Informatics Publishing Limited

Neetu ¹, Kiran Bains ¹, Madhu ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

This study collected data on food workers' self-reported food safety practices and beliefs about factors that impacted their ability to prepare food safely. The workers (Manager, Head-cook, Assistantcook, Waiters, dishwashers, Sweepers and people on counter) of 12 sweet shops were interviewed regarding cleaning and hygiene practices followed by them. Only in one sweet shop, one food handler had received formal training in food hygiene. All the workers washed their hands prior to handling the materials. In 17 per cent of sweet shops, plain water was used, 67 per cent of shops used soap and water and 17 per cent used polythene or plastic bags as hand gloves. Plain water, soap or detergent was used by all the workers for washing the cooking and serving utensils. Almost all the shop keepers used a disinfectant for cleaning purposes. For washing the floors, plain water and mop was used in 50 per cent of shops, surf and wet cloth was used in 50 per cent shops. Floor was cleaned once in 67 per cent of shops while twice and thrice a day in 17 per cent and 17 per cent of shops, respectively. Fly trappers were used in 42 per cent of shops. Wiping cloths were reused next day in all the shops after washing with soap and water in 83 per cent of shops and 17 per cent of shops used detergent. For the floor, disinfectants were used by all the workers once in 2-3 days. 83 per cent shops had deep freezers and 17 per cent did not have. 67 per cent of workers had knowledge regarding the freezer temperature for storage of sweets. Results suggest that food safety programs need to address the full range of factors that impact food preparation behaviours.

Keywords

Food Safety,hygienic Practices, Cleaning, Sanitation, Public Health

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Neha Kapoor ¹, Anita Kochhar ¹, Madhu ¹, Vandana Kochhar ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN
2 Department of Processing and Food Engineering, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

A health drink was prepared by using whey water, pearl millet, broccoli leaf powder, banana and jaggery at three different levels i.e. S₁ with 5g pearl millet, 2.5g broccoli leaf powder, 50g banana, 10g jaggery and 82.5 ml whey water, S₂ with 5g pearl millet, 3g broccoli leaf powder, 50g banana, 10g jaggery and 82.5 ml whey water and S₃ with 5g pearl millet, 3.5g broccoli leaf powder, 50g banana, 10g jaggery and 82.5ml whey water. The developed health drink was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S₁ level. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti nutritional factors by using standard methods. Hundred milligram of developed drink was analyzed for proximate composition showed that it had 61.43g of moisture, 2.9g of crude protein, 0.4g of crude fat, 1.2g of crude fibre, 2.2g of ash, 31.87g of carbohydrates and provided 142.68 Kcal of energy. Developed health drink had 21.7g total soluble sugars, 7.9g of reducing sugars, 13.8g of non-reducing sugars and 9.8g of starch. The concentration of minerals iron and calcium in the drink was 2.96 mg and 167 mg, respectively. The concentration of vitamins, ascorbic acid and β-carotene was 5.6 mg and 1568 μg, respectively. The amount of total phenols, oxalates and phytin phosphorus in the drink was 18.2 mg, 22.5 mg and 32.68 mg, respectively.

Keywords

Adolescent Girls, Banana, Broccoli Leaves, Health Drink, Jaggery, Pearl Millet, Whey Water

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Kuldeep Choudhary ¹, Madhu ²

Affiliations
1 Agriculture Cooperation, Banking and Marketing Polytechnic (N.A.U.), Waghai, Gujarat, IN
2 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

The poor farmers had little knowledge of how to market their produce, so they fetched very low price for their produce, sometimes which even ran into losses. The market study hinted at the fact that raw turmeric is unprofitable to sell, so the farmers should go for value addition, like making turmeric powder, packaging, branding and selling either in wholesale or retail markets. For this in Dang district, some villages have made sincere effort in value addition through purchasing of machineries by jointly /cooperative basis. This effort helped these villages in terms of more production, quality improvement, process improvement and higher earnings. For marketing, villagers have tied up with some retailers. They are also thinking to establish their own wholesale and retail counters at Waghai, Saputara (major tourist centres) and Surat (major market for vegetables in South Gujarat). The benefit of value addition in case of turmeric-wet was found to be Rs. 1100 for 200 kg of turmeric and in case of turmeric powder total benefit was found to be Rs. 1,62,350 for 1700 kg of turmeric.

