Lactose Research Articles

Predicting food adulterants in milk using Support Vector Machine (SVM)

Milk adulteration is a significant global issue, particularly in emerging nations, where inadequate monitoring and unhygienic conditions prevail. The adulteration of milk with various chemicals, such as urea, water, skimmed milk powder, sugar, and detergent, poses serious health risks, including heart problems, diarrhea, CNS disorders, irritation, and gastrointestinal disorders. Traditional detection methods are labor-intensive and require sophisticated equipment, which limits their practical application. This study aims to develop a machine learning-based approach to detect milk adulteration using attributes like Solids- Not-Fat (SNF), fat, Corrected Lactometer Reading (CLR), Total Solids (TS), temperature, and protein content. Various machine learning models were employed and evaluated for their performance, including Logistic Regression, Decision Trees, SVM, and Random Forests. The findings demonstrate that machine learning can effectively identify adulteration types, providing a foundation for the dairy industry’s practical and automated detection systems. This research comprehensively reviews common milk adulterants and highlights advanced detection methods to ensure milk quality and safety.

Eksplorasi Rasa Baru Melalui Inovasi Isian Choux Kolak Pisang untuk Meningkatkan Daya Tarik Menu

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products.

Development of an infant colon simulating in vitro model, I-TIM-2, to study the effects of modulation strategies on the infant gut microbiome composition and function.

The early life stages are critical for the development of the gut microbiome. Variables such as antibiotics exposure, birth-mode via Cesarean section, and formula feeding are associated with disruptions in microbiome development and are related to adverse health effects later in life. Studying the effects of microbiome-modulating strategies in infants is challenged by appropriate ethical constraints. Therefore, we developed I-TIM-2, an infant in vitro colonic model based on the validated, computer-controlled, dynamic model of the colon, TIM-2. The system, consisting of four separate compartments, was inoculated with feces from four healthy, primarily breastfed infants, displaying distinctive microbiome profiles. For each infant's fecal sample, a 96-h experiment was performed, with two compartments receiving an infant diet adapted medium and two compartments additionally receiving five human milk oligosaccharides (HMOs) in physiological concentrations and proportions. Bacterial composition was determined by shotgun metagenomics and qPCR. Concentrations of short-chain fatty acids (SCFAs) and HMOs were determined by LC-MS. Microbial diversity and high amounts of inoculum-derived species were preserved in the model throughout each experiment. Microbiome composition and SCFA concentrations were consistent with published data from infants. HMOs strongly modulated the microbiome composition by stimulating relative proportions of Bifidobacterium. This affected the metabolic output and resulted in an increased production of acetic and formic acid, characteristic of bifidobacterial HMO metabolism. In conclusion, these data demonstrate the development of a valid model to study the dynamics and modulations of the infant gut microbiome and metabolome.IMPORTANCEThe infant gut microbiome is intricately linked to the health of its host. This is partly mediated through the bacterial production of metabolites that interact with the host cells. Human milk shapes the establishment of the infant gut microbiome as it contains human milk sugars that select for primarily bifidobacteria. The establishment can be disrupted by modern interventions such as formula feeding. This can alter the microbiome composition and metabolite production profile, which can affect the host. In this article, we set up an infant in vitro colonic model to study microbiome interactions and functions. In this model, we investigated the effects of human milk sugars and their promotion of bifidobacteria at the expense of other bacteria. The model is an ideal system to assess the effects of various modulating strategies on the infant gut microbiome and its interactions with its host.

