Cent Fat Research Articles

Uncorrected and subcutaneous fat‐corrected echo intensities are similarly associated with magnetic resonance imaging per cent fat

AbstractBackgroundEstablishing interchangeable biomedical imaging‐based measures to assess myosteatosis clinically may lead to the prevention of muscle wasting, yet neither a consensus measure nor a conversion between measures exists. Ultrasound echo intensity (EI) potentially assesses myosteatosis, but subcutaneous adipose tissue (SAT) thickness and user force application have been shown to influence EI. Although correction factors exist to adjust EI for SAT thickness, they are modelled against poor or no reference measures. Modelling EI corrections against a robust reference measure of myosteatosis, like magnetic resonance imaging (MRI)‐based proton density fat fraction (PDFF), is necessary for EI's clinical application.MethodsHealthy young adults, healthy older adults, and older adults undergoing treatment for lung cancer (n = 10 per group with 50% females) had PDFF and EI at 0, 5, 10, and 15 N measured on their right rectus femoris (RF). We compared EI, SAT thickness, and RF thickness between forces and groups and assessed the relationships between EI adjusted by four different correction factors and PDFF.ResultsThe mean age of our sample was 48.63 ± 19.68 years and had a body mass index of 25.21 ± 5.19 kg/m2. The correlation between PDFF and raw EI was r = 0.59 (P < 0.001) with negligible increases by previously published correction factors (Young: 0.62, P < 0.001; Neto Müller: 0.61, P < 0.001). EI, SAT thickness, and RF thickness did not significantly differ between forces (χ2 = 0.31, P = 0.957; χ2 = 2.39, P = 0.496; and χ2 = 7.75, P = 0.051, respectively). EI and PDFF were significantly lower among young healthy adults compared with older adult groups (χ2 = 12.88, P = 0.002, and χ2 = 9.13, P = 0.010, respectively).ConclusionsEI is correlated with PDFF regardless of force with no improvement from previously published correction factors. Our results suggest that EI is clinically useful and influenced by fat content, yet correction factors must account for more than SAT thickness alone and require further investigation.

Association of body fat distribution with all-cause and cardiovascular mortality in US adults: a secondary analysis using NHANES

ObjectiveTo investigate the association of fat and lean mass in specific regions with all-cause and cardiovascular-related mortality.DesignPopulation based cohort study.SettingUS National Health and Nutrition Examination Survey (2003–2006 and 2011–2018).Participants22 652...

Effect of Addition of Sapota Pulp on Physicochemical Attributes of Milk Pudding

Milk pudding can be defined as a soft kind of cooked dish, commonly prepared with sugar, milk, fruits and stabilizers. Addition of fruits helps to render good flavour and increases its palatability and nutritive value. The starch used in the pudding formulation has an important role for providing essential properties of the product, imparting body and mouth feel. Milk pudding was prepared from buffalo milk (standardized to 6 % fat and 9 % SNF) with constant level of sugar (8 per cent by volume of milk) and different levels of (10, 15, 20 and 25 per cent of condensed milk). It was observed that an average 11.20 per cent fat, 46.73 per cent total solids, 7.02 per cent protein, 1.41 per cent ash, 25.04 per cent total sugar and 0.261 per cent acidity.

Effects of grooming and washing combinations on compositional quality of raw milk in cross-bred cows during the summer, rainy and winter seasons

The experiment was conducted at the livestock production and management unit, MGCGV, Chitrkoot, Satna (M.P.) To complete the research work following steps were followed by 10 apprently healthy cross bred cows. All 10 replications were made under each treatment including control. Milk samples collected were tested for determination of per cent fat, SNF, acidity and SG of raw milk Results of the study revealed significant effect of different combinations of grooming and bathing on per day milk yield (kg) in cross-bred cows during summer and rainy excluding winter season whereas per cent butter fat in milk was significantly influenced by different treatments during winter but not in summer and rainy season. However per cent SNF, Acidity and Specific gravity of milk were non- significantly influenced by different treatment combinations of grooming and bathing in cross-bred cows neither during summer and rainy season or in winter.

Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)

Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 7.20, 7.55, 7.92 and 7.43 respectively. As the level of sapota pulp in milk pudding increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises sapota pulp @ 15 per cent secured maximum score with 7.92 and lowest score was found to be 7.20 in treatment T0.

Study on the Effects Addition of Kinnow Juice on Sensory Properties of Kalakand

Kalakand was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (6 per cent by volume of milk) and different levels of kinnow juice (10, 15, 20 and 25 part by vol. of milk). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.31, 8.37, 8.54, 8.19 and 7.83 respectively. As the level of kinnow juice in kalakand increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises kinnow juice @ 15 per cent secured maximum score with 8.54 and lowest score was found to be 7.83 in treatment T5.

Adiposity is associated with widespread transcriptional changes and downregulation of longevity pathways in aged skeletal muscle.

Amongst healthy older people, a number of correlates of impaired skeletal muscle mass and function have been defined. Although the prevalence of obesity is increasing markedly in this age group, information is sparse about the particular impacts of obesity on ageing skeletal muscle or the molecular mechanisms that underlie this and associated disease risk. Here, we examined genome-wide transcriptional changes using RNA sequencing in muscle biopsies from 40 older community-dwelling men from the Hertfordshire Sarcopenia Study with regard to obesity (body mass index [BMI] >30kg/m2 , n=7), overweight (BMI 25-30, n=19), normal weight (BMI<25, n=14), and per cent and total fat mass. In addition, we used EPIC DNA methylation array data to investigate correlations between DNA methylation and gene expression in aged skeletal muscle tissue and investigated the relationship between genes within altered regulatory pathways and muscle histological parameters. Individuals with obesity demonstrated a prominent modified transcriptional signature in muscle tissue, with a total of 542 differentially expressed genes associated with obesity (false discovery rate ≤0.05), of which 425 genes were upregulated when compared with normal weight. Upregulated genes were enriched in immune response (P=3.18×10-41 ) and inflammation (leucocyte activation, P=1.47×10-41 ; tumour necrosis factor, P=2.75×10-15 ) signalling pathways and downregulated genes enriched in longevity (P=1.5×10-3 ) and AMP-activated protein kinase (AMPK) (P=4.5×10-3 ) signalling pathways. Furthermore, differentially expressed genes in both longevity and AMPK signalling pathways were associated with a change in DNA methylation, with a total of 256 and 360 significant cytosine-phosphate-guanine-gene correlations identified, respectively. Similar changes in the muscle transcriptome were observed with respect to per cent fat mass and total fat mass. Obesity was further associated with a significant increase in type II fast-fibre area (P=0.026), of which key regulatory genes within both longevity and AMPK pathways were significantly associated. We provide for the first time a global transcriptomic profile of skeletal muscle in older people with and without obesity, demonstrating modulation of key genes and pathways implicated in the regulation of muscle function, changes in DNA methylation associated with such pathways and associations between genes within the modified pathways implicated in muscle regulation and changes in muscle fibre type.

Assessment of nutrient digestibility in four dry dog foods containing different levels of protein, fat and carbohydrate

A study was undertaken in switch over design to find out the effects of four different treatment combinations of protein, fat and carbohydrates in dry dog foods on the apparent digestibility of nutrients. Four medium sized healthy adult nondescript dogs of about one to two years of age and around 10 to 15 kg body weight were selected and allotted to four dietary treatments- T1 (40 per cent CP, 23 per cent fat, 30 per cent carbohydrate and 3626 kcal ME), T2 (35 per cent CP, 20 per cent fat, 38 per cent carbohydrate and 3528 kcal ME), T3 (26 per cent CP, 15 per cent fat, 52 per cent carbohydrate and 3475 kcal ME) and T4 (20 per cent CP, 11 per cent fat 62 per cent carbohydrate and 3370 kcal ME). The feeding trial was conducted in switch over model of design with one week in between the periods to nullify carry over effect. Results revealed that levels of nutrients in diet had a significant influence on nutrient digestibility in the experimental animals. Among the dietary treatments, T1 with higher fat and protein levels had better dry matter digestibility while T3 diet containing 26 per cent protein, 15 per cent fat and 52 per cent carbohydrate had better crude protein and ether extract digestibility, hence can be recommended.

