FoodSci: Indian Journal of Research in Food Science and Nutrition https://www.i-scholar.in/index.php/fijrfn <div id="i-scholarabout">FoodSci released from the portals of Vellalar College for Women provide space for scholars, researchers, academicians and litterateurs to share, interact and disseminate diverse perspectives of domain knowledge and niche-area specializations by way of promoting multi-disciplinary research culture and to contemplate new forays into hitherto uncharted areas of research dimensions.</div> en-US vcwjournal@gmail.com (Dr. S. K. Jayanthi) vcwjournal@gmail.com (Dr. S. K. Jayanthi) Tue, 05 Dec 2023 11:19:14 +0000 OJS 2.4.2.0 http://blogs.law.harvard.edu/tech/rss 60 Estimation of Calorie Deficit (CD) by Assessing the Energy Parameters and Physical Activity Level (PAL) in Overweight Indian Women https://www.i-scholar.in/index.php/fijrfn/article/view/223412 Calorie (Kcal) reduction or deficit calculations for those who are overweight or obese lack a clear set of rules, an equation, or a theory in the literature. Although recommendations to cut caloric intake by up to 500 kcal per day have been made in Western countries. Additional research is needed to support energy consumption and expenditure. The difference between estimated Total Energy Expenditure (TEE) and Daily Energy Expenditure (DEE) is what this research article calls the “cutting value” of daily energy for an overweight or obese woman. The study found that using multiple regression analysis, r as correlation coefficient = 0.839 (‘good fit’ as close to 1), R<sup>2</sup> = 0.704 (reliable). The p-value is less than .001, indicating that the model is highly statistically significant (p &lt; 0.05). The study concludes that an effective formula for finding Calorie Deficit (CD) with low error can help researchers with further research. More importantly, dietitians can also recommend near-to-correct kilocalories reduction to an overweight or metabolic syndrome patient using this simple formula. Swapan Banerjee, Sulagna Ray Pal https://www.i-scholar.in/index.php/fijrfn/article/view/223412 Fri, 01 Dec 2023 00:00:00 +0000 Formulation of Galactagogue Rich Recipes - Its Acceptability and Awareness Program to Pregnant and Lactating Women https://www.i-scholar.in/index.php/fijrfn/article/view/223413 Breastfeeding is a fundamental pillar of child nutrition, with important implications for the health welfare due to its impact on morbidity and mortality, especially among children under one year of age. The process of secretion and production of milk in alveolus of breast after the birth of child is called lactation. Therefore, many use galactagogues to increase the milk production. Galactagogue helps in increasing the prolactin hormone levels. The present study was aimed the with objective to formulate galactagogue rich recipes and to access the knowledge on galactagogue and create awareness to pregnant and lactating women using developed aids. The study was carried out on 25 lactating women using interview schedule to assess their nutritional status, knowledge of breastfeeding practices and awareness of galactagogues. Galactagogue rich recipes such as galacta paratha, galacta tea, galacta pancake and galacta omelette were organoleptically evaluated by the 25 lactating women. Among the four galactagogue rich recipes galacta paratha received highest score and hence variations are shown. The nutrient content of the formulated galacta paratha (100g) was found to be 221.82 kcal of energy, 9.08g of protein, 4.78g of fat, 2.69mg of iron, 65.85mg of Calcium, 77.23μg of vitamin A, 5.38g of fibre and 35.20g of carbohydrates which indicates that galacta paratha was highly nutritious compared to other galactagogue rich recipes. Nutrition education and awareness program were given to pregnant and lactating women in groups using pamphlets and a 5-day menu was designed especially for lactating women. This study concluded that majority 60% of selected lactating women were not aware of the term galactagogues and about 60% of the selected lactating women experienced that their feeding pattern increased much after following prescribed menu. About 60% of the mothers breastfed their infant directly, 20% of them feed with the help of pumped milk and 20 % of them breastfed both directly and by use of pumped milk. M. Sangeetha, S. Ponne https://www.i-scholar.in/index.php/fijrfn/article/view/223413 Fri, 01 Dec 2023 00:00:00 +0000 Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from <i>Vigna mungo</i> (Black Gram Lentils) Plant Waste https://www.i-scholar.in/index.php/fijrfn/article/view/223414 Assam is a