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Poonia, Amrita
- Insects-An Innovative Source of Food
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Authors
Affiliations
1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IN
1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 1 (2018), Pagination: 108-115Abstract
Edible insects are high in nutrition due to which they are eaten all around the world. Insect species that is used for human consumption should be selected, managed, and prepared by taking into account the required knowledge in countries where insect consumption is usual. Present evidence indicates that edible insects reared under controlled conditions are expected to cause no additional hazards compared with traditional animal products. They are also considered as a source of economy. Food safety research and regulatory issues should be considered by addressing the insect food chain, in view of species features, insect origins, farm management and environmental conditions.Keywords
Consumable Products, Economical, Edible Insects, Food Safety, Insect Farming and Nutrition.
References
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- Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey
Abstract Views :222 |
PDF Views:2
Authors
Amrita Poonia
1,
Arti Kumari
1
Affiliations
1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varnasi - 221 005, IN
1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varnasi - 221 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 3 (2018), Pagination: 318-333Abstract
Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 °C temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4 °C and 10 °C. The shelf life of the product was 8 days at 4 °C and 5 days at 10 °C respectively.Keywords
Rabadi, Pearl Millet, Functional Food, Whey, Response Surface Methodology, Traditional.References
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- Pea Pod Powder as a Value-Added Food Ingredient for Enhancing the Nutritional and Antioxidant Properties of Cookies
Abstract Views :123 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005., IN
2 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005, IN
1 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005., IN
2 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 1 (2023), Pagination: 112-127Abstract
The present study aims to develop cookies with high nutritional quality and overcome the limitations of traditional cookies high in fat and sugars. Agro-industrial waste by-product, pea pods, was powdered to supplement the cookie preparation with soy four and inulin powder. The four blend was optimized by taking three factors affecting the fnal product’s processing parameters: Pea-Pod Powder (PPP), Soy Flour (SF) and inulin. The optimization data of PPP cookies shows that responses as color and appearance (P<0.012), favour (P<0.012), crispiness (P<0.013), OAA (P<0.011), hardness (P<0.002), and fracturability (P<0.001) were signifcantly related to the processing of cookies. PPP and SF affected the sensorial characteristics of the cookies, while inulin affected the textural characteristics to a greater extent. The optimised cookies were found to have signifcantly high levels of protein (9.39%), dietary fbre (7.86%), Ca (1.19%), Fe (0.12%), and low fat (17.18%) and total sugar (19.21%) than the control. The DPPH inhibition activity was higher in PPP cookies (0.082%) than control (0.072%). The traditional cookies are not preferred by diabetic and CVD affected persons and are not considered nutritious among the health concerned population. PPP cookies have better shelf life, higher in protein, functional compounds, fbres, minerals and low in sugar. Thus, the product targets such a huge segment of the population, offering various health implications.
Keywords
Peapod, Cookies, High Protein, Health Foods, PrebioticReferences
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