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Sood, Sangita
- Studies on Preparation and Evaluation of Value added Products from Giloy (Tinospora cordifolia)
Abstract Views :206 |
PDF Views:6
Authors
Sangita Sood
1,
Shilpa
1
Affiliations
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 41, No 1 (2015), Pagination: 30-35Abstract
Giloy is rich in nutritional and therapeutic values. It is consumed by the people in the form of decoction to cure certain ailments. The plant is well known for its phyto-chemical constituents. There was an urgent need for recognition of medicinal properties of giloy and to prepare certain value added products. Results of the study revealed that Giloy contains good amount of crude fibre (5.72) and ash content (6.35%). It is also rich in various minerals, especially calcium and iron (9.41 and 0.29 mg/100g, respectively). An attempt has been made to utilize giloy stem samples for the preparation of value added products viz. RTS, squash and syrup. The prepared products were assessed for chemical, nutritional and sensory parameters. All the beverages prepared from Giloy were acceptable. The blending of kinnow further improved the sensory quality as well. In the present scenario, where lot of emphasis is being laid on the consumption of healthy food, development of such products might help the consumers to harness the nutritional and medicinal properties of such unexploited locally available herb.Keywords
Giloy, Kinnow, RTS, Squash, Syrup, Chemical Evaluation, Nutritional Evaluation, Sensory Evaluation.Full Text
- Studies on the Assessment of Storage Stability of Jamun Jam
Abstract Views :124 |
PDF Views:5
Authors
Source
International Journal of Innovative Research and Development, Vol 4, No 3 (2015), Pagination:Abstract
Jamun fruit which is enriched in nutritive as well as medicinal value was processed into jam. To ascertain their storage stability, the jam was packed in glass, plastic and polypacks. The products were kept at room temperature and evaluated nutritionally, microbiologically and organoleptically for a period of six months to find out its storage stability. The evaluation was carried out after every 30 days. The results showed that pH and ascorbic acid values decreased along with the storage while the acidity and sugars increased. TSS was found to decrease somewhat while in some it remained constant. Microbial count was higher with proceeding months, but it was at a safe consumption level during the period. The overall acceptability of the products was also good and could be accepted within six months.
Keywords
Jamun, storage, organoleptic evaluation, nutritional evaluation, medicinal fruit, value-addedFull Text
- Assessment of Storage Stability of Tinosporacordifolia (Giloy) Based Squash
Abstract Views :138 |
PDF Views:4
Authors
Source
International Journal of Innovative Research and Development, Vol 4, No 2 (2015), Pagination:Abstract
Tinosporacordifolia (Giloy) is enriched in nutritional and therapeutic values, consumed by the people hardly in the form of decoction to cure certain ailments. There is an urgent need for recognition of medicinal properties of giloy. The plants are well known for their phyto-chemical constituents. Results of the study revealed that Giloycontainsgood amount of crude fibre (12.73) and ash content (8.35%) respectively and also enrich in various minerals, especially calcium and iron (9.41 & 9.29 mg/100g) respectively. Presently, it was attempted to utilize giloy stem samples for preparation of RTS. The prepared products were assessed for chemical, nutritional and sensory parameters. These parameters were analyzed in fresh samples as well as after the storage of 30, 60, 90 and 120 days. The beverage prepared from giloy was acceptable up to 120 days and blending of kinnow further improved the sensory quality as well. However, a slight decline in various constituents like pH, ascorbic acid and non-reducing sugars was observed during storage. In the present scenario, where lot of emphasis is being laid on the consumption of healthy foods, development of such products might help the consumers to harness the nutritional and medicinal properties of such unexploited locally available herb.
