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Divakar, Suma
- Quality Evaluation of Organic Ripe Nendran Banana
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Authors
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 2 (2014), Pagination: 166-172Abstract
The experiment was carried out with the objective to study and compare the quality characteristics of nendran cultivated by organic and conventional farming techniques. Parameters selected for the study were physical characteristics, sensory qualities, chemical and nutrient composition, anti nutrient profile and pesticide residue. With respect to physical characteristics appearance and total number of hands per bunch were on par among the treatments. Number of fruits per hand and peel thickness were significantly higher in organically cultivated nendran. With respect to sensory qualities, organically cultivated nendran showed significantly higher difference in texture and taste. Storage studies revealed uniform life period for nendran in both treatments. Among the treatments vitamin C, total soluble solids and total mineral content were significantly higher in organically cultivated nendran. Organic nendran recorded higher value for tannin while conventionally cultivated nendran showed higher phenol content. However pesticide residue analysis showed nil results in both treatments.Keywords
Nendran, Organically Cultivated, Sensory Qualities, Chemical and Nutrient Composition, Anti Nutrient Profile, Pesticide Residue.
- Food Habits and Nutritional Status of it Professionals
Abstract Views :226 |
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Authors
R. Renjini
1,
Suma Divakar
1
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 11 (2010), Pagination: 481-490Abstract
The software industry in India, which started in the early 1970s, has grown at a phenomenal rate since 1980s, with high export growth rate. Software enabled services like call centers, customer interactions, backoffice operations, medical transcriptions, data base management and also many service operations are on the rise. This industry is now emerging as one of the largest employment providers. Software professionals spend hours in front of computer monitors with little regard for the need for timely food and exercise, thus inviting trouble. Moreover, jobs in the software industry are insecure, people are liable to be laid off or transferred at any time in response to downward trends in the economy, loss of customers or closure of a project.- Nutritional Status of Women Workers in Cashew Industry in Kerala
Abstract Views :186 |
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Authors
Suma Divakar
1,
L. Prema
1
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 11 (2009), Pagination: 463-471Abstract
In the third world countries, women are relegated to very low earning sectors of the economy demanding strenuous drudgeful work in low skill and low technology sectors with low productivity, it is well known that cashew is one of the most depressed industries in Kerala, where not only employment is seasonal, but wages are depressingly low. There is no regular pattern in the spread and distribution of employment in this industry over the calendar year. As a result, when some factories provide employment to their workers, others are shut down completely.- Nutrient and Chemical Profile of Raw Jackfruit Based Noodles
Abstract Views :244 |
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Authors
Veena Kumari
1,
Suma Divakar
1
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 156-164Abstract
This study was undertaken to develop a nutrient dense noodles by the incorporation of jackfruit bulb and seed flour and evaluate its chemical and nutritional properties. Noodles based on raw jackfruit bulb flour, raw jackfruit seed flour and refined flour were extruded in various proportion (40:30:30, 50:25:25, 50:30:20, 50:40:10, 50:10:40, 50:20:30). The results of study indicated that samples of jackfruit bulb and seed flour added noodles contained more protein, fibre and minerals and less in energy and carbohydrate as compared to control sample. The noodles developed with addition of jackfruit bulb and seed flour had desirable organoleptic properties. However, based on sensory analysis treatment T5 (50:10:40) and T6 (50:20:30) were found to be more acceptable than other treatments.Keywords
Bulb Flour, Extrusion Jackfruit, Noodles, Nutrition, Seed Flour.References
- Abraham, A. and Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Res. J. Pharma. Biol. Chem. Sci., 5(2): 1597-1610.
- Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A. and Olaoye, A.O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties. Internat. Food Res. J., 18 : 1283-1287.
- Alison, B.E., Jackie, L.B., Marjorie, C. and Stephanie, A. (2014). Nutrition therapy recommendations for the management of adults with diabetes. Diabetes Care, 37(1): 41-44.