Keywords

Value Addition, Livelihood Enhancement, Collective Marketing, Retailers

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Madhu ¹, Anita Kochhar ², Neetu ²

Affiliations
1 Department of Food and Nutrition College of Home Science Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Food and Nutrition, College of Home Science Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Synbiotics is the term used for a mixture of probiotics (live microbial feed additives that beneficially affects the host animal) and prebiotics (non-digestible food ingredients that beneficially affect the organism). The manipulation of composition of the gut microbiota in infants and adults through dietary supplementation is possible by probiotic/prebiotic/synbiotic therapies. Probiotic products (dietary supplements containing potentially beneficial bacteria or friendly bacteria) and prebiotics (mainly oligosaccharides and disaccharides) make up an important part of maintaining intestinal health. The probiotics use the prebiotics as a food source, which enables them to survive for a longer period of time inside the human digestive system than would otherwise be possible. Synbiotics (probiotics + prebiotics) enable to improve the viability of probiotics and to deliver specific health benefits. Probiotic/prebiotic/ synbiotic characteristics include antimicrobial, anticarcinogenic, antidiarrheal and antiallergenic qualities, osteoporosis prevention, ulcerative colitis, reduction in serum fats and blood sugars, regulation of the immune system and treating liver-related brain dysfunction. Age-related changes in gut physiology, microbiota and mucosal immune response are well established. Moreover, exposure to different challenges during life such as early encounter of environmental insults in the newborn, infant formula feeding, antibiotic treatment, gastrointestinal diseases and stress, also interferes with the normal development and balance of the healthy gut microbiota. Therefore, the current short review gives an overview of today's main aspects of the effect of fibres, probiotics and synbiotics on the health and immune system in different life-stages.

Keywords

Synbiotic, Probiotics

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Madhu ¹, J. Swapna ¹, R. Sneha Spandana ¹, I. Niharika ¹, K. Rohith Raj ¹, B. Kalyan ¹, M. Raja Rajeshwari ¹, T. Prathyusha ¹

Affiliations
1 Sri Indu Institute of Pharmacy, Sheriguda, Ibrahimpatnam R.R Dist, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different seeds by UVVisible Spectrophotometer. The sample extract of the almond, cashews, peanuts, walnuts, corn, pistachios, chickpeas , wheat, barley, soya beans, were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in Uv-Visible Spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Seeds, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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V. S. Asha , Madhu , Kavya Mannem , V. Prateesh Kumar

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different seeds by UVvisible spectrophotometer. The sample extract of the almond, cashews, peanuts, walnuts, corn, pistachios, chickpeas , wheat, barley, soya beans, were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in UV-visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Seeds, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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Kavya Mannem ¹, Madhu ¹, V. S. Asha ¹, V. Prateesh Kumar ¹

Affiliations
1 Sri Indu Institute of Pharmacy, Sheriguda, R.R Dist.501510, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different natural foodstuffs by UV-Visible Spectrophotometer. The sample extract of the spinach, Chinese spinach, amaranthus, sorrel leaves, curry leaves, fenugreek leaves, drumstick leaves, mint, coriander, lettuce were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in uv-visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Green Leafy Vegetables, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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M. Sravan Prasad ¹, Madhu ¹, G. Venkateshwalu ², Manoranjan Sabath ²

