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Malathi, D.
- Development and Evaluation of Instant Idli Mix from Small Millets
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Authors
Affiliations
1 Home Science College and Research Institute, TNAU, Madurai, IN
2 Agriculture Engineering College and Research Institute, Tnau, Coimbatore, IN
1 Home Science College and Research Institute, TNAU, Madurai, IN
2 Agriculture Engineering College and Research Institute, Tnau, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 391-399Abstract
The kodo millet and barnyard millet are nutritionally superior to rice and wheat and designated as nutritious cereals. Instant idli mix was developed from kodo millet and barnyard millet flour along with black gram dhal flour and fenugreek flour. The developed mixes were evaluated for their organoleptic and nutritional quality and microbial load. The developed millet instant idli mixes were highly acceptable at 100 % incorporation level and stored in high density polyethylene (P1), aluminium foil (P2) and metallised polypropylene (P3) for a period of 180 days. The substitution of kodo millet and barnyard millet flour idli mixes showed remarkable increase in the nutrients viz., protein 11.37 and 10.57 g, crude fibre 4.20 and 6.90 g, calcium 57.18 and 52.20 mg and iron 4.17 and 6.34 mg respectively. The shelf life of instant mixes were six months and microbial load was within the safer limit in all the packaging materials.Keywords
Idli, Nutrients, Millet, Organoleptic Evaluation.- Development of β-Carotene Rich Noodles through Fortification of Mango Pulp
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Authors
Affiliations
1 Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, IN
1 Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 7 (2007), Pagination: 346-355Abstract
Today the topic of nutritionally enhanced foods with health benefits has become the mainstream among the media coverage and vital topic in nutrition research area, in this connection, significant progress has been made in the area of development of speciality foods. One of the nutritional problems encountered by the third world countries is vitamin A deficiency.- Studies on Wheat Based Composite Flour for Pasta Products
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Authors
Affiliations
1 Tamil Nadu Agricultural University, Coimbatore-641 043, IN
2 McGill University, CA
1 Tamil Nadu Agricultural University, Coimbatore-641 043, IN
2 McGill University, CA
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 11 (2005), Pagination: 503-508Abstract
The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.- Availability of Folic Acid from the Diets of a Group of Expectant and Non-Expectant Women of Coimbatore City
Abstract Views :193 |
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Authors
Affiliations
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 17, No 10 (1980), Pagination: 363-369Abstract
Socio-cultural and economic factors are the twin causative agents which often go together at the background and are catalytic in precipitating the nutritional and medical factors in the development of malnutrition.- Development and Nutritional Evaluation of Mango Powder Based Instant Ice Cream Mix in Different Packaging Materials
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Authors
Affiliations
1 Krishi Vigyan Kendra (TNAU), Virinjipuram, Vellore (T.N.), IN
2 Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
1 Krishi Vigyan Kendra (TNAU), Virinjipuram, Vellore (T.N.), IN
2 Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 53-59Abstract
Mango is perishable in nature with shortest shelf-life and easily damaged during post harvest handling and transportation. The Panchavarnam (Magnifera indica L.) variety of mango was selected and their pulps were dried by foam mat drying technique with the addition of foaming agents. Foaming agents such as glycerol-mono-stearate, methyl cellulose and egg albumen with different whipping time were studied to fix optimum level of foaming agent and whipping time required to prepare good quality fruit powder. Foamed mango pulp was dried at 65° C in a cabinet drier. The prepared mango powders were packed at different packaging materials and stored at room temperature. Instant ice cream mix was prepared from freshly processed mango powder and packed in different packaging materials showed an increase in the level of moisture, acidity and reducing sugar and decrease in pH, total sugar and protein during the storage period. The level of TSS was unaltered in fruit powder based instant ice cream mixes during the study period. Among the packaging materials MPP was best nutritional retention compared to others during storage period.Keywords
Mango Powder, Foaming Agents, Ice Cream Mix, Nutritional Composition, Packaging Materials.References
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- Analysis of Data Mining Techniques for Weather Prediction
Abstract Views :126 |
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Authors
Affiliations
1 Department of Software Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN
2 Department of Computer Science and Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN
3 Department of Civil Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN
1 Department of Software Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN
2 Department of Computer Science and Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN
3 Department of Civil Engineering, SRM University, Kattankulathur, Chennai - 603203, Tamil Nadu, IN