S. K. Mathanghi ¹, G. Hemalatha ², S. Amutha ², S. Arulmozhiselvan ²

Affiliations
1 Dept. of Food Engg., College of Food & Dairy Technology, TANUVAS, Chennai - 600 052, IN
2 Tamil Nadu Agricultural University, Madurai - 625 104, IN

Abstract

The study examines the impact of fruit and vegetable intake of the subjects against various risk factors concerned for Cardio Vascular Diseases and it was conducted at Chennai, being a very good representative metropolitan with normo glucose tolerance subjects belonging to various income strata. A semi-validated food frequency questionnaire was used to measure the fruit and vegetable intake and macro and micronutrients consumption was calibrated using nutrition software. Surplus intake of energy (10.31% in males 27.59% in females), protein intake (33.11% in males and 46.76% in females) and deficit intake of β-carotene, ascorbic acid and folic acid were observed. Lesser intake of fruits and vegetables were associated with greater BMI (>25 kg/m²). The mean body weight, Body Mass Index (BMI), hip and waist circumferences, systolic and diastolic blood pressures were negatively associated with increase in fruit and vegetable quartiles. Biochemical measurements such as serum cholesterol, serum triglyceride, HDL, LDL, VLDL, total cholesterol to HDL ratio and post-prandial blood sugar were significantly associated with fruit and vegetable intake.

Keywords

Fruits and Vegetables, Cardiovascular Diseases, Protective Effects.

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V. Srimathi ¹, K. Sheela ², S. Amutha ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN
2 College of Home Science, Central Agricultural University, TURA : Meghalaya, IN

Abstract

Diabetes mellitus, long considered a disease of minor significance to world health, is now emerging as one of the main threats to human health in the 21^st century. In the Indian scenario, the World Health Organisation has estimated a sharp upswing in the number of diabetics from 19.4 million in 1995 to an expected 57.2 million by 2025.

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G. Hemalatha ¹, S. Amutha ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104, IN

Abstract

Important traditional fish based snack foods are the crackers, known by different names in many countries of Asia. In India they are called wafers, flakes or crackers and in Malaysia they are called keropak. They are prepared from fish meat, starch, spices and salt. During frying they swell to 2-3 times their initial volume and become crisp and delicious. Minced fish meat, from either single or mixed species of fish is the raw material for the preparation of fish crackers.

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G. Hemalatha ¹, S. Amutha ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN

Abstract

Among the ischolar_mains and other vegetables, carrot is the best source of carotene which is the precursor of vitamin A, an essential nutrient for maintaining health. Due to the seasonal and perishable nature of carrots, various methods of processing of carrots are practised. Osmotic dehydration and candying are effective techniques where concentrated sucrose solution is used for preservation of carrots, apple, pineapple, amla etc. Chocolate coating of candied or osmo dried carrots would upgrade the product both nutritionally and taste wise. The goal of chocolate coating is to give a particular character to the various centres and enhance its acceptability. The pressed centres generally conform of nuts, puffed cereals, caramel centers, chewing gum etc. No reports have been cited on candied fruits/vegetables serving as pressed centres. Hence the present study was aimed to study the acceptability and storage behaviour of chocolate coated candied and osmo dried carrot pieces, which in addition to serving as sources of energy, would also contribute ascorbic acid and β-carotene in appreciable amounts.

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