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Chauhan, Komal
- Impact Evaluation of "Quick Cooking Food Mix" on Nutritional Status of Institutionalized Elderly
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1 Department of Foods and Nutrition, The M.S. University of Baroda, Vadodara, IN
1 Department of Foods and Nutrition, The M.S. University of Baroda, Vadodara, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 7 (2012), Pagination: 290-297Abstract
The Asian scenario shows that percentage of persons aged 60 and above is Increasing gradually. in South Central Asia it was 6.1 per cent and 7.0 per cent in 1951 and 2000 respectively, it is also projected that it will increase upto 11.3 per cent in 2025 and 19.5 per cent in 2050. The 2001 census has shown that the elderly population of India accounted for 77 million2.
- Development of Food Products Incorporating Dry Powdered Figs to Explore their Hypocholesterolemic Potential
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Authors
Affiliations
1 Department of Food Science and Nutrition, Banasthali University, Banasthali Vidyapith - 304022, Rajasthan, IN
2 Gian Sagar Medical College, Punjab, IN
1 Department of Food Science and Nutrition, Banasthali University, Banasthali Vidyapith - 304022, Rajasthan, IN
2 Gian Sagar Medical College, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 8 (2011), Pagination: 350-355Abstract
Hypercholesterolemia is one of the major risk factors in the development of Coronary Artery Disease (CAD). Nowadays many non prescribed treatments have been made available for lowering the cholesterol. In this regard, traditional medicines are pursued as alternative drugs for treatment of hypercholesterolemia. So far many traditional medicines have been investigated for their therapeutic effects both in humans and in experimental animals, Fig (Ficus corica) commonly called Anjeerhave been used for several therapeutic effects such as hypoglycaemia, cancer supperesive, anthelmintic, hypotriglyceridemia and bovine papllomatosis. Canal ef a showed that chloroform extract obtained from a decoction of fig leaves improved the blood cholesterol in streptozotocin induced diabetic rats. Since there is paucity of data in human subjects, the present study was an endeavour to extend the findings on the effects of dry fig powder on the lipid profile of hyper- cholesterolemlc subjects; to determine the proximate composition of dry fig powder and organoleptic evaluation of food products incorporating fig powder.- Quality Assessment of Cumin and Inulin Fortified Bakery Products and it’s In Vitro Iron Bioavailability
Abstract Views :83 |
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Authors
Affiliations
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 4 (2022), Pagination: 408-423Abstract
Anemia is a worldwide deficiency that affects women and children. It can be overcome by adding iron in the diet by food fortification. The objective of the study was to improve iron bioavailability in bakery products by adding cumin and inulin. The physicochemical, nutritional and iron bioavailability properties of cumin and inulin fortified bakery products like breads, muffins, cookies and rusk were determined. The ash content analysis of cumin fortified bread was found to have higher mineral content in comparison to the other fortified bakery products. Among all the bakery products cumin fortification with inulin containing bread was found to have second higher iron bioavailability (0.7±0.004 mg/100 g). In the fortified bakery products, bread fortified with cumin and inulin was found to be better than the reference bread. Still in comparison to the reference bread fortified bread, organoleptic was found to be better. Therefore considering the iron bioavailability and relative overall acceptability, cumin fortified bread may be considered as one of the alternative for iron fortified products for preventing the iron deficiency anemia.Keywords
Cumin, Inulin, Fortified Wheat Flour, In-vitro Iron Bioavailability, Bread, Muffin, Rusk, CookiesReferences
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