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Dark chocolate intake and noncommunicable diseases
No full textAbout forty million people die annually as a consequence of noncommunicable diseases (NCDs), accounting for
approximately 70% of all death globally. Cardiovascular diseases account for 17.7 million deaths annually, followed by
cancers (8.8 million), respiratory diseases (3.9 million) and diabetes mellitus, which is responsible for 1.6 million
deaths. Smoking, physical inactivity, unhealthy diet (eating out and consuming take-away foods, which are high in salt
and low in fibre) and excessive alcohol intake have all been identified as established risk factors for NCDs. The
preventive strategies for NCDs have been focused on these modifiable risk factors. The recommendation of healthy
dietary practices such as eating a healthy breakfast, preparing home-made meals low in salt and fat, and eating
sufficient quantities of fruits and vegetables, is one strategy used by health professionals to curb NCDs. Fruits and
vegetables are rich in dietary fibre and also a good source of vitamins, minerals and (poly)phenols. Epidemiological
studies have shown that the consumption of fruits and vegetables is negatively correlated with the incidence of NCDs.
However, other foods such as dark chocolate contain higher concentrations of (poly)phenols per 100 g compared with
fruits and vegetables. Dark chocolate contains an average of 1860 mg total (poly)phenols per 100 g fresh weight.
Numerous studies have shown the diverse health benefits of dark chocolate, particularly against NCDs, which are due
to its high (poly)phenol content. Hence, this chapter will examine the current research in relation to the benefits of
dark chocolate vis-à-vis NCDs and the associated risk factors. © 2018 Nova Science Publishers, Inc. All rights
reserved
In vivo and In vitro Study on Antioxidant and Antidiabetic potentials of Morinda citrifolia
No full textChemo pre-emptive efficacy of black nightshade and turkeyberry studied in MCF-7 cell lines
No full textQuality Assessment and Sensory Acceptability of Goat Milk yogurt
No full textYogurt is the most consumed and preference dairy product on the market due
to the positive perception that the live culture in yogurt able to promote
health benefits. However, syneresis is the major problem in commercial yogurt.
Goat milk yogurt is more likely to cause syneresis due to the weak and lack of
consistency in curd tension because lack of alpha S1-casein content in goat
milk proteins. This study aimed to determine the effect of different type of
stabilizer [(gelatin or carboxymethly cellulose (CMC)] and its’ concentration
(0, 0.2, 0.4, and 0.6%) on syneresis of goat milk yogurt. The influenced of
different concentrations of starter culture (2, 3, 4, and 5%) on pH, total titratable
acidity, and syneresis were also analysed to identify the optimum incubation
time (0, 3, 6, 9, and 12 h) for processing of goat milk yogurt. Sensory
attributes of the prepared yogurt was evaluated using 7-point hedonic scale.
Titratable acidity of the yogurt was expressed as percent of lactic acid
through titration method, while, syneresis test was analysed by centrifugation
method. For 0.2% CMC added, goat milk yogurt with 2% starter culture
presented syneresis value of 45.20% at 6 h incubation, while, 3% starter culture
presented syneresis value of 43.19% at 9 h incubation. Meanwhile, goat milk
yogurt with 0.2% gelatin showed syneresis value of 33.41% at 9 h incubation,
while, 0.4% gelatin showed syneresis value of 18.58% at 6 h incubation. Goat
milk yogurt with 0.2% gelatin and 2% starter culture with 9 h incubation time
received significant (p<0.05) highest sensory score in terms of aroma,
creaminess, and overall acceptability. Increased the concentration of gelatin can
reduced the syneresis value with shorter incubation time, however, longer the
incubation time can enhanced the flavour produced of yogurt to gain higher
sensory score
