, quasi longitudinal displacement
Research limitations/implications
The graphical analysis examines the variation of speeds and coefficients of attenuation of these waves due to frequency, magnetic field and nonlocal parameters. Also, significant conclusions on the variation of reflection coefficient against nonlocal parameter, frequency, impedance parameter and angle of incidence are provided graphically.
Practical implications
The creation of more effective micropolar orthotropic anisotropic materials which are very useful in the daily life and their applications in earth science are greatly impacted by the findings of this study.
Originality/value
The authors of the submitted document initiated and produced it collectively, with equal contributions from all members.
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