Refine your search
Collections
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
Nande, Prajakta
- Quality Characteristics of Soymilk Ice Creams fortified with Carrot Juice
Abstract Views :393 |
PDF Views:0
Authors
Affiliations
1 Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, IN
1 Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 6 (2013), Pagination: 243-250Abstract
Today, the consumption of ice cream is increasing rapidly. However, increasing cost has prohibited the consumption of ice cream by the vulnerable section of society. There is therefore a need to reduce the cost of ice cream, which would be possible only when milk is replaced by cheap and nutritious non conventional ingredients. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Ice cream is made from a blend of dairy products (cream, condensed milk and butterfat), sugar, flavorings and federally approved additives. Soymilk is an alternative choice for making ice cream because it is normally used as a substitute for dairy milk and soybean is also a source of bioactive molecules. It contains good amounts of protein, polysaccharides and indigestible fibre, unsaturated fat and lecithin, vitamins and minerals, as well as bioactive organic molecules including polyphenols, such as phenolic acids, isoflavones, tannins and saponins. Soymilk blend is used in the preparation of frozen desserts especially ice cream. Soymilk ice cream is a smooth and QUALITY CHARACTERISTICS OF SOYMILK ICE CREAMS FORTIFIED WITH CARROT JUICE PRAJAKTA NANDE (Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra) (Received 20 th February, 2013) soft frozen mixture of a combination of components of milk, cream, sweeteners, stabilizers, emulsifiers, flavouring and possibly other ingredients such as egg products and coloring.References
- Sutar, N., Sutar, P.P. and Singh, G. Evaluation of different soybean varieties for manufacture of soy ice cream. Intern. J. Dairy Technol., 2009, 63 , 136-142.
- http://dictionary.oed.com/cgi/entry/50110937
- Abdullah, M., Rehman, S., Zubair, H., Saeed, H.M., Kousar, S. and Shahid, M. Effect of skimmilk in soymilk blend on the quality of ice cream. Pak. J. Nutr., 2003, 2, 305-311.
- Wangcharoen, W. Nutrition data and antioxidant capacity of soymilk ice cream and black sesame flavoured soymilk ice cream. Asian J. Fd . Agro Indust., 2008, 1, 205-212.
- Thaeawthiang, S. and Charoenchai, A. Low calorie soymilk product fortified with beta-carotene. Faculty of Home Economics Technology, Rajmangala University of Technology, Phra Nakhon, 2010.
- Kaur, T.J. and Kochar, G.K. Development and sensory evaluation of beta carotene rich food preparations using underexploited carrot greens. J. Hum. Ecol., 2009, 28, 207-212.
- Gavin, M. and Wettstein, A. Soymilk and other soya products-from the traditional method of production to the new manufacturing processes. Buhler Ltd. Uzwil, Switzerland, 1990, cited from www.fao.org/docrep/t0532e/t0532e09.htm.
- en.wikipedia.org/wiki/Soy_milk
- Gopalan, C. Rama Shastri, B.V. Balasubramanian, S.C. Nutritive Value of Indian Foods. Revised and updated by Rao, B. S. National Institute of Nutrition, Hyderabad, 2007, 24, 48, 52, 54, 57-58, 60, 62-63, 66, 69-72.
- ndb.nal.usda.gov/-
- Influence of Obesity on Body Measurements and Composition in Adult Women Belonging to Minority Community
Abstract Views :348 |
PDF Views:0
Authors
Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 4 (2010), Pagination: 137-151Abstract
Excessive weight in women is being seen as a cause of related diseases like diabetes, cardiovascular disease and high blood pressure. A growing number of urban women aged 35+ are falling victim to sedentary life styles, rich foods, lack of exercise and a gradual slowing down of metabolic rate. In 1990, the National Nutrition Monitoring Bureau (NNMB) documented the prevalence of obesity In Indian women to be 4.1 per cent and the National Family Health Survey (NFHS) reported obesity prevalence rates ranging from 3.5 to 4.1 per cent.- Anthropometric Indices, Body Composition and Aerobic Work Capacity of Female Players
Abstract Views :400 |
PDF Views:0
Authors
Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road-440010, Nagpur, Maharashtra, IN
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road-440010, Nagpur, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 7 (2008), Pagination: 276-289Abstract
Part of India's ancient culture is the traditional games. These games are intensely enmeshed in the culture of the region and are aimed towards physical excellence. Some of the traditional Indian games are kabaddi, kho kho and rope mallakhamb.- Birth Weight of Newborn in Relation to Maternal Weight Gain and Haemoglobin Level
Abstract Views :298 |
PDF Views:0
Authors
Affiliations
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440010, Nagpur, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 2 (2008), Pagination: 63-68Abstract
Birth weight is one of the most important and reliabie parameters in the evaluation of fetal and neonatal well-being. Birth weight below 2.5 kg has been found to be very closely associated with poor growth, not just in infancy but throughout the childhood. Birth weight can be affected by various factors including those related to fetal, placental, maternal and environmental origin. Low birth weight and proportionate smallness at birth is associated with poor cognitive function in early childhood. Low birth weight babies are 5 to 6 times more likely to die during infancy compared to normal birth weight babies.- Evaluation of Nutritive Value and Acceptability of Recipes Prepared from Spinach and Betel Leaves
Abstract Views :345 |
PDF Views:0
Authors
Affiliations
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, IN
1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, IN