Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.
Assam has a largely rural agrarian economy, which is characterized by high rate of work participation of women.The feeding practices, child rearing practices differs from community to community.The study has been carried out in two villages viz., Neulgaon and Laliti under Dhekargarah development block for study their existing infant feeding practices.The tribal population in the blocks is around 90 per cent and dominated by missing community.Their socio-cultural, economic and educational backgrounds differ from the other communities.A sizable portion of Deuri community also live in the area, although in different nearby villages.Women in this area are involved in various agricultural activities starting from sowing of seeds to hand weeding, harvesting and post-harvest activities.Their socio-cultural, economic and educational backgrounds differ from the other communities.Factors such as ignorance, illiteracy, lack of accessibility and inadequate utilization of health services contribute to poor health status of the tribes.Breastfeeding is an integral part of nurturing and nourishing process in new born health.Each tribe has its own exclusive practices in child rearing.The beliefs and practices related to feeding during the infancy period have a critical impact on the survival of child.In this context, a study has been carried out to identify the existing beliefs and practices on infant feeding among the tribal communities.Results showed that less knowledge about newborn feeding practices of the tribes exists in the study area.Harmful feeding practices due to misconceptions are still prevailing among the tribes despite advancement in health services.There is a need to assess the local tribe specific newborn rearing practices for promotion of beneficial practices and prevention of harmful practices.
Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.
Mental health has become a major public health issue worldwide. Physical, mental and social parameters are vital for all human beings and these are closely interwoven. Good diet has always been associated with physical health, but recent research shows that mental well-being is related to dietary behaviours. The way an individual eats is a complex mixture of thoughts, beliefs and moods.
Seabuckthorn is proved to have industrial, medicinal, cosmetic and nutraceutical value. It contains various extravagant chemical compounds which makes it useful as unconventional provenance in the global market. Sea buckthorn berries are prospects provenience of metabolites which comprises vitamins, carotenoids, phytosterols, antioxidants, tannins, organic acids, fatty acids (saturated and unsaturated fatty acids), amino acids (Leucine, Valine and Alanine), sterols and because of these dynamic bio-active phyto-chemicals sea buckthorn plant parts could play a vital role in improving human health. Ithas an extensive diapason of nutritional and medicinal repercussions. Being an ancient crop, sea buckthorn is used as supplements and a nutritive source commercially. Not only in human health, but also have ecological and economic benefits. This review paper consists and deals for the fundamental nutritional attributes of sea buckthorn.
This paper presents the review on chilli destalking/destemming machine with the related search. Chilli is an important spice crop and India is one of the leading producer and consigner of chilli in the world. Chilli is widely used around the world in food as a spice both in dried and fresh form which adds flavour to the meal by creating spicy pungent taste. The study specifies factors influencing the chilli destalking process and recommends a design options for destalking machine. These designs are based on a systematic study of the destalking process for dry chilli, related to which some literatures reviews and works of them are explained. The manual operated, mechanical system, sensor based and artificial neural network (ANN) based system are some of the approach been made for destalking of chilli.
The food habits of global population has been evolving in such a way that makes unhealthy foods cheaper and widely available and healthy foods costly and less available. Being surrounded by such foods and living in an environment with lesser requirement for physical activity is the primary reason for the pandemic explosion in overweight and obesity. This study is an attempt to analyze the quality of diet with an aim to study the significance of Alternate Healthy Eating Index (AHEI) in predicting the quality of dietary intake. Methodology: The study was conducted in 66 respondents (44 females and 22 males) aged 18-65 years with BMI between 23 kg/m2 to 50 kg/m2. The respondent’s data were collected using a pretested standard questionnaire. The nutrient consumption was calculated from the 24 hour recall and the AHEI scores were derived from recall and food use frequency data. The data were analysed using SAS software. Results: The intake of Energy, protein, fat and carbohydrates were more than their requirement while intake of fibre was not meeting the requirement. The AHEI scores obtained ranged from 36 to 76 with a mean value of 55.6 ± 9.54. A positive linear association for AHEI with BMI (0.0362) and energy intake (0.13) was established through Pearson’s correlation while the association was negative with BMR (-0.14). Paired t test comparing AHEI against the difference between intake and requirement of macronutrients revealed that when the diet quality was good (as indicated by AHEI>51), the difference in intake exhibited a significant linear relationship with p values <0.001 while no relation was established when the diet quality was poor. Conclusion: AHEI encompasses all nutrients and food groups relevant to metabolic health and it can be used as a good tool to assess the quality of dietary habits of overweight and obese subjects.
