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  • ISSN: 2333-6706
    Volume 9, Issue 1
    Research Article
    Ubwa ST, Audu SI, Ajonye SA*, Amua QM and Ikese OC
    Soya bean yoghurt produced from soya milk using standard procedures was flavoured with 0%, 5%, 10% and 15% Julie mango pulp and labeled SC (Control), F1, F2, and F3 respectively. The results from the analysis with a significant difference (p<0.05) showed that the pH of the soya bean yoghurt ranged from 3.40 to 3.50. The scores obtained for sensory attributes (colour, smell, taste, sourness and flavor) of the Julie mango pulp flavoured soya bean yoghurt were compared with that of the plain soya bean yoghurt sample. The sensory evaluation result showed a mean score of 5.00 as overall acceptability for sample F3 for all sensory attributes (colour, smell, taste, sourness and flavor) thereby making it the most preferred sample by the panelists. Sample F2 had an overall acceptability mean score of 4.20 for all sensory attributes making it second in overall preference. Sample F1 has an overall acceptability mean score of 4.00, while Sample SC was the least preferred with an overall acceptability mean score of 2.80.
    Original Research Article
    Alan M Preston*, Cindy A Rodriguez, Sona Rivas-Tumanyan, and Marianna Preston
    Commercial weight-loss organizations gross billions annually, yet few offer an objective measure of diet quality and/or uniformity of day-to-day nutrient intake. The Healthy Eating Index (HEI), a scoring system to evaluate a set of foods, is ideally suited to provide such a measure. Our objective is to determine HEI scores for two typical meal plans from manufacturer’s manuals and evaluate the nutritional quality and consistency. Meal plans to be used are basically: low fat, high carbohydrate (MP 1) and high fat, low carbohydrate (MP 2). Five randomly chosen meal plans were selected from the manufacturer’s manuals which list complete recipes for all daily meals and supplements. Nutrient content will be determined using the Nutrition Data System for Research (NDSR). HEI component values and scores will be converted with SAS software. These results will be “graded’ on a scale of 0-100 for diet quality. Average daily HEI scores will be compared for uniformity and the five-day average and standard deviation calculated. A random numbers table was used to select 5 of 21 meal plans. For monitoring daily intakes, the analytical method used for HEI was population ratio for the means. MP 1 had an HEI score of 87, classified as “good.” MP 2 had an HEI score of 50, classified as “poor.” MP 1 complied with consistency of nutrients having a day-to-day variation of 2 HEI points. MP 2 was less consistent with a day-to-day variation of 8 HEI points. We conclude that HEI scores allow evaluation of nutritional quality as well as determining uniformity of nutrient intake, both of which are currently unavailable to dieters. This information could influence the choice of meal plans for dieters and manufacturers might consider incorporation into their promotional literature.
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