Adulteration and Assessment of Raw Milk Quality in and Nearby Areas of Palampur Himachal Pradesh, India

Milk is one of the essential food for human intake, especially for growing children, which contains various proteins, fats, carbohydrates, vitamins and minerals. However, milk is prone to adulteration, minimizing its quality and safety even as it has numerous benefits to consumers. Present research monitored the physicochemical quality and the level of adulteration observed for the milk samples which were directly retrieved from the consumer’s door. The study established that there was variations in different studied parameters in 120 collected raw milk samples where CLR (27.16±5.15), fat (4.07±1.53), SNF (7.94±1.70), Total solid (12.00%), Protein (2.92±0.58%), Lactose (4.38±0.82), Minerals (0.65±0.12) were assessed. As for the intentionally added substances formalin, starch, cellulose, maltose and boric acid were not present, while ammonium sulphate (9.10%), urea (6.66%), neutralizers (2.50%), detergent (10%), sodium chloride (30%), skim milk powder (1.66%), sugar (2.50%), glucose (3.33%), hydrogen peroxide (45.83%) and pond water were found in different percentages. The investigation was carried out on the problem of adulteration faced and awareness regarding the quality of milk and its variations which was needed for better quality check system. The investigation made awareness amongst the society about the health dangers linked with the contaminated milk advancements in dairy equipment’s and farming techniques can also enhance the milk quality. Testing helped to measure the nutritional contents of milk including fats, vitamins and minerals. Study provided information about factors affecting milk quality and better storage conditions.

Assessment of breeding and genetic parameters of milk productivity indicators of zebu cows-a prominent type of black-and-white breed

The article presents the results of an evaluation of the breeding and genetic parameters of milk productivity and breeding qualities of zeboid-type black-and-white cows. The level of coefficient of variability, interrelation and coefficient of heritability of indicators of dairy productivity of cows for the first, third and highest lactation in the herd of the Experimental station “Snegiri” — a branch of the Federal State Budgetary Institution of Science “N.V. Tsitsin Main Botanical Garden of the Russian Academy of Sciences” (Istra district, Moscow region) has been established. Currently, the herd at the experimental station consists of hybrid cattle created by crossbreeding black-and-white cattle with various zeboid subspecies (New Zealand, Indian, Azerbaijani, and Cuban), as well as with purebred Holstein-Friesians. As a result of extensive breeding work involving distant hybridization, unique animals have been developed that exhibit increased disease resistance, significant adaptive potential, and are undemanding in terms of feed and housing conditions under intensive milk production technology. Generally, the milk from zeboidtype black-and-white cattle is characterized by a comparatively higher concentration of nutrients — fats, proteins, milk sugar, and essential amino acids. The high nutritional value of the milk, combined with the enhanced adaptive abilities, characterizes the zeboid-type black-and-white cattle as potentially valuable animals, making breeding work with them justifiably highly relevant. The evaluation of breeding and genetic parameters will help uncover the potential for milk productivity, determine the directions for breeding work, and adjust selection methods to further enhance production and improve the breeding qualities of this type of dairy cattle.

Lipidomics unveils changes in oxidised lipids in human breast milk by high‐pressure processing

SummaryHuman breast milk is a complex fluid rich in bioactive molecules crucial for infant growth and development. Global health organisations recommend exclusive breastfeeding to optimise infant health. In cases where maternal milk is unavailable, donor breast milk from human milk banks (HMBs) serves as an essential alternative. Currently, human breast milk preservation relies on Holder pasteurisation (HoP), which, while effective at pathogen inactivation, can compromise breast milk's nutritional and biological properties. High‐pressure processing (HPP) is an alternative pasteurisation method that utilises high pressure to kill pathogens without degrading nutrition. This study examined HPP's impact on donor breast milk lipids, sugars and antioxidants. Metabolomics reveals diverse bioactive compounds, including lipids, polyphenols and polyketides, elucidating breast milk's complexity. Some lipid subclasses respond to HPP; ceramides decreased under both treatments, while fatty aldehydes and esters increased under specific HPP conditions. Additionally, we quantified oxidised lipids, notably dietary oxysterols (DOxS), known for pro‐oxidant and pro‐inflammatory properties. These findings enhance understanding of HPP targeted approaches and breast milk's complexity, contributing to innovative milk preservation techniques that could advance specialised infant nutrition and assist donor milk banking systems.

