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Thilagavathi, S.
- Antioxidant Activity of Minimally Processed Broccoli (Brassica oleraceae)
Abstract Views :573 |
PDF Views:421
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem-11, IN
1 Department of Food Science and Nutrition, Periyar University, Salem-11, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 3, No 1 (2016), Pagination: 10-12Abstract
The broccoli (Brassica oleraceaevaritalica) belongs to the cabbage family. Broccoli and broccoli extracts have higher antioxidant power. Regular consumption of broccoli has been associated with the lower risk of colorectal, stomach, prostrate, lungs as well as breast cancer. The aim of the present study is to assess the influence of various treatments of broccoli on antioxidant activity. Broccoli was subjected to minimal processing treatments with curd, vinegar, salt, and sugar and then powdered. Antioxidant analysis was carried out using ABTS and DPPH stable radicals adopting the standard procedures. The phenolic and flavonoid content was found higher in BT4 sample when compared to other treated samples. ABTS and DPPH assay also infers that BT4 has highest potency among the various treatments of broccoli. Thus the study proves that the treatment of broccoli with sugar [BT4] retained more phenolic compounds and possessed highest antioxidant activity.Keywords
Brassica oleraceaevaritalica, DPPH, Flavonoid Glucosinolates, HTST.Full Text
References
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- Chipurura B., Muchuweti M., and Manditseraa F., “Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables”, Asian Journal of clinical Nutrition, vol. 2(3), p. 93–100, 2010.
- Thomas V. F., Barbarian F., Gracia A., and Vaguer., “Effect of climatic and sulphur fertilization conditions on phenolic compounds and vitamin–c in the inflorescences of eight broccoli cultivars”, EO food Res techno, vol. 216(5), p. 395–401, 2003.
- Lima E. A., Mattos J. K., Moita A. W., Carneiro R. G., and Carneiro R. M. D. G., “Host status of different crops for Meloidogyneethiopica control”, Trop Plant Path, vol. 34, p. 152–157, 2009.
- Nutritional and Phytochemical Composition of Homemade Chocolates
Abstract Views :416 |
PDF Views:310
Authors
Affiliations
1 Department of Food Science, Periyar University, Salem – 636011, Tamil Nadu, IN
2 Department of Food Service Management and Dietetics, Avinashilingam Deemed University, Coimbatore – 641043, Tamil Nadu, IN
1 Department of Food Science, Periyar University, Salem – 636011, Tamil Nadu, IN
2 Department of Food Service Management and Dietetics, Avinashilingam Deemed University, Coimbatore – 641043, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 5, No 1 (2018), Pagination: 37-43Abstract
Cocoa has polyphenolic compounds, such as procyanidin monomers, that includes catechin and epicatechin. In the present study fatty acid composition and unique phytochemicals in cocoa based homemade chocolate were assessed in the highly accepted developed product and standard product. The nutrients like carbohydrate, fat and calcium content of standard homemade chocolate has shown reduction as the proportion of cocoa liquor increases viz. 50% (52.2 g, 42.6 g, 38.2 mg) 60% (16.2 g, 15.9 g, 15.4 mg) and 70% (7 g, 5.4 g, 4 mg) respectively. The other nutrients like protein, fiber, iron, potassium and magnesium contents increased as the proportion of cocoa powder/liquor increases than the standard homemade chocolate. Fatty acids like stearic acid, palmitic acid and oleic acids were present in the developed products. The phytochemical, catechin content in Standard Home Made Chocolates (SHMC) was 5.2 mg whereas the (Developed Home Made Chocolate) DHMC had 7.1 mg. Hence the developed product is proven to be rich in phytochemicals as well as various essential nutrients and can be recommended in regular diets.
Keywords
Homemade Chocolates, Macronutrients in Chocolates.Full Text
References
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- Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssonen K, Salonen JT. Dark Chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radical Biology and Medicine. 2004; 37(9):1351–9.
- Belitz HD. Tea, coffee, cocoa. Food chemistry, 3rd ed. Springer Publication; 2004. p. 960.
- Sadasivam S, Manickam A. Biochemical Methods New Age International (P) Ltd. Publishers. 200. p. 30, 34, 184 and 187.
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- Matsui N, Itor R, Nishimura E, Yoshikawa M, Kato M, Kamai M. Ingested cocoa can prevent high fat diet induced obesity by regulating the expression of genes for fatty acid metabolism. Nutrition. 2005; 21(5):594–601. 10.1016/j.nut.2004.10.008 (PubMed) (Cross Ref)
- http://www.caloriecontentoffoods.com/calorie-content-of-chocolate/
- Chyu KY. Differential effects of green tea derived catechin on developing versus established atherosclerosis in apolipoprotein. Circulation. 2004; 109(25):2448–53.
- Cushnie, Lamb AJ. Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents. 2005; 26(5):343–56.
- Wang R, Zhou W. Kinetic study of the thermal stability of tea catechins in aquenus systems using a microwave reactor. Journal of Agriculture and Food Chemistry. 2006; 54:5924–32.
- Aron PM, Kennedy JA. Flavan-3-ols: nature, occurrence and biological activity. Molecular Nutrients, Food Research. 2008; 52:79–104.
- Stuart DA, Smith NL. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa containing and chocolate products in the United States. Agricultural Food Chemistry. 2006; 54:4062–8.
- Multiple Items Identification of a Image Using Deep Feature Aggregation
Abstract Views :260 |
PDF Views:0
Authors
Affiliations
1 Department of Information Technology, M. Kumarasamy College of Engineering, Karur, Tamil Nadu, IN
1 Department of Information Technology, M. Kumarasamy College of Engineering, Karur, Tamil Nadu, IN
Source
International Journal of Emerging Trends in Science & Technology, Vol 6, No 1 (2020), Pagination: 39-43Abstract
Present days, individuals over the universe are getting progressively delicate to their eating routine. Unequal eating routine can cause numerous issues like weight gain, heftiness, sugar, and so forth. So various frameworks were grown to break down food pictures to compute calorie, sustenance level and so on. Food is one of the most significant necessities of each living being on earth. The individuals require their food to be new, unadulterated and of standard quality. The measures forced and computerization completed in food preparing industry deals with food quality. Presently a day, individuals over the universe are getting progressively delicate to their eating regimen. Weight is the significant reason for overweight this prompts the sort II diabetes, coronary illness and malignant growth. Estimating the food is significant for a fruitful solid eating regimen. Estimating calorie and sustenance in everyday food is one of the test techniques. Cell phone assumes a crucial job in the present innovative world utilizing this strategy will upgrade the issue in the admission of dietary utilization. In this venture, a food picture acknowledgement framework for estimating the calorie and sustenance esteem was created. The client needs to snap the photo of the food picture this framework will arrange the picture to recognize the kind of food and segment size and the acknowledgement data will gauge the quantity of calories in the food. In this framework the food region, size and volume will be utilized to figure the calorie and nourishment in an exact manner.Keywords
BoW, CNN, DenseNet, MSMVFA, ResNet, VGG.
References
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- G. M. Farinella, M. Moltisanti, and S. Battiato, “Classifying food images represented as bag of textons,” In: IEEE International Conference on Image Processing, pp. 5212-5216, 2014.
- S. Yang, M. Chen, D. Pomerleau, and R. Sukthankar, “Food recognition using statistics of pairwise local features,” In: IEEE Conference on Computer Vision and Pattern Recognition, pp. 2249-2256, 2010.
- F. Zhou, and Y. Lin, “Fine-grained image classification by exploring bipartite-graph labels,” In: IEEE Conference on Computer Vision and Pattern Recognition, pp. 1124-1133, 2016.