Parul Bora ¹, Kalpana Kulshrestha ¹

Affiliations
1 Department of Foods and Nutrition, GBPUAT, Pantnagar, Uttarakhand, IN

Abstract

Thyroid is an endocrine gland located below the larynx. The principal thyroid hormones are thyroxin (T4) and triiodothyronine (T3). The current study was carried out to investigate the changes in bio compositional parameters among hypothyroid subjects. It was found out that fat free mass (per cent) of normal subjects was significantly higher than hypothyroid subjects in both male and female groups. The mean values of normal and hypothyroid male subjects were 77.26 and 65.24 per cent respectively and 70.15 and 58.15 per cent of female respondents respectively. The fat mass per cent of hypothyroid subjects was significantly higher than the normal subjects whereas, the fat free mass, total body water, protein mass, mineral mass and muscle mass per cent of normal subjects were significantly higher than hypothyroid subjects. There was significant positive correlation (p<0.01) of fat mass per cent and a significant negative correlation (p<0.01) of fat free mass, total body water, protein, mineral and muscle mass (per cent) with hypothyroidism.

Keywords

Fat Free Mass, Fat Percent, Protein Mass, Total Body Water, Thyroxin.

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Parul Bora ¹, Asha Kawatra ¹

Affiliations
1 Department of Foods and Nutrition, I.C. College of Home Science, CCS HAU, Hisar- 125 004, Haryana, IN

Abstract

Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40° C, 60°C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching.

Keywords

Blanching, Oyster Mushroom, Dehydration Quality, Protein Content, Pre Treatments.

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