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Sangwan, Veenu
- Mineral Profile of Wheat Flour and Wheat Flour Biscuits Fortified with Sorghum and Soy Flour
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1 Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, IN
1 Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 12 (2012), Pagination: 516-526Abstract
Among cereals, wheat (Triticum aestivum L.) is the world's most important cereai crop in terms of production and human consumption. It contain s comparatively higher amounts of minerals than other cereals. Wheat flour has been e x te n s iv e ly a n d w id e ly used for the preparation of various bakery products throughout the world. Biscuits account for 70 percent of total production of bakery products in India.- Effect of Family Income and Family Composition on Mean Food Intake of Rural Children (10-12 Years) Of Haryana
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1 Department of Foods and Nutrition, C.C.S. Haryana Agricultural University, Hisar (Haryana), IN
1 Department of Foods and Nutrition, C.C.S. Haryana Agricultural University, Hisar (Haryana), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 144-148Abstract
A study was conducted to determine the effect of family income, family type and family size on food intake of 100 school children (10-12 years) selected from two villages of Fatehabad district, Haryana. The data regarding the food intake and other variables was collected using the questionnaire cum interview schedule and 24 hr recall method. To draw inferences, the data was statistically analyzed using SPSS software. The result found that the mean intake of cereals (177.95g), pulses (41.92 g), fats and oils (17.37g), green leafy vegetables (34.91g ), ischolar_mains and tubers (56.46g), other vegetables (80.69) and fruits (38.36g) was higher among the children of nuclear families than that of joint family. The mean daily intake of cereals (183.17 g), green leafy vegetables (42.40 g), milk and milk products (264.56 g) and sugar and jaggery (18.22 g) was highest in children belonging to small sized families. The intake of food stuffs was found to be higher in children from high income families compared to low income families.Keywords
School Children, Food Intake, Family Income, Family Type, Family Size.References
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- Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting
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The Indian Journal of Nutrition and Dietetics, Vol 58, No 1 (2021), Pagination: 99-106Abstract
The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.Keywords
Pearl Millet, Non Starch Polysaccharides, Soluble Dietary Fibre, Insoluble Dietary Fibre, Malting, Biofortified.- Composite Flour of Babool (Acacia Nilotica) and Banana (Musa Sp.): Nutritional and Antioxidant Potential
Abstract Views :131 |
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Authors
Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
2 Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
2 Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 3 (2021), Pagination: 378-389Abstract
Acacia nilotica is a potential source of protein, fibre and natural antioxidants. Also, the protein fractions from acacia seeds possess high functional properties that could be advantageous in food formulation. However, acacia pods possess a bitterness that hinders its utilization for value addition. We have developed composite flours in combination with raw banana flour. Two types of composite flours were developed substituting 30 and 50 per cent of banana flour with acacia flour. Acacia flour exhibited significantly higher (p≤0.05) water and oil absorption capacity, swelling power as well as sedimentation value compared to banana flour. Also, it was a significantly richer (p≤0.05) source of protein (12.95%), crude fibre (12.66 %) as well as DPPH activity (59.60 %). The two composite flours, respectively exhibited 0.86 and 1.35 g/g water absorption capacity; 0.44 and 0.76 g/g oil absorption capacity; 4.14 and 4.06 g/g swelling power; 14.22 and 15.36 ml/g sedimentation value. The crude protein content in respective composite flours was 9.36 and 11.86 % with 4.96 and 5.50 % crude fibre, 40.60 and 40.69 % dietary fibre, 27.05 and 34.06 % DPPH activity. Both composite flours were good source of available micro-minerals also.Keywords
Acacia nilotica, functional properties, oil absorption capacity, sedimentation, microminerals- Optimization for Incorporating Teff, Sorghum and Soybean Blends in Traditional Food Preparations
Abstract Views :125 |
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Authors
Affiliations
1 Department of Foods and Nutrition, CCS HAU, Hisar, Haryana, IN
1 Department of Foods and Nutrition, CCS HAU, Hisar, Haryana, IN
Source
IAHRW International Journal of Social Sciences Review, Vol 10, No 4 (2022), Pagination: 423 - 426Abstract
Teff (Eragrostis tef) is a whole grain that is gluten-free and rich in nutrients, which has increased the popularity of goods based on it. Sorghum (Sorghum bicolour L.) is a vital nutritious crop and is mostly used for porridge-like traditional foods. Most cereals and starch-based foods can benefit from adding soybean (Glycine max) as a source of high-quality, low-cost protein and polyunsaturated fatty acids to increase the quantity and quality of their protein content. Although low in sulphur, it contains the amino acids methionine and cysteine and is rich in calcium, iron, and several B vitamins. Therefore, this present study aims to optimize the level of incorporation of teff, sorghum and soybean grain and flour blends to prepare value-added traditional foods such as injera, porridge and malt-based porridge through evaluation of organoleptic acceptability. The control, type I, type II and type III formulations were developed using teff, sorghum and soybean blends. The result suggests that blending teff, sorghum, and soybean in a ratio of 50:30:20 significantly improved sensory quality and fell in the group of “liked very much”. These types of traditional food preparations can be eaten and liked by all age groups. This present study showed that the blending ratio and processing conditions such as soaking, fermentation and malting involved in traditional food preparations like injera, porridge and malt porridge significantly influenced sensory characteristics of blended grain or flour and also improved the sensory quality of developed foods.Keywords
teff, sorghum, soybean, traditional foods, organoleptic acceptabilityReferences
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- Barretto, R., Buenavista, R. M., Rivera, J. L., Wang, S., Prasad, P. V., & Siliveru, K. (2020). Teff (Eragrostis tef) processing, utilization and future opportunities: A review. International Journal of Food Science and Technology, 56(7), 31253137.
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- Woldemariam, F., Mohammed, A., Fikre Teferra, T., & Gebremedhin, H. (2019). Optimization of amaranthsteffbarley flour blending ratios for better nutritional and sensory acceptability of injera. Cogent Food and Agriculture, 5(1), 1565079.