Isolation and biochemical characterization of lactic acid bacteria from <em>idli</em> batter

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Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

ABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w/w %) 80:20, 70:30, 60:40, and 50:50 while WF (100:0) as a control. The rheological properties of blends were determined by Brabender farinograph apparatus. The prepared buns were evaluated for color, loaf specific volume, proximate composition, amino acid profile, and the preference towards sensory properties. According to the farinograph results, WF and 20% substitution were strong dough while 30%, 40%, and 50% substitutions were medium-strength doughs. In higher incorporation ratios, the moisture contents of the buns were decreased and the crumb texture gets harder and less porous making the product unacceptable. Buns made with 40% and 50% substitution failed to exceed the minimum requirement of specific loaf volume. The levels of protein in the buns are gradually elevated, making the product more nutritious with complementing amino acid profiles. Although the higher incorporation is more healthy and nutritious, only 20% and 30% CF incorporated buns seem to be practical in the manufacturing industry

Assessment of the contents of a selected macro, micro and toxic elements in ripen bael fruits and tender shoots of water spinach and sweet potato using XRF and ICP-MS methods

Macro and micro elemental nutrient profiles and compositions of toxic heavy metals in food items are important attributes in culinary and nutrition sciences. We selected ripen bael fruits of elite accessions selected for large-scale cultivation in Sri Lanka, Kankong, a green leafy vegetable prone to bioaccumulation of toxic heavy metals (market and commercially available samples) and shoot-tops of sweet potato, an underutilized leafy vegetable to detect the elemental compositions using X-ray fluorescence (XRF) and Inductive Coupled Plasma Mass Spectrometric (ICP-MS) methods. Bael pulp was extracted from ripe fruits and, Kankong and sweet potato shoot-tops were collected. The presence and absence of elements were assessed using XRF. The elemental contents were measured using ICP-MS, and statistically analyzed. Bael and SP samples did not contain toxic heavy metals As and Pb whereas Kankong samples collected from a municipal wastewater drain contained all these toxic elements in large quantities. Kankong samples purchased from open market contained Hg, Cd, As and Cr. It is also noted that Pb separately correlated with Cr, Fe, Co, Zn, Ni and Hg contents in Kankong implying that they are under a common absorption mechanism or coming from a common source in the polluted habitat. The present study concludes that Kankong in Sri Lanka is unsafe for consumption and SP is an alternative to replace Kankong

The effect of rice variety and parboiling on in vivo glycemic response

Improved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and Heendikwel were studied for their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and available carbohydrate content was calculated using the difference method. The in vivo glycemic response of selected improved and traditional rice varieties was assessed by determining the glycemic index (GI) using ten healthy subjects. Further, the effect of parboiling of rice on glycemic response was also assessed. The crude protein content was higher in parboiled rice as compared to nonparboiled rice. According to the amylose content, rice varieties studied were classified as intermediate and high amylose rice. The amylose content of Bg 406 was the lowest (20.18% &plusmn;0.17) while Rathkaral showed the highest (29%&plusmn;0.07). The Glycemic index of rice varieties studied ranged from 57&plusmn;1 to 73&plusmn; 2. The Wedaheenati variety exhibited the lowest GI while Bg 406 exhibited the highest GI value. Unparboiled Bg 406, LD 356 and parboiled Bg 406 were classified as high GI foods while the rest of the rice varieties studied were categorized as intermediate GI foods. Parboiled rice brought about a reduction in glycemic response in healthy subjects. The maximum reduction of 10% in glycemic index upon parboiling was observed with Bg 352. The traditional rice produced significantly lower (p&lt;0.05) postprandial glycemic effect than did the improved rice. By their low post-prandial glycemic response they could be potentially useful in low GI diets

Lifestyle factors associated with obesity in a cohort of males in the central province of Sri Lanka: a cross-sectional descriptive study

Abstract Background Obesity has become a global epidemic. The prevalence of obesity has also increased in the South Asian region in the last decade. However, dietary and lifestyle factors associated with obesity in Sri Lankan adults are unclear. The objective of the current study was to investigate the association of dietary and lifestyle patterns with overweight and obesity in a cohort of males from the Central Province of Sri Lanka. Methods A total of 2469 males aged between 16 and 72 years ( x ¯ = 31 $$\overline{x}=31$$ ) were included in the study. The sample comprised individuals who presented for a routine medical examination at the National Transport Medical Institute, Kandy, Sri Lanka. The Body Mass Index (BMI) cutoff values for Asians were used to categorize the participants into four groups as underweight, normal weight, overweight or obese. The data on dietary and lifestyle patterns such as level of physical activity, smoking, alcohol consumption, sleeping hours and other socio demographic data were obtained using validated self-administered questionnaires. Multinomial logistic regression model was fitted to assess the associations of individual lifestyle patterns with overweight and obesity. Results The mean BMI of the study group was 22.7 kg m−2 and prevalence rates of overweight and obesity were 31.8 and 12.3%, respectively. Mean waist circumference of the participants was 78.6 cm with 17.1% of them being centrally obese. After adjusting for potential confounders, weight status was associated with older age (P < 0.0001), ethnicity (P = 0.0033) and higher income (P = 0.0006). While higher physical activity showed a trend for being associated with lower odds of being obese (odds ratio: 0.898 – confidence interval: 0.744–1.084), alcohol intake, consumption of fruits, level of education, sleeping hours, smoking, consumption of fish, meat, dairy, sweets or fried snacks were not significantly associated with the weight status. Conclusion The high prevalence rates of overweight and obesity in working-age males is a threatening sign for Sri Lanka. Since the prevalence rate is higher in certain ethnic groups and higher-income groups, targeted interventions for these groups may be necessary