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S., Kowsalya
- Comparative Study on Different Drying Techniques for Determining the Moisture Content of Cereals/Millets and Pulses
Abstract Views :198 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No S2 (2021), Pagination: 1-7Abstract
Cereals/millets and pulses are an important parts of healthy and balanced diet and hence helps in bridging the gap of protein hunger malnutrition and micronutrient deficiencies. To increase the shelf life of perishable and non-perishable food items, drying is one of the primary and oldest processing techniques that the food grains are subjected to. The convection oven drying method is one of the commonly used methods for the estimation of moisture in marketing enterprises and industries but as the time consumption is quite higher in this process a replacement but quick and dependable technique is essential. One variety rice (Luit variety), one variety of millets and one variety of pulses (samples) were used for the study. Experiments with temperature varying from 30-60 °C and varied time intervals (15 minutes) were conducted in a microwave oven and convection oven using the samples. The main parameters used for the study were temperature and time which was recorded after a time interval of 15 minutes1. The results stated that the process of drying takes place at a falling rate period i.e. with the rise in temperature the moisture content decreases. At a very long process the drying rate, the curve slop becomes less sharp and slowly tends to be horizontal at longer period of time. The values are calculated when the moisture content of the samples becomes constant. Drying food grains for a longer time period have adverse effect in the nature of the samples along with it can result in income loss of marketing industries.Salient findings from the study can be that the alternative means for the convection oven drying can be microwave oven drying as it can be a favorable method for the estimation of moisture content in food grains.Keywords
Drying, Moisture Content, Convection Oven Drying, Microwave Oven Drying.- Formulation and Evaluation of Nutrient and Nutraceutical Potentials of Energy Rich Nutri Bar Designed for Athletes
Abstract Views :233 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 4 (2021), Pagination: 432-442Abstract
Athletics is a collection of sporting events that involve competitive running, jumping, throwing, and walking. The most common types of athletic competitions are track and field, road running, cross country running, and race walking. A variety of running events are held on the track which falls into three broad distance categories: sprints, middle-distance, and long-distance track events. Sprinting is running over a short distance in a limited period. It is used in many sports that incorporate running, typically as a way of quickly reaching a target or goal, or avoiding or catching an opponent. The nutrient rich bar is a nutritional enhancement frequently used by athletes to preserve their energy requirements in daily life. Nutri Bars supply an adequate quantum of nutrients for strength, vitality for sustained physical and mental activity. It is an ideal supplement for athletes, which is energy-dense, nutraceutical rich ready to eat, and easy to carry as a pregame and postgame snack. In the present study, Nutri Bar was developed using nutraceutical energy-rich food ingredients. A ready-to-eat Nutri Bar was prepared with locally available energy-rich nutraceutical food products. The developed bar was evaluated for sensory attributes by 9-point Hedonic scale. The highly accepted variation was chosen for the nutrient analysis. Nutrient analysis and nutraceutical potentials per 100g of bar revealed that the developed bar was rich in nutrients and anti-oxidants.Keywords
Nutraceuticals, Nutri Bar, Sensory Evaluation, Nutrient Analysis, Anti-Oxidants.- Influence of Lifestyle Factors on Metabolic Syndrome Criteria
Abstract Views :192 |
PDF Views:0
Authors
Affiliations
1 Department of Clinical Nutrition, Sakra World Hospital, Bengaluru, 560 103, Karnataka, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, 641 043, Tamil Nadu, IN
1 Department of Clinical Nutrition, Sakra World Hospital, Bengaluru, 560 103, Karnataka, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, 641 043, Tamil Nadu, IN