FoodSci: Indian Journal of Research in Food Science and Nutrition

A. Priya ¹, B. Vidhya ²

Affiliations
1 Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu, IN

Abstract

Pumpkin seed, grape seed, pomegranate peel and orange peel were dried in shadow powdered and it was incorporated in different traditional breakfast items such as idli, dosa, sevai, puttu and chapathi in three different variations 5%, 10% and 15%. Sensory analysis revealed that 5% level incorporation was the most acceptable proportion in all the breakfast recipes. The nutrient analysis showed that the powdered peel and seed were rich in Vitamin C, E and β-carotene. The microbial study was also carried out till 15 days and the results showed that there were no microbial growth in the prepared powders and it was concluded that they were safe for consumption.

Keywords

Antioxidant, Nutrient and Microbial Analysis, Pomegranate Peels, Pumpkin Seeds.

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A. Priya ¹, N. Sabitha ²

Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 Department of Nutrition and Dietetics, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

Obesity has been a major health concern and it's a worrying epidemic and there is an urge need to examine adolescent obesity and the life style factors that are associated with obesity. In this present study, various life style factors such as dietary pattern, physical activity, sleeping pattern, consumption of junk foods and frequency of eating outside foods, eating while watching television, sleeping pattern, usage of gadgets and habit of exercising were investigated. The aim of this study is to determine the association between life style pattern of adolescents and obesity. The study was carried out in 11,330 adolescent in the age group of 13-15 years from different sectors of school (Government Schools, Government Aided Schools, Corporation Schools and Private Schools). Among which there were 953 obese adolescent school children which includes 467 boys and 486 girls who belongs to different socio economic background. This study was a questionnaire based study, only those adolescent children who volunteered were included in the study. All the respondents were introduced about the topic of study and the need to collect sensitive information and were promised confidentiality of the entries. Dietary pattern like type of diet, regular meal timing, skipping breakfast, consumption of snacks, fast foods, frequency of eating outside, eating while watching television, regular sleeping pattern, usage of computer gadgets, habit of exercising were having remarkable effect and positively associated (significant at 5% level) with the occurrence on obesity. Therefore, strategies for hindrance of obesity, encouragement for healthy lifestyles are necessary to prevent the start and early detection of adolescent health problems. The data suggest that there is a significant association between the life style pattern and obesity among the selected participants.

Keywords

Adolescents, Dietary Pattern, Dietary Pattern Obesity, Life Style

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R. Kalamani ¹, A. Priya ¹, Suvarna ¹

Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore - 641402, Tamil Nadu, IN

Abstract

The world’s largest producer of fruits and vegetable is India. Bananas are a major crop in terms of global agricultural production and marketing It is a famous fruit among all socioeconomic groups owing to its year-round availability, low cost, wide variety, flavour, and nutritional and therapeutic benefits. The Red banana is one of the important varieties among different banana varieties with reddish-purple skin. It is a good source of minerals, such as potassium, magnesium, phosphorus, and folate, and also contains vitamins A, B6, and C. Food dehydration is a technique that adds one or more kinds of energy to food to reduce moisture levels to low levels and increase shelf life. Pasta is one of most popular cereal-based food in the world. Due to their nutrient profiles, extended shelf life, market availability, low prices, ease of preparation, and ease of transportation, pasta products are quite popular. The banana was cut into slices approx. 2mm thick, and the slices of pulp were dipped in 0.5% citric acid solution for 10 min and dried under sun drying and made into fine flour.The flour of banana is used for the preparation of pasta by replacing wheat. When subjected to sensory evaluation, variation D 10% of incorporation of RBF was highly accepted by 30 semi trained panel members. On analyzing the nutritional composition RBF incorporated pasta has 362 Kcal of energy, 10.73g protein, 66.21g of carbohydrate and 65mg of potassium. The shelf life of the standard and best product which were packed in airtight container stored at room temperature were subjected to sensory and microbial analysis on 1st,7th and 14th day and the result showed that product has extended shelf life days when stored in airtight container packaging. The cost of the standard was Rs.30 and the selected best productwas Rs.45. The formulated product was popularized among the adolescent girls.

Keywords

Availability, Dehydration and Sensory Evaluation, Fruits, Red Banana

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