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Mirajkar, Bharati C.
- Studies on Incorporation of Potato Flour on the Physical Properties and Acceptability of Chapathi and Butter Biscuits
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Hassan, Karnataka, IN
2 Department of Statistics, College of Agriculture, Hassan, Karnataka, IN
3 Department of Agricultural and Food Engineering, College of Agriculture, Hassan, Karnataka, IN
4 Department of Food Science and Engineering, College of Agriculture, Hassan, Karnataka, IN
1 Department of Food Science and Nutrition, College of Agriculture, Hassan, Karnataka, IN
2 Department of Statistics, College of Agriculture, Hassan, Karnataka, IN
3 Department of Agricultural and Food Engineering, College of Agriculture, Hassan, Karnataka, IN
4 Department of Food Science and Engineering, College of Agriculture, Hassan, Karnataka, IN
Source
Food Science Research Journal, Vol 4, No 1 (2013), Pagination: 71-76Abstract
The present study was concerned with the incorporation of various proportions of potato flour in chapathi and butter biscuits. Potato flours were prepared by drying the potato slices treated with potassium meta-bisulphite and without pretreatment. Four substitution levels of potato flours from 7.5 g to 15.0 g were used in the formulations of chapathi in conjunction with wheat flour, salt, baking powder and water. Chapathies were prepared with potato flour without pretreatment and blanched plus potassium meta-bisulphite (KMS) treated sample of potato flour. The three substitution levels of potato flours from 15g to 25g were used in the formulation of butter biscuits in conjunction with maida flour, margarine, sugar, cardamom flavour and soda. The study revealed that chapathi prepared at 15 per cent potato flour and biscuits prepared at 30 per cent potato flour had most suitable baking properties among different proportions. The statistical analysis of sensory evaluation data indicated that the chapathi and biscuits prepared with potato flour prepared by blanching, treated with KMS were ranked better and were more acceptable than those made from incorporation of potato flour without pretreatment.Keywords
Potato Flour, Blanching, Baking, Chapathi, Butter Biscuits
- An overview of Mid-Day Meal Scheme in Karnataka
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Hassan (Karnataka), IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bangalore (Karnataka), IN
3 Department of Agricultural Engineering, College of Agriculture, Hassan (Karnataka), IN
1 Department of Food Science and Nutrition, College of Agriculture, Hassan (Karnataka), IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bangalore (Karnataka), IN
3 Department of Agricultural Engineering, College of Agriculture, Hassan (Karnataka), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 319-326Abstract
The present study was made to evaluate the impact of mid- day meal scheme (MDMS) in Karnataka State. MDM Scheme was implemented in educationally and economically backward North Eastern districts of the state during 2002-03. Later the scheme was extended to other 20 districts of the state under National Programme for Nutritional Support to Primary Education (NP-NSPE) with the title Akshara Dasoha during 2003-04 in a phased manner. As per the directions of the Hon'ble Supreme Court the scheme of providing hot cooked meal is implemented for all the children of classes I to V of both Government and Government aided primary schools. The scheme of providing free food grains @ 3 kg / child per month to children of class I to V of Government aided schools on the basis of 80 per cent of attendance in a month under NP-NSPE is continued during 2002-03 and 2003-04. The programme was extended to VI and VII standards in Government/ Government Aided Schools in the State during 2004 and the programme of providing hot cooked meal transferred to Zilla Panchayat w.e.f. 01.04.2005. The programme is extended to students of VIII standard studying in upgraded primary schools and students of VIII to X standard of Govt and Aided High Schools. Many scholars pointed out in their studies that the scheme has a good impact on child nutrition, school attendance and social equity.Keywords
Mid-Day Meal, Education, Nutritional Status, Enrolment, Retention.References
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- Avinash, T. and Manjunath, Avinash (2013).A study of midday meal scheme under food security with special reference to upper primary schools of rural Bhadravthi taluk. Internat. J. Adv. Res. Mgmt. & Soc. Sci., 2(12) : 88-91.
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- Byadagi, Savitri, Sharan, Sunanda and Naik, Madhusudhan (2015). Comparison of nutritional status of school children with and without mid- day meal programme. J. Environ. & Ecol., 6(1) : 69-75.
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- Christie, Minj, B. Ramakrishna Goud, Diana Elizabeth James, Farha Furruqh and Mohammad, A.S. (2014). Impact of School mid- day meal programme on the Nutritional status of Children in a rural area of South Karnataka, India. J. Curr. Res. & Academic Rev., 2 (8) : 78-84.
- Jain, J. and Shah, M. (2005). Antyodaya Anna Yojana and mid-day meals in M.P., Econ. & Polit. Weekly, 40 (48): 5076 - 5088.
