Effect of Chia seed oil supplemented ice-cream on lipid profile
| Main Author: | Naeem, Naureen |
|---|---|
| Format: | Dataset |
| Terbitan: |
Mendeley
, 2019
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| Subjects: | |
| Online Access: |
https:/data.mendeley.com/datasets/wfv9kgm52d |
Daftar Isi:
- Chia seeds contain high levels of lipids (34.4%) and are rich in Omega-3, Omega-6 and Omega-9, which constituted 62, 17.4 and 10.5% of the total lipids, respectively. Milk fat is a major source of saturated fatty acids and cholesterol. Milk fat contains more than 70% saturated fatty acids, about 26% monounsaturated fatty acids and less than 4% polyunsaturated fatty acids. According to recommendations provided by American Heart Association (AHA) the intake of saturated fats should be limited from 7-10 % of total daily calories. . As milk fat is a big birthplace for cardiovascular diseases, so a mark able decrease in mortality can be achieved by modifying the fatty acid profile of dairy products. It can be achieved by replacing saturated fatty acid content with unsaturated fatty acids. Production of ice cream with vegetable fat instead of animal fat is a way to produce a nutritionally healthier and low cholesterol product. Because of the highly unsaturated nature of the oil, the seeds probably contain potent lipid antioxidants . Chia seed contains the highest known percentage of α-linolenic acid (ALA) of any plant source. Recent studies shows that chia seed possesses the highest amount of PUFA content, more than 80.5%and the best n-6/n-3 ratio compared with flaxseed and perilla. ALA leads to small but significant increases in EPA and DPA in humans (Nieman et al. 2009).Nutritionally and potentially therapeutic value of a food plays a key role in the development of new value-added products that are manufactured for health-conscious consumers. As omega-3 and omega -6 fatty acids are present in chia seed oil abundantly; it can be incorporated in ice cream as a replacer of cream to have its beneficial effects. It may be helpful in lowering the triglycerides and cholesterol level of blood which in turn results in low blood pressure and heart related diseases (Heuer et al. 2002). Project was designed in such a manner that fat of ice cream was replaced with chia seed oil in different proportions i.e., 25%, 50%,75%,100%. After physico- chemical and sensory evaluation of ice cream ,best treatment was selected and used for efficacy trials. After baseline line study and thorough inclusion criteria 10 individuals were selected and divided into two groups .One group treated as control and the other was given chia seed oil supplemented (50%) ice cream. Significant decrease in cholesterol level was observed in the treated group .18% decrease in cholesterol level was observed at 40th day followed by 8% at 20th day. Similarly 20% decrease in LDL cholesterol with 14% increase in HDL cholesterol. It was recommended that further trials be conducted with sophisticated techniques to completely replace saturated fat in ice cream with unsaturated fats and to study its effect in hyperglycemia and oxidative stress.