An Economic Analysis of Technology Change in Tissue Culture and Non-tissue Culture Pointed Gourd in Anand and Kheda Districts of Middle Gujarat

Background: This paper has attempted an economic analysis of tissue-culture pointed gourd and non-tissue culture pointed gourd. As we know that vegetables are rich and comparatively cheaper source of vitamins. Consumption of these items provides taste, palatability and fiber for digestion. Their consumption in plenty provides fair amount of protein and also play a key role in neutralizing the acids produced during digestion of fatty foods. While pointed gourd contains 2 per cent protein, 0.3 per cent fat, 2.2 per cent carbohydrate, 153 IU vitamin A and 29 mg vitamin C per 100g edible portion (www.agrifarming.in). Methods: This study was conducted in the year 2017-18. The study has been conducted in the Anand and Kheda districts of Middle Gujarat using personal interview method. And 4 talukas were selected. Total 80 respondents were selected, out of them 40 were cultivating non-tissue culture and 40 were cultivating tissue culture variety of pointed gourd. Cost and return analysis had been done by using cost concepts. The Garrett ranking technique was used to study the adoption behaviour of farmers. Result: The study revealed that tissue-culture pointed gourd is more beneficial as compared to non-tissue culture pointed gourd. The cost of cultivation (Cost C2) of pointed gourd per hectare for tissue culture and non-tissue culture was ₹ 306655 and ₹ 237216, respectively. The average yield of tissue culture and non-tissue culture pointed gourd was 483 q and 248.49 q, while gross income was ₹ 597595 and ₹ 324741 respectively. Per hectare net returns in tissue culture pointed gourd for Cost C2 was ₹ 290940 whereas for non-tissue culture pointed gourd the per hectare net return over Cost C2 was ₹ 87525. The overall per hectare farm business income, family labour income and farm investment income for tissue culture farmer were found to be significantly higher compared to their counterpart non-tissue culture farmers. The overall input-output ratio on Cost C2 was 1.95 for tissue culture and 1.37 for non-tissue culture. ‘Higher yield’ was the main reason for adoption of tissue culture technology followed by ‘high quality fruit’ and ‘higher income per hectare’. On the whole, the analysis has revealed that the tissue culture technology in pointed gourd cultivation can go a long way in enhancing the farmers income which is the need of the hour.

Association of predicted fat mass, predicted lean mass and predicted percent fat with diabetes mellitus in Chinese population: a 15-year prospective cohort

ObjectivesWith body mass index (BMI) failing to distinguish the mass of fat from lean, several novel predicted equations for predicted fat mass (FM), predicted lean mass (LM) and predicted per...

Development of Reduced Fat Paneer from Reconstituted Milk

Background: The present investigation was studied to optimize process and formulation for manufacturing reduced fat paneer from reconstituted milk (RCM). The shelf life of milk can increase by converting it into powder and used wherever unavailability of fresh milk is there. By reconstituting milk powder with water and optimizing process, it is possible to manufacture various traditional dairy products. Methods: In this research which was conducted during 2019-2021, all the three samples of paneer prepared from RCM were coagulated at three different temperatures i.e. 70, 75 and 80°C. The fat and MSNF content in RCM were also optimized from different 12 combinations and the parameters of reduced fat paneer also studied. Result: The obtained results from RCM coagulated at 70°C temperature showed better body and texture in paneer. Based on sensory attributes, paneer prepared from 1.5 per cent fat and 12.0 per cent MSNF in RCM coagulated at 70°C using 1.0 per cent citric acid solution gave higher overall acceptability score.

