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Balaswamy, K.
- Proximate and Mineral Composition of Some Indian Cultivars of Oats {Avena Species}
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1 Central Food Technological Research Institute, Regional Centre, Habshiguda, Uppal Road, Hyderabad - 500 007, IN
1 Central Food Technological Research Institute, Regional Centre, Habshiguda, Uppal Road, Hyderabad - 500 007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 1 (2002), Pagination: 11-16Abstract
Oats form one of the most nutritious diets of all cereals for human use. Oats have unique advantage of high protein and lipid contents as compared to other cereals. While oat grains and green fodder are used in India mainly as fodder for horses, the seed and husk form an important concentrated cattle feed. In India, oats have not been proved to be successful as cereal crop, as the grains take long periods to mature and also the inherent difficulties in dehusking. Even today, the largest use of oats has been for animal feed, Oats are used extensively in Europe and America for preparing oat meal porridge for breakfast since oats are particularly rich in natural nutrients and biologically active substances. Oat crop is widely cultivated in temperate regions. As a crop, it is more successful than wheat and barley in wet climates in view of its early maturing quality to yield higher annual grass production. Cultivation of oats during Rabi season for green fodder is a regular practice in Sind and other places.
- Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli
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Authors
Affiliations
1 CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, IN
1 CSIR - Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad - 500 007, Telengana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 3 (2022), Pagination: 310-322Abstract
Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditionsKeywords
Pumpkin Flour, Vermicelli, Β-carotene, ERH Studies, Proximate Composition, Storage.References
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