Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Chauhan, Komal
- Impact Evaluation of "Quick Cooking Food Mix" on Nutritional Status of Institutionalized Elderly
Abstract Views :190 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, The M.S. University of Baroda, Vadodara, IN
1 Department of Foods and Nutrition, The M.S. University of Baroda, Vadodara, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 7 (2012), Pagination: 290-297Abstract
The Asian scenario shows that percentage of persons aged 60 and above is Increasing gradually. in South Central Asia it was 6.1 per cent and 7.0 per cent in 1951 and 2000 respectively, it is also projected that it will increase upto 11.3 per cent in 2025 and 19.5 per cent in 2050. The 2001 census has shown that the elderly population of India accounted for 77 million2.- Development of Food Products Incorporating Dry Powdered Figs to Explore their Hypocholesterolemic Potential
Abstract Views :177 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Banasthali University, Banasthali Vidyapith - 304022, Rajasthan, IN
2 Gian Sagar Medical College, Punjab, IN
1 Department of Food Science and Nutrition, Banasthali University, Banasthali Vidyapith - 304022, Rajasthan, IN
2 Gian Sagar Medical College, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 8 (2011), Pagination: 350-355Abstract
Hypercholesterolemia is one of the major risk factors in the development of Coronary Artery Disease (CAD). Nowadays many non prescribed treatments have been made available for lowering the cholesterol. In this regard, traditional medicines are pursued as alternative drugs for treatment of hypercholesterolemia. So far many traditional medicines have been investigated for their therapeutic effects both in humans and in experimental animals, Fig (Ficus corica) commonly called Anjeerhave been used for several therapeutic effects such as hypoglycaemia, cancer supperesive, anthelmintic, hypotriglyceridemia and bovine papllomatosis. Canal ef a showed that chloroform extract obtained from a decoction of fig leaves improved the blood cholesterol in streptozotocin induced diabetic rats. Since there is paucity of data in human subjects, the present study was an endeavour to extend the findings on the effects of dry fig powder on the lipid profile of hyper- cholesterolemlc subjects; to determine the proximate composition of dry fig powder and organoleptic evaluation of food products incorporating fig powder.- Quality Assessment of Cumin and Inulin Fortified Bakery Products and it’s In Vitro Iron Bioavailability
Abstract Views :91 |
PDF Views:1
Authors
Affiliations
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 4 (2022), Pagination: 408-423Abstract
Anemia is a worldwide deficiency that affects women and children. It can be overcome by adding iron in the diet by food fortification. The objective of the study was to improve iron bioavailability in bakery products by adding cumin and inulin. The physicochemical, nutritional and iron bioavailability properties of cumin and inulin fortified bakery products like breads, muffins, cookies and rusk were determined. The ash content analysis of cumin fortified bread was found to have higher mineral content in comparison to the other fortified bakery products. Among all the bakery products cumin fortification with inulin containing bread was found to have second higher iron bioavailability (0.7±0.004 mg/100 g). In the fortified bakery products, bread fortified with cumin and inulin was found to be better than the reference bread. Still in comparison to the reference bread fortified bread, organoleptic was found to be better. Therefore considering the iron bioavailability and relative overall acceptability, cumin fortified bread may be considered as one of the alternative for iron fortified products for preventing the iron deficiency anemia.Keywords
Cumin, Inulin, Fortified Wheat Flour, In-vitro Iron Bioavailability, Bread, Muffin, Rusk, CookiesReferences
- Troesch, B., Jing, H., Laillou, A. and Fowler, A. Absorption studies show that phytase from Aspergillus niger significantly increases iron and zinc bioavailability from phytate-rich foods. Fd. Nutr. Bull., 2013, 34, 90-101.
- Hernández, M. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas. J. Am. Coll. Nutr., 2006, 25, 1-25.
- Ibaneza, G.B., Sánchezb, A.S. and Penafiela C.O.R. Iron deficiency anaemia. Revista. Medica. Del. Hospital General De. México, 2016, 79, 88-97.
- National Family Health Survey (NFHS-5). http://rchiips.org/nfhs/factsheet_NFHS-5.shtml
- Milller, J.L. Iron deficiency anemia: A common and curable disease. Cold Spring Harb. Perspect. Med., 2013, 3, 011866.
- Saini, R.K., Nile, S.H. and Keum, Y.S. Food science and technology for management of iron deficiency in humans: A review. Trds. Fd. Sci. Technol., 2016, 53, 13-22.
- Tripathi, B. and Platel, K. Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron. LWT - Fd. Sci. Technol., 2013, 50, 220-225.
- Sturza, R., Gudumac, V., Deseatnicov, O. and Ciobanu, C. In vitro and in vivo investigations of the iron bioavailability in the fortified bread products. Revue. De. Génie. Industriel., 2009, 14-20.
- Tripathi, B., Platel, K. and Srinivasan, K. Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. J. Cereal Sci., 2012, 55, 195-201.
- Das, L., Raychaudhuri, U. and Chakraborty, R. Herbal fortification of common bread by fennel seeds. Fd. Technol. Biotechnol., 2013, 51, 434-440.
