Browsing by Author "Jain, Shashi"
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ThesisItem Open Access Assessment of Nutritional Knowledge of Anganwadi Workers(MPUAT, Udaipur, 2014) Sharma, Bhawana; Jain, ShashiThe present research was conducted with the objective to assess nutritional knowledge of Anganwadi workers. The study was conducted in two purposively selected districts of Rajasthan i.e. Ajmer and Udaipur. Four AWTCs were included in the study. The study sample consisted of 60 AWWs. After reviewing of course content of refresher training and consultation with subject matter specialist, different aspects of nutrition were selected. Nutrition aspects included basic nutrition, nutrition for vulnerable groups and growth monitoring. Questionnaire technique was used for data collection and data were analyzed using frequency, percentage, mean percent scores and correlation. Nearly half of the respondents (46.67%) were belonging to the age group of 31-40 years. More than half of the AWWs (58.33%) had education qualification below 12th class. Nearly half of the AWWs (46.67%) had more than 10 years of experience in the service. All the AWWs (100%) have taken job training of 26 working days once in their service period. Majority of AWWs (68.33%) had completed up to 2 refresher trainings only. An AWW receive refresher training with an average interval of 5.2 years. All the AWWs (100%) maintain growth chart in Anganwadi centre. Majority of AWWs (i.e.65 %) provides health and nutrition education once in a week. All AWWs reported work load as major constraint in dissemination of nutrition messages. The overall Nutritional knowledge of the respondents was found to be average (46.84%). The aspect wise nutritional knowledge of respondents reflects the average knowledge all three components i.e. basic nutrition with mean per cent score of 46.23, Nutrition for vulnerable groups with mean percent score of 48.40, growth monitoring with mean per cent score of 43. In –depth analysis of nutrition knowledge reveals that respondents had inadequate knowledge in different aspect such as functions of vitamin-D, rich sources of iron, iron rich recipes, diet during diarrhoea, cause of high blood pressure in pregnancy and nutrient need during lactation. AWWs possess especially poor knowledge regarding micronutrient deficiency (i.e. riboflavin, niacin and cyanocobalamin). AWWs had adequate knowledge about balanced diet; rich sources of vitamin-A, C and calcium; deficiency syndrome of vitamin-A; initiation of breastfeeding; iodine deficiency disorder and diet in protein energy malnutrition. A significant relationship found between educational level of AWWs and their knowledge of nutrition. Nutritional knowledge score went on increasing with increasing educational level of AWWs. Knowledge score went on decreasing as the experience of AWWs in years was increasing. But no significant relationship found between the work experience of the AWWs and their knowledge about basic nutrition. Relationship between nutritional knowledge of AWW and their age was found to be significant. Knowledge score went on decreasing with increasing age of AWWs. But no significant relationship found between age of AWW and knowledge of basic nutrition possessed by them. No significant relationship was found between nutritional knowledge of AWWs and number refresher trainings completed but relationship between knowledge of AWWs about growth monitoring and number refresher trainings completed was found significant and they were negative correlated. The study concluded that knowledge of AWWs on nutrition is inadequate. Hence attention may be given to strengthen this aspect in ICDS training programme.ThesisItem Open Access Assessment of Nutritional Knowledge of Anganwadi Workers(MPUAT, Udaipur, 2014) Sharma, Bhawana; Jain, ShashiThe present research was conducted with the objective to assess nutritional knowledge of Anganwadi workers. The study was conducted in two purposively selected districts of Rajasthan i.e. Ajmer and Udaipur. Four AWTCs were included in the study. The study sample consisted of 60 AWWs. After reviewing of course content of refresher training and consultation with subject matter specialist, different aspects of nutrition were selected. Nutrition aspects included basic nutrition, nutrition for vulnerable groups and growth monitoring. Questionnaire technique was used for data collection and data were analyzed using frequency, percentage, mean percent scores and correlation. Nearly half of the respondents (46.67%) were belonging to the age group of 31-40 years. More than half of the AWWs (58.33%) had education qualification below 12th class. Nearly half of the AWWs (46.67%) had more than 10 years of experience in the service. All the AWWs (100%) have taken job training of 26 working days once in their service period. Majority of AWWs (68.33%) had completed up to 2 refresher trainings only. An AWW receive refresher training