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Nazni, P.
- Enrichment of Chappathi with Shade Dried Moringa olifera Flower Powder using Response Surface Methodology (RSM)
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PDF Views:554
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 1 (2014), Pagination: 32–39Abstract
Moringa is free flowering, generally occurs 4-12 months after planting, depending on the type. The Moringa olifera was used in treating cold, anaemia, tumor, diuretic, and contain powerful antibiotic which has fungicidal properties. Whole wheat flour is mainly used for preparation of Chappathi. Hence the present study is undertaken to process drumstick flower into powder and analyzing the physiochemical properties and nutritive value and optimization of wheat flour and Shade Dried Drumstick Flower Powder (SHD-DFP) using Response Surface Methodology (RSM) for acceptable Chappathi considering diameter, cooking time, weight, kneading time and overall acceptability as a response variables. Results revealed that, RSM was applied for optimization, the multiple regression was used to get optimum levels and it was found that desirable values of diameter (15.19cm), cooking time (1.52min), weight (100.41gm), kneading time (5.14min) and overall acceptability (7) was obtained for optimum condition of wheat flour (100gm) and SHD-DFP (5gm). Hence it is concluded that RSM was used successfully to optimize the level of wheat flour and SHD-DFP for the development of value added chappathi.Keywords
Moringa Olifera Flowers and Leaves, Optimization, Physiochemical Properties, Response Surface Methodology- Food and Nutrition Security Profile of Adi Dravidar Women
Abstract Views :188 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.GCollege of Arts and Science, Coimbatore-14, IN
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.GCollege of Arts and Science, Coimbatore-14, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 10 (2007), Pagination: 492-500Abstract
India has made impressive progress in overcoming the threat of famine that plagued its history. India faced serious food shortages in the first few decades of independence'. Since independence in 1947, however, concentrated investment in agricultural production and rural infrastructure has quadrupled the production of rice and wheat, and India has become self-sufficient in basic food production with rapid transport of food grains to areas facing shortages under the Public Food Distribution System (PDS).- Impact of Flaxseed Based Therapeutic Food on Selected Type II Diabetic Patients
Abstract Views :208 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 4 (2006), Pagination: 141-145Abstract
Diabetes mellitus is one of the most common problems challenging physicians in the 21st century. It is also called as "Ice Berg" disease. World Health Organization stresses that India will have the greatest magnitude of increase, approximately 170 per cent by the year 2025 AD. Within the allotted span, India shall also have the dubious distinction of having the maximum number of diabetics in the world. To note, most of these diabetic individuals in India shall be in the most productive years of their lives. More than 90 per cent of the diabetic patients in India are suffering from type II diabetes.- Therapeutic Effect of Formulated Dietary Supplement ‘RENAC’ on Selected Chronic Renal Failure Subjects
Abstract Views :187 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem (T.N.), IN
2 Department of Biochemistry, Periyar University, Salem (T.N.), IN
1 Department of Food Science, Periyar University, Salem (T.N.), IN
2 Department of Biochemistry, Periyar University, Salem (T.N.), IN