- Pandey, S. and Singh, V. Food fortification to combat iron deficiency anaemia. Int. J. Adv. Nutr. Heal. Sci., 2017, 1, 39-47.
- Sęczyk, L., Świeca, M. and Dziki, U.G. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality and sensory characteristics of fortified durum wheat pasta. Fd. Chem., 2016, 194, 637-642.
- Whittaker, P., Tufaro, P.R. and Rader, J.I. Iron and folate in fortified cereals. J. Am. Coll. Nutr., 2001, 20, 247-254.
- Sheikh, M.A., Rehman, N.H.S.U., Anjum, F.M. and Murtaza, M.A. Food fortification strategy-preventing iron deficiency anemia: A review. Crit. Rev. Fd Sci. Nutr., 2007, 47, 259-265.
- Bulusu, S. and Wesley, A.S. Addressing Micronutrient Malnutrition through Food Fortification. Public Health Nutrition, 2015, 795-843.
- Freitas, K.D.C., Amancio, O.M.S. and Morais, M.B. High-performance inulin and oligofructose prebiotics increase the intestinal absorption of iron in rats with iron deficiency anaemia during the growth phase. Br. J. Nutr., 2012, 108, 1008-1016.
- Pandey, S. and Singh, V. Food fortification to combat iron deficiency anaemia. Int. J. Adv. Nutr. Heal. Sci., 2013, 1, 39-47.
- Kumar, V., Sinha, A.K., Makkar, H.P. and Becker, K. Dietary roles of phytate and phytase in human nutrition: A review. Fd. Chem., 2010, 120, 945-959.
- Tripathi, B. and Platel, K. Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Fd. Chem., 2011, 126, 537-542.
- Akhtar, S., Anjum, F.M. and Anjum, M.A. Micronutrient fortification of wheat flour: Recent development and strategies. Fd. Res. Int., 2011, 44, 652-659.
- Hassanien, M.F.R., Mahgoub, S.A. and El-Zaharc, K.M. Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage. Saudi J. Biol. Sci., 2014, 21, 280-288.
- Rao, P.H. and Manohar, R.S. in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003.
- AACCI 2000, AACCI - American Association of Cereal Chemists International (2000). Approved methods of the AACCI. Methods 10-09 (10th ed.). St. Paul, MN: AACCI.
- AOAC. Official Methods of Analysis (14th ed.) Washington DC: Association of Official Analytical Chemists, 1990.
- Lazaridou, A., Marinopoulou, A. and Biliaderis, C.G. Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks. Fd. Hydrocoll., 2019, 87, 561-569.
- Mariotti, M., Garofalo, C., Aquilanti, L., Osimani, A., Fongaro, L., Tavoletti, S., Hager, S.A. and Clementi, F. Barley flour exploitation in sour dough bread-making: A technological, nutritional and sensory evaluation. LWT - Fd. Sci. Technol., 2014, 59, 973-980.
- Luten, J., Crews, H., Flynn, A., Dael, V., Kastenmayer, P. and Hurrell, R. Inter laboratory trial on the determination of the in vitro iron dialysability from food. J. Sci. Fd. Agric., 1996, 72, 415-424.
- Tripathi, B. and Chetana, P.K. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. J. Trace Elem. Med. Biol., 2010, 24, 257-262.
- Ahmad, B. S., Talou, T., Straumite, E., Sabovics, M., Kruma, Z., Saad, Z., Hijazi, A. and Merah, O. Protein bread fortification with cumin and caraway seeds and by-products flour. Fds., 2018, 7, 28.
- Chen, y., Zhao, L., He, T., Ou, Z., Hu, Z. and Wang, K. Effects of mango peel powder on starch digestion and quality characteristics of bread. Int. J. Biol. Macromol., 2019, 140, 647-652.
- Sanni, S.A., Adebowale, A.A., Olayiwola, I.O. and Maziya, D.B. Chemical composition and pasting properties of iron fortified maize flour. J. Fd Agric. Environ., 2008, 6, 172-175.
- Osman, M.A., Alamri, M.S., Mohamed, A.A., Hussain, S., Gassem, M.A. and Rahman, I.E.A. Black cumin-fortified flat bread: Formulation, processing and quality. Qual. Assur. Saf. Crop., 2015, 7, 233-238.
- Chevallier, S., Colona, P., Buleon, A. and Valle, D.G. Physicochemical behaviours of sugar, lipids, and gluten in short dough and biscuit. J. Agric. Fd. Chem., 2000, 48, 1322-1326.
- Harastani, R., James, L.J., Ghosh, S., Rosenthal, A.J. and Woolley, E. Reformulation of muffins using inulin and green banana flour: Physical, sensory, nutritional and shelf-life properties. Fds., 2021, 10, 1883.
- Murugkar, D.A. and Bajpai, P.D. Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves. Nutr. Fd. Sci., 2020, 50, 47-60.
- Murugkar, D.A. Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics. LWT - Fd. Sci. Technol., 2020, 130, 109703.