A game for all shapes and sizes? Changes in anthropometric and performance measures of elite professional rugby union players 1999–2018

BackgroundRugby union player size has increased since the game turned professional in 1995. Changes in physical and performance capability over this period have yet to be fully described.HypothesisIncreases in player...

Evaluation of quality and acceptability of pet pasta with buffalo tripe powder

The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal flour mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fiber and total ash contents did not vary significantly between the treatments. T2 had significantly (p&lt;0.01) higher crude protein, crude fat and energy content and significantly (p&lt;0.01) lower carbohydrate content among the samples. T2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T2 had significantly (p&lt;0.05) higher intake per cent than T1 and control (p&lt;0.01) and was thus selected as the best formulation. T2 with 6.54±0.24 per cent moisture, 10.44±0.50per cent fat, 16.46±0.60per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006).

​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

Background: Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. Method: The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture i.e., Lactobacillus casei and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. Result: The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

Effect of supplementation of rumen protected choline and methionine on milk yield and composition of early lactating dairy cows

An experiment was conducted on early lactating dairy cows to study the effect of rumen protected choline (RPC) and methionine (RPM) on milk yield and composition. Fifteen crossbred dairy cows in early lactation (within 10 days of calving) were selected and randomly allotted to any one of the following three dietary treatments, T1 (Control)- with compound feed mixture containing CP- 20% and TDN- 68% , T2- T1+20g RPM and 20g RPC, T3- with compound fed mixture containing CP- 17%, TDN- 68% + 20g RPM and 20g RPC. All the experimental animals were fed as per ICAR feeding standards (ICAR, 2013). Results revealed no significant difference (p&gt;0.05) in milk yield and 4 per cent fat corrected milk (FCM) yield between the three treatment groups. Among the milk constituents, animals in T3 had significantly higher milk fat (p&lt;0.05), SNF (p&lt;0.05), protein (p&lt;0.05) and total solids (p&lt;0.01) compared to those in T1 and T2. Milk urea nitrogen levels did not differ significantly among the three treatments and were within the normal range. The study showed that milk composition could be effectively improved by supplementing feed with rumen protected forms of choline and methionine in combination at lower dietary protein level without any reduction in milk yield.

Development of peanut separator and thruster

Peanuts have been in existence since the beginning of human life. It has a high carbon content and is rich in oil and protein. Peanut oil extraction is more common in most developing countries. Peanut is a commonly used, edible commodity, and oil is used as a cooking medium. Upon oil extraction, the by-product of the peanut cake often contains 43-65 per cent protein and 6-20 per cent fat, which is usually used as feed for cows and goats. There is currently a shortage of farm workers and an increase in harvesting costs. The factors mentioned above mean that farmers are not interested in growing peanuts. The removal of peanut shells is a time-consuming and costly operation. During harvesting, the temperature is very high, making it impossible for humans to work. Peanut thresher is used to solve these problems by removing peanuts that minimize time and expense. Our project focuses mainly on the design and development of a peanut cutting machine with a 0.5 hp motor. The workers removed the peanut capsules from the harvest at the beginning. The output of this method was very poor and did not meet consumer demand because it was a time-consuming operation. The main part of our project is a rotating drum with nails. They feed the peanuts to the rotating drum. Rotating drum tips isolate the pods from field harvest. There are large peanut harvesters on the market, but small farmers cannot afford these harvesters. Our machine is small, light and inexpensive. Farmers with a small farm may afford to use our machine.

