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Zanvar, V. S.
- Flax Seed Fortification for Value Addition of Chutneys
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1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, Maharashtra, IN
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, Maharashtra, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 2 (2012), Pagination: 68-77Abstract
Flaxseed known as Golden flax, Annula flax, Liniemen, Kahtan, Lin, Linazo, Lino, iinseed and in Hindi Alsi is on oilseed. It is known for good nutritional characteristics. It is most noted for high levels of alpha-linolenic acid, phytoestrogenic compound known as lignan and soluble and insoluble fiber. Flaxseed is rich source of the lignin secoisolariciresinol diglucoside (SDG). Flaxseed has anti hypercholesterolaemic effects. Ecosapentaenoic acid (EPA) and decosahexaenoic acid (DHA) are synthesized by omega-3 fatty acids present in flaxseed. Both substances are helpful for controlling cardiovascular disease. Flaxseed has beneficial effect on platelet aggregation and immune function. Flaxseed protein can be used as physiological functional foods for proteins with malnutrition during chronic liver diseases. Alpha-linoienic acid during pregnancy and early growth is vital for proper nerve and visual development of the foetus and infant. Hence, flaxseed can play a vital role in the development of the brain and retinal tissues of infants.- Acceptability and Nutritent Content of Developed Iron Rich Toffee
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 281-285Abstract
The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.Keywords
Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.References
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