Efficacy of Prebiotic Food in the Management of Hyperlipid

Abstract

newline The study was conducted with the primary objectives to study the consumption pattern of newlineprebiotic foods, to develop a prebiotic food and find out its effect on hyperlipidemic subjects. Assessment newlineof knowledge, awareness and practice of prebiotic food consumption pattern was studied among 1400 newlinesubjects using a standard questionnaire. The area selected for the study was urban areas of Coimbatore city. newlineAdolescents in the age group of 10-19 years, adults in the age group of 20-60 years and elderly in the age newlineof 60-70 years were included in the study. Background details such as education, occupation and income newlinestatus was elicited. A 24 hr recall method and food frequency was used to obtain information on prebiotic newlinefood consumption pattern among the subjects. Prebiotic biscuits were developed and standardized through newlinetest and trial method for all the variations to get consistent final products. A standard biscuit and three newlinevariations namely P1, P2 and P3 was formulated. Inulin was added replacing fat in the standard-0%, P1- newline100% P2-62% and P3-37%. The biscuits were evaluated for sensory attributes such as appearance, color, newlineflavor, taste, texture, and overall acceptability.Nutrients such as energy, protein, carbohydrate, fat, fibre, newlinefree fatty acid and total antioxidant activity wereanalysed for P1, P2 and P3 using standard procedures. newlineNutrient content in inulin powder was analysed for carbohydrate, fat, fibre and total antioxidant activity. A newlinegovernment sector namely Bharat Sanchar Nigam Limited in Saibaba colony, Coimbatore was selected to newlineidentify the target groups i.e. hyperlipidemics through purposive sampling technique. Two hundred and newlinefour subjects were screened for their lipid profile. The Inclusion criteria included both gender in the age newlinegroup of 30-60 years with no known disease. Thirty hyperlipidemic subjects were selected and grouped newlineinto two groups namely experiment group and control group with 15 subjects each. Experimental group newlinewas supplemented two prebiotic biscuits with (11gm of inulin)