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Nalwade, Vijaya M.
- Effect of Supplementation of Wheat Grass (Triticum aestivum L.) Powder on Blood Glucose Level of Selected Diabetic Subjects
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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 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
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Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 170-175Abstract
Diabetes mellitus is reaching potentially epidemic proportions in India. The experiment was conducted with an objective to study the effect of supplementation of wheat grass powder on blood glucose level of the diabetic subjects. Thirty noninsulin dependent diabetic subjects as control group (15) and experimental group (15) were selected from Parbhani city of Maharashtra state. Data regarding anthropometric measurements and fasting as well as post prandial blood glucose level of the selected subjects of control and experimental group was recorded initially, at 30th day and 60th day of experiment. Supplementation of 3 g of wheat grass powder was given daily to the subjects of experimental group for 60 days. The anthropometric measurements such as weight (kg), body mass index, mid upper arm circumference (cm) and triceps skinfold thickness (mm) were found to be decreased after the supplementation of wheat grass powder for two months, but the significant difference was noticed only for weight and BMI values. On the other hand specific trend was not noticed in the anthropometric measurements of the subjects of control group. Mean fasting and post prandial blood glucose level of the selected diabetic subjects of experimental group were significantly decreased from 192.13 ± 59.41 mg/dl to 179.46 ± 54.79 mg/dl and from 266.93 ± 81.47 mg/dl to 244.86 ± 77.59 mg/dl, respectively after 60 days of supplementation of wheat grass powder, whereas slight increase was noticed in the selected diabetic subjects of control group. Hence, supplementation of wheat grass powder for two months resulted in reducing the blood glucose level of diabetic subjects therefore being a natural product; wheat grass could be considered as effective measure for management of diabetes mellitus.Keywords
Wheat Grass (Triticum aestivum L.) Powder, Diabetes Mellitus, Anthropometric Measurements, Fasting Blood Glucose Level, Post Prandial Blood Glucose Level.
References
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- Development of Food Products by Incorporating Beetischolar_main (Beta vulgaris L.)
Abstract Views :210 |
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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 Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 245-249Abstract
The study was conducted to formulate beverages by incorporating beetischolar_main juice concentrate. The beverages selected for the study were lime beet juice and amla beet juice. Beetischolar_main juice concentrate was incorporated at 0, 5, 7 and 10 per cent level. Acceptability of the beverages was evaluated using 9 point hedonic rating scale. It was found that 10 per cent level of incorporation of beetischolar_main juice concentrate was more accepted in lime beet juice and amla beet juice. The results of nutrient analysis inferred that protein (g %), fat (g %), fibre (g %), carbohydrates (g %), total minerals (mg %) and zinc (mg %) content of amla beet juice was more than that of content of lime beet juice. On the other hand, moisture (g %), iron (mg %), calcium (mg %), manganese (mg %) and energy (kcal)content were more in lime beet juice. Lime beet juice can be stored upto 3 days in LDPE, HDPE and PET jar at room temperature and at refrigeration temperature in good condition. Whereas amla beet juice can be stored in LDPE for 5 days at room temperature and at refrigeration temperature in PET jar for 3 weeks in good condition.Keywords
Beetischolar_main, Lime Beet Juice, Amla Beet Juice, Sensory Evaluation, Nutrient Content, Storage Study.References
- Atamanova, A., Brezhneva, T.A., Slivkin, A.I., Nikolaevskii, V.A., Selemenew, V.F. and Mironenko, N.V. (2005).Isolation of saponins from table beetischolar_main and primary evaluation of their pharmacological activity.Pharm. Chem.J., 39 (12): 650-652.
- Chattopadhaya, P., Chatterjee, S. and Sen, S.K. (2008).Biotechnological potential of natural food grade biocolorants. African J. Biotechnol., 7 (17) : 2972-2985.
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- Gopalan, C., Ramashastry, B.V., Balasubramanyam, S.C., Narasingarao, B.S., Deostale, Y.G. and Pant, K.C. (2010). Nutritive value of Indian foods. National Institute of Nutrition, Hyderabad (A.P.) INDIA.
- Kathiravan, T., Nadanasabapathi, S. and Kumar, R. (2015).
- Pigments and antioxidant activity of optimized Ready to Drink (RTD) Beetischolar_main (Beta vulgaris L.) passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian. J.Food Sci. & Technol., 7 (1) : 9
- Panse, V.G. and Sukhatma, P.V. (1985). Statistical methods for Agricultural Workers. Indian Council of Agricultural Research, 4th Ed.
