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Arya, Asha
- Effect of Supplementation of Biofortified Biscuits on Haematological Parameters of Selected Adolescent Girls of Marathwada Region
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, IN
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 12 (2008), Pagination: 520-529Abstract
The most crucial segment of the population from the point of view of quality of future generation is today's young girls who are just on the threshold of marriage and motherhood, Iron deficiency anaemia is a problem of serious public health significance, given its impact on psychological and physical development, behaviour and work performance. Iron deficiency occurs when an insufficient amount of iron is absorbed to meet the body's requirements. This insufficiency may be due to inadequate iron intake, reduced bioavailability of dietary iron, increased needs for iron when prolonged.
- Prevalence of Anaemia among Selected Adolescent Girls of Marathwada Region
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-4310401, IN
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-4310401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 12 (2007), Pagination: 559-571Abstract
The most crucial segment of the population from the point of view of quality of future generation is today's young girls who are just on the threshold of marriage and motherhood. Adolescent girls constitute nearly one tenth of the population and form an extremely important segment of the society.- Pattern of Nutritional Deficiencies in Pre-School Children as Influenced by Family Income
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Authors
Asha Arya
1,
Rohini Devi
1
Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN
1 College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 34, No 7 (1997), Pagination: 185-187Abstract
Several factors influence, the nutritional status of pre-school children. Surveys conducted In different parts of India revealed that the nutritional status of children is directly related to socio-economic conditions and adequate nutrition.- Nutritional Evaluation of Selected Pulse Preparations Consumed in Marathwada Region
Abstract Views :155 |
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Authors
Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani, IN
1 College of Home Science, Marathwada Agricultural University, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 33, No 6 (1996), Pagination: 140-144Abstract
Pulses or legumes are rich and important sources of protein in vegetarian diets. They contribute B-vitamins and vitamin-C, when germinated. Further, pulses with their higher content of total fat contribute along with cereals to meet the essential fatty acid needs of an adult.- Development of Value added Fruit Jams
Abstract Views :195 |
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 1-6Abstract
Fruits can be preserved by preparing jam, jelly, squash, candy, etc. Among all these preparations jam is one in which maximum pulp of fruit is used. Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties. Hence, an attempt was made to develop value added fruit jams. Amala and apple jam prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added amala and apple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 1, 8, 6 , 5 per cent and 1, 12, 12 and 9 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.85 g/100g), total minerals (0.71 g/100g), calcium (111.5 mg/100g), iron (7.93 mg/100g) and zinc (1.37 mg/100g) content of amala jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (10.36 g/100g), total minerals (1.35 g/100g), fibre (0.49g/100g) calcium (175.73 mg/100g), iron (16.68 mg/100g) and zinc (3.57 mg/100g) content of apple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.Keywords
Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.References
- Anonymous (1983). Jams and jellies. Institutional Distribution, 19 (12) : 218, 222–224.
- Coombe, B. (1976).Development of fleshy fruits. Ann. Rev. Plant Physiol. & Plant Molecular Biol., 27 : 207-228.
- Gakowska, D., Fortuna, T. and Zagorska, W.P. (2010). Physiochemical quality of selected strawberry jams with fructose. Postravinarstvo 4.
- Gopalan, Indira and Mohanram, M. (1996). Fruits. National Institute of Nutrition. Indian Council of Medical Research, Hyderabad. pp.1-53.
- Lal, Girdhari and Siddappa, G.S.(1959). Preservation of fruits and vegetables. Indian Council of Agricultural Research, NEW DELHI (INDIA).
- Madhav, A. and Pushpalatha, P.B. (2002). Quality degradation of jellies prepared using pectin extracted from fruit wastes. J. Tropi. Agric., 40 : 31-34.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural works. ICAR Publications, NEW DELHI, INDIA: 58-60 and 97-110.
- Shahnawaz, Muhammad, Sheikh Saghir, Ahmed and Nizamani, S.M. (2009). Determination of nutritive values of jamun fruit (Eugenia jambolana). Pakistan J. Nutri., 8(8):1275-1280.