Storage stability of pulse protein enriched mango bars in different packaging materials

Mango pulp is good source of carbohydrates, vitamin C and inorganic potassium, but lacks in protein and fat and therefore it is not considered to be nutritionally complete food. On the other hand, green gram contains 23.33 g protein and 1.17 per cent fat and easily digested when consumed as food. The direct use of green gram in food products results in the incorporation of protein and calories. It has great potential to provide good quality protein and calorie at low price and helps in combating protein-calorie malnutrition in the country. The present study was carried out to develop pulse protein enriched mango bars from mango variety (Neelum) with green gram flour.The developed bars were packed in different packaging materials such as, metallised polyester poly ethylene laminate pouches (MPP), poly propylene 250 gauge (P2) and 150 gauge (P3) and stored at room temperature to study the storage behaviour. During storage, there was a reduction in ascorbic acid, β-carotene, total sugars, moisture, pH, protein, fat, crude fibre and total ash, whereas an increase was found in acidity, reducing sugars, TSS contents in all the samples. The bar samples stored in MPP (P1) recorded higher percentage of nutrient with good organoleptic qualities and minimum microbial count at the end of the storage period (six months).

Maternal blood glucose level and offspring glucose-insulin homeostasis: what is the role of offspring adiposity?

The aim of this work was to investigate the association of maternal HbA1c during mid-pregnancy with biomarkers of glucose-insulin homeostasis during early childhood (4-7years of age) and to assess whether and how offspring adiposity at birth and at age 4-7years mediates this relationship among 345 mother-child pairs in the Healthy Start Study. The exposure was maternal HbA1c (mmol/mol) measured at 20-34 gestational weeks and categorised into tertiles. The outcomes were offspring fasting glucose, 1/insulin, HOMA2-IR, and HOMA2-B at age 4-7years. The mediators were per cent fat mass (%FM) at birth, %FM at age 4-7years, and the sum of the two as a metric of cumulative adiposity. Mediation analyses were conducted via a counterfactual-based approach. All models accounted for maternal race/ethnicity, offspring age and sex. There was a significant total effect of maternal HbA1c on offspring glucose and 1/insulin. Specifically, we observed a positive trend across tertiles of HbA1c and offspring glucose (p trend <0.001), and an inverse trend across tertiles of HbA1c and offspring 1/insulin (p trend = 0.04). For instance, compared with offspring of women in the lowest tertile of HbA1c, those whose mothers were in the second and third tertiles had 0.04mmol/l (95% CI -0.05, 0.13) and 0.17mmol/l (95% CI 0.08, 0.26) higher fasting glucose concentrations at age 4-7years, respectively. Adjustment for pre-pregnancy BMI did not appreciably change the results. We found no evidence of mediation by offspring adiposity at any life stage. Offspring of women with higher HbA1c during pregnancy had higher fasting glucose and lower insulin sensitivity by early childhood. These relationships were largely unaffected by the child's own adiposity. Graphical abstract.

Cow milk lassi prepared by incorporation of ginger (Zingiber officinale L.) juice

The present investigationwas undertaken to the preparation of cow milk lassi with utilize Ginger (Zingiber officinale L.) Juice. Milk was standardized to 4 per cent fat and lassi was prepared with different levels of ginger juice Viz. 100:0 (T1), 99:1.0 (T2), 98:2.0 (T3), 97:4.0 (T4) and 96:4.0 (T5) lassi to ginger juice were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of ginger juice. The good quality lassi prepared with addition of 2.0 per cent of ginger juice contained 3.88, 18.26, 0.65, 3.63, 81.74, per cent and fat, total solid, acidity, protein, moisture, respectively. The sensory evaluation carried out by the judges, showed that the lassi prepared by blending with 2 per cent ginger juice (T3) had highest score for flavour (40.90 out of 45), body and texture (28.87 out of 30), colour and appearance (23.89 out of 25), acidity and the overall acceptability had the highest score (8.63 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of ginger juice in (T3) was Rs. 37.55 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of ginger juice and 98 per cent of lassi with 8% sugar.