- Amin, M.F.S. (2009). Optimization of jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake. University Sains. Malaysia.
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- Ejiofor, J.E., Beleya, E.A. and Onyenorah, N.I. (2014). The effect of processing methods on the functional and compositional properties of jackfruit seed flour. Internat. J. Nutr. Food Sci., 3: 166-173.
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- Haq, N. (2006). Jackfruit (Artocarpus heterophyllus). Southampton centre for underutilised crops. University of Southampton, Southampton, U.K.
- Jagtap, U.B., Panaskar, S.N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum. Nutr., 65 : 99-104.
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- Kulkarni, S.S., Desai, A.D., Ranveer, R.C. and Sahoo, A.K. (2012). Development of nutrient rich noodles by supplementation with malted Ragi flour. Internat. Food Res. J., 19(1): 309-313.
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- Munishamanna, K.B. (2012). Development of value added products from jackfruit bulb.Mysore J. Agric. Sci., 46(2): 426-428.
- Ocloo, F.C.K., Bansa, D., Boatin, R., Adom, T. and Agbemavor, W.S. (2010). Physico-chemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus Lam.) seeds. Agric. Biol. J. N. Am., 1(5): 903-908.
- Odoemelam, S.A. (2005). Functional properties of raw and heat processed jackfruit flour. J. Pakistan Nutr., 4 (6): 366-370.
- Okaka, J.C. and Potter, N.C. (1979). Physiochemical and functional properties of cowpea powders processed to reduce beany flavour. J. Food. Sci., 4 : 1235-1240.
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- Rivera, J.A., Barquera, S. and Costa, T. (2004). Nutrition transition in Mexico and in other Latin America countries. J. Food Microbiol., 5(2): 293.
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- Sidhu, A.S. (2012). Jackfruit improvement in the asia-pacific region a status report, IIHR 1-20p.
- Swami, S.B., Thakor, N.J., Sanjay, O. and Kalse, S.B. (2014). Development of osmo-tray dried ripe jackfruit bulb. J. Food Res. Technol., 2(2): 77-86.
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- Wijesiri, V.T., Illeperuma, C.K. and Sarananda, K.H. (2014). Development of rice noodles by incorporating Moringa oleifera (drumstick) leaves for calcium enrichment (abstract) proceedings of the peradeniya univ.International research sessions, Srilanka, vol. 18, 4th and 5th July, 2014. abstract no: 196 food, nutrition and livestock.
- Yadav, S. and Gupta, R.K. (2015). Formulation of noodles using apple pomace and evaluation of its phytochemicals and antioxidant activity. J. Pharmacognosy Phytochemistry, 4(1): 99-106.
- Nutritional Analysis and Organoleptic Evaluation of Paddy Straw Mushroom (Volvariella Sp.)
Abstract Views :165 |
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Authors
Affiliations
1 Department of Plant Pathology, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
2 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Plant Pathology, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
2 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 230-234Abstract
Mushroom is regarded as one of the highly priced delight of vegetarians. Mushroom is the only non animal source of vitamin D with various nutritional advantages. It has found a prominent place in the kitchens of majority of people in the world. Nowadays mushrooms are gaining paramount importance as a low calorific food with good quality protein and high fibre content. Edible mushrooms are additionally exploited for their medicinal properties in the present age as it has already proven as promising with hepato-protective, anticancer, antioxidant, antiviral, hypoglycaemic and hypercholesterolemia effects. In this context, nutritional analysis of paddy straw mushroom was performed and the content of various proximate constituents like carbohydrates, protein, lipids, fibre and ash were evaluated and sensory evaluation was carried out in comparison with button mushroom, oyster mushroom and milky mushroom using two recipes. Paddy straw mushroom recipe was liked very much by most of the evaluators. Paddy straw mushroom was found to possess better quality with respect to nutritional value and organoleptic acceptability.Keywords
Paddy Straw Mushroom, Nutritional Analysis, Organoleptic Evaluation.References
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- Barros, L., Ferreia, M.J., Queiros, B., Ferreira, I.C.F.R. and Baptista, P. (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chem., 103 : 413-419.
