Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt.

In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant effect (p < 0.05) of these variables on the various attributes such as total solid (%), pH, titratable acidity [(LA) % by weight], syneresis (%), DPPH (% inhibition), viscosity (m.Pa⋅s), whiteness index (WI), and overall acceptability (OA). The coefficient of determination (R2) for all response variables ranged from 0.88 to 0.99. Lack-of-fit tests resulted in non-significant F-values. The optimal conditions were determined as SMP/WPC at 0.36%w/v, inulin at 1.00%w/v, and honey at 6.00%w/v. The optimum values for total solid, pH, titratable acidity, syneresis, DPPH, viscosity, WI, and OA were 22.03, 4.46, 0.77, 6.34, 25.20, 182.30, 76.29 and 8.37, respectively with desirability value of 0.95.

Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.

An attempt was made through the present study to prepare gluten free goat meat nuggets by replacing refined wheat flour from product formulation with healthy, dietary fibre rich amaranth (A) and quinoa (Q) flour at different levels. A total of five different treatments viz., AI (1.5% amaranth), AII (3% amaranth), QI (1.5% quinoa) and QII (3% quinoa) were prepared. The physicochemical, colour, texture, sensory and rheological properties of these pseudocereal-added products were evaluated against control (3% refined wheat flour). Emulsion stability of meat batter was significantly affected (P < 0.05) due to addition of amaranth flour (1.5% and 3%) and quinoa (3%). Treatment groups AII and QI had significantly low (P < 0.05) moisture content with respect to control while the amount of fat content showed a reverse trend. Addition of amaranth and quinoa significantly increased (P < 0.05) the dietary fibre in meat products. Rheology of meat batter was affected by types and level of pseudocereal incorporation. Treatment AII had low (P < 0.05) hunter colour lightness value, whereas redness value was low for treatment QI. Effect of added amaranth and quinoa flour was observed on the textural parameters like adhesiveness, cohesiveness, gumminess and chewiness. High scores for almost all the sensory parameters were recorded in pseudocereal-added meat products. Though, all the products were very much acceptable, product with 1.5% quinoa flour was found to have high (P < 0.05) overall acceptability score.

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel.

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour.

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P < 0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P < 0.05) in the treated products. Addition of PHF significantly (P < 0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets.

An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.

Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative.

Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography-Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049-0.098 mg/mL and 0.098-0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100 °C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.

Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets.

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

PHArmacy Students as Educators (PHASE): Implementation and evaluation of an educator's curriculum for pharmacy students.

BACKGROUND AND PURPOSE: Designed to address the Association of Faculties of Pharmacy of Canada's competency "teach pharmacy team members, the public, and other health care professionals," the PHArmacy Students as Educators (PHASE) program was developed by the institute's entry-to-practice doctor of pharmacy program. The program's objective was to support students in developing the necessary skills to fulfill their role as pharmacist-educators. EDUCATIONAL ACTIVITY AND SETTING: We performed a two-year pilot (2017-2019) of the PHASE program which consists of a large-group didactic session followed by an academic half-day (AHD) session. Evaluation was conducted using Likert-scale and qualitative student survey data collected pre- and post-sessions to determine: (1) how the PHASE program supported students as future educators, and (2) students' perceptions and experiences related to teaching and learning. FINDINGS: All students in the 2020 and 2021 graduating cohorts were included in the study following consent. We determined that while respondents agreed to the statement, "A role of a pharmacist includes being an educator" (93.7% and 98.2% for 2020 and 2021 cohorts) at baseline, the proportion of strongly agree responses increased following the didactic session (P < .005). Of note, average Likert-score for respondents' confidence in educating increased following the AHD session (P < .001). Qualitative analysis identified an increase in students' self-rated ability for determining learners' needs, developing and conducting educational sessions, and confidence related to educating others. SUMMARY: Overall, the PHASE program showed positive impact during the first two years of implementation and lessons learned from the pilot are discussed.

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour.

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats.

AIM: The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. MATERIALS AND METHODS: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. RESULTS: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. CONCLUSION: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.

Risk markers for thrombocytopenia in critically ill patients: a prospective analysis.

