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Tak, Jyoti
- Nutrient Potential of Watermelon (Citrullus lanatus) Seeds and its Incorporation in Product Preparation
Abstract Views :254 |
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Authors
Jyoti Tak
1,
Shashi Jain
1
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 202-206Abstract
The water melon seeds were analyzed for its different properties such as the physico-chemical and functional properties and nutritional properties. The seeds were also incorporated in products to assess the acceptability. Watermelon seeds have been protected with hard cover which is to be removed for the use of seeds in products. The water melon seed revealed as light cream in colour and oval in shape. The average seed length was 8.01±1.02 (mm) and weight was 0.82±0.1(g) and volume 3.42 (ml), respectively. Water absorption capacity (%) found 116.3±0.1 and the least gelatinization capacity was 29.7±0.2. The result of proximate composition of watermelon seeds reveals that moisture content of seed was low 4.9 g, ash content of the seeds was 2.9 g, fat content was good which was 48.9 g, protein content was 32.6 g and energy value was high 619 kcal per 100 g. The powder was incorporated in recipes at 5 per cent, 8 per cent and 10 per cent. The overall acceptability scores of developed product ranged from 6.7 to 7.4 on 9 point hedonic scale. The results of proximate analysis indicated that watermelon seeds had the higher value of protein, fat, ash, oil and fibre contents. It is concluded that water melon seeds flour can be successfully incorporated in vegetable gravy.Keywords
Water Melon Seeds, Analysis, Nutritional Properties, Product Preparation.
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- Assessment of Dietary Micronutrient Deficiency among Adolescent Girls
Abstract Views :336 |
PDF Views:0
Authors
Jyoti Tak
1,
Nikita Wadhawan
2
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
2 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
2 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 340-344Abstract
Micronutrients such as vitamins and minerals play an important role in the promotion of health and prevention of disease. Adolescents are considered to be nutritionally vulnerable segment of the population. The present research study aims to assess the micronutrient deficiency in the diet of adolescent girls. For this purpose, 120 school going adolescent girls in the age range of 13-18 years were selected from the Udaipur city of Rajasthan. The 24-hours dietary recall method was used to collect the data. The dietary micronutrient pattern of the selected girls illustrated deficiency of calcium, iron, zinc, riboflavin, niacin and dietary folate. Moreover, an intake of thiamine and ascorbic acid was meeting 50 per cent to RDA, which was far better than the other micronutrients intake. The findings of the study indicated that more targeted interventions are needed and nutrition education is required to overcome the risk of micronutrient deficiency among adolescent girls.Keywords
Micronutrient Deficiency, Micronutrient Intake, Consumption Pattern Adolescent Girls.References
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