Refine your search
Collections
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Arun, A.
- A Legion Study on the Comparison of Therapeutic Potential of Arecaceae and Refined Saccharum officinarum Sugar
Abstract Views :179 |
PDF Views:0
Authors
Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, IN
1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 4 (2019), Pagination: 1740-1744Abstract
Beside the availability of many natural sweetening agents, white sugar the chief reason for obesity and diabetics has been consumed as the prime sweetener across the world. The natural sugars are more organic, nutritious, healthy and nutritive in nature. A comparative study was carried out to bring out the benefits of Palm sugar over the refined white sugar. Three common dessert recipes were formulated with incorporation of (Arecaceae Sugar) Palm Sugar as sweetening agent and compared with the dessert samples made out of refined white sugar (Raccharum officiarum Sugar). All six dessert samples are experimented with laboratorial tests. The result of the study exposes the character of the samples and presence of vitamins and minerals exhibiting that recipes incorporated with palm sugar are more medically and nutritiously high.Keywords
Dessert, Palm Sugar, Recipes, Refined White Sugar and Sweetening Agent.References
- Jessica Hendricks. Refined vs. Natural Sugars. Livestrong.com [Cited on 8th February 2018; Updated on 3rd October 2017] Available at: https://www.livestrong.com/article/492804-refined-vs-natural-sugars/
- Sugar. Nutrition Facts. Fatsecret.com [Cited on 8th February 2018] Available at: https://www.fatsecret.com/caloriesnutrition/generic/sugar?portionid=55855andportionamount=100
- Madeleine Sigman-Grant, Jaime Morita; Defining and interpreting intakes of sugars, The American Journal of Clinical Nutrition, Volume 78, Issue 4, 1 October 2003, Pages 815S–826S, https://doi.org/10.1093/ajcn/78.4.815S
- Weeratunga P, Jayasinghe S, Perera Y, Jayasena G, Jayasinghe S. Per capita sugar consumption and prevalence of diabetes mellitus – global and regional associations. BMC Public Health. 2014;14:186. doi:10.1186/1471-2458-14-186.
- OECD (2017), Table A.14.2. Sugar projections: Consumption, food, in OECD-FAO Agricultural Outlook 2017-2026, OECD Publishing, Paris. Available at: http://dx.doi.org/10.1787/agr_outlook-2017-table147-en
- Rippe JM and Angelopoulos TJ. Sugars, obesity, and cardiovascular disease: results from recent randomized control trials. 2016 Nov; 55(Suppl 2):45-53. doi: 10.1007/s00394-016-1257-2. Available at: https://www.ncbi.nlm.nih.gov/pubmed/27418186
- Srikaeo, K. and Thongta, R. Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods. International Food Research Journal 22(3): 923-929 (2015). Available at: http://www.ifrj.upm.edu.my/22%20(03)%202015/(7).pdf
- Vengaiah. PC, Ravindrababu . D, Murthy. GN, andPrasad, KR. Jaggery from Palmyrah palm (Borassus flabellifer L.)- Present status and scope. Research Journals Indian Journal of Traditional Knowledge (IJTK) IJTK Vol.12 [2013] IJTK Vol.12(4) [October 2013] Available at: http://hdl.handle.net/123456789/22185
- S. Tamilselvi, P. Mangala Gowri. Assess the Effectiveness of Palm Sugar Coffee on Type 2 Diabetes Mellitus among Selected Rural Area. Research J. Pharm. and Tech 2018; 11(6):2609-2610.
