Food Science Research Journal

Mamta Jaiswal ¹, Rachana Baranwal ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The objective was present investigated was to “Product development and organolaptic evaluation of pumpkin seed” To develop pumpkin seed seed products like halwa, soup, pancake, migipag and namkeen. Pumpkin seed have a soft texture, and are easy to digest. Pumpkin seed are a high source of nutrients like zinc, sodium, potassium, magnesium, calcium, B vitamins, protein, fat and energy. They are also a very filling food. Pumpkin seed are considered useful in fight depression, promote sleep, diabetes and obesity. Can Help Lower High Cholesterol Level and Protect Against Heart Disease. The development products were given to the panel of 10 judges products were tested for flavour and tested for flavour and taste, body and texture, colour and appearance, overall acceptability. The organolaptic evaluation of products was done by using score card method (9-point hedonic scale). The result developed products halwa and soup (T₀) and (T₁) was highest average score for overall acceptability (T₁) Halwa and Soup 9, 8.3.

Keywords

Acceptability, Development, Investigation, Evaluation.

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Mamta Jaiswal ¹, Shalini Agrahari ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The objective of present investigation “Development of omega-3 rich food products using soybean and flaxseed’’ was to standardize and develop the products using soybean and flaxseed and their organoleptic evaluation. Omega-3 polyunsaturated fatty acids play a crucial role in reduction of cardiovascular disease risk factors. Dietary source of omega-3 polyunsaturated fatty acid as eicosapentaenoic acid (EPA) and docosahexaenic acid (DHA) which include fatty fish (salmon and herring), linolenic acid can be obtained from vegetable oils (canola oil, soybean oil and olive oil), walnuts and pistachio. Omega-3 fatty acids improve endothelial function, reduce inflammatory process and ischemic heart disease. Regulation of influx and efflux of sodium and calcium ions through omega-3 fatty acids helps to prevent cardiac arrhythmia. Fish oil may enhance cardiac remodeling in heart failure. Linolenic acid is recommended for an individual without cardiovascular disease whereas at least 1 g per day of omega-3 polyunsaturated fatty acids should be consumed by patient with cardiovascular disease. Developed products of soybean and flaxseed were soybean halwa and soybean and flaxseed pancake. The organoleptic evaluation of products was done by using (9-Point Hedonic Scale). The result of soybean and flaxseed based 2 products for soybean halwa, soybean and flaxseed pancake (T₀) and (T₁) were best in all treatments in case of all sensory attributes.

Keywords

Omega-3, Polyunsaturated Fatty Acids, Cardiovascular Disease, Eicosanoids, Soybean, Flaxseed.

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Mamta Jaiswal ¹, Priyanka Chaurasiya ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The impact of agriculture interventions on nutritional status in participating households, and to analyze the characteristics of interventions that improved nutrition outcomes. We identified and reviewed reports describing 30 agriculture interventions that measured impact on nutritional status. The interventions reviewed included home gardening, livestock, mixed garden and livestock, cash cropping, and irrigation. We examined the reports for the scientific quality of the research design and treatment of the data. We also assessed whether the projects invested in five types of ‘capital’ (physical, natural, financial, human and social) as defined in the Sustainable Livelihoods Framework, a conceptual map of major factors that affect people’s livelihoods. Most agriculture interventions increased food production, but did not necessarily improve nutrition or health within participating households. Nutrition was improved in 11 of 13 home gardening interventions, and in 11 of 17 other types of intervention. Of the 19 interventions that had a positive effect on nutrition, 14 of them invested in 4 or 5 types of capital in addition to the agriculture intervention. Of the nine interventions that had a negative or no effect on nutrition, only one invested in four or five types of capital. Those agriculture interventions that invested broadly in different types of capital were more likely to improve nutrition outcomes. Those projects which invested in human capital (especially nutrition education and consideration of gender issues), and other types of capital, had a greater likelihood of effecting positive nutritional change, but such investment is neither sufficient nor always necessary to effect change. Although poor dietary intake is a common cause of micronutrient deficiencies, the ischolar_main causes is linked with low socio-economic status and lack of knowledge about healthy eating patterns. This study was performed to determine the impact of nutritional assessment of agriculture adult women in sultanpur district (18-40) year for the research survey method was used for the collection 100 data. Result show that maximum women’s were positive impact of nutrition education positive nutritional assessment of agriculture women.

Keywords

Interventions, Assessment, Micronutrient, Gardening, Consideration.

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Mamta Jaiswal ¹, Neelam Yadav ¹

Affiliations
1 Home Science of Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN

Abstract

The objective of present investigation on standardisation and development of antioxidant rich food: Product using broccoli and mushroom was to standardize and develop the products using broccoli and mushroom and their organoleptic evaluation. Antioxidant are naturally occurring substances that combat oxidative damage in biological entitives. An antioxidant achieves this by slowing or preventing the oxidation process that can damage cells in the body. This it does by getting oxidized itself in place of the cells. Thus, an antioxidant can also be termed as a reducing agent. Antioxidant are considered as important in the fight against the damage that can be done by free radicals produced due to oxidative stress. Although the human body has its own defenese against oxidative stress, these become weak with age or in the case of an illness. Developed products of broccoli and mushroom were broccoli mushroom soup and broccoli and mushroom curry. The organoleptic evaluation of products was done by using (9-Point Hedonic Scale). The result of broccoli and mushroom based products for broccoli mushroom soup, broccoli and mushroom curry (T₁) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T₁) broccoli mushroom soup and broccoli and mushroom curry were 8 and 8.2, respectively. Developed products were accepted by panel members.

Keywords

Antioxidant, Organoleptic Evaluations, Developed, Treatments.

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