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Article
Publication date: 24 October 2021

Beenu Tanwar, Rajni Modgil and Ankit Goyal

The purpose of this study is to assess the protein (biological) quality of pecan and pine nuts supplemented diets in male Wistar albino rats.

118

Abstract

Purpose

The purpose of this study is to assess the protein (biological) quality of pecan and pine nuts supplemented diets in male Wistar albino rats.

Design/methodology/approach

A randomized and controlled study (45 d) was conducted in male Wistar albino rats (n = 60) comprising six groups, namely, control (Cc), control with 1% cholesterol (CC1), Pecan group (Pe), Pecan group supplemented with 1% cholesterol (Pi1), Pine group supplemented with 1% cholesterol (Pi1). Protein quality of supplemented diet/s was assessed in terms of various biological indices.

Findings

Pe and Pi groups exhibited normal growth when compared with Cc. Despite showing higher feed and protein intake, Pe and Pi groups exhibited significantly (P = 0.023) lower weight gain than Cc. There was no significant difference between the protein efficiency ratio (3.8 ± 0.2 and 3.7 ± 0.2), apparent protein digestibility (81.5 ± 2.2 and 80.5 ± 2%), true protein digestibility (90.6 ± 1.1 and 88.5 ± 3.5%) and biological value (BV) (75.6 ± 0.9 and 72.6 ± 0.9%) of Pe and Pi groups, respectively. Pe group presented considerably higher net protein utilization (68.5 ± 1.4 vs 64.4 ± 0.8%) and protein retention efficiency (34.8 ± 1.1 vs 31.2 ± 1.3%) than Pi group. Overall, pecan-based diet displayed superior biological quality over pine nut. Antinutrients present in the nuts did not show any major negative effect on the growth, digestibility and bioavailability of the nutrients in rats. BV ranging from 72.6% to 75.6% suggested a satisfactory quality of experimental nut-based diets.

Research limitations/implications

Further investigation of pecan and pine nuts consumption to examine the potential benefits and associated mechanisms of action is warranted which would aid in a better understanding and to establish nutritional recommendations.

Originality/value

Overall, the exploitation of pecan and pine nut flours for the development of value-added food products is favorable from a nutritional point of view.

Details

Nutrition & Food Science , vol. 52 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 7 December 2020

Beenu Tanwar, Rajni Modgil and Ankit Goyal

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the…

238

Abstract

Purpose

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model.

Design/methodology/approach

The nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats.

Findings

Phytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O2/kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC).

Research limitations/implications

This information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates.

Originality/value

Pecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases.

Details

British Food Journal, vol. 123 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 November 2019

Jaspreet Kaur, Vikas Kumar, Ankit Goyal, Beenu Tanwar, Yogesh Gat, Rasane Prasad and Sheenam Suri

The purpose of this paper is to explore the health effects and safety aspects regarding the consumption of energy drink (ED).

1319

Abstract

Purpose

The purpose of this paper is to explore the health effects and safety aspects regarding the consumption of energy drink (ED).

Design/methodology/approach

A wide variety of publications was identified through electronic databases (ScienceDirect, PubMed, SciELO, Google Scholar, Link springer and ResearchGate) on the basis of different keyword such as composition, market status, consumption pattern, health effects, consequences and policies related to ED consumption.

Findings

Owing to its popularity, various brands of EDs have been introduced in the market along with a wide variety of modifications to attract the consumers of all age groups. EDs comprise majorly active ingredients such as caffeine, taurine, guarana, L-carnitine and glucoronolactone, ginseng and sweeteners. EDs are well known to have good taste, enhance energy levels, physical alertness and performance, but they also pose risk of certain health hazards, i.e. caffeine intoxication. Because of this, different policies have been formulated by various regulatory bodies of respective countries regarding the composition, labelling, distribution and sale of EDs.

Originality/value

This review will provide a brief overview of composition, market status, consumption pattern, health effects, consequences and policies related to ED consumption.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 21 June 2018

Gagandeep Kaur, Vikas Kumar, Ankit Goyal, Beenu Tanwar and Jaspreet Kaur

Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to…

242

Abstract

Purpose

Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.

Design/methodology/approach

The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.

Findings

The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.

Originality/value

The developed product can help to promote the use of radish as a substrate for the beverage industry.

Details

Nutrition & Food Science, vol. 48 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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