nutraceutical food formulation, amendment of life style practices and clinical outcome in subjects

223 Pages·2015·8.74 MB·English

NUTRACEUTICAL FOOD FORMULATION,
AMENDMENT OF LIFE STYLE PRACTICES AND
CLINICAL OUTCOME IN SUBJECTS WITH
DIABETES AND HYPERTENSION

DEEPTI GIRI
PALB 2047

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU - 560 065
2015
NUTRACEUTICAL FOOD FORMULATION,
AMENDMENT OF LIFE STYLE PRACTICES AND
CLINICAL OUTCOME IN SUBJECTS WITH
DIABETES AND HYPERTENSION

DEEPTI GIRI
PALB 2047

Thesis submitted to the
UNIVERSITY OF AGRICULTURAL SCIENCES, BENGALURU
in partial fulfillment of the requirements
for the award of the degree of
Doctor of Philosophy
in
FOOD SCIENCE AND NUTRITION
BENGALURU SEPTEMBER, 2015
Affectionately Dedicated
to My Beloved Baba Ji,
Papa, Maa, Sumit,
Amit and Choti

ACKNOWLEDGEMENT
With regardful memories……..
In every one’s life, the day arises when one has to shape the feelings in words.
Sometimes, the words become unable to express the feelings of the mind, because, the
feelings of heart are beyond the reach of the words. When, I come to complete this
manuscript, so many memories have rushed through my mind which is full of gratitude
to those who encouraged and helped me at various stages of this research. It gives me
immerse pleasure to record my feelings at this place.
First of all I would thank God Almighty for His grace and mercy which made it
possible for me to complete this present venture.
It is my privilege to express my deepest sense of gratitude and indebtedness to
my Major Advisor and Chairman of Advisory Committee Dr. Usha Ravindra, Assoc.
Professor, Department of Food Science and Nutrition, University of Agricultural
Sciences, Bengaluru for her interest, enthusiasm, innovative suggestions and dynamic
guidance during the period of research and preparation of manuscript. I am deeply
grateful for her generous help and for having shown keen interest during the course of
my research work, without which, I would not reached to this milestone in my life.
With a sense of pride and dignity, I sincerely thank the members of my advisory
committee Dr. Sunanda Sharan Professor, Department of Food Science and Nutrition,
Dr. Umadevi Hiremath, Professor, Department of Food Science and Nutrition,
Dr. V. L. Madhu prasad Professor, Department of Agricultural Extension,
Dr. Muthuraju, R., Assistant Professor, Department of Agricultural Microbiology, for
their constructive criticism, valuable guidance, encouragement, suggestions and
providing facilities in carrying out my research work throughout my course of
investigation.
I am extremely thankful to Dr. Vijaylaksmi D., Professor and Head,
Department of Food Science and Nutrition, GKVK, UAS, Bengaluru, for her
encouragement throughout my Ph.D. programme.
I would like to extend my heartfelt gratitude to my teachers Dr. Neena Joshi,
Dr. M.L. Revanna, Mrs. Jamuna and Dr. K. G. Vijayalakshmi, Department of Food
Science and Nutrition, UAS, GKVK, Bengaluru and non-teaching staffs of the
Department (Mr. Shivalingaya, Rangamma akka and Laxmi akka) for their constant
support throughout my course of investigation.
My gratitude and thanks goes to DST PURSE fellowship for the financial
support that I received thr oughout my Doctoral Programme and also thankful to DBT,
GOI, project in the Department of Food Science and Nutrition for its support
The thesis must surely bear the imprint of the love and affection showered on me
by my family members. I want to extend my appreciation to my grandparents and
parents for their boundless love, needy inspirations like showers to a drying crop and for
their unshakable confidence in me. My diction does not seem to be rich enough to
provide suitable words to articulate my love to them. I am greatly beholden of
vocabulary and owe deep sense of honor to my beloved grandparents Dr. Surendra
Kumar Giri and late Sunayana Giri, my beloved parents Shri Ravindra Kumar Giri and
Smt. Rama Giri, my uncle Shri Rajesh Kumar Giri and Aunty Smt. Seema Giri for their
love and dedicated efforts in shaping my career since childhood. My deep sense of love
and gratitude also goes to my beloved brothers Amrendra, Animesh, Sumit, Manish,
Amit, Shekhar, Shashwat, Ishu, Kshitij, Saatvik, Happy, Golu, Anshu, Ankit, Sunny,
Akash, Avinash, Dhananjay and beloved sisters Aparna, di, Priyanka di, Soni, Anjali,
Neha, Sudha, Ruchi, Shanoo, Aditi, Shelly and Pari Without their help, cooperation
and understanding throughout, the ambition of completing this task would not have
been fulfilled. My heartfelt thanks to all my uncles and aunts.
Fruitful results would not have hastened without the moral support of my
friends, Chandrakala di, Sidhu Divakar, Anitha di, Jaya di, Anuu, Prabhu, Gayu,
Sapu, Snegam, Veena and Amanda. My seniour friends Gopika di, choti di, Baphi di,
Shweta di, Savi di, deepa di, My heartfelt thanks to my bosom juniors Natraj, Ravi,
Krishna, Ambreen, Charis, Netra, Sneha, Deepika, Roopa, Deepa, Megha, Roshini,
Jyoti, Snehal, Pooja, Siddhartha, Suguna. I feel it is time to recall my childhood and
college friends Ankit, Priya, Swati, Ragini, Aradhana, Sushila, Kiran, Preeti, Rashmi,
Satish I wish to acknowledge the help and cooperation rendered by the library UAS,
Bengaluru.
……………any omission in this brief acknowledgement does not mean lack of
gratitude.