- A. Arun, Kanchana Arun, S. Vijayalakshmi. Substitutes for White Sugar in Fresh Fruit Juice - Sensory Characteristics of Adolescents. Research J. Pharm. and Tech 2017; 10(11): 3736-3740
- 13 Health Benefits of Palm Sugar #1 Top Cancer Killer. Dr.Healthbenefit.com. [ Cited on 28th February 2018; Updated on 27th February 2018] Available at: https://drhealthbenefits.com/food-bevarages/flavourings/health-benefits-of-palm-sugar
- Plavaneeta Borah .What is Palm Sugar? Is it Really Good for You? [Cited on 27th February 2018; Updated on 22nd August 2017] Available at: https://food.ndtv.com/food-drinks/palm-sugar-and-its-health-benefits-is-it-really-good-for-you-1292110
- Nur Aniqah Muhamad Amin , Wan Aida Wan Mustapha, Mohamad Yusof Maskat and Ho Chun Wai. Antioxidative Activities of Palm Sugar-Like Flavouring. The Open Food Science Journal, 2010, 4, 23-29. Available at: https://pdfs.semanticscholar.org/70ee/49c667e6b3ca86fe401186f87031764cb911.pdf
- Sofowora, A. (1993) Medicinal Plants and Traditional Medicine in Africa. Spectrum Books Ltd., Ibadan, 191-289.
- Trease, G. E., and Evans, W. C. (1989). Phenols and Phenolic glycosides. In:Textbook of Pharmacognosy. (12th ed). Balliese, Tindall and Co Publishers, London, 343-383.
- A.J. Harborne. Phytochemical Methods A Guide to Modern Techniques of Plant Analysis. Springer Netherlands. Third Edition. ISBN 978-0-412-57270-8.
- K. R. Khandelwal.(2006) Practical pharmacognosy Techniques and Experiments. Nirali Prakashan. Sixteenth Edition. ISBN13: 9788185790305
- Pearson D (1976). Chemical analysis of foods. (7th ed) churchchill, Livingstone, London, pp. 218-336
- Dhan Prakash, Charu Gupta, Girish Sharma. (2012) Importance of Phytochemicals in Nutraceuticals. Journal of Chinese Medicine Research and Development,l(3), PP. 70-78.
- K. O. Soetan , C. O. Olaiya and O. E. Oyewole. The importance of mineral elements for humans, domestic animals and plants: A review. African Journal of Food Science Vol. 4(5) pp. 200-222, May 2010 Available online http://www.academicjournals.org/ajfs
- Nielsen FH. New essential trace elements in life science. Annu Rev Nutr 1984, 4, 21–41.
- D. E. Okwu, “Phytochemicals and Vitamin Content of Indigenous Spices of South Eastern Nigeria,” Journal of Sustainable Agriculture and Environment, Vol. 6, No. 2, 2004, pp. 30-34
- Kamangar, F., and Emadi, A. (2012). Vitamin and Mineral Supplements: Do We Really Need Them? International Journal of Preventive Medicine, 3(3), 221–226.
- Vanilla- Natural Vs Artificial:A Review
Abstract Views :209 |
PDF Views:1
Authors
Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 6 (2019), Pagination: 3068-3072Abstract
Natural and artificial flavours are identical. Natural flavours made by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemical compositions synthetically. The most popular flavouring compound - Vanilla, can find its application in food and beverage industry, perfume and pharmaceutical industries. This review features natural vanilla flavouring from the vanilla bean. The extraction process, chemical constituents and health benefits are emphasised. Culinary uses of vanilla flavouring are analysed. Production of artificial/synthetic vanillin and its health impact is also highlighted. Food and Drug Administration rules have been discussed. From this context consumer awareness and understanding are significant towards the difference between artificial and natural vanilla flavouring and their associated benefits, which help them to make the right decisions for their well being.Keywords
Flavour, Natural Vanilla, Artificial Vanillin, Culinary Uses, Health Benefits and Impact, Food and Drug Administration.References
- Hoffman AC, Salgado RV, Dresler C, et al. Flavour preferences in youth versus adults: a review. BMJ; 2016;0: 1–8. doi:10.1136/tobaccocontrol-2016-053192.
- Sercarz LL. How vanilla became the world's favorite flavor. Saveur, Internet [Updated: February 09, 2018; Accessed: February 12, 2018] https://en.wikipedia.org/wiki/Vanilla_extract#cite_ref-1.
