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Formulation and evaluation of Health mix for trauma Subjects

Author: 
Deepa Sathish, N. and Thirumani Devi, A.
Subject Area: 
Life Sciences
Abstract: 

Food fortification and food value addition with functional foods are continued to be an important tool, not only to promote a general state of wellbeing in different populations, but also to prevent diseases. Time dependent optimal nutrition support and energy production after severe illness becomes increasingly protein dependent (1.5g–2.0g/kg of body weight), also prevents malnutrition and specific nutrient deficiencies. Keeping these factors the investigator carried out this study with the objective of formulating and evaluating health mix and value addition and incorporation of high quality protein isolates such as Soy protein isolates, Whey protein, Egg white and Skimmed milk powders. The sensory evaluation showed that the health mix incorporated with soy protein isolate variation III was highly acceptable with the overall acceptability score of 4.8±0.4 even though the health mix incorporated with whey protein powder varition III had higer score of 4.8±0.5. The overall acceptability increases with the proportion of protein isolates The nutrient analysis showed that the health mix incorporated with soy protein isolate powder variation III had the higer amount of protein of 25.4g and energy (450.6 Kcal) and supplied less amount of carbohydrate of 76g among the other mixes with the iron content of 6 mg. The health mix with Whey protein powder variation III(15g) showed the minimum microbial content and cost of all the health mixes also low. It is also evident from the study that Health mix is one of the most significant products and with the incorporation of functional foods like soya protein isolates which is used widely in the Medical Nutrition therapy due to its high biological value and many preventive health benefits.

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