Juniper Publishers-Nutrition Food Science International Journal

Juniper Publishers - Nutrition & Food Science International Journal The Effect of Complementing Opuntia Cactaceae in Normocaloric Diet in Patients with Dyslipidemia Abstract Background/Objectives: Dyslipidemia is a public health problem. The main causes of dyslipidemia are sedentary lifestyle, excessive intake of saturated fats and low intake of dietary fiber. Opuntia Cactaceae contains high levels of fiber, which is known to decrease intestinal absorption of lipids. The objective of this study is to determine the lipid- lowering effect of a normal-calorie diet supplemented with Opuntia Cactaceae in patients with dyslipidemia. Background/Objectives: Dyslipidemia is a public health problem. The main causes of dyslipidemia are sedentary lifestyle, excessive intake of saturated fats and low intake of dietary fiber. Opuntia Cactaceae contains high levels of fiber, which is known to decrease intestinal absorption of lipids. The objective of this study is to de

Juniper Publishers - Nutrition & Food Science International Journal Effect of Taro Flour Addition on the Functional and Physio-chemical Properties of Wheat Flour and Dough for the Processing of Bread Abstract Taro is a plant widely produced in tropical areas for its underground corms. In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their keeping quality. Before consideration is given to taro flour as a substitute for wheat in bread manufacture, it is necessary to characterize the functionality of the composite flour and dough. The physiochemical properties of taro-wheat flour mixed dough were WAC, WSC, OAC and RI of 10%, 20% and 30% (w/w) respectively. The results showed that WAC significantly increased from 130% (wheat flour) to 290% (30% composite flour), while RI significantly decreased from 32% to a mean value of 10%. Principal component analysis revealed that WAC and OAC formed a group of var