Разработка технологии получения безлактозного молока методом диафильтрации

Abstract. The purpose. The research is aimed at solving the problem related to the development of technology for producing an environmentally friendly product of animal origin – lactose-free milk. This will solve the problem of consumption of milk and dairy products by people who do not tolerate milk sugar for physiological reasons. Analyzing, on the basis of a literary review, the current state of the issue of lactose-free milk production, it can be concluded that existing technologies have certain disadvantages due to changes in the composition of the initial product, or the significant complexity of the technological chain. The proposed development is based on a method of milk diafiltration consisting of several repetitive cycles. The cycle consists in the separation of milk by the ultrafiltration process into permeate (aqueous lactose solution) and concentrate (proteins, fat, lactose residues). Then pure water is added to the concentrate in a volume equal to the volume of the discharged permeate. For a scientifically based approach to the development of the proposed technology, it is necessary to conduct a study of ultrafiltration separation of milk, obtain optimal operating parameters of the process, determine the change in permeability and selectivity of membranes from lactose concentration, consider the possibility of obtaining lactose-free milk with different mass fraction of fat, determine the number of cycles of the membrane diafiltration process. Research methods. The study of the process of ultrafiltration separation of milk was carried out in laboratory conditions on a membrane installation using organic and inorganic membranes. The experiments determined the main characteristics of ultrafiltration membranes – permeability and selectivity, with varying parameters (parameter range: P = 0.15…0.5 MPa, t = 35…65 °C). Results. Based on the experimental data obtained, by processing them and optimizing the parameters, optimal modes of the milk separation process by ultrafiltration were obtained. The following parameters are defined: the velocity of the product in the supramembrane space, the operating pressure of the separation process, its temperature. The preferred ultrafiltration membranes for the membrane-milk system have been selected. Scientific novelty. To develop a technology for producing lactose-free milk, for the first time a number of studies and experiments were carried out, such as changing the permeability and selectivity of membranes from the concentration of lactose, obtaining lactose-free milk with mass fraction of fat the number of cycles of the membrane diafiltration process was determined.

Lactose detection and quantification in milk by gold nanoparticles-based surface-assisted laser desorption/ionization mass spectrometry technique

Lactose, or milk sugar, is one of the essential carbohydrates included in the human diet. Its most significant source is milk and other dairy products. Still, due to the ever-increasing percentage of the population with lactose intolerance, there is a need to detect and quantify it in food products. Surface-assisted laser desorption/ionization mass spectrometry (SALDI MS) method on gold nanoparticle enhanced steel target (AuNPET) was used to rapidly detect and quantify lactose with a minimum sample pretreatment including molecular weight cut-off ultrafiltration. The carbohydrate was tested directly in the concentration range from 500 µg/mL to 1 µg/mL, which corresponds to 1.46 nmol to 2.92 pmol per analyzed spot. Limit of detection (LOD) of 0.14 µg/mL or 0.42 µM is one of the best among the techniques used to determine lactose. In addition, the quantitative approach based on mass spectrometry of milk samples shown in this study made it possible to decide on lactose concentration in real samples.

The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk

The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The content of β-carotene and water-soluble vitamins in mixed milk-pumpkin yogurt was significantly higher compared to the control sample. Thus, yogurt prepared by adding pumpkin pulp to a mixture of mare and cow milk has high nutritional and consumer properties and is recommended for use as a therapeutic and prophylactic product. The practical significance of the study and its results are based on the use of a mixture of mare's and cow's milk and the softness of hard-shell pumpkin in the production of yogurt. The addition of pumpkin allows to increase the detoxifying properties of the product and the sweetness of mare's milk due to the high content of milk sugar. In this way, functional properties can be imparted to the finished products, providing the sweet taste of yoghurt without added sugar or sweeteners.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana & watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Development of Rapid, Simple and Low-Cost Methods for Quantification of Reducing Sugars in Cow Milk and Derivatives Using Smartphone Digital Images

Development of Rapid, Simple and Low-Cost Methods for Quantification of Reducing Sugars in Cow Milk and Derivatives Using Smartphone Digital Images