- Sinha AK, Sharma UK, Sharma N. A comprehensive review on vanilla flavor: extraction, isolation and quantification of vanillin and others constituents. Int J Food Sci Nutr; 2008;59(4): 299-326.
- Bomgardner M.M. The problem with vanilla. After vowing to go natural, food brands face a shortage of the favoured flavor. ACS Publications, 2016; 94(36): 38-42. https://cen.acs.org/articles/94/i36/problem-vanilla.html.
- Kumar RBK, and TN Balamohan. Factors affecting the quality of Vanilla – A Review. RRJAAS, 2013; 2(3): 37-41.
- Sharp MD. B.S, Graduate Program in Food Science and Technology, The Ohio State University, Published: July 08, 2009: Accessed: January 17, 2018.
- Anandan A. Vanilla: The Green Gold. Sura Books. 2004. ISBN: 8174785450.
- Balamurugan S. A study of cost and returns of vanilla cultivation in India. Published: January 2009
- Sachan D. Vanilla and its Potential in India. Exim Bank: Research Brief No. 17 September 2005.
- Dr. Mercola. Dr. Mercola’s Natural Health Newsletter. Published: December 7 2017.
- Charles DJ. Vanilla. Published: August 19, 2012; Accessed: March 12, 2018.
- Anuradha K, Bellur, N Shyamala and M Naidu. Vanilla- Its Science of Cultivation, Curing, Chemistry, and Nutraceutical Properties. Critical Reviews in Food Science and Nutrition; 2012; 53 (12): 1250-1276. 1276, DOI: 10.1080/10408398.2011.563879.
- Leigh K. Madagascar Vs. Tahitian Vanilla Beans. Published: September 28, 2017.
- Frenkel DH, JC French, NM Graft, DM Joel, FE Pak, C Frenkel. Interrelation of Curing and Botany in Vanilla (Vanilla planifolia) Bean. Can. Int. Dev. Agency (CIDA). 2004: 93- 102.
- Gokare R. Vanilla flavour: Production by conventional and biotechnological routes. Journal of the Science of Food and Agriculture; 2000; 80(3):289 – 304.
- Takahashi M, Y Inai, N Myazawa, Y Kurobayashi and A Fujita. Key Odorants in Cured Madagascar Vanilla Beans (Vanilla planiforia) of Differing Bean Quality. Bioscience, Biotechnology, and Biochemistry; 2013; 77(3): 606-611, DOI: 10.1271/ bbb.120842.
- T Li and JPN Rosazza. Biocatalytic Synthesis of Vanillin. Applied and Environmental Microbiology; 2000; 66(2): 684-687.
- Kumar R, P. K. Sharma, PS Mishra. A Review on the Vanillin derivatives showing various Biological activities. International Journal of PharmTech Research; 2012; 4(1): 266-279.
- Food and Drug Regulations: (C.R.C., c. 870), Flavouring Preparations. Branch, Legislative Services. "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca. Accessed: January 09. 2018.
- Cadena R.S, A. G. Cruz, J. A. F. Faria, and H. M. A. Bolini. Reduced Fat and Sugar Vanilla ice creams: Sensory profiling and external preference mapping. Journal of dairy Science; 2012; 95(9): 4842-4850. DOI: https://doi.org/10.3168/jds.2012-5526.
- Jamal Uddin A.F.M, A. Nusrat, S. Parvin, M.Z.K. Roni and U. Mayda. Antibacterial and Antifungal Activities of Vanilla Planifolia Grown in Sher-E-Bangla Agricultural University. Bangladesh Research Publications Journal; 2015;11(1): 34-39.
- Shyamala B.N, M. Madhava Naidu, G. Sulochanamma, and P. Srinivas. Studies on the Antioxidant Activities of Natural Vanilla Extract and Its Constituent Compounds through in Vitro Models. J. Agric. Food Chem; 2007;55 (19): 7738–7743. DOI: 10.1021/jf071349.