- Patkai, G., Barta, J. and Varsanyi, I. (1997). Decomposition of anticarcinogen factors of the beetischolar_main during juice and nectar production. Cancer Letters, 114 : 105-106.
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- Vanajakshi, V., Vijayendra, S.V.N., Mandyan, Chakravarthy Varad and Agrawal, Renu (2015). Optimization of probiotic beverage based on Moringa leaves and beetischolar_main. LWT Food Sci. & Tech., 63 : 1268-1273.
- Yadav, Adya, Paul, Virginia and Yadav, Neelam (2016). Antioxidant properties of Moringa (Moringa oleifera), Adusa (Justicia adhatoda), Beetischolar_main (Beta vulgaris L.) and cauliflower (Brassica olerace) leaves. Internat. J.Appl. Home Sci., 3 (3 & 4) : 94-99.
- Study on Food Products Buying Behaviour of Consumers
Abstract Views :162 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Community Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Science and Nutrition, College of Community Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 357-360Abstract
The present study was undertaken to find out buying behaviour of consumers regarding food products. Two hundred consumers from four different professions such as doctor, lawyer, businessman and professor, 50 in each group were selected from Parbhani city of Maharashtra state. It was observed that all the selected consumers gave importance to quality followed by price of the product while buying. A very high per cent of doctors (98) and professors (96) were reading the information given on food label in regard to safety and health hazards. On the other hand, price and taste of the product were mostly noticed by lawyers and businessmen during purchasing of food products. It was noticed that significantly more per cent of lawyers had the practice of purchasing new food products regularly than other selected consumers. Whereas occasional purchasing of new food products was more common among all the selected consumers. More than 90 per cent of the selected consumers reported that when product was not available in regular shop then it was searched in other shop. It was also noticed that more than 70 per cent doctors and businessmen and more than 60 per cent lawyers and professors were postponing the buying due to unavailability of the product of particular brand. Results indicated that more number of professors (96%) preferred particular shop for purchasing due to ease of shopping, easily accessible and good quality of the product.Keywords
Food Label, Consumers, Buying Practices.References
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- Kim, S., Nagya, R.M., Jr and Cappa, O. Jr (2000). Food label use, self-selectivity and diet quality. J. Consumers Affairs, 35(2): 346-363.
- Koutroulou, Anna and Tsourgiannis, Lambros (2011). Factors affecting consumers purchasing behaviour towards local foods in Greece. Scientific Bulletin - Economic Sciences, 10 (2) : 1-14.
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- Van der, Merwe D., Bosman, M. and Ellis S. (2014). Consumers opinions and use of food labels: reults from an urban-rural hybrid area in south African. Food Res. Internat., 63 : 100-107.
- Ward, Poul R., Loreen, Mamerow, Julie, Henderson, Anne, W. Taylor, Samantha, B. Meyer and Jonh Coveney (2012). The social determinants of food purchasing practices, who chooses price-before-health, taste-before- price or organic foods in Australia?. Food & Nutri. Sci., 3: 461-470.
- Awareness of Consumers towards the Nutritional Labelling and Health Claims Disclosed on Food Label
Abstract Views :220 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, College of Community Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Science 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: 33-37Abstract
Two hundred consumers from four different professions such as doctor, lawyer, businessman and professor, 50 in each group were selected by purposive random sampling technique. All respondents were interviewed personally to obtain the relevant information. Results showed that all the selected lawyers and doctors and 96 per cent businessmen and professors were vigilant about date of manufacturing and expiry date of the products. Statistical analysis indicated that significantly more per cent of doctors had awareness about MRP, standard marks and list of ingredients than that of businessmen. Also awareness in regard to MRP and standard marks were more in professors as compared to businessmen. Results showed that 84 per cent doctors, 80 per cent businessmen and 70 per cent lawyers and professors used nutrition information given on food label of pre-packaged food while buying the food product. Results inferred that while purchasing the food product more number of businessmen read the content of calories, protein, fat, sugar, vitamins and minerals written on food label. On the other hand, carbohydrate, fibre and sodium content was seen by more per cent of professors. Content of cholesterol was read by more number of doctors compared to other consumers. Results in regard to various health claims written on food label indicated that more number of lawyers had awareness about product suitability for people with diabetes mellitus, cholesterol and heart problem which was significant statistically. On the contrary significantly less per cent of lawyers were aware about the product recommended for balanced diet than that of other consumers.Keywords
Food Label, Consumers Awareness, Buying Behaviour, Nutrients Content, Health Claims.References
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