Highly sensitive rhodamine B dye-based electrochemical sensor for lactose detection

Lactose (LAC) is the main disaccharide sugar found in milk and dairy products, making it easily accessible as a food source. In addition to its importance for human and animal health, LAC concentrations serve as a biomarker of milk quality. In this study, we reported the detection of LAC using a highly sensitive electrochemical sensor based on rhodamine B (RhB) dye. The prepared RhB-based sensor exhibited excellent characteristics, including a straightforward manufacturing technique, cost-effectiveness, and exceptional sensitivity. We conducted a comparative analysis of the electrochemical response of the novel RhB-based sensor, evaluating its electrochemical performance across varying LAC concentrations and when different analyte materials (glucose, fructose, and maltose) were employed. The proposed analytical method was utilized to determine LAC using an electrochemical RhB-based sensor under optimal experimental conditions. As a result, it was experimentally observed that high sensor sensitivity of RhB based sensor against LAC was inversely proportional to the impedance value and directly proportional to conductance which corolated with the transport mechanism of RhB.

Impact of COVID – 19 on Frequency of Food Purchase in Families of Andhra Pradesh

The study was undertaken to determine the impact of COVID-19 on the frequency of food purchases in families in Andhra Pradesh. An ex post facto research design was adopted for the study. The study comprised a 360-person sample of families covering both urban and rural areas of three districts of Andhra Pradesh in all three time periods (before, during, and after the pandemic). The frequency of food purchases was used to assess whether there was any change in purchasing patterns in all three time periods among families. The frequency of purchasing food groups was also studied. The results showed that purchasing frequency varied among the families. Comparison of purchasing pattern between the three time periods showed that there was a statistically significant difference in the purchasing pattern of millets. Non-significantly correlated food groups were pulses, fresh fruits, green leafy vegetables, vegetables, milk and milk products, chicken, meat, eggs, fish, sugars, dry fruits, sweets and savories and coffee powder, during three time periods. During the pandemic period, an increase in frequency of purchase was seen in millets and pulses was seen while there was no change in purchasing pattern of cereals and nuts. A decrease in consumption of chicken and sugars was observed. In the post-pandemic period, an increase in frequency of purchase in meat and eggs was noted, and a decrease was noted in purchase of millets and fruits.

Engineering 5-flourouracil and leucovorin-loaded vesicular systems for possible colon specific delivery: In vitro evaluation and real time cell assay against HCT-116 colon cell lines

5-flourouracil (5-FU) is typically modulated with leucovorin (LEU) in clinical practice to improve clinical efficacy and patient survival rates. However, this combination has undesirable side effects and makes 5-FU more toxic. Hence, integrating a vesicular system (proniosomes) with another delivery vehicle may improve drug targeting, while resolving the aforementioned drawbacks. This study aimed to engineer 5-FU/LEU proniosomes for possible delivery to the colon. The modified slurry approach was used to create drug-loaded proniosomes (150 mg/9 g of carrier) using both water-soluble (dextrin (DEX) and lactose (LAC)) and insoluble (Neusilin FH2 (NEU)) carriers. The powdered formulations were filled into Eudragit S100 (10 %)-coated capsules or Eudragit FS 30D capsules for enteric- or colon-specific delivery. In vitro evaluations (flow properties, powder X-ray diffractometry (XRD) analysis, particle size analysis, entrapment efficiency, drug release, scanning electron microscopy (SEM), polydispersity index, Fourier transform infrared spectroscopy (FTIR), and stability studies) were performed on the formulations. An in vitro cytotoxicity test [real-time cell assay (RTCA)] against HCT-116 colon cancer cell lines was performed using the optimized formulation. In vitro evaluations showed that the nanoparticles had good physicochemical properties. RTCA studies showed sustained cell death with the formulations compared to the pure drug and placebo. The sequential drug release of the colon-targeted capsules containing 5-FU and LEU- loaded proniosomes showed negligible drug release in SGF (pH 1.2) and phosphate buffer solution (pH 6.8) (approximately 11 %) but profound drug release (>80 %) at pH 7.4. Drug-loaded proniosomes engineered for colon targeting (Eudragit S100 (10 %) capsules or Eudragit FS 30D capsules) showed good colon-specific targeting and favorable in vitro cytotoxicity profiles.