Full Text
- Development and Storage Stability of Multi Seed Energy Bars for Sports Persons
Abstract Views :74 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Nutrition and Technology College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Livestock Farm Complex, DGCN COVAS, CSKHPKV, Palampur-176 062, IN
1 Department of Food Science, Nutrition and Technology College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Livestock Farm Complex, DGCN COVAS, CSKHPKV, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 47, No 1 (2021), Pagination: 66-76Abstract
The present investigation was carried out to develop and characterize the energy bars for the sports person using different seeds viz., Flax seeds, Chia seeds, Pumpkin seeds. Bars were prepared by using multi seeds blended at various levels viz., 5, 10, 15 and 20 per cent by using finger millet as a base. Proximate parameters estimation was done to assess the nutritional profile of all the developed energy bars. The results revealed that Flaxseed blended energy bar with 15 per cent and 20 per cent composition obtained highest crude protein i.e. 12.93 & 13.28 per cent and energy 444.67 & 452.69 kcal/100g when compared to other treatments. The proximate parameters of all the energy bars varied non- significantly during the storage period up to thirty days. Therefore, Flaxseed energy bars with 15 per cent and 20 per cent composition can be recommended to the sports person to meet their nutritional requirement and as a quick source of energy.Keywords
Sports Nutrition, Energy Bars, Flax Seed, Chia Seed, Pumpkin Seed.Full Text
References
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- Rabetafika HN, Van Remoortel V, Danthine S, Paquot M and Blecker C. 2011. Flaxseed proteins: food uses and health benefits. International journal of Food Science & Technology 46 (2):221-228.
- Romankiewicz D, Hassoon WH, Cacak-Pietrzak G, Sobczyk M, Wirkowska-Wojdyla M, Cegliñska A and Dziki D. 2017. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality 2017 Article ID 7352631, 7 pages, https://doi.org/10.1155/2017/7352631
- Sangeetha KM, Ramaswamy L and Jisna PK. 2014.Assessment of Nutritional status, Nutritional knowledge & Impact of Nutrition education among selected sports persons of Coimbatore district. International Journal of Scientific Research 3 (11): 970-978.
- Seth K and Kochhar A.2016. Evaluation of nutritional values in biscuits and cookies developed using partially defatted peanut flour. Journal of Eco-friendly Agriculture 11: 170-174.
- Singh J, Sharma B, Madaan M, Sharma P, Kaur T, Kaur N and Rasane P. 2020. Chia seed-based nutri bar: optimization, analysis and shelf life. Current Science 118 (9): 1394-1400.
- Tiwari P, Agrahari K, Jaiswal M and Singh A.2017. Standardization and development of different types of energy bars. International Journal of Home Science 3 (1):370-372.
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- Effect of Substitution of Selected Tribal Crops of Himachal Pradesh on The Sensory Acceptance and Chemical Composition of Churros
Abstract Views :76 |
PDF Views:0
Authors
Anju Rani
1,
Sangita Sood
1
Affiliations
1 Department of Food Science, Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
1 Department of Food Science, Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 47, No 2 (2021), Pagination: 221-227Abstract
The research was conducted to develop healthy Churros, a traditional recipe of Spain by utilizing selected tribal crops of Himachal Pradesh namely-Proso millet (Panicum miliaceum) Field Pea (Pisum sativum var. arvense) and Hull-less barley (Hordeum vulgare L). These crops are rich sources of protein, β-glucan, complex carbohydrate, vitamins and minerals. The product was developed by using these crops and evaluated subjectively and objectively as well. The sensory evaluation was done with 15 panel members using Nine Point Hedonic Scale. The result shows that the developed product was assessed highly acceptable by the consumers. The overall acceptability was found in the range of 7.48 to 7.79. Churros prepared with 100 per cent barley flour (CH3) bagged maximum acceptance i.e. 7.79 followed by CH0 7.77 (100 % refined wheat flour), CH2 7.59 (100 % proso millet flour) and CH1 7.48 (100 % field pea flour) respectively. The moisture, ash, crude protein, fat, crude fiber, carbohydrate and energy content of developed product was found in the range of 2.51 to 3.90 per cent , 0.82 to 1.68 per cent, 10.01 to 17.77 per cent, 19.41 to 32.39 per cent, 0.36 to 4.28 per cent, 50.45 to 57.40 per cent and 463.94 to 542.67 kcal/100 g, respectively.Keywords
Churros, Sensory Evaluation, Protein, Tribal Crops.Full Text
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- Queiroz VAV, Correia VT, Da V, Menezes CB, De Miguel R, De A, Conceicao RRP, DaPaiva CL and Figueiredo JEF. 2020. Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. Pesquisa Agropecuaria Brasileira 55: e02288.