Bengaluru
September, 2015 (Deepti Giri)
NUTRACEUTICAL FOOD FORMULATION, AMENDMENT OF
LIFE STYLE PRACTICES AND CLINICAL OUTCOME IN
SUBJECTS WITH DIABETES AND HYPERTENSION
DEEPTI GIRI
THESIS ABSTRACT
Intervention study on efficacy of nutraceutical food formulation was conducted to
investigate the physico-chemical, nutritional, carbohydrate profile, fatty acid profile,
functional and nutraceutical composition of nutra-flour. Nutra-flour was a good source of
protein, calcium, potassium, iron, linolenic and oleic acid, soluble fiber in addition to
phytochemicals such as polyphenols, beta-carotene, tocopherol with antioxidant activity.
Storage study was carried out for 90 days to estimate moisture, peroxide value, free fatty
acid and microbial load. The nutra-flour stored in glass jar was best accepted. Dumpling,
dosa, roti and gruel were developed from nutra-flour and studied for sensory evaluation
and Glycemic Index (GI). All the products had high sensory acceptability. Mean blood
glucose levels were significantly lower after intake of test foods compared to standard
(white bread). Roti and dosa showed the lowest GI 36.76 and 36.83 respectively. Thirty
diabetics and hypertensive subjects were randomly selected from Bengaluru for study.
The data related to general information, health history, dietary pattern were collected by
using structured interview schedule. Per day 100 gram of nutra flour was given to
subjects for a period of 90 days intervention. Anthropometric and biochemical parameters
were recorded for the subjects before and after the study. The results revealed that, in
diabetic subjects, mean value of glycosylated hemoglobin level was decreased from 7.6
to 6.44 per cent and in hypertensive subjects, systolic and diastolic blood pressure was
observed significant difference. Total cholesterol, low density lipoprotein and
triglycerides were decreased significantly from initial to final with significant increase in
high density lipoprotein. There was a positive shift in all the hematological parameters
from initial to final values. Along with nutraceutical formulation, lifestyle practices also
contributed positive impact. It could be concluded that, nutra-flour has therapeutic
benefits and can be employed in the successful management of non communicable
chronic disorders.
September, 2015
Department of Food Science and Nutrition (USHA RAVINDRA)
University of Agricultural Sciences Major Advisor
Bengaluru
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CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-41
III MATERIAL AND METHODS 42-59
IV RESULTS AND DISCUSSION 60-113
V SUMMARY AND CONCLUSION 114-121
VI REFERENCES 122-147
ANNEXURES 148-187
PUBLICATIONS 179-185
LIST OF TABLES
Table Page
Title
No. No.
1 Indian Diabetes Risk Score 30
2 Functional properties of nutra-flour 62
3 Macro nutrient composition of nutra-flour per 100 g 63
4 Micro nutrient composition of nutra-flour mg per 100 g 64
5 Carbohydrate profile of nutra-flour per 100 g 66
6 Fatty acid profile of nutra-flour per 100 g 67
7 Nutraceutical composition of nutra-flour per 100 g 70
8 Sensory score of dumpling 71
9 Sensory score of roti 71
10 Sensory score of dosa 72
11 Sensory score of gruel 72
Effect of packaging material on storage quality parameters of nutra-
12 74
flour
13 Microbial load of stored nutra-flour 76
Acceptability study of dumpling and roti developed from stored
14 78
nutra-flour
Acceptability study of dosa and gruel developed from stored nutra-
15 79
flour
16 Blood glucose (mg/dl) levels after ingestion of products 80
17 Glycemic index (GI) and Glycemic load (GL) of the products 81
18 Personal and socio-economic profile of diabetic subjects 82
19 Family history and duration of diabetes and hypertension of subjects 83
20 Perceived risk/stress factors by the subjects 85