- Development of Value added Papaya and Pineapple Jams
Abstract Views :233 |
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 76-82Abstract
Though fruits are rich in vitamins and minerals exposure to higher temperature during the preparation of jam results in lowering the nutrient content and makes it energy dense food. There is ample scope to enhance nutritional value of jam both quantitatively and qualitatively by the process of value addition with nutritious food ingredients. Hence, an attempt was made to develop value added papaya and pineapple jams. Papaya and Pineapple jams prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added papaya and pineapple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 2, 3, 10 , 10 per cent and 1, 5, 6 and 8 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.41 g/100g), total minerals (0.73 g/100g), calcium (94.93 mg/100g), iron (7.93 mg/100g) and zinc (2.20 mg/100g) content of papaya jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (5.4 g/100g), total minerals (1.41 g/100g), calcium (94.2 mg/100g), iron (16.08 mg/100g) and zinc (2.74 mg/100g) content of pineapple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.Keywords
Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.References
- Ahmed, T., Burhanuddin, Haque, M.A. and Hossain, M.A. (2011). Preparation of jam from sapota. Scientif. J. Krishi Foundat., 9(2):1-7.
- Ajenifujah-Solebo, S.O. and Aina, J.O. (2011). Physicochemical properties and sensory evaluation of jam made from black-plum fruit. African J. Food, Agric., Nutr. & Develop., 11(3): 4772-4784.
- Besbes, Souhail, Dira Lobna, Blecker Christophe, Deroanne Claude and Attia Hamadi (2009). Adding value to had date (Phoenix dactylifera): compositional, functional and sensory characteristics of date jam. J. Food Chem., 112 : 406-411.
- Eke- Ejiofor, J.F. and Owano (2013). The physico-chemical and sensory properties of jack fruit (Artocarpus hterophilus) jam. Internat. J. Nutr. & Food Sci., 2(3): 149-152.
- Gakowska, D., Fortuna, T. and Zagorska W.P., (2010). Physiochemical quality of selected strawberry jams with fructose. Postravinarstvo, 4 (2) : 22.
- Girdhari Lal and Siddappa, G.S. (1959). Preservation of fruits and vegetables. Indian Council of Agricultural Research, NEW DELHI, INDIA.
- Gopalan, Indira and Mohanram, M. (1996). Fruits. National Institute of Nutrition. Indian Council of Medical Research, Hyderabad. pp. 1-53.
- Jain, P.K., Jain Priyanka and Nema, Prabhat K. (2011). Quality of guava and papaya fruit pulp as influenced by blending ratio and storage period. American J. Food Technol., 6 (6) : 507-512.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural works. ICAR Publications, New Delhi, India, 58-60 and 97-110.
- Peter, J.H. (2008). Dietary agents that target gastrointestinal and hepatic handling of bile acids and cholesterol. J. Clinical Lipidol., 2(2): 4-10.
- Shahnawaz, Muhammad, Sheikh, Saghir Ahmed and Nizamani, S.M. (2009). Determination of nutritive values of jamun fruit (Eugenia jambolana). Pakistan J. Nutr., 8(8):1275-1280.
- Estimation of Glycemic Index of Developed Heartdiabocare Functional Snack
Abstract Views :182 |
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Authors
Rupali Shinde
1,
Asha Arya
1
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 42-47Abstract
A functional food might be functional for all members of a population or for particular groups of the population, which might be defined, for example, by age or by genetic constitution. Glycemic index, or GI, measures how a carbohydrate-containing food raises blood glucose. Foods are ranked based on how they compare to a reference food–either glucose or white bread. A food with a high GI raises blood glucose more than a food with a medium or low GI. Hence an attempt was made to develop a functional snack using functional ingredient and to its nutrient content and glycemic index. Results evidenced that moisture, protein and fat content of functional snack were 2.33 per cent, 17.11 per cent an 12.08 per cent, respectively. Dietary fibre content of functional snack was 22.28 per cent. The soluble and insoluble dietary fibre was 3.86 and 18.42 per cent, respectively. The estimated micronutrients were calcium 296.56 mg, iron 7.5 mg, zinc 1.48 mg, copper 0.397 mg and manganese 1.65 mg per 100 g. In vitro protein digestibility of developed functional snack was 82 per cent. The glycemic index value calculated by determining the ratio of area under the glucose response curve for the heartdiabocare snack and the area for the glucose was 26.27 which was categorized as low per the classification of glycemic index. Hence, it can be concluded that though equicarbohydrate portion of heartdibiocare snack was fed to the subjects, the rise in the blood glucose was significantly less which proves that the developed snack being low in GI is suitable for diabetic patients.Keywords
Glycemic Index, Functional Snack, Heartdiabocare.References
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- Shubhanshini, V. and Ushadevi, C. (2014). Estimation of Glycemic index of Foxtail Millet. Internat. J. Sciet. Res., 5 (12) : 2210-2213.
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