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Sharma, Manisha
- Comparative Study on Different Drying Techniques for Determining the Moisture Content of Cereals/Millets and Pulses
Authors
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.- Efficacy Trials of Sorghum based Composite Flour Mix on the Blood Glucose Levels of Experimental Induced Hyperglycemic Rats
Authors
1 Department of Food Science and Nutrition, Assam Agricultural University, Jorhat, Assam-785 013, IN
2 Department of Pharmacology and Toxicology, Assam Agricultural University, Jorhat, Assam-785 013, IN
3 Department of Horticulture, Assam Agricultural University, Jorhat, Assam-785 013, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 2 (2021), Pagination: 244-256Abstract
Diabetes is global health disorder affecting millions of people worldwide with the largest number of diabetic adults in India ranging around 61.3 million people. Use of indigenous foods has been advocated to reduce the incidence of chronic, diet related non-communicable diseases such as diabetes, obesity and CVD. In the present study an approach was made to develop and assess the functional efficacy of sorghum based composite flour mix for a period of 15 days on blood glucose level of alloxan induced diabetes rats. Out of all the seven groups, Group A showed no significant improvement in the blood sugar level at the end of the supplementation period, Group B showed significant increase in the blood glucose level while Group C showed significant decrease in the blood glucose level along with Groups D, E, F and G fed with sorghum based composite flour mix showed significant decrease in the blood sugar level. Thus it can be concluded that the blood glucose lowering effect of sorghum based composite flour may be due to the in situ composition of the composite flour mix which are potential sources of dietary fibres like cellulose, lignin, phytonutrients including tannins, phenolic acids, anthocyanins, phytosterols, polyphenols, and policosanols.Â