Affiliations
1 Sri Indu Instituite of Pharmacy, Sheiguda, R.R dist. 501510, IN
2 Venkateshwara Institute of Pharmaceutical Sciences, Chelapally, Nalgonda 508002, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different natural foodstuffs by UV-visible spectrophotometer. The sample extract of the raw rice, green gram, black gram, ground nut, guava, grape, banana, carrot, bean and milk were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in UV-visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Food Stuffs, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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Vavilala Prateesh Kumar ¹, Madhu ¹, Kavya Mannem ¹, V. S. Asha ¹, A. Sambasiva Rao ¹, M. Sravan Prasad ¹

Affiliations
1 Sri Indu Institute of Pharmacy, Sheriguda, R.R dist.501510, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different natural fruits by UV-Visible Spectrophotometer. The sample extract of the apple, banana, custard apple, guava, papaya, grapes, pineapple, orange, pomegranate, kiwi fruit, mango, strawberries were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in UV-Visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Fruits, UV-Visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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Madhu ¹, J. Swapna ¹, R. Sneha Spandana ¹, I. Niharika ¹, K. Rohith Raj ¹, B. Kalyan ¹, M. Rajarajeshwari ¹, T. Prathyusha ¹

Affiliations
1 Sri Indu Institute of Pharmacy, Sheriguda, R.R Dist. 501510, IN

Abstract

A rapid method was developed for the quantitative estimation of carbohydrates present in the different seeds by UVVisible Spectrophotometer. The sample extract of the almond, cashews, peanuts, walnuts, corn, pistachios, chickpeas , wheat, barley, soya beans, were subjected by using anthrone as reagent for the quantitative estimation of the carbohydrate. These samples absorbance was read in UV-visible spectrophotometer at the wavelength of 750nm. The recommendation for the general population is that carbohydrate should supply 50 to 55 percent of total calories, and 130 grams per day (520 calories per day) for male and female adults and for athletes is between 55 and 65 percent of total calories.

Keywords

Seeds, UV-visible Spectrophotometer, Wavelength, Anthrone, Absorbance.

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Madhu ¹, Anita Kochhar ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana (Punjab), IN
2 Department of Food and Nutrition, College of Home Science, Panjab Agricultural University, Ludhiana (Punjab), IN

Abstract

The new lifestyle diseases constitute a dual burden the existing problems of undernutrition are persisting while the problem of over nutrition are leading a sharp rise in the incidence of non- communicable lifestyle diseases. There is need to assess to a variety of affordable micronutrient rich greens and vegetables. People ingest a vast diversity of pharmacologically active chemicals in the form of foods. Obtaining vegetables and fruits with enhanced nutritional and medicinal qualities will become a much larger component of private and public breeding programs. Brassica vegetables contain glucosinolates, the metabolic breakdown products of which are potent modulators of xenobiotic- metabolising enzymes that protect DNA from damage.This protective effect has been linked to the presence of glucosinolates in these vegetables. Cruciferous vegetables are an excellent dietary source of phytochemicals including glucosinolates. phenolics and other antioxidants like vitamins like C, K and E as well as dietary essential minerals like Ca, Mg, Na, K, Fe, Zn. Dietary antioxidants (i.e. vitamins, flavonoids) present in broccoli may decrease the risk of certain diseases; like diabetes, cardiovascular diseases, hypertension, cancers, macular degeneration, neurological conditions, rheumatoid arthritis, Helicobacter pylon infection. Glucoraphanin is a glucosinolate found in high concentrations in the Mariner variety of broccoli (Brassica oleracea italica) and other members of the Brassica family. Sulforaphane is the biologically active isothiocyanate produced when glucoraphanin is metabolized by the enzyme myrosinase. Sulforaphane's also has anti-inflammatory effects, inhibits the production of interleukin and tumor necrosis factor-alpha (TNF-x) in rheumatoid T cells. Sulforaphane exhibits broad-spectrum antimicrobial activity, inhibiting the growth of several gram-positive and -negative bacteria.

Keywords

Brassica, Glucosinolates, Phenolics, Antioxidants, Vitamins, Tumor Necrosis Factor-Alpha (TNF-x), Sulforaphane.

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