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Aneena, E. R.
- Validity and Reliability of a Stress Scale to Measure the Prevalence of Stress among Middle Aged Working Women
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Authors
M. S. Siji
1,
E. R. Aneena
2
Affiliations
1 Department of Community Science College of Agriculture, Kerala Agricultural University, Vellayani, Kerala, IN
2 Department of Community Science College of Horticulture, Kerala Agricultural University, Vellanikkara, Kerala, IN
1 Department of Community Science College of Agriculture, Kerala Agricultural University, Vellayani, Kerala, IN
2 Department of Community Science College of Horticulture, Kerala Agricultural University, Vellanikkara, Kerala, IN
Source
IAHRW International Journal of Social Sciences Review, Vol 7, No 1 (2019), Pagination: 39-43Abstract
Middle-age is filled with challenges and unique stress particularly for working women, which affects their psychological well-being and health status. An assessment of work- life stress, household stress and psychological distress among middle aged working women was studied, by standardizing a scale using scientific procedure. The results of percentage analysis showed majority of the respondents (50 per cent) with moderate levels of stress, while the remaining half of the respondents are equally distributed in the (25 per cent) high stress and (25 per cent) low stress categories. The result indicates the adoption of strong interventions and lifestyle modifications to minimize the adverse physiological and health implications of life stress among working women. In conclusion, the developed scale was found to be valid, reliable and a clear instrument to measure the life- stress of working middle aged women to the maximum precision possible.Keywords
Stress Scale, Middle-Age, Working Women, Validity, Psychological Well-Being.
References
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- Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content
Abstract Views :290 |
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Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
Minimol Janaki Saifudheen
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 249-257Abstract
A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.
Keywords
Cocoa Beans, Fermentation, Drying Methods, Free Fatty Acids.References
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- Amma, S.P.K., Nair, V., Lalithabai, E.K., Mallika, V.K., Minimol, J.S. and Abraham, K. Cocoa in India. Kerala Agricultural University, Thrissur. 2009, 72.
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- Physico Chemical Properties of Chocolates and its Variability with Process Conditions
Abstract Views :340 |
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Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
P. R. Remya
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 1 (2020), Pagination: 73-87Abstract
Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.Keywords
Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.References
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- Jellinek, G. Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England. 1985, 596p.
- Prawira, M. and Brringer, S.A. Effects of conching time and ingredients on preference of milk chocolate, Department of Food Science and Technology, The Ohio State University, Columbus, 2008.
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- Moringa Oleifera - Proximate and Anti-nutritional Composition
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Authors
K. A. Athira
1,
Seeja Thomachan Panjikkaran
1,
E. R. Aneena
2,
C. L. Sharon
1,
Berin Pathrose
3,
K. Surendra Gopal
4,
P. S. Lakshmi
1
Affiliations
1 Department of Community Science, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
2 Department of Community Science, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
3 Department of Agricultural Entomology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
4 Department of Agricultural Microbiology, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
1 Department of Community Science, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
2 Department of Community Science, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
3 Department of Agricultural Entomology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
4 Department of Agricultural Microbiology, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 3 (2021), Pagination: 390-397Abstract
Proximate and anti-nutrient composition of leaves, young shoots, flowers and pods of Moringa were analysed. The KAU released Moringa variety Anupama were selected for analysis. High moisture content of more than 80 % was observed in all parts of Moringa. Leaves had a high moisture content of 85.4%. The protein content was high in young shoots (6.12 g) followed by flowers (4.9 g), leaves (4.37 g) and pods (2.8 g). A high beta carotene content is present in leaves (16265 μg) followed by young shoots (13841 μg), pods (15.62 μg) and flowers (3.25 μg). Fat content of > 0.18 g was observed in all parts of Moringa. Leaves had a high vitamin C content of 53 mg followed by 62.76 mg in pods, 43 mg in young shoots and 7.25 mg in flowers. The calcium content was high in leaves (208 mg) followed by young shoots (123 mg), flowers (38 mg) and pods (24.5 mg). A high iron content of 5.12 mg is present in leaves, 3.90 mg in young shoots, 0.33 mg in flowers and 0.329 mg in pods. Leaves had a high phosphorous content of 95.1 mg followed by 73 mg in young shoots, 66.2 mg in flowers and 46.9 mg in pods. The zinc content was high in flowers (0.342 mg) followed by young shoots (0.30 mg), pods (0.268 mg) and leaves (0.23 mg). Anti-nutritional factors like phytates (18.7 mg), oxalates (15.7 mg) and tannins (0.311 mg) were high in leaves and pods.Keywords
Moringa oleifera, beta carotene, calcium, phytates, tannin and oxalates- Quality Deterioration of Rice Grains under High Temperature Stress
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Authors
Affiliations
1 Department of Agricultural Meteorology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala, IN
2 Regional Agricultural Research Station, Kumarakom, Kerala Agricultural University, Kerala, IN
3 Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala, IN
1 Department of Agricultural Meteorology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala, IN
2 Regional Agricultural Research Station, Kumarakom, Kerala Agricultural University, Kerala, IN
3 Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 4 (2022), Pagination: 424-435Abstract
High temperatures, which cause a decline in grain weight and quality, are one of the most significant environmental concerns checking productivity of rice in tropical areas. To combat these problems, understanding the consequences of high temperature stress on nutritional qualities of rice is imperative. An experiment was conducted at Regional Agricultural Research Station, Pattambi during 2019-2020 with rice variety Jyothi cultivated during five dates of planting [June 1st (D1), June 30th (D2), October 1st (D3), October 30th (D4) and January 1st (D5)] under open condition (O) and climate-controlled green house (GH). Grains obtained from different treatments were analyzed for different quality parameters like milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content. Highest milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content were observed during June 1st planting and lowest during January 1st planting. When comparing the two growing conditions, grains obtained from open condition had high milling percentage, head rice recovery, starch, amylose, protein, fat and mineral (Ca, Fe, Zn, P) content than that under climate-controlled greenhouse. The study shows that high temperature stress on plants can be managed by early sowing of rice cultivars in all the three seasons viz. virippu, mundakan and puncha and rice grains obtained from virippu sowing gives good quality grains as compared to that of mundakan and puncha planted grains.Keywords
Rice Grain Quality, Milling Percentage, Head Rice Recovery, Starch, Amylose, Temperature StressReferences
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