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- Standardization of a Banana Peel Based Ready to Cook Curry Mix (RTC)
Abstract Views :144 |
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Authors
Affiliations
1 Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
1 Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 280-285Abstract
The present investigation entitled, ‘Development of RTC curry mix based on banana peel’ was conducted at the Department of Home Science, College of Agriculture, Vellayani. The objective of the study was to develop a banana peel based ready to curry mix. The study intended to utilize this nutritionally significant raw material through value addition, thereby reducing its large scale wastage from the processing industry and also avoiding the related environmental pollution. Slice dimension of 1×1 cm was selected based on OVQ scores-The identified Curry mix contained banana peel, crushed red chillies, garlic, cumin, turmeric powder and curry leaves, the ratio being 1000:30:50:10:20:50. In order to give hints for using the product to the consumer, reconstitution time and cooking time were also standardized. Reconstitution time of 20 min and cooking time of seven minutes was optimized from the study.Keywords
Ready to Cook Curry Mix, Banana Peel, Dimensions, Reconstitution Time, Cooking Time.References
- Emaga, T., Robert, C., Ronkart, S.N., Wathelet, B. and Paquot, M. (2007). Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties. J. Biotech., 99 : 4346-4354.
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- Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit
Abstract Views :211 |
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Authors
H. L. Anila
1,
Suma Divakar
1
Affiliations
1 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 289-293Abstract
A novel product namely textured vegetable protein was standardised in this study. Textured vegetable protein or TVP is a meat substitute that mainly focuses on vegetarian population. Even though Koozha, fibrous type of jackfruit (Artocarpus heterophyllus) is highly available it is an underutilized fruit. Jackfruit bulb flour, seed flour and gluten in varying proportions were used for the development of TVP. The sensory quality of textured vegetable protein produced was evaluated. The cooked product was served to panelists to compare sensory acceptability of the TVP. Based on the sensory attributes treatment T7 was selected as the best treatment.Keywords
TVP, Underutilized, Fermentation, Sensory Attributes, Development, Acceptability.References
- Abraham, A. and Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Res. J. Pharma. Biol. Chem. Sci., 5 (2): 1597-1610.
- Akanbi, T. O., Nazamid, S., Adebowale, A. A., Farooq, A. and Olaoye, A O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties. Int. Food Res. J., 18: 1283-1287.
- Akubor, P. I. and Badifu, G.I.O. (2004). Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. Int. J. Food Sci. Tech., 39: 223–229.
- Amin, M.F.S. (2009).Optimization of jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake. University Sains. Malaysia, 324p.
- Anand, R. (2011).A study of determinants impacting consumers food choice with reference to the fast food consumption in India. Soc. & Business Rev., 6 (2):176-187.
- Ejiofor, J.E., Beleya, E.A. and Onyenorah, N. I. (2014). The effect of processing methods on the functional and compositional properties of jackfruit seed flour. Internat. J. Nutr. Food Sci., 3: 166-173.
- Gupta, D., Mann, S., Sood, A. and Rajinder, K.G. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpous heterolphyllus Lam.). Internat. J. Pharma. Bio Sci., 2(4) : 336-343.
- Haq, N. (2006). Jackfruit (Artocarpus heterophyllus). Southampton centre for underutilised crops. Southampton, U.K. University of Southampton.
- Jagtap, U.B., Panaskar, S.N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum. Nutr., 65 : 99-104.
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- Ocloo, F.C.K., Bansa, D., Boatin, R., Adom, T. and Agbemavor, W.S. (2010). Physico-chemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus Lam.) seeds. Agric. Biol. J. N. Am., 1(5): 903-908.
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- Sidhu, A.S. (2012). Jackfruit improvement in the asia pacific region a status report, IIHR 1-20 pp.
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