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Bhavya, S. N.
- Mandukaparni (Centella asiatica) Leaves: Nutritional Composition, Antioxidant Properties and Utilization for Value Addition in a Traditional Product
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Authors
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1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN
1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 374-390Abstract
Centella asiatica is a medicinal herb used since pre-historic times. The study involved analysis of nutritional and antioxidant properties of Commercial (CPL) and Freshly Dehydrated (FDL) C. asiatica leaves, formulation and evaluation of chutney powders using leaf powder from both sources. The nutritional composition of FDL showed the following values per 100g, protein-14.8g; fat-2.31g; iron-23.8mg; calcium-1495mg; dietary fiber-7.37g and total carotenes-32.03mg. Bio-accessible iron and calcium in FDL was 12 and 20 % of total. Antioxidant components and activity were determined in different solvents by total antioxidant reducing power and DPPH assay. Polyphenols ranged from 1,791 to 4,117 and 805 to 1,380mg/100g respectively in FDL and CPL. Antioxidant components and activity was highest in 80 % methanol extracts of FDL. Free radical scavenging activity was very high in FDL at 84 % for 75μg of extract, the equivalent value for CMP being 50 %. Formulated chutney powders had a higher protein and fat contents. Addition of FDL and CPL enhanced the iron and calcium contents. C. asiatica added products, though nutritionally superior, showed lesser sensory scores in comparison to control products. It can be concluded that dry C. asiatica leaves can be used for value addition in smaller quantities because of their nutritional and antioxidant properties.Keywords
Value Addition, Sensory Quality, Chutney Powders, Bio Accessible Nutrients, Moisture Sorption.- Salt Consumption Behavior among Selected Subjects and Salt Content of Common Processed Snack Foods
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Authors
Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Mysore, Karnataka, IN
1 Department of Food Science and Nutrition, University of Mysore, Mysore, Karnataka, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 4 (2015), Pagination: 442-451Abstract
Salt, an essential mineral, has been associated with hypertension and an optimum intake is suggested for good health. Processed foods, specially fried and baked snacks can be a major contributor of salt in diets. Hence, the present study was undertaken to investigate the salt consumption behavior among selected adults using a structured questionnaire and to determine the salt and fat contents of common processed snacks. The respondents were 500 adult men and women, who volunteered to be a part of survey. As a second phase of the study, selected commercial processed foods such as salt biscuits, packaged and non-packaged fried snacks were analyzed for salt and fat contents. Results indicated that majority of subjects had a high salt intake of >16.0g/day. They were aware of high salt products, though were unwilling to cut down salt in their diet. The salt and fat contents of both packages and non-packaged snack foods from commercial sources contained high salt and fat contents and they can potentially add up to a considerable salt content in the diet.Keywords
High Salted Foods, Processed Products, Fat Content, Snack Foods, Salt Intake.References
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- Nutritional Composition and Quality of whole Grain Ready-to-eat Breakfast Cereals
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Authors
Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, IN
1 Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, IN