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Pooja Maurya ¹, Mukta Singh ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, IN
2 Department of Home Science, Mahila Mahavidyalaya, Banaras Hindu University, Varanasi, U.P., IN

Abstract

Carrot is one of the important ischolar_main vegetables rich in bioactive compounds like carotenoids and dietary fibres with appreciable levels of several other functional components having significant healthpromoting properties. Bread is major fermented and baked food products commonly consumed by large number of people. Carrots are nutritionally rich because it contains large amount of essential nutrients, which are helpful in growth, development and beneficial for preventing diseases. Incorporation of carrot powder with refined flour in bread increase the several nutrients; vitamins, especially vitamin A (-carotene), fibre and minerals. Carrots offer an effective way to produce value added products. The objectives of incorporation of carrot powder with refined flour is to make low cost food and consumed by large no of people and also easily available and have many health benefits. In present study, a systematic approach was followed to develop and standardize the process for the preparation of carrot products. Sun drying method was selected to prepare carrot powder (for drying).Carrot powder incorporated food products was in percentage 10 per cent, 20 per cent and 30 per cent in refined flour 90 per cent, 80 per cent and 70 per cent making total percentage 100 per cent of each product and evaluated for sensory characteristics using nine point hedonic scale and numerical scoring method and crude fibre were also analysed.

Keywords

Fermented, Baked, Carrot Powder, Hedonic Scale

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Shweta Priyadarshini ¹, Mukta Singh ²

Affiliations
1 Department of Home Science, Mahila Mahavidhyalaya, Women College (B.H.U.) VARANASI (U.P.), IN
2 Department of Home Science, Mahila Mahavidhyalaya, Women College (B.H.U.), VARANASI (U.P.), IN

Abstract

The post harvest industry is expected to supply good quality fruit and vegetables to consumers throughout the year from various and distant fields. Post harvest products are living and respiring materials and from field to fork, several factors influence quality. In this study, focus was mainly on leafy green vegetables and so spinach was taken as the subject. The primary aim of this study was to determine the effect of perforated packaging and temperature on the retention of ascorbic acid and iron in spinach. Organically grown, fresh spinach leaves were taken from kitchen garden and were separated into three equal parts. Two portions (Sample 1 and 2) were packed in 40 micron thick plastic film and after heat sealing the packets were perforated with a medical needle. Sample 1 and sample 3 (unpacked), were stored at 4°C and sample 2 was stored at -18°C. After 6 days of storage fresh spinach (sample 4) was taken from same kitchen garden. All the samples were then evaluated for iron and ascorbic acid. The iron content in sample was determined by UV- Spectrophotometry method and the ascorbic acid content was determined by 2, 6 dichloroindophenol titrimetric method (AOAC). Furthermore, weight loss was evaluated and sensory analysis was used for describing the quality changes such as physical appearance, texture/shrinkage and to ascertain the overall acceptability. The result of sensory analysis was then subjected to ANOVA, for statistical analysis. In this study greater retention of ascorbic acid (84.6 %) was observed during storage of sample (sample 1) in perforated plastic film at 4°C as compare to sample 2, stored at -18°C (69.3 %) and sample 3, stored unpacked (58.7 %). The greater retention of iron was also observed in the same sample (85.8 %). It also had the higher overall acceptability as compared to other two samples. Further, it got highest score of 6.8 for overall acceptability on 6^th day of storage. Thus, in the present study the quality retention was superior with perforated packaging at 4°C storage temperature.

Keywords

Spinach, Perforated Packaging, Retention of Iron, Retention of Ascorbic Acid, Temperature.

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Mukta Singh ¹, Anubha Mishra ², Anamika Jain ²

Affiliations
1 Department of Home Science, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Home Science, Banaras Hindu University, VARANASI (U.P.), IN

Abstract

Allergic bronchial asthma is caused by exposure to environmental and dietary allergens. Approximately in every fifth asthmatic patient the possible role of food allergy should be taken into account. The present study consisted of 128 subjects of 40-90 years of age group attending breath easy chest care centre, assighat Varanasi. The data was collected with the help of structured questionnaires on general information e.g. age, sex socio-economic status and occupation and for specific information e.g.history of the illness, food allergy, symptoms, and their nutritional pattern. Anthropometric assessment for height, weight and BMI, laboratory tests and clinical parameters e.g. hemoglobin, TLC, DLC and pulmonary function tests were collected within the duration of two months. In the statistical analysis, percentage, mean and Chi-square test were calculated. Total 83 per cent male and 45 per cent female respondents participated in the present study. 26.5 per cent males and 14.06 per cent females in the study population were suffering from severe asthma. Dust (41.40%) was the most common allergen occurred with highest percentage in asthmatics patients and second most allergen which occurs in patients are foods with the percentage of 27.34 per cent. Through food frequency questionnaire it was found that fat intake was mostly consumed by the males (43.75%) and females (27.34%) respondents. Due to lack of fruits and vegetables in their diet patients were probably suffering from Vitamin C deficiency.

Keywords

Asthma, Health, Nutrition, Asthmatic Patients, Pulmonary Function Test.

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Mukta Singh ¹, Karuna Singh ¹, Divya ¹, Aradhana Yadav ¹

Affiliations
1 Mahila Mahavidhyalaya, Banaras Hindu University, Varanasi (U.P.), IN

Abstract

Biologically active compounds are extra nutritional constituents that typically occur in small quantities in foods, vary widely in chemical structure and beneficially affect health and well-being. Nutritional yeast is the powerhouse of nutrients and it’s a great addition to healthy life style especially for the vegetarians. Nutritional yeast is deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. Some of the sub species of Crytptococcus neoformans are pathogenic for the human immune system. Yeasts for obtaining energy undergo assimilation reaction i.e. break down of carbohydrate into its monomeric unit by various enzymatic activities produced by various yeasts.In the present study carbohydrate assimilation was studied by using different food products having pathogenic and non-pathogenic yeasts. All the17 isolates of pathogenic yeast were used and two sub species of S. cerevisiae and Rhodotorulla which were isolated from yeast powder and curd, respectively. It was seen by the use of spectrophotometer i.e. if the isolate has greater efficiency to assimilate food products then that food product having specific carbohydrate will be easily spoiled by the yeast. It was revealed by results that all the pathogenic yeast has high absorbance efficiency for fructose. It has been statistically proved‘t’ calculated value (6.68) is greater than value of tabulated value (2.05) at 5% level of significant. The Rhodotourla obtained from curd sample, have high absorbance value (0.83) at is more favourable in food fermentation when food ingredients contains honey as energy. In milk proper absorbance value not obtained, indicating that Rhodotourla can be utilized in fermentation but not too much extent.

Keywords

Yeast, Carbohydrates, Assimilation, Pathogenic, Non Pathogenic.

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