Prajakta Nande ¹

Affiliations
1 Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, IN

Abstract

Today, the consumption of ice cream is increasing rapidly. However, increasing cost has prohibited the consumption of ice cream by the vulnerable section of society. There is therefore a need to reduce the cost of ice cream, which would be possible only when milk is replaced by cheap and nutritious non conventional ingredients. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Ice cream is made from a blend of dairy products (cream, condensed milk and butterfat), sugar, flavorings and federally approved additives. Soymilk is an alternative choice for making ice cream because it is normally used as a substitute for dairy milk and soybean is also a source of bioactive molecules. It contains good amounts of protein, polysaccharides and indigestible fibre, unsaturated fat and lecithin, vitamins and minerals, as well as bioactive organic molecules including polyphenols, such as phenolic acids, isoflavones, tannins and saponins. Soymilk blend is used in the preparation of frozen desserts especially ice cream. Soymilk ice cream is a smooth and QUALITY CHARACTERISTICS OF SOYMILK ICE CREAMS FORTIFIED WITH CARROT JUICE PRAJAKTA NANDE (Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra) (Received 20 th February, 2013) soft frozen mixture of a combination of components of milk, cream, sweeteners, stabilizers, emulsifiers, flavouring and possibly other ingredients such as egg products and coloring.

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Prajakta Nande ¹, Maria Hussain ¹, Sabiha Vali ¹

Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN

Abstract

Excessive weight in women is being seen as a cause of related diseases like diabetes, cardiovascular disease and high blood pressure. A growing number of urban women aged 35+ are falling victim to sedentary life styles, rich foods, lack of exercise and a gradual slowing down of metabolic rate. In 1990, the National Nutrition Monitoring Bureau (NNMB) documented the prevalence of obesity In Indian women to be 4.1 per cent and the National Family Health Survey (NFHS) reported obesity prevalence rates ranging from 3.5 to 4.1 per cent.

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Prajakta Nande ¹, Sabiha A. Vali ¹

Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road-440010, Nagpur, Maharashtra, IN

Abstract

Part of India's ancient culture is the traditional games. These games are intensely enmeshed in the culture of the region and are aimed towards physical excellence. Some of the traditional Indian games are kabaddi, kho kho and rope mallakhamb.

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Toshina Varma ¹, Prajakta Nande ¹, Sabiha A. Vali ¹

Affiliations
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN

Abstract

Birth weight is one of the most important and reliabie parameters in the evaluation of fetal and neonatal well-being. Birth weight below 2.5 kg has been found to be very closely associated with poor growth, not just in infancy but throughout the childhood. Birth weight can be affected by various factors including those related to fetal, placental, maternal and environmental origin. Low birth weight and proportionate smallness at birth is associated with poor cognitive function in early childhood. Low birth weight babies are 5 to 6 times more likely to die during infancy compared to normal birth weight babies.

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Prajakta Nande ¹, Snehal Dudhmogre ¹, Sabiha A. Vali ¹

Affiliations
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, IN

Abstract

Leafy vegetables containing phytofactor potential are now referred to as functional foods or health foods being known as protective foods Betel leaves are known to Indian culture from ages. Paan was invented by scholars of Ayurveda thousands of years ago with the help of Dhanvantari. The colloquial name for betel leaves is paan and its botanical name is Piper betel. Paan was found to be good for digestion.

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