In this era of ever-increasing world population, newer food and feed crops that have been hitherto neglected are gaining recognition. The rejection of such lesser-known food crops has been due not to any inferiority but to the lack of research resources in the place of origin and often to their being scorned as “poor people’s plants.” Quinoa whole and Quinoa dehulled was analyzed and reported that Depending on the chemical analysis of Quinoa whole, Quinoa dehulled, the Quinoa dehulled considered nutritionally dense due to its better nutritional composition and low anti-nutrients than Quinoa whole.
Food based approaches have higher potential for achieving far reaching and long lasting benefits for the control of iron and other micronutrient deficiencies. Keeping in view the present study was planned with the main objective to explore effectiveness of iron rich product popped Bajra chiwada (Pearl Millet) supplementation prepared by utilizing pearl pop, rajgira leaves, roasted bengal gram dhal, turmeric, mango powder, curry leaves and cumin on haemoglobin content of adolescent girls. 60 moderately anaemic adolescent girls were selected. They were divided into two group i.e. experimental group (30) and control group (30). The highly accepted iron rich popped Bajra chiwada was supplemented 50 g/day to the experimental group for 60 days. The parameters such as anthropometric measurements and haemoglobin content were studied at 0, 30 and 60 days. The investigation of study revealed that supplementation of 50 g. popped Bajra chiwada daily for the adolescent girls helped in improving the haemoglobin of the subjects.
The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli city i.e., Municipal Girls High School, Ji Ji Ben Forward High School , Smt. S.S. Ajmera School, Smt. Shantaben Haribhai Gajera Sankul and B.N. Virani Higher School having maximum number of adolescence who were willing to participate in this study and were available during the period of data collection. Out of five higher secondary school 30 adolescences girls were randomly selected constituting the total sample of 150 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. out that 56.6 per cent of the respondents were from medium socio- economic status whereas 43.3 per cent of the respondents were in low socio-economic status. None of the respondents had high socio-economic status. Nearly half of the respondents (46.7 %) taking IFA (Iron folic acid), 73.3 per cent of the respondents know its benefits and none of the respondents feel any side effect after taking IFA tablets. More than half of the respondents (57.3%) feel weakness, (50.0 %) feel easily tired, feel breathless (13.3%) while doing routing work due to the deficiency of iron. Most of the respondents (70.0 MPS) feel fatigue, dizziness and leg cramps. Majority of the respondents (80.0 %) know that diet make a difference in anemia prevention, inclusion of iron-rich food in daily diet (80.0 %) and green leafy veg nutrition helps in improving iron level (80.0 %), with mean per cent score 70.0.
The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.
Food plays one of the most important roles in maintaining good health and managing diseases. Plant food constitutes a significant part of our diet providing various important nutrients required by body for adequate growth and development. The philosophy about therapeutic benefits of food, it being health promoting beyond its nutritional value has gained acceptance. It is a common practice to envisage that a person can eat whatever he/she feels like and as long as no direct bad after-effects are felt, the matter deserves no attention. But in reality, this is only a wrong notion and it beckons the beginning of a disease or disorder. Regularity, punctuality, thorough chewing, feeling of hunger and avoiding hurry, worry, tension and emotion while taking meal are very essential to derive maximum benefits and best utilization of nutrients from the food intake.With the many different types of diets and lifestyles based on both ideologies and allergies, a lot of nutritional choices are available to the consumers now-a-days. A naturopathic diet can be beneficial in preventing illness, improving metabolism and overall health. It works on principle of foods intheir natural state, i.e. foods free from artificial ingredients, chemical preservatives and additives. In modern times, because of advancement in technology, familial advices, natural/ synthetic products on sale, media spins, muddled messages, etc. the people are bound to get complicated and confusing cognizance regarding how to maintain health through diet and nutrition. It undeniably becomes perplexing when we have to decide what we should actually consume and what should we avoid. Thus, it was felt necessary to compile the knowledge of naturopathy and dietetics overlap through this paper, so as to provide an insight of naturopathic dietetics.
Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.
The present study was conducted to find out parent’s opinion regarding need for providing sex education to adolescents. The sample of the study comprised 120 parents of Mehsana city, whose children were 13 to 16 yrs. This study was carried out in the Mehsana city of Gujarat State. The sample selected was purposive in nature and selected randomly. The interview method was used as effective tool for collection of data. Mean score, Arithmetic mean, standard deviation and t-test were used for data analysis.
Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.
The present status of nutrition disparities in Asia is considered to vary by economic level of the country. For developing countries in Asia, India and Vietnam, SES associates with BMI positively in women. For relatively developed countries in Asia, Korea and Japan, SES associates with BMI negatively in women. Low SES groups consume more carbohydrate, and less protein and fat, so not only micronutrient but also macronutrient intake is affected by SES both in developing and in developed Asian countries. There are some studies on the pathway from SES to diet/nutrition. Objective: To assess the impact of socio-economic status (SES) and nutrition health education (NHED) on their Nutritional status of non-school going and school going AGLs. Method: A pre test post test experimental design questionnaire was employed and the study was a cross sectional study. From 4ICDS Project areas of Banka district, total 600 Adolescents girl selected for this research study in which 300 school going and 300 non-school going girls were randomly selected. Result: AGLs clearly shows the declining trend of malnutrition with the increasing education of mothers, i.e. Highest per cent of undernourished AGLs were the daughters of Illiterates mothers (98%) and lowest per cent of undernourished AGLs were the daughters of intermediate mothers and graduate mothers.The per cent of normal AGLs was highest with the highly educated fathers lower with poorly educated and lowest with illiterate fathers. The prevalence of normal AGLs was higher with better income though their number is less. But even the little increase of income has shown the better performance. However, the data confirms, the effect of income on nutritional status of AGls.
The present study was conducted in Mehsana (urban and rural area) and Ahmadabad (urban and rural area) city. The sample size was 720 women and they were selected from both the cities. The women who were educated upto 12th standard, graduate and post graduate were randomly selected for the study. Purposive random sampling technique was used for selection of the sample. The research design for the present paper was two pronged approach. A descriptive survey with pre-tested, validated interview schedule was used to acquire the information needed to study the attitude on marital adjustment.
In this study used of gaur gum and gum arabic in different amounts as independent variables were produced 13 different combinations, two variables, five levels. The purpose of this study was the effect of gaur gum and gum arabic on physical properties of chakli sample using response surface methodology. Multiple regression equations were obtained to describe the effects of each variable on product responses. From this study it was concluded that, optimum solution by numerical optimization for chakli content gaur gum content 1.45 g, gum arabic content 1.82 g and optimized condition for deep fat fried snacks chakli given best snacks product with positive results that increased in water solubility index and lateral expansion while negative effect on moisture content, shearing force and hygroscopicity.
Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed using k-carrageenan (Kappaphycus alvarezii) as the source of fibre. The bun was prepared with the incorporation of various concentrations (2-8%) of -carrageenan powder. Comparative analyses of the physical, chemical, textural, structural and sensorial characteristics of bun were conducted. The highest concentration of k-carrageenan that was sensorily acceptable for incorporation in bun was 6 per cent, beyond which sensory parameters like taste and texture showed unacceptability. Radical scavenging activity assays revealed an improved activity with increased concentration of k-carrageenan.The shelf-life analysis of the sample was done after packing in low density polythene (LDPE) pouches. The present study has demonstratedthat k-carrageenan can be used as a competent constituent for the fortification of bun to utilize the health benefits of marine fibre.
