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Mahalakshmi Sangeetha, K.
- Influence of Different Pretreatments and Drying on Dehydrated Green Banana (Musa paradiasiaca var. Nendran) and its Compatibility in Rusk
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PDF Views:567
Authors
Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore, IN
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 2 (2015), Pagination: 56-61Abstract
Banana is the second most important fruit crop in India. Bananas, consumed cooked or raw, either as the green, halfripe, or ripe fruit, are one of the most significant sources of calories for the human diet worldwide. One benefit of green bananas is the high resistant starch content. In several studies, the physiological importance of resistant starch in bananas has been investigated mainly with regard to glycemic index, cholesterol lowering capability and colonic effects. In the present study the slices of green nendran bananas were subjected to three different pretreatments such as salt solution, lemon solution, honey solution followed by three different types of drying methods such as sun drying, microwave drying and cabinet air drying. The dehydration ratio, rehydration ratio and co-efficient of reconstitution were studied. The nendran banana attained maximum co-efficient of reconstitution of 1.14 for lemon pretreated cabinet dried sample. The moisture content of dried banana flour was 6.16g% the protein value was 9.30g, the total carbohydrates value was 86.50g and fibre content was 5.90g. The flour was compatible in rusk upto 50% with a good shelf life of two weeks.Keywords
Drying, Food Formulation, Green Banana, Nutrient Analysis, Pretreatment, Shelf Life Study.Full Text
References
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- Egbebi A. O., and Bademosi T. A. “Chemical Compositions of Ripe and Unripe Banana and Plantain”, International Journal of Tropical Medicine and Public Health, vol. 1(1), p. 1–5, 2012.
- Food Iron Supplementation and its Impact on Biochemical and Physical Fitness Component of Selected Sports Persons
Abstract Views :373 |
PDF Views:409
Authors
Affiliations
1 Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 PSG College of Arts and Science, Coimbatore - 641014, Tamil Nadu, IN
1 Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 PSG College of Arts and Science, Coimbatore - 641014, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 4, No 1 (2017), Pagination: 7-13Abstract
Nutrition has an important effect on the endurance capacity and performance of sports persons. Nutritional supplements have been widely used all over the world by sports persons as it is difficult to obtain a sufficient level of nutrients from a normal diet. The objective of the study was to contribute to the scientific basis for the value of iron in sports performance. The subjects were selected by purposive random sampling technique. An interview schedule was formulated to collect base line information. Rice mix was enriched with iron and supplemented to the sports persons for a period of 90 days. The mean blood hemoglobin, mean serum iron and the transfer in saturation significantly (p<0.05) increased on supplementation. There was a significant (p<0.05) improvement in 12 minute run test after supplementation. The study concludes supplementation of iron rich foods definitely improved the biochemical and physical fitness components of the sports persons. This in turn helps to improve their endurance and performance.Keywords
Biochemical Parameters, Diet Practices, Food Iron, Physical Fitness, Sports Person, Supplementation.Full Text
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- Formulation and Quality Evaluation of Fruit Peel Powder Incorporated Cookies
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PDF Views:489
Authors
Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Coimbatore – 641402, Tamil Nadu, IN
1 Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Coimbatore – 641402, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 6, No 1 (2019), Pagination: 16-20Abstract
The study aims to develop Lemon peel, Orange peel and Pomegranate peel incorporated cookies and to analyse selected nutrients in the product. The Lemon peel powder, Orange peel powder and Pomegranate peel powder were prepared and incorporated in cookies in varying proportions by replacing maida. The standard along with the variations were subjected to sensory evaluation. Organoleptic evaluation showed 2% level of incorporation of lemon and orange peel powder and 5% level of pomegranate peel powder were acceptable in cookies. Fruit peels improved the nutritional properties of the cookies. From the study, it is concluded that the Lemon peel, Orange peel, Pomegranate peel powder can be incorporated in cookies at 2, 2 and 5 percent levels respectively without adversely affecting the quality attributes. Food use of fruit peel is a way to address food security and waste management issues.Keywords
Cookies, Formulation, Lemon Peel, Orange Peel, Pomegranate Peel, Quality Assessment.Full Text
References
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- Preparation and Evaluation of a Novel Natural Sweetener
Abstract Views :421 |
PDF Views:337
Authors
Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Sulur, Coimbatore – 641 402, Tamil Nadu, IN
1 Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Sulur, Coimbatore – 641 402, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 7, No 1 (2020), Pagination: 6-14Abstract
A natural sweeterner using Sapota fruit was formulated with the objective to develop sapota syrup and to analyseits physiochemical characteristics and evaluate the organoleptic acceptance of syrup as a sweetener. Good quality sapota was purchased and syrup was prepared. The percent yield and physicochemical properties of the sapota syrup was determined. Sapota syrup was incorporated into Grape squash, in four different variations (25%, 50%, 75% and 100%) and its sensory attributes were evaluated. Results showed that overall yield of the Sapota syrup was 200 ml/kg of fruit. The TSS, pH, sucrose, titrable acidity, moisture and available waterof sapota syrup was found to be 21%, 5.3, 6.6%, 1.3%, 46% and 0.95 respectively. The amount of non-reducing sugars (Glucose and fructose) was also analyzed and it was found to be 4.2% and 6.6% respectively. Complete replacement of sugar syrup in Grape squash was acceptable without affecting its sensory attributes.Keywords
Grape Squash, Organoleptic Acceptance, Physio Chemical Characteristics, Sapota Syrup.Full Text
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