with an average interval of 5.2 years. All the AWWs (100%) maintain growth chart in Anganwadi centre. Majority of AWWs (i.e.65 %) provides health and nutrition education once in a week. All AWWs reported work load as major constraint in dissemination of nutrition messages. The overall Nutritional knowledge of the respondents was found to be average (46.84%). The aspect wise nutritional knowledge of respondents reflects the average knowledge all three components i.e. basic nutrition with mean per cent score of 46.23, Nutrition for vulnerable groups with mean percent score of 48.40, growth monitoring with mean per cent score of 43. In –depth analysis of nutrition knowledge reveals that respondents had inadequate knowledge in different aspect such as functions of vitamin-D, rich sources of iron, iron rich recipes, diet during diarrhoea, cause of high blood pressure in pregnancy and nutrient need during lactation. AWWs possess especially poor knowledge regarding micronutrient deficiency (i.e. riboflavin, niacin and cyanocobalamin). AWWs had adequate knowledge about balanced diet; rich sources of vitamin-A, C and calcium; deficiency syndrome of vitamin-A; initiation of breastfeeding; iodine deficiency disorder and diet in protein energy malnutrition. A significant relationship found between educational level of AWWs and their knowledge of nutrition. Nutritional knowledge score went on increasing with increasing educational level of AWWs. Knowledge score went on decreasing as the experience of AWWs in years was increasing. But no significant relationship found between the work experience of the AWWs and their knowledge about basic nutrition. Relationship between nutritional knowledge of AWW and their age was found to be significant. Knowledge score went on decreasing with increasing age of AWWs. But no significant relationship found between age of AWW and knowledge of basic nutrition possessed by them. No significant relationship was found between nutritional knowledge of AWWs and number refresher trainings completed but relationship between knowledge of AWWs about growth monitoring and number refresher trainings completed was found significant and they were negative correlated. The study concluded that knowledge of AWWs on nutrition is inadequate. Hence attention may be given to strengthen this aspect in ICDS training programmeThesisItem Open Access DEVELOPMENT OF A MODEL TO OVERCOME ANAEMIA AT HOUSEHOLD LEVEL(MPUT, UDAIPUR, 2019) NANDAL, URVASHI; Jain, ShashiThe present study was undertaken on rural population of Kuraj village of Railmagra block of Rajsamand district of Rajasthan to develop a model to overcome anaemia at household level. The study was carried out in two phases. In the first phase, screening was done to identify anaemic households and judge anaemia prevalence. A screening proforma was developed to collect general family details from 469 members of 100 households about age, sex, educational status and haemoglobin level of each family member. From the 100 households, 30 anaemic families were selected based on maximum number of anaemic members in the households for intervention. The second phase of study was intervention on anaemia management. This included the preliminary survey of selected anaemic families, implementation of three fold intervention trial and its impact assessment and strategic model development. Well framed schedule was used for collecting general information, socio economic profile and dietary survey. Three folds intervention was implemented on 128 anaemic family members of 30 selected households for 100 days. These three folds were- food based iron supplementation to daily diet of anaemic members for faster recovery for 30 days by feeding iron rich lotus stem powder, group counseling to increase the awareness regarding overcoming anaemia for 90 days (7 times at 15 days interval) by visual e media and personal counseling to make necessary changes in diet and household environment for sustainability to prevent and overcome anaemia in the family for 100 days (11 times at 10 days interval). The results revealed that among 469 members in 100 households for screening about 40 per cent adults and family heads were illiterate. 70 per cent members were anaemic. Mean hemoglobin level of all age groups was less than their normal Hb level particularly in girls and adult females i.e. 13 per cent deviation from normal. Maximum subjects were moderately anaemic (36.25%) followed by mildly anaemic (27.72%) and very few severely anaemic (7.67%). The moderate form of anaemia was more prevalent among the study families. Anaemic members were commonly present irrespective of family sizes. Severely anaemic members were present in family size 4 and 5. Mild to moderate anaemia was prevalent in all family sizes. Three fold intervention programme was implemented on 30 anaemic families for 100 days considering household as one sample. About 60 per cent of adults were illiterate and majority (86.72%) subjects were vegetarian. There was improper environmental sanitation in the households and ill personal hygiene habits of subjects. About 90 per cent families belong to low socio economic class. Before intervention, all 128 members of 30 families were anaemic. Mean hemoglobin level of study group was ranging between 7.88 g per cent to 9.16 g per cent. About 30 per cent deviation from normal Hb level was observed in the members. Maximum were moderately anaemic (69.53%) followed by severely anaemic (28.13%) and very few mildly anaemic (2.34%). Adult females were most severely anaemic followed by children of 5-14 years and adult males. Dietary inadequacy was observed in all the food groups. Nutrient intake was lower than RDA at household level. Most specifically limiting nutrients were energy, Beta-carotene, vitamin C, vitamin B12 , Folic acid, iron and zinc. Statistically there was significant increase in the dietary intake at individual as well as per adult consumption unit at household level before and after 100 days intervention. At household level, there was a significant increase in the intake of macro and micro nutrients except β carotene, vitamin B12, folic acid and calcium. Improvement was evident in dietary intake in terms of quality as well as quantity at individual and household level after 100 days of intervention indicating impact of nutrition education by group and personal counseling on dietary practices and good personal hygiene and environmental sanitation habits. The mean haemoglobin level has improved in all age groups. Maximum per cent increase in Hb level before and after intervention was observed in children below 5 years (50%) followed by about 40 per cent increase in children 5-14 years and adult females and about 25 per cent increase in children of 15-17 years and adult males. After 100 days intervention, 20.31 per cent members were reported normal. Before intervention 28.13 per cent members were severely anaemic but after intervention about 80 per cent were having mild and moderate anaemia. There was no member having severe anaemia. Over all at household level 70 per cent moderate anaemia prevalence came down to about 40.00 per cent. Prevalence of mild anaemia was about 40.00 per cent at household level after 100 days intervention. About 20.00 per cent members became non anaemic after 100 days intervention. Hence, a shift of subjects was seen from severe to moderate, moderate to mild and mild to normal conditions. Anaemia prevalence also decreased in all age groups and 20 per cent decrease was observed at household level. Haemoglobin levels of subjects increased significantly by providing food based supplements alongwith imparting nutrition education through personal and group counseling at regular intervals for long time. So, the output of intervention was- Haemoglobin shifts towards normal, increase in nutrition knowledge, improvement in quality and quantity of diet and change in dietary pattern, anaemia prevalence, and lifestyle. The results of the study conclude with a three I model for overcoming the anaemia with an integrated approach which will be applicable at household level- intervention, information and intakeThesisItem Open Access DEVELOPMENT OF EDIBLE FILMS AND COATINGS AS PACKAGING MATERIAL AND QUALITY EVALUATION(MPUT, UDAIPUR, 2019) TAK, JYOTI KUMARI; Jain, ShashiEdible packaging has received huge attention in current years because of their benefits over synthetic packaging. The core advantage of edible packaging over the traditional synthetics is it can be consumed with the packaged food products, it is biodegradable and it extends the shelf life. Hence, in view of problems due to synthetic packaging and to improve the quality, safety, functionality and shelf life of fresh and processed foods the present study was carried out. Firstly total 20 polysaccharide sources were explored (banana peel, watermelon peel, jackfruit pulp, jackfruit seed, guava, apple peel, wood apple pulp, corn, wheat, rice, oats, potato, cassava, arrowroot, quinoa, lotus stem, gum arabic, guar gum, agar, aloe vera gel) on the basis of available literature, for the development of edible packaging. The selected 20 polysaccharide sources were processed to obtain the fine powder. For the standardization of film forming technique, many experiments were conducted at diffirent levels and after the various trials 4 per cent (w/v) polysaccharide source powder, acetic acid (2% w/v) and plasticizer glycerol (4% w/w) and heating temperature 70˚ C were standardized for edible packaging development. It was found that out of 20 polysaccharide sources, edible films were obtained successfully only from the eight polysaccharide sources i.e. Banana peel, corn, refined wheat flour, rice, potato, cassava, lotus stem and arrowroot. Whereas, film development from remaining sources was not successful using different techniques. These 8 developed films were assessed for their physico-chemical and sensory properties and from the result it was noted that corn edible film demonstrated superior qualities and highly accepted whereas banana edible film was the least accepted. On the basis of result obtained from physico-chemical and sensory properties, corn, wheat, rice and cassava films were finalized as the best optimized edible films. 