Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food p...Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.展开更多
目的采用网状Meta分析的方法评价多种干预措施针对化疗性静脉炎的干预效果。方法计算机检索中国知网,中文科技期刊数据库,中国生物医学文献数据库,中华医学会数字化期刊,PubMed,Web of Science,Cochrane library,EMBASE。采用ADDIS1.16....目的采用网状Meta分析的方法评价多种干预措施针对化疗性静脉炎的干预效果。方法计算机检索中国知网,中文科技期刊数据库,中国生物医学文献数据库,中华医学会数字化期刊,PubMed,Web of Science,Cochrane library,EMBASE。采用ADDIS1.16.5软件、WinBUGS 1.43软件对研究数据进行分析,采用Stata软件进行网状图的绘制。结果共纳入32篇RCT,涉及12种干预措施,合计2 555例样本量。ADDIS及WinBUGS均显示芦荟、水胶体敷料、如意金黄散、马铃薯、延胡索合剂与硫酸镁湿敷比较有统计学差异。干预效果排名前4位的依次是延胡索合剂、芦荟、金黄散、水胶体敷料。结论与硫酸镁湿敷相比,芦荟、水胶体敷料、如意金黄散、马铃薯、延胡索合剂提高了化疗性静脉炎的治愈率。网状Meta分析能够解决护理领域多干预方案比较的问题。展开更多
文摘Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.
