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Vasundhara, A. V.
- Acceptability Studies of Products Prepared with Colocasia Leaves (Colocasia Anti-Quorum)
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1 Department of Food Technology, University College of Technology, Osmania University, Hyderabad, A.P., IN
1 Department of Food Technology, University College of Technology, Osmania University, Hyderabad, A.P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 11 (2009), Pagination: 472-478Abstract
Among various types of vegetables, leafy vegetables are most commonly consumed in Indian dietaries, which are the rich sources of micronutrients, in spite of that, micronutrient malnutrition is a major cause of concern in developing countries especially in the vulnerable group. One of the measures to prevent malnutrition is through food-based approaches, which concentrate on change or improvement in food habits by creating awareness among the vulnerable population.
- Sensory Quality and Calcium and Iron Contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)
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Authors
Affiliations
1 Department of Nutrition, Madina Degree and PG College, Osmania University, Hyderabad, IN
1 Department of Nutrition, Madina Degree and PG College, Osmania University, Hyderabad, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 4 (2018), Pagination: 478-487Abstract
Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).Keywords
Buckwheat, Gluten-Free, Functional Foods, Iron, Calcium, Sensory Quality, Shelf-Life Studies.References
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