FoodSci: Indian Journal of Research in Food Science and Nutrition

P. Indumathy ¹, J. Pavithra ¹

Affiliations
1 Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

A study on “Formulation of germinated pulses incorporated chapathi and its popularization” was conducted as germinated pulses are highly nutritive and contain large amounts of proteins, vitamins and minerals. Bengal gram, green gram and horse gram were selected for the study. The selected pulses were germinated, dried and powdered separately and incorporated in wheat chapathies at 10%, 20% and 30% levels. Organoleptic evaluation was done to assess the acceptability using five point Hedonic scale. Best results were obtained for 10% incorporation with germinated Bengal gram flour and horse gram flour whereas germinated green gram was well accepted at 30% level. Germinated pulses incorporated chapathies were found to be rich in protein, calcium, magnesium, iron, zinc, B-complex vitamins, vitamin C and fibre. Incorporation of germinated pulses in chapathi was popularized among 50 home makers of Arappampalayam village in Erode District.

Keywords

Germinated Pulses, Popularization, Standardization, Value Addition.

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P. Indumathy ¹, J. Ramya ²

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women (Autonomous), Erode, Tamilnadu, IN
2 Vellalar College for Women, Erode, Tamilnadu, IN

Abstract

Obesity is very common among the higher income groups in India and other developing countries. Paleolithic diet or hunter-gatherer diet is currently popular for weight loss, diabetes management and general well-being. The present study was carried out to assess the nutritional status of the selected obese subjects who followed a modified lifestyle pattern for weight management and a group of subjects who followed paleo diet regularly. The data such as general information and socio-economic background, dietary pattern, anthropometric measurements, clinical, biochemical and biophysical parameters were collected from the selected subjects. Results showed that there is reduction in serum lipid profile except HDL in the subjects who followed lifestyle modifications and paleo diet is not a better choice for sustained weight management.

Keywords

Anthropometric Measurements, Lifestyle Modifications, Nutrition Education, Obesity, Paleolithic Diet.

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P. Indumathy ¹, J. Santhiya ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

Menopause is the most challenging period for every woman. Balanced diet and healthy life style has a great bearing on their future health. The objective of the present investigation was to study the prevalence of anaemia among postmenopausal women. The study was carried out in Karumandi Chellipalayam Panchayat of Perundurai Taluk. Two hundred postmenopausal women were randomly selected for the present study by following cluster sampling method. The data was collected by interview method with the help of structured and validated questionnaire. A sub-sample of 40 subjects was selected for dietary assessment, biochemical examination and biophysical measurement by convenient sampling method. Diet survey was done by weighment method. Height and weight of the respondents was measured with the help of required tools and BMI was computed. Blood pressure also measured with the help of digital Bp apparatus. Statistical comparison of means was performed for anthropometric measurement and blood haemoglobin level assessment using t-test. Health problems like Diabetes, joint pain / back pain, Thyroid, hypertension, Bad Cholesterol, cardiac problems and obesity etc. was found among the respondents. Thus, regular exercise, health monitoring and nutrition education is highly essential for postmenopausal women to prevent future health complications.

Keywords

Anaemia, BMI, Diet Survey, Hypertension, Menopause, Postmenopause.

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P. Indumathy ¹, G. Shanthini ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

The study aimed at evaluating the effect of Ethanol Extract of Brassica Oleracea var. Italica (EEBO) against Dalton’s Ascitic Lymphoma (DAL) in Swiss Albino mice. The mice were injected with DAL cells (106 cells/mouse) intraperitoneally, followed by treatment with EEBO for 14 days at a dosage of 200mg and 500mg/kg. A significant decrease in the cancer cell number, tumour weight, tumour volume and increased life span of mice were observed. These results suggested the protective effect of EEBO against DAL.

Keywords

Anticancer Activity, Brassica Oleracea var. Italica, Dalton’s Ascitic Lymphoma Swiss Albino Mice.

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P. Indumathy ¹, V. Priyadharshini ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

Flaxseed (Linum usitatissimum) commonly known as linseed is a member of the genus Linnum in the family Linaceae. Flaxseed is considered as a potential functional food having various health benefits and also having numerous nutritional values. It is rich in dietary fiber, omega-3 fatty acids and lignans. The aim of the project is to formulate flaxseed powder incorporated cookies to cater for the nutritional needs of non-fish eaters. The physic-chemical parameters and sensory characteristics of the formulated cookies were also analyzed. The flaxseed cookies were formulated in three variations like 10%, 20% and 30%. The nutrients like dietary fiber, potassium, phosphorous, folic acid and antioxidant activity were analyzed using standard procedures. The organoleptic evaluation showed that the 10% flaxseed incorporated cookies showed the highest acceptability. Flaxseed powder incorporation in cookies will help to improve the health status of children who consume cookies very often.

Keywords

Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture Profile

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P. Indumathy ¹, P. Dharani Sri ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Abstract

Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds1. Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease2. Rice bran has the highest amount of γ-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition3. Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber4. Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.

Keywords

Cereal Bars, Dietary Fiber, Physicochemical Properties of Rice Bran, Sensory Evaluation

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