- Ndjonka D, Rapado LN, Silber AM, Liebau E, Wrenger C. Natural Products as a Source for Treating Neglected Parasitic Diseases. International Journal of Molecular Sciences; 2013;14(2):3395-3439. doi:10.3390/ijms14023395.
- Shanmugavalli N, V. Umashankar and Raheem. Anitmicrobial activity of Vanilla planifolia. Indian Journal of Science and Technology; 2009;2(3): 37-40.
- Makni M, Chtourou Y, Fetoui H, Garoui el M, Boudawara T, Zeghal N. Evaluation of the antioxidant, anti-inflammatory and hepatoprotective properties of vanillin in carbon tetrachloride-treated rats. Eur J Pharmacol; 2011; 668(1-2):133-9.. doi: 10.1016/j.ejphar.2011.07.001.
- Niazi J, Kaur N, Sachdeva RK, Bansal Y, Gupta V. Anti-inflammatory and antinociceptive activity of vanillin. Drug Dev Ther; 2014;5: 145-7.
- Pokorná I, L. Smutka. Is there any future for cash crops in developing countries? The case of vanilla. Agris on-line Papers in Economics and Informatics; 2011; III (1): 23-31. Available: http://ageconsearch.umn.edu/bitstream/102491/2/agris_on-line_2011_1_pokorna_smutka.pdf. Accessed: April 21, 2018.
- Gallage NJ, BLMøller. Vanillin–Bioconversion and Bioengineering of the Most Popular Plant Flavor and Its De Novo Biosynthesis in the Vanilla Orchid. Cell Press; 2015; 8(5): 40-57.
- Howard R.L, Abotsi E, Jansen van Rensburg E.L. and Howard S. Lignocellulose biotechnology: issues of bioconversion and enzyme production. African Journal of Biotechnology; 2003;2(12): 602-619.
- C. Rose Kennedy. The Flavor Rundown: Natural vs. Artificial Flavors. SITN. Updated: September 21, 2015; Accessed: February 10, 2018. Available: http://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/
- Dr. B Maes. Is Vanillin Bad For You? Internet [2018 March 05] Avilable: https://www.isitbadforyou.com/questions/is-vanillin-bad-for-you.
- Wolf N. Advantages and Disadvantages of Imitation Vanilla Flavoring. Livestrong.com, Published: October 3 2017; [ January 10, 2018]. Available: https://www.livestrong.com/article/436468-advantages-and-disadvantages-of-imitation-vanilla-flavoring/
- Sky Z. Ethyl vanillin – toxicity, side effects, diseases and environmental impacts. Chemical News. Updated: December 05, 2017.Internat [ January 03, 2018] Available: http://www.chemicals.news/2017-12-05-ethyl-vanillin-toxicity-side-effects-diseases-and-environmental-impacts.html.
- Andrew. Natural and Artificial Flavors. Internet [Updated: October 28, 2010. Accessed: February 21, 2018] Available: https://eatingrules.com/natural-flavors-artificial-flavors/
- UNEP Publications, Vanillin, OECD SIDS.
- Pacificgourmet. Vanilla Wavers. Internet [Updated on: December 8, 2016] Available from: http:// www. Pacgourmet. com/vanilla-wavers/.
- Sujalmi S, Suharso, R. Supriyantoa and Buchari B. Determination of Vanillin in Vanilla (Vanilla Planifolia Andrews) from Lampung Indonesia by High Performance Liquid Chromatography. Indo. J. Chem; 2005; 5 (1): 7 – 10.
- Jain P.K and Himanshu Josh. Coumarin: Chemical and Pharmacological Profile. Journal of Applied Pharmaceutical Science; 02 (06); 2012: 236-240.
- Lavine BK, DT Corona, UNDT Perera. Analysis of vanilla extract by reversed phase liquid chromatography using water rich mobile phases. Micro Chemical journal; 2012; 103:49-61.
- Veni K, Meyyanathan S N, AR Aduri, SS Alkeshbhai, Elango K. Analysis of Vanillin in Food products by High Performance Thin Layer Chromatography. J Adv Sci Res; 2013, 4(1): 48-51.