ABSTRACT
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, aw and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score. PCS with 6% insulin was found to have optimum from quantity. The addition of inulin in cheese spread decreased both total saturated fatty acid and unsaturated fatty acid and in unsaturated fatty acid, mono unsaturated fatty acid decreased; however, polyunsaturated fatty acids increased as compared to the control. Scanning Electron Micrograph of PCS containing insulin showed uniform distribution of insulin with diameter ranged 4-10 µm in the protein matrix.
ABSTRACT
Filariasis is result of parasitic infection caused by three specific kinds of round worm. Lymphatic filariasis is found in under developed region of South America, Central Africa, pacific and Caribbian. It has been found for centuries, with main symptoms as elephant like swelling of the arms, legs and genitals. It is estimate that 120 millions peoples in the world have lymphatic filariasis. The spread of diseases and the challenge encountered in its management are discussed along with a review on drugs against filariasis in this article. Detail on clinical effect of drugs on the infection, safety profile, status in clinical practices and drug resistances are also covered.
