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Nerlekar, J. P.
- Acceptability and Nutritent Content of Developed Iron Rich Toffee
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 281-285Abstract
The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.Keywords
Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.
References
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- Effect of Storage on Acceptability and Nutrient Content of Iron Rich Toffee
Abstract Views :220 |
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Authors
T. N. Khan
1,
J. P. Nerlekar
1
Affiliations
1 Department of Foods and Nutrition, College of Community Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Community Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 58-60Abstract
Iron rich toffees were prepared from, Rajkeera (Amaranthus paniculatus) and Bengal gram leaves (Cicer arietenum) powder. The prepared toffees were stored in airtight glass containers at room temperature for a period of six months. The periodical acceptability was evaluated at 0,1,2,3, 4,5 and 6 months of storage period. The nutrient content and microbial count of toffees was determined at 0, 3 and 6 months of storage period. The iron content of toffee R is 31.8 mg/100g and for toffee RB 28.30 mg /100g. The results of mean acceptability scores of organoleptic characteristics of iron rich toffees stored for six months showed that as the period of storage increased all the organoleptic scores decreased. Similarly the nutrient content was highest at initial stage and decreased for 3 and 6 months of storage except moisture. The results of storage study indicated that as the period of storage increased organoleptic characteristics and nutrient content decreased while microbial content increased.Keywords
Storage, Acceptability, Nutrient Content.References
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- Gupta, S. and Prakash, J. (2011). Nutritional and sensory quality of micronutrient rich traditional products incorporated with green leafy vegetables. Internat. Food Res. J., 18 : 667-675.
- Lahade, K.N. (2009). Acceptability and nutritional evaluation of recipes prepared by incorporation of rajkeera leaves powder. M. Sc. Thesis, VNMKV, Parbhani.
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- Shukla, S., Bhargava, A., Chatterjee, A., Srivastava, V. and Singh, S.P. (2005). Estimates of genetic variability in vegetable amaranth (A. tricolor) over different cuttings. Hort., Sci. (Prague), 32 (2) :60-67.
- Assessment of Nutritional Status of Rural Adolescent Girls (13-15 Years)
Abstract Views :209 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 412-417Abstract
A total number of 300 adolescent girls were surveyed. They were divided into two groups ie control (150) and experimental (150). The information regarding socio-economic status, anthropometric measurements and haemoglobin content was collected. The selected subjects were personally interviewed for knowledge, aptitude and practice with the help of questionnaire. Food and nutrient intake of sub sample (70) was collected. The IEC programme was conducted to the experimental group. The nutrition knowledge was imparted through messages, charts, posters, talk and demonstration, etc. After imparting the IEC programme, the haemoglobin content, food and nutrient intake, knowledge aptitude and practice was assessed. The impact of IEC programme was evaluated by appropriate statistical methods. The results indicated that there was a significant increase in the haemoglobin content and nutrient intake of experimental group after IEC programme. Similarly the improvement in the existing knowledge, aptitude and practice was observed. Hence, it was concluded that, respondents require approach regarding nutrition education.Keywords
Adolescent Girls, Haemoglobin Food, Nutrient Intake.References
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- Impact of Iron Rich Toffees Supplementation on Anemic Adolescent Girls
Abstract Views :252 |
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Authors
Affiliations
1 Department of Food and Nutrition, College of Community Science (VNMKV), Parbhani (M.S.), IN
1 Department of Food and Nutrition, College of Community Science (VNMKV), Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 22-26Abstract
A total number of 250 adolescent girls, in the age group of 13-18 years from school were selected and screened haemoglobin content. Based on result of haemoglobin content, 40 adolescent girls suffering from moderate type of anaemia were selected for the supplementation of iron rich toffees. These adolescents girls were divided into two groups experimental group (20) receiving the supplementation and control group (20) not receiving the supplementation. The Iron rich toffees (20g/day) were supplemented for 60 days to the selected anaemic adolescent girls. The anthropometric measurement, blood haemoglobin levels were measured in both the groups initial and after (30 and 60 days) of study period. Supplementation of 20 g/day iron rich toffees for 60 days exerted positive effect on haemoglobin level of experimental group.Keywords
Supplementation of Iron Rich Toffees, Anthropometric Measurement, Haemoglobin Content.References
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