STUDY OBJECTIVE: To identify independent risk markers for thrombocytopenia in critically ill patients. DESIGN: Prospective, observational study. SETTING: Eleven-bed intensive care unit-coronary care unit (ICU-CCU) in a community hospital. PATIENTS: Three hundred sixty-two consecutive patients meeting inclusion criteria during 1 year. INTERVENTION: Potential risk marker data were collected on admission to the ICU-CCU and for the period before development of thrombocytopenia (defined as two or more consecutive platelet counts < 150 x 10(3)/mm3 obtained at least 12 hours apart), or for the duration of ICU-CCU stay if thrombocytopenia did not develop. MEASUREMENTS AND MAIN RESULTS: Thrombocytopenia developed in 68 patients (18.8%). Multivariate logistic regression analyses identified patients at risk on admission, but the predictive, potential of the regression model improved when all risk marker exposures during the ICU-CCU stay were considered. Independent risk markers included fresh frozen plasma administration, sepsis, musculoskeletal diagnosis, pulmonary artery catheter insertion, gastrointestinal diagnosis, packed red blood cell administration, and nonsurgical respiratory diagnosis. Higher admission platelet count and aspirin administration were associated with a lower risk of thrombocytopenia. Heparin administration was not identified as a risk marker, and no patient developed heparin-induced thrombocytopenia with thrombosis. Patients with thrombocytopenia had longer ICU-CCU and hospital stays, and higher ICU-CCU and hospital mortality than those without thrombocytopenia. CONCLUSIONS: Development of thrombocytopenia in critically ill patients is associated with specific diagnoses, packed red cell and fresh frozen plasma transfusions, pulmonary artery catheter insertion, and admission platelet count.

Frequency of heparin-induced thrombocytopenia in critical care patients.

The diagnosis of heparin-induced thrombocytopenia (HIT) in critically ill patients is complicated by lack of information on the frequency of HIT relative to thrombocytopenia from other causes. In addition, results from HIT diagnostic tests have not been clearly evaluated for clinical utility. In this prospective study, we estimated the frequency of HIT and the predictive performance of the heparin-platelet factor 4 enzyme-linked immunosorbent assay (heparin-PF4 ELISA) in 748 consecutive, heparin-treated patients in a combined intensive and coronary care unit. The criteria for diagnosis were as follows: two or more consecutive platelet counts below 150 x 10(3)/mm3 or a 33% or greater decrease in platelet count 5 or more days after beginning heparin, or any time after starting heparin for patients exposed to the agent within the previous 8 weeks; and a positive 14C-serotonin release assay (SRA), the reference standard. Specificity and predictive values for the heparin-PF4 ELISA were estimated in patients who met the clinical criteria for HIT. Of 748 patients, 267 were exposed to heparin for a sufficient length of time to be considered to be at risk for HIT. Forty of these patients (15.0%, 95% confidence interval [CI] 10.7%-19.3%) met the clinical criteria for HIT. Serum samples were available for 32 of these patients, one of whom tested positive by the SRA, yielding a HIT frequency of 0.39% (95% CI 0.01-2.1%). The specificity of the heparin-PF4 ELISA among thrombocytopenic patients with negative SRA results was 71%, and the positive (PPV) and negative (NPV) predictive values of this test were estimated to be 10% and 100%, respectively. The point estimate of the frequency of HIT in critically ill patients was less than 1% in this cohort. The low PPV and high NPV of the heparin-PF4 ELISA suggest that it can be used to exclude HIT as a cause of thrombocytopenia in this patient population.

Antioxidant effects of broccoli powder extract in goat meat nuggets.

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100ppm BHT). Total phenolics in 5mg broccoli powder was higher (P<0.05) than 100ppm BHT. Free radical scavenging activity of 2.25mg and 3mg broccoli powder was found similar to 50 and 100ppm BHT. Reducing power of 10mg broccoli powder was comparable to the 100ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P<0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P<0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P<0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability.

Breaking bad news issues: a survey among radiation oncologists.

