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Jood, Sudesh
- Hypoglycemic and Hypolipidemic Effect of Gymnema Sylvestre Leaves in Alloxan Induced Diabetic Rats
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Authors
Jyoti Sihag
1,
Sudesh Jood
1
Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, IN
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 1 (2011), Pagination: 34-44Abstract
Diabetes mellitus is the most common endocrine disorder and major public health problem in the developed as well as developing countries. It affects more than 100 million persons worldwide and its incidence is increasing steadily with changing in life style. It is generally involves absolute or relative insulin deficiency, or insulin resistance, or both.- Blending of Crude Palm Oil with Other Cooking Oils as a Source of β-Carotene for Combating Vitamin A Deficiency
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Authors
Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, IN
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 9 (2009), Pagination: 378-385Abstract
Vitamin A deficiency is one of the major public health problems in developing countries. According to National Nutrition Monitoring Bureau upto three per cent of preschool children show bitot's spots and night blindness and about 30 to 40 thousand children become blind every year in India. Dietary improvement of locally available carotene rich foods has been found to be effective as compared to synthetic vitamin A in combating vitamin A deficiency. Food sources of carotenoids like green leafy vegetables and other yellow fruits and vegetables are abundantly found in most developing countries but availability of β-carotene is very poor from these sources.- A Study on Nutritional Status of Rural Lactating Women of Haryana
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, IN
1 Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 5 (1999), Pagination: 275-284Abstract
Lactation is a normal physiological process that begins soon after parturition during which the mother starts nourishing her baby. To fulfil this function she should have an additional nutritional store to nourish the rapidly growing baby. The success of lactation as well as the health status of infant depends entirely on the type of diet consumed by the women during pregnancy and lactation. Therefore, the maternal diet is of significant importance during lactation.- Sensory Evaluation and Nutritional Composition of Oat Based Value Added Gluten Free Muffins
Abstract Views :227 |
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Authors
Bhawna Mehta
1,
Sudesh Jood
1
Affiliations
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 12-19Abstract
Oats provide a useful substitute for wheat products in patients suffering from celiac disease. The incorporation of oats into a gluten free diet diversifies the celiac diet and also provides many health and nutritional benefits. Keeping these facts in view, the present study was undertaken to develop gluten free muffins by utilizing processed (malted, flaked, roasted and popped) and unprocessed oat flour in combinations with rice flour, mung bean flour and linseed powder. It was found that overall organoleptic acceptability of Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) muffins were ‘liked moderately’ by the judges whereas Type-IV and Type-V muffins (i.e. roasted and popped oat flour based blend) were ‘liked slightly’ by the panelists. Hence, most acceptable (Type-I, Type-II and Type-III) muffins were selected for their physico-chemical and nutritional composition. Water and oil absorption capacity was significantly higher (2.25 and 1.94 g/g) in Type-II muffins as compared to Type-III and Type-I muffins. Whereas, Type-I muffins exhibited higher (0.65 g/ml) bulk density. Muffins prepared from Type-II and Type-III blend contained higher albumin (4.48 and 4.32%), globulin (6.98 and 6.64%) and glutelin (3.92 and 3.76%) fractions. Nutritional composition revealed that muffins prepared from malted oat flour based blend had significantly higher amount of protein (16.82%), available Ca (57.78%), Fe (46.30%) and Zn (40.43%). Total minerals i.e calcium, phosphorus, magnesium, iron and zinc was found to be maximum in Type-I and Type-III muffins. Total and insoluble dietary fibre was higher in Type-I (11.40 and 3.21%) and Type-III (10.26 and 2.26%) muffins as compared to Type-II muffins. However, soluble dietary fibre was found to be maximum in muffins prepared Type-II (4.70%) and Type-III (4.61%) muffins. It may be concluded that oat based gluten free muffins could be suitable for patients suffering from celiac disease.Keywords
Muffins, Sensory Evaluation, Dietary Fibre, Proximate Composition, Minerals.References
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