219 These 4 optimized edible films were assessed for their quality parameters. The two antibacterial agent cinnamon and clove essential oils were incorporated separately in four optimized edible films and clove antibacterial oil was finalized as per the result obtained from comparison of physico-chemical, functional and sensory properties of both antibacterial agent incorporated edible films. Nutritional contribution of optimized four different edible films (corn, wheat, rice and cassava) incorporated with antimicrobial agent i.e. clove essential oil was analyzed for proximate composition. These results reveled that all four types of edible films contained low moisture, ash, fiber, fat and protein but as this films are starch based and derived from polysaccharides hence films were rich in carbohydrate and energy content. For the shelf life assessment optimized edible films were heat sealed in high density polythene and kept in desiccator and shelf life was analyzed by moisture, peroxide value, total bacterial count, functional properties (water absorption, oil absorption and least gelatinization) and sensory characteristics on 0, 30, 60 and 90 days. The results obtained from shelf life assessment indicated that all optimized edible films were safe to consume till 90th days of storage and sensory evaluation exhibited no significant difference during storage period of three months. Optimized edible films suitability was assessed on vegetable sandwich, milk cake and chocolate whereas optimized coating suitability was assessed on raw fruits (tomato, cucumber, guava) and on processed food (dry samosa) by comparing control (products without edible packaging) and experimental samples (food products with four types of edible packaging) by using different parameters. The suitability results revealed that developed edible packaging has been successfully increased the shelf life of selected food products and edible films and coatings were well accepted for consumption along with the food products Amongst the optimized edible packagings, corn edible packaging was most appreciated on the other hand wheat edible packaging was least liked. Along with the suitability assessment coatings effect on fat absorption of samosa and french-fries was also assessed by using various parameters and results showed that optimized coatings reduced the fat absorption.ThesisItem Open Access Development of enteral feed using locally available foods and its suitability assessment(MPUAT, Udaipur, 2012) Jain, Shivani; Jain, ShashiIn the present investigation attempt was made towards the development of enteral feed and its quality and suitability assessment. The locally available foods were selected and subjected to various processing treatments. The procured foods can be categorised as: Dry (rice, rice flakes, foxtail millet, soyabean, whole green gram and niger seeds) fresh (spinach, coriander leaves and lotus stem) and pre processed (amla and milk powder) ingredients. Dry ingredients except rice flakes and niger seeds were soaked in varying amount of water and duration. Foxtail millet and green gram were germinated in wet muslin cloth till the sprouts were evident. Soaked rice and soyabeans along with germinated foxtail millet and green gram were subjected to drying in hot air oven for 5 hours at 50⁰C. Along with niger seeds and rice flakes all the dried ingredients were roasted on flat skillet at low flame till the characteristic and malt aroma developed. All the processed dry ingredients were separately subjected to milling to obtain fine powder. Fresh ingredients i.e. spinach and coriander leaves were pressure cooked with water and then brought to room temperature and rotated in electric mixer to obtain uniform slurry. The obtained slurry was dried in hot air oven for 48 hours at 65⁰C. Then the dried slurry was ground in electric grinder to obtain fine powder. Lotus stem was separately processed. It was cut into pieces and then subjected to blanching. Blanched pieces of lotus stem were dried in oven for 12 hours at 60⁰C and then ground to fine powder. All the processed powders along with amla powder were mixed together and passed through 1.4 mm mesh size sieve and subjected to final drying for 4-5 hours at 50⁰C. Milk powder was finally added and mixed homogenously to obtain the final product. The feed obtained after all the processing treatments was 380 g. The developed enteral feed was found to contain 3.59 ± 0.31 g of moisture, 18.67 ± 0.82 g of protein, 4.12 ± 1.36 g of fat, 5.29 ± 0.06 g of ash, 65.30 ± 1.67 g of carbohydrate and 372.83 ± 5.73 kcal per 100 g of dry weight basis. It