Prebiotic Strategies to Manage Lactose Intolerance Symptoms.

Lactose intolerance, which affects about 65-75% of the world's population, is caused by a genetic post-weaning deficiency of lactase, the enzyme required to digest the milk sugar lactose, called lactase non-persistence. Symptoms of lactose intolerance include abdominal pain, bloating and diarrhea. Genetic variations, namely lactase persistence, allow some individuals to metabolize lactose effectively post-weaning, a trait thought to be an evolutionary adaptation to dairy consumption. Although lactase non-persistence cannot be altered by diet, prebiotic strategies, including the consumption of galactooligosaccharides (GOSs) and possibly low levels of lactose itself, may shift the microbiome and mitigate symptoms of lactose consumption. This review discusses the etiology of lactose intolerance and the efficacy of prebiotic approaches like GOSs and low-dose lactose in symptom management.

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Waste Coconut Kernels (WCK) and Sweet Potato (SP) peels are considered household wastes for animal feeding. The present study aimed to develop waste coconut kernel and sweet potato peels creamy roll as innovative guides for the Extension program guide. This experimental study used three formulations varying amounts of WCK with 100g, 150g and 200g; SP peels with 150g, 200g, and 250g mixed with milk solution, sugar and unsalted spring roll wrappers. The study focused on investigating the sensory attributes of the creamy roll development across different formulations, assessing its general acceptability in terms of color, flavor, odor and texture, identifying the most preferred formulation (F1, F2, and F3) based on the panel of tasters, and examining if there were significant differences among the product attributes. Based on Data analysis involved calculating weighted means and conducting One-way analysis of variance (ANOVA), the results revealed that F3, consisting of 250g of SP, 200g of WCK, 250g of milk solution, and 180g of sugar, was the most preferred in terms of flavor, odor and texture, with overall means of 3.67, 4.08, and 3.85, respectively. However, F2 was preferred only in color. A significant difference was observed in flavor indicated by a p-value of .042, lower than the predetermined alpha level of .05. Post-hoc analysis indicated differing perceptions between the 35 experienced consumers and 15 food experts. The most preferred formulation had a sensory acceptability rating of “acceptable” with a mean of 3.92. Based on the findings, the 250g SP peels and 200g WCK were adopted as an Extension program guide.

Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review.

Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77-97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.

The Effect of Drum Dryer Temperature and Rotational Speed on the Characteristics of Finger Millet (Eleusine coracana) Based Weaning Food Enriched with Composite Flour

Abstract Finger millet or red millet is a source of carbohydrates, protein, and phytonutrients that have not been widely used. This has the potential to be used as an ingredient in making bread and porridge. However, the protein content of millet is insufficient for infant feeding and deficient in essential amino acids like lysine, so other ingredients are needed. This study contrasted composite flour dried at various temperatures and rotational speeds with millet-based supplementary feeding. Finger millet flour, red bean, skimmed milk powder, sugar, and salt were used to produce the weaning meal in that sequence. The dough-to-water ratio is 1 : 4. Organoleptic, physical, and chemical interactions were all considered. The experiment used a randomised block design with three replications and a 3 × 3 factorial pattern. The study discovered that drum dryer temperature impacted chemical, physical, and sensory responses (p <0.05). Temperature had a more significant influence on moisture content than rotational speed. Temperature above 120 °C results in lower moisture content at rotation higher than 1.0 min−1 and meets the criteria for instant porridge (lower than 4%). Lower moisture content at higher temperatures leads to increased protein concentration, but carbohydrates and fats remain relatively constant. The samples more preferred by the panellists were samples processed at higher temperature with rotation above 1.0 min−1. So, this value is recommended, apart from fulfilling the standard criteria, processing with higher rotational speed can increase the output capacity of the process.