state of Northeast India and the tribal and non-tribal people here use different naturally available food materials and modify those through traditional processes for preservation and utilization for the purpose. An ethnic food additive called Khar, prepared from <em>Vigna mungo</em> (Black gram lentils) plant waste; its chemical parameters, and antioxidant properties has been studied in this work. The pH, alkalinity, hardness, metal content, and functional groups present in the ash sample and the extract are determined using titration method, atomic absorption spectrophotometer, SEM-EDX and FTIR. Some essential minerals present in the sample are K, Na, Mg, Ca, Cu, Mn, Fe, etc., and the basic property of this additive makes it a good antacid. Deepjyoti Mazumder, Alakes Narzary, Suresh K. Nath https://www.i-scholar.in/index.php/fijrfn/article/view/223414 Fri, 01 Dec 2023 00:00:00 +0000 Consumption Pattern of Pro- and Anti-Inflammatory Foods in Women before and during COVID-19 https://www.i-scholar.in/index.php/fijrfn/article/view/223415 Since the ongoing COVID-19 pandemic is closely associated to chronic inflammation, people who consume more pro-inflammatory foods and less anti-inflammatory foods in their diets are more likely to experiences the negative impact of COVID-19. The study has been designed to assess the ‘Consumption pattern of pro and anti-inflammatory foods in women before and during COVID-19’. A total of hundred women were taken for the study by random sampling method using a well-structured questionnaire was framed to collect information regarding, health risk associated with consumption of pro-inflammatory foods, etc. Food frequency questionnaire was used to assess the consumption of pro- and anti-infl ammatory foods before and during COVID-19. It was found that consumption of pro-inflammatory foods decreased during COVID-19, and anti-inflammatory foods increased during COVID-19. Despite the COVID-19 pandemic, women consumed nutritious food which improved immunity. Fatigue followed by breathing difficulty were the major health effects due to the consumption of pro-inflammatory foods among women. Thus, the study can be concluded that COVID-19 imposed lockdown had overall negative impact on consumption of pro-inflammatory foods among women on contrast to the consumption of anti-inflammatory foods. K. C. Sivapriya, D. K. Meera https://www.i-scholar.in/index.php/fijrfn/article/view/223415 Fri, 01 Dec 2023 00:00:00 +0000 Value Addition of Processed Red Banana Flour in Wheat Pasta and its Acceptability https://www.i-scholar.in/index.php/fijrfn/article/view/223416 The world’s largest producer of fruits and vegetable is India. Bananas are a major crop in terms of global agricultural production and marketing It is a famous fruit among all socioeconomic groups owing to its year-round availability, low cost, wide variety, flavour, and nutritional and therapeutic benefits. The Red banana is one of the important varieties among different banana varieties with reddish-purple skin. It is a good source of minerals, such as potassium, magnesium, phosphorus, and folate, and also contains vitamins A, B6, and C. Food dehydration is a technique that adds one or more kinds of energy to food to reduce moisture levels to low levels and increase shelf life. Pasta is one of most popular cereal-based food in the world. Due to their nutrient profiles, extended shelf life, market availability, low prices, ease of preparation, and ease of transportation, pasta products are quite popular. The banana was cut into slices approx. 2mm thick, and the slices of pulp were dipped in 0.5% citric acid solution for 10 min and dried under sun drying and made into fine flour.The flour of banana is used for the preparation of pasta by replacing wheat. When subjected to sensory evaluation, variation D 10% of incorporation of RBF was highly accepted by 30 semi trained panel members. On analyzing the nutritional composition RBF incorporated pasta has 362 Kcal of energy, 10.73g protein, 66.21g of carbohydrate and 65mg of potassium. The shelf life of the standard and best product which were packed in airtight container stored at room temperature were subjected to sensory and microbial analysis on 1st,7th and 14th day and the result showed that product has extended shelf life days when stored in airtight container packaging. The cost of the standard was Rs.30 and the selected best productwas Rs.45. The formulated product was popularized among the adolescent girls. R. Kalamani, A. Priya, Suvarna https://www.i-scholar.in/index.php/fijrfn/article/view/223416 Fri, 01 Dec 2023 00:00:00 +0000