ABSTRACT
The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.
ABSTRACT
Chronic kidney disease (CKD) poses a global health challenge, engendering various physiological and metabolic shifts that significantly impact health and escalate the susceptibility to severe illnesses. This comprehensive review delves into the intricate complexities of CKD, scrutinizing its influence on cellular growth homeostasis, hormonal equilibrium, wasting, malnutrition, and its interconnectedness with inflammation, oxidative stress, and cardiovascular diseases. Exploring the genetic, birth-related, and comorbidity factors associated with CKD, alongside considerations of metabolic disturbances, anemia, and malnutrition, the review elucidates how CKD orchestrates cellular growth control. A pivotal focus lies on the nexus between CKD and insulin resistance, where debates persist regarding its chronological relationship with impaired kidney function. The prevalence of insulin abnormalities in CKD is emphasized, contributing to glucose intolerance and raising questions about its role as a precursor or consequence. Moreover, the review sheds light on disruptions in the growth hormone and insulin-like growth factor axis in CKD, underscoring the heightened vulnerability to illness and mortality in cases of severe growth retardation. Wasting, a prevalent concern affecting up to 75% of end-stage renal disease (ESRD) patients, is analyzed, elucidating the manifestations of cachexia and its impact on appetite, energy expenditure, and protein reserves. Taste disturbances in CKD, affecting sour, umami, and salty tastes, are explored for their implications on food palatability and nutritional status. Independent of age and gender, these taste alterations have the potential to sway dietary choices, further complicating the management of CKD. The intricate interplay between CKD, inflammation, oxidative stress, and cardiovascular diseases is unraveled, emphasizing the profound repercussions on overall health. Additionally, the review extends its analysis to CKD's broader impact on cognitive function, emotional well-being, taste perception, and endothelial dysfunction. Concluding with an emphasis on dietary interventions as crucial components in CKD management, this comprehensive review navigates the multifaceted dimensions of CKD, providing a nuanced understanding essential for developing targeted therapeutic strategies.
