Food Science Research Journal

Nemnun Hoihaokip ¹, Sonika Sharma ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

The aim of this study was to examine the trends of fast food consumption among adolescent in Ludhiana. In a crosssectional survey, 120 undergraduate students with equal proportions of boys and girls were randomly selected from Punjab Agricultural University, Ludhiana and recruited to participate in this study. The study was carried out using selfdesigned and pre-tested questionnaire to analyze the fast food consumption pattern of respondents. Twenty-four-hour diet recall and a face-to-face interview food questionnaire were performed. The study revealed that daily consumption of fast foods was higher among boys as compared to girls. Burger, Manchurian, Noodles, Pizza, Patty and Samosa were the frequently consumed fast foods amongst college students. The data revealed that 42.5 per cent college students i.e. 46.7 per cent boys and 38.3 per cent girls consumed fast foods on daily basis. About 31.7 per cent of the subjects i.e. 30 per cent boys and 33.3 per cent girls consumed fast food twice/ thrice a week. While 10.8 per cent respondents consumed fast foods weekly i.e. once week and 15 per cent consumed fast food fortnightly. The contribution of fast foods towards the total energy, protein, carbohydrate and fat was 17.82±2.8, 14.1±3.9, 12.3±6.2 and 23.82±5.9 per cent, respectively. Thus indicating a high consumption of fast foods among college students.

Keywords

Adolescents, Fast Food Consumption Pattern, Twenty-Four Hour Diet Recall, Frequency of Consumption, Contribution to Major Nutrients.

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Manpreet Kaur ¹, Sonika Sharma ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

Pumpkin seeds are nutritionally dense food but commonly discarded as waste. Keeping in view the economic and nutritional benefits of pumpkin seeds, the products supplemented with them can be incorporated in daily diet to enhance the nutritional status of people. Due to the high prevalence of malnutrition and iron deficiency anaemia in children and women, the present study was aimed at the development and nutritional evaluation of food products supplemented with pumpkin seeds. Food products namely Laddoo, Panjeeri and Mathi were developed using standardized recipes with different levels of pumpkin seed flour in raw and roasted form. These products were organoleptically evaluated by a trained panel of 12 judges using nine point hedonic rating scale. Nutritional evaluation was also carried out to draw comparison between the developed products and its control (0% supplementation) counterpart. Results revealed that 30% supplementation of pumpkin seed flour (raw and roasted) in all the products is most acceptable. The supplemented products were found to have higher protein (8.97 to 12.07%), fat (31.55 to 45.56%), fibre (2.04 to 3.21%), ash (1.69 to 2.55%), iron (2.50 to 3.29 mg/100 g) and zinc (1.45 to 2.08 mg/100 g) content as compared to the control (0% supplementation). Moreover addition of pumpkin seed flour resulted in significant increase in the total carotenoid content (0.090 to 0.370 meq/kg) and antioxidant activity (59.10 to 74.20%) of the supplemented products.

Keywords

Malnutrition, Pumpkin Seed, Supplemented Products, Organoleptic Evaluation, Nutritional Analysis.

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