- Kaur, R. (2010). Impact of mid- day meal scheme on attendance, retention and learning outcomes of students and problems faced by teachers and school administrators, Ph.D. Thesis, Punjab University, CHANDIGARH, U.T.
- Laxmaiah, A., Sarma, K.V., Rao, D.H., Reddy, G., Ravindranath, M. and Rao, M.V. (1999). Impact of mid- day meal programme on educational and nutritional status of school children in Karnataka. Indian Pediatr., 36 : 1221-1228.
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- Naik (2005). Evaluation of Akshara Dasoha Scheme of Karnataka. Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad, KARNATAKA (INDIA) .
- NP-NSPE(2006). Mid- day meal scheme guidelines. Ministry of Human Resource Development [Department of School Education and Literacy] September.
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- Seetharaman, A.S. (1980).Utilization of educational facilities by slum dwellers of Bangalore city in relation to their socio-economic background. Buch M.B(Ed.) Third Survey of Research in Education.
- Shalini, C.N., Murthy, N.S., Shalini, S., Dinesh, R., Shivaraj, N.S. and Suryanarayana, S.P. (2014). Comparison of nutritional status of rural and urban school students receiving midday meals in schools of Bengaluru, India: A cross sectional study. J. Postgraduate Med., 60 (2) : 118-122.
- WHO (1983). Measuring change in nutritional status, Geneva.
- Blue, J. (2005). The Government Primary School mid-day meals scheme: An assessment of programme implementation and impact in Udaipur district. Sewa Mandir, Udaipur. http://www.righttofoodindia.org/data/blue2005mid daymeals.doc.
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- Effect of Temperature and Relative Humidity on Variation of Physico-Chemical Properties of Storage and Packed Jaggery
Abstract Views :197 |
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Authors
Affiliations
1 Department of Agriculture Engineering, College of Agriculture, Karekere, Hassan (Karnataka), IN
2 Department of Food Science and Technology, College of Agriculture, Hassan (Karnataka), IN
1 Department of Agriculture Engineering, College of Agriculture, Karekere, Hassan (Karnataka), IN
2 Department of Food Science and Technology, College of Agriculture, Hassan (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 121-133Abstract
Short term storage of jaggery by different methods under laboratory conditions indicated that the jaggery stored in air tight container for 90 days maintained its quality and colour closely followed by wrapping with alkathene film and packed in paper box covered by polythene pouch as compared to jaggery kept open as it is without covering wrapped with gunny and Hessian cloth or packed with sugarcane trash and stored.Keywords
Jaggery, Storage, Package, Temperature, Relative Humidity.References
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- Gunjal, B.B. and Galakatu, P.D. (1986). Water vapour obsorption by jaggery. J. Ind. Sugar, 633-636.
- Kundu, S. and Gupta, M.L. (1992). Changes in physico-chemical properties of gur storage in some promising varieties of sugar cane. Indian Sugar, 42(2): 115-118.
- Mandal, D., Tudu, S., Mitra, S.R. and De, G.C. (2006). Effect of common packing materials on keeping quality of sugarcane Jaggary during monsoon season. Sugar Tech., 8 : 137-142.
- Pandey, J.P. and Kulshreshtha, M. (1999). Properties of solid, liquid and Powder jaggery. Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandsari industry in India, 46.
- Rao, R.S. and Lakshminarayana, C. (1999). Cane jaggery, National seminar on status, problem and prospects of jaggery and khandsari industry in India, 45.
- Sastry, A.S., Ghosh, A.K. and Bajpai, J.P. (1964). Effect of different temperatures and humidifies on the keeping quality of gur. Indian Institute of Sugarcane Research and development, Lucknow. 325-330.
- Singh, J. (1999a). Advances in jaggery and khandarari. research and development, Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 16-26
- Singh, J. (1999b). Computer simulations model for prediction of storage stability of jaggery samples, Souvenir with Abstracts, Natural seminar on status, problem and prospects of jaggery and khandasari industry in India, 49.
- Thakur, A.K. (1999). Potential of jaggery manufacturing: A Study report Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 37.
- Usha Ravindra, Neena Joshi, Shivaramu, H.S., Sheela, K. and Nagaraju (2004). Quality standard of jaggery produced in cavery command area of Karnataka. Co-Op. Sugar, 35 (11): 842-846.
- Uppal, S.K. and Sharma, S. (1999). Evaluation of different methods of jaggery (gur) storage in subtropical region. Indian J. Sugarcane Technol., 14:17-21.
- Verma, S.K., Srivastava, S.C., Dua, S.P., Lal, K. and Singh, S.B. (1999). Chemical control of jaggery deterioration during monsoon season. Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 55.