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Thilakavathy, S.
- Development and Evaluation of Millets Incorporated Chappathi on Glycemic Response in Type II Diabetics
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1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 2 (2010), Pagination: 42-50Abstract
Dietary modifications for control of type II diabetes melliltus Includes a diet high in complex carbohydrates, protein, fibre and low In fat which do not cause a rapid rise in blood glucose levels. Slower the rate of carbohydrate absorption, lower is the rise in blood glucose level and the glycemic Index value.
- Glycemic Effect of Selected Recipes
Abstract Views :149 |
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Authors
Affiliations
1 Department of Food Service Management and Dietetics, Avinanshlingam University For Women, Coimbatore-641 043, IN
1 Department of Food Service Management and Dietetics, Avinanshlingam University For Women, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 9 (2007), Pagination: 421-426Abstract
Diabetes meilitus is the universal problem affecting human societies at all stages of development. It is one of the leading causes of death and it ranks third among the chronic diseases. Around 150 million people suffer from diabetes in the world out of which above 35 millions are Indians.- Development and Evaluation of Coconut Flakes
Abstract Views :309 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 48-59Abstract
Cocos nucifera L. (Family Arecaceae) commonly known as coconut, is an important fruit crop in the tropical countries.The objective of this study was to develop coconut chips with different flavours from tall, dwarf and breed varieties of coconut and to evaluate organoleptically. Also nutrient analysis of three varieties of coconut was carried out followed by the shelf life study of coconut chips. Three varieties of coconut were selected namely tall, dwarf and breed. Plain, sweet and spicy coconut chips were prepared from these three varieties and it was compared with that of the standard namely conventional traditional variety of coconut. Traditional variety is most suitable for making plain coconut chips with white pepper flavour (PSV1) followed by dwarf, tall and breed varieties of coconut. Mean acceptability score of sweet coconut chips- osmotic dehydration method (SwSV1) revealed that traditional variety was good followed by dwarf, tall and breed varieties of coconut. Sweet coconut chips prepared without osmotic dehydration method traditional variety was good followed by tall, dwarf and breed varieties of coconut. Traditional variety of coconut chips was good for making spicy coconut chips- white pepper flavour (SpSV1) followed by breed, dwarf and tall varieties of coconut. Spicy coconut chips- chilli powder (SpMV2), traditional variety of coconut chips was good followed by dwarf, breed and tall varieties of coconut.Keywords
Coconut, Coconut Chips, Proximate Analysis, Peroxide Value.References
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