THE FACTORS ASSOCIATED WITH THE INCREASE OF DIARRHOEA AMONG CHILDREN UNDER FIVE YEARS OF AGE AT KASANGATI HEALTH CENTRE IV, WAKISO DISTRICT: A CROSS-SECTIONAL STUDY.

Background The purpose of the study is to determine the factors associated with the increase of diarrhea in children less than 5 years of age in Kasangati Health Center IV, Wakiso district. Study objectives Determined the knowledge, attitude, and practices of caretakers towards diarrhea in children less than 5 years old at Kasangati HC IV, Wakiso district. Methodology A cross-sectional study of 100 participants was used in the study. A simple random sampling technique was used and data collected using survey and interview methods was presented and analyzed using descriptive frequencies and percentages of Microsoft Word and Excel Result The majority of respondents 73(73%) knew the meaning of diarrhea and 27(27%) did not know the meaning of diarrhea. Findings also showed that the majority 54(54%) of respondents said that children don’t like ORS because of its taste, 36(36%) of the respondents proposed its scent, and the rest 10(10%) its color. They also showed that the majority of participants 59 (59%) breastfed a child with diarrhea while 41(41%) respondents did not. Conclusion The study findings indicate that the majority of the respondents knew the meaning of diarrhea, its signs and symptoms (marked thirst, weight loss, sunken eyes, and dry skin), and its causes (poor hygiene, too much sugar in milk, and not breastfeeding). Recommendations Health workers and community health personnel should increase the sensitization about diarrhea signs and symptoms to the caretakers. Health workers and dispensing places like pharmacies should explain to caretakers how to prepare ORS and assess if they have understood it.

Nutritional Value and Physical Quality of Oral Nutritional Supplements Made from Purple Sweet Potatoes to Treat Malnutrition in Patients with Cancer

Background: Malnutrition often occurs in patients with cancer, which eventually leads to decreasing response to therapy and increased morbidity and mortality rate. Oral Nutrition Supplements (ONS) are necessary to provide additional nutritional intervention to prevent and treat malnutrition in cancer patients. Purple sweet potato is a local food that is abundantly available in Indonesia and can be utilized as a basic ingredient for producing a modified ONS formula that is not only high in nutritional value but also has good physical quality. Objective: This study aimed to evaluate the nutritional value and physical quality of purple sweet potato-based ONS. Methods: A new local food-based formula was formulated by using purple sweet potato as the main ingredient. This new formula, which was then mentioned as the treatment formula, was subsequently compared with the control formula. The control formula was made from ingredients commonly used for producing ONS in hospitals in Indonesia, such as milk powder, sugar, oil, and other additives such as maltodextrin and creamer. Meanwhile, the treatment formula was labelled into three treatment formulas based on the differences in the proportions of white egg flour and whey protein as a protein source in each treatment formula. The treatment formula was formulated by using local ingredients of purple sweet potato flour and egg white flour by adding whey protein, extra virgin olive oil, omega-3 powder, sugar, and creamer. A proximate analysis was conducted to analyze the nutrient content of the formula and the viscosity and osmolarity tests were conducted to evaluate the physical qualities of the formula. The laboratory analysis results were described as descriptive data, then analyzed by using One-Way ANOVA. The determination of the best treatment formula in the form of effectiveness (Nh). Results: The results of the proximate test and physical quality showed that the best formula based on the highest Nh value of 0.75 was P3 with 245 kcal energy, 8.8 g (14%) protein, 6.5 g (24%) fat, and 37.8 g (62%) carbohydrate, viscosity 28.1 cP, and osmolarity 492.3 mOsm (iso-osmolar) per serving size (200 ml). Conclusion: Formula P3 which contains more egg white flour than whey protein is the best formula that has the best nutritional value and good physical quality.