INTRODUCTION: Discussion of bad news and resuscitation in terminal cancer is an important but difficult and often neglected issue in day-to-day oncology practice. MATERIALS AND METHODS: We interviewed 35 radiation oncologists using an indigenous 15-item questionnaire on their beliefs about breaking bad news and resuscitation to terminal cancer patients. RESULTS: Most responders had an oncology experience of three to seven years (20/35). Thirty-two were comfortable discussing cancer diagnosis, prognosis and life expectancy-related issues. A similar number believed all cancer-related information should be disclosed, while only four believed in imparting all information in one visit. All agreed that disclosing sensitive information did not affect survival. When requested by relatives to withhold truth from patients, 11 said they would not comply, 22 agreed to tell the truth only if asked and two agreed to avoid difficult questions. Twenty responders denied having been adequately trained in breaking bad news and were keen on dedicated classes or sessions in this area of practice. Most (33/35) believed that Indian patients were keen on knowing their diagnosis and prognosis. Although all agreed to the importance of discussing resuscitation, only 17 believed patients should be involved. Majority (20/35) agreed that the issue needs to be discussed while the patient was conscious. Patients with unsalvageable disease were deemed unsuitable for aggressive resuscitation by 30 responders while the rest believed it should be offered to all. Most (21/35) admitted to feeling depressed after breaking bad news though only seven felt disclosure was more stressful than untruthful statements. Only four knew of a law regarding resuscitation in cancer. CONCLUSION: Observing the widely varied beliefs and practices for disclosing bad news, it is recommended that such training be a regular part of medicine curriculum, especially in the Oncology setting.

Weekly cisplatin or gemcitabine concomitant with radiation in the management of locally advanced carcinoma cervix: results from an observational study.

OBJECTIVE: The use of non-platinum drugs in concurrent chemoradiation in carcinoma cervix has not been well explored and hence a two arm study was planned to compare the outcome of concomitant cisplatin or gemcitabine in locally advanced carcinoma cervix. METHODS: Thirty six patients were evaluated in this study for response rates and complications. These patients were divided into two arms, sixteen patients in the cisplatin arm and twenty patients in the gemcitabine arm. Cisplatin and gemcitabine were given as i.v. infusion at doses of 40 mg/m(2) and 150 mg/m(2) respectively for five weeks concomitant with radiotherapy. All patients had received pelvic radiotherapy to a dose of 50 Gy/25 fraction/5 weeks by four field box technique followed by high-dose-rate brachytherapy (3 sessions, each of 7.5 Gy to point A). RESULTS: Median follow up was of 10.4 months (range, 3 to 36 months) and 10.9 months (range, 2 to 49 months) in the cisplatin and gemcitabine arms, respectively. At first follow up, 68.8% in the cisplatin arm and 70% in the gemcitabine arm had achieved complete response (p=0.93). Similar response rates were noted in different stages in both arms. None of the patients except one developed grade 4 toxicity. Similar toxicity profiles were observed in both arms. Local disease control, distant disease free survival and overall survival was 68.8% vs. 70%, 93.8% vs. 85%, 68.8% vs. 60% in the cisplatin and gemcitabine arms, respectively. CONCLUSION: Weekly gemcitabine had similar disease control and tolerable toxicity profile with cisplatin. Gemcitabine may be used as an alternative to cisplatin in patients with compromised renal function.

Diuretic effects of subcutaneous furosemide in human volunteers: a randomized pilot study.

BACKGROUND: Furosemide is usually administered by the oral or intravenous route to cardiac patients with hypertension and heart failure, as well as edema. Occasionally, furosemide cannot be administered by these routes. OBJECTIVE: To evaluate the diuretic/natriuretic efficacy of subcutaneously administered furosemide in healthy volunteers. METHODS: This single-center, double-blind, placebo-controlled, randomized, crossover pilot study compared the diuretic effect of subcutaneously administered furosemide and NaCl 0.9% (placebo) in 12 healthy volunteers. The study was conducted over 5 days. Baseline values were determined on day 1. On days 3 and 5, each volunteer was injected with either furosemide 20 mg (2 mL) or 2 mL of placebo subcutaneously. A washout period occurred on day 4. Fluid and dietary intake were controlled on all 3 data collection days. Primary outcome measures consisted of urine volume voided, urine sodium concentration, onset time and volume of initial urine output, and number of voids during 8 hours of urine collection. RESULTS: All outcomes demonstrated statistically significant differences when treatment and placebo groups were compared (p < 0.05). Adverse effects most commonly reported by the participants were minor and included transient burning and stinging at the injection site. CONCLUSIONS: This study demonstrates that subcutaneously administered furosemide is a viable alternative when the oral or intravenous route of administration is not desirable or possible in humans. However, the results of this study need to be corroborated in various patient populations.