is also containing fair amount of calcium, iron, zinc and copper. The rheological properties of developed feed were assessed to determine the ease of flow of feed through tube. The feed was reconstituted in 1:6 ratio was found better for its rheological properties. Total soluble solids, flow behaviour, viscosity and reconstitution time were determined. Flow rate of the feed was determined after flowing the reconstituted feed through whole length of standard ryle’s tube of 12 and 16 Fr. and time was noted using stop watch. pH of the feed was found to be 6.2 and organoleptic characteristics were determined by selecting 30 members. The colour, flavour and texture of the feed were creamish brown, sweet and gritty respectively. Suitability assessment of the feed was also carried out by giving the feeding trial to the 30 patients who were on enteral feed were selected purposively from the local hospital and clinic of Udaipur. No complication was observed in the subsequent 24 hours of the feeding trial. The study concluded that developed feed was nutritionally adequate, was easily flowing through the standard ryle’s tube and was also found suitable for the patients on enteral feed.ThesisItem Open Access Effect of soil salinity on the growth and yield parameters of pomegranate(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1993) Jain, Shashi; Sharma, S.KThesisItem Open Access Food – Based approach to manage PEM among children of 3-6 years(MPUAT, Udaipur, 2011) Rathore, Manisha; Jain, ShashiPresent study was undertaken to assess food based approach in management of PEM among children of 3-6 years. For the purpose a Supplementary product ladoo rich in energy & protein was prepared using various ingredients like wheat & bengal gram flour, groundnut, til, milk powder and jaggery. Ladoo was analyzed for its nutritional composition. It was found that 100g of laddoo contains 405 kcal, 11.60 g of protein, 10.83 g of fat, and 2 g of ash, and 65.11 g of carbohydrate. Effect of product in management of malnutrition was assessed by assessing changes in anthropometric measurement, dietary intake and presence of clinical signs of PEM among malnourished children after intervention. A pre-post test design was used to assess the effect of supplementary food. To select the 10 normal and 30 malnourished children a preliminary survey was conducted on one hundred five children (3-6 years) of village Bhesana, Jhadol block of Udaipur district (Rajasthan). Each of the children was measured for their weight and categorized on the basis of Gomez classification using NCHS standards to assess the nutritional status. Background information of the children indicated that majority (98.09%) of them were Hindu belonged to SC (98%) category and about 70 percent of them were from nuclear family (68.57%). Nutritional status of 105 children by weight measurement revealed that only 32 percent children were normal and 78 percent had different grades of malnutrition. Out of these children 10 normal and 30 malnourished, (10 in each category of mild, moderate, severe) were selected on the basis of willingness and cooperation ensured by their parents. Ten normal children were also included in the study to serve as control group. The experimental group (malnourished children) was supplemented 100g ladoo per day for 60 days. Results showed that percentage of normal children raised from 25 before intervention to 32.5 after intervention. About 63 percent of children were normal by height increased to 70 percent after intervention. About 8 percent subjects were normal by skin fold triceps for age which was increased to 12.5 percent after intervention. Percentage (17.5 percent) of normal children by mid arm circumference remained same after intervention. Due to supplement the weight of children under all the category increased significantly (p<0.05). The increment observed was 1.07, 1.15 and 0.8 kg for grade I, II and III children respectively after 60 days intervention. Dietary intake of all the children under study was poor than the recommended daily allowances. The significant (p<0.05, 0.01) improvement in daily intake was observed due to the contribution of supplement in daily diet. Percentage prevalence of clinical signs observed in selected children i.e. wasted muscle, flag sign, dry and brittle hair, easy pluckability of hair, moon face and odema were 67.5, 78, 75, 20, 25 and 8 percent respectively. No change was found in clinical examination after intervention of 60 days may be due to the fact that reversible action of clinical sign occurs late than the anthropometric parameter. The study concluded that the food based approach is effective in management of malnutrition. Key Words: Malnutrition, Nutritional status, Supplementation,Item Open Access Nutrition Profile and Effect of Food Based Iron Intervention on Hematological Parameters of Pregnant Women Residing in Rajasthan(Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture: Udaipur, 2007) Mamta Singh; Jain, ShashiThesisItem Open Access Quality Evaluation and Product Formulation of Local and Newer Maize Varieties(MPUAT, Udaipur, 2013) Deepika; Jain, ShashiThe study was conducted to assess the cooking and nutrition biodiversity in newer and local varieties. For the purpose three maize varieties i.e. Local-Malan, composite-Pratap Makka 5 and hybrid-HQPM 5 were selected. All the maize varieties were evaluated for cooking quality and nutrient composition. Cooking quality was evaluated in term of hydration capacity, hydration index, swelling capacity, swelling index, oil absorption capacity and least gelation concentration. Proximate composition was analysed using standard method. Mineral iron, zinc, calcium and magnesium were analysed using atomic absorption unit. Three ready-to-eat and three ready-to-cook products were developed from each variety and their acceptability was assessed by sensory evaluation. The values for cooking quality like hydration capacity (p≤0.01), hydration index (p≤0.01), swelling capacity (p>0.01), swelling index (p≤0.05), oil absorption capacity (p≤0.05) and least gelation concentration were found to range between 0.10 to 0.13 g/seed, 0.44 to 0.56 g/seed, 0.1 g/seeds, 0.41 to 0.46 ml/seed, 85.84 to 78.97 per cent, 20 to 24 per cent respectively. The estimated values for moisture, protein, fat, fiber, ash and carbohydrates were found to be 5.71 to 7 per cent, 6.03 to 8.75 per cent, 3.85 to 5.4 per cent, 1.47 to 2.40 per cent, 1.39 to 1.71 per cent, 83.09 to 85.99 per cent respectively. Energy values ranged between 403 to 415 Kcal. Iron, zinc, calcium and magnesium contents of selected maize varieties varied between 2.71 to 3.23 mg, 0.91 to 1.34 mg, 170.55 to 184.45 mg and 47.32 to 51.44mg respectively. Biscuit, khakhra and sev were prepared under ready-to-eat and pasta, seviyan and papadi were prepared as ready-to-cook products from all three maize genotype. Products recipes showed no significant variation (p>0.05) in the mean scores of biscuit, khakhra, sev and pasta for colour, appearance, flavour, taste and overall acceptability. However, scores of seviyan for appearance, taste and overall acceptability (p≤0.05) and papadi for appearance (p≤0.05) and overall acceptability (p≤0.01) were significantly different. All the varieties were found to be acceptable in the form of ready to eat and ready to cook products. Malan had best acceptability for ready-to-cook and Pratap Makka 5 for ready-to-eat products. The study concluded that variety of maize affects the products quality to some extent.ThesisItem Open Access Randomized Placebo Controlled Trial of Chromium Intervention on Blood Glucose and Lipid Profile of Type-2 Diabetics(Department of Foods and Nutrition College of Home Science : Udaipur, 2004) Sharma, Shilpi; Jain, ShashiThesisItem Open Access A Randomized Placebo Controlled Trial of Chromium Intervention on Blood Glucose and Lipid Profile of type-2 Diabetics(MPUAT, Udaipur, 2004) Sharma, Silpha; Jain, ShashiThe study was undertaken to find out the effect of chromium intervention on blood glucose and lipid profile of type-2 diabetics. Sixty type-2 diabetics were selected form the out patients of PBM hospital, Bikaner (Raj). An interview schedule was developed to collect information about the subjects and their family. The nutritional status was assessed by anthropometric measurements, dietary survey, body composition, biophysical and biochemical examination using standardized techniques. Diet of diabetics when compared with dietary modifications suggested by Vishwanathan and Mohan (1991) and Raghuram (2000), was found adequate in fat (92.78%), carbohydrate (109.79%), thiamine (111.66%), riboflavin (100%), niacin (96.37%) and vitamin C (169.50%). In addition their diet was slightly inadequate in energy (82.65%) and protein (80%) where as extremely low in fibre (31.02%). The chromium content in the diet of study group was also lower (97µg) than the recommendation. Mean height and weight of the patients was 157 cm and 65.46 kg. Weight of the study population was 109 percent which was more than the weight of reference Indian. Mean percent weight for height was 95, indicating that study population was normal. Nearly sixty percent of patients suffering from different grades of malnutrition as per the BMI categories, while 46.66 percent had abdominal obesity. Only 13.33 percent of patients were normal and remaining was obese having body fat more than normal limit. As per the biophysical parameters study group was mild hypertensive. Results of biochemical estimations elucidate that study group was at moderate risk of dislipidemia having 138.51 mg/dl, 49.26 mg/dl and 116.80 mg/dl level of triglyceride, HDL-C and LDL-C level respectively. However cholesterol (196.31 mg/dl) and VLDL-C (28.81 mg/dl) indicate patients were at borderline moderate risk of macro vascular diseases. At initial level fasting blood glucose (188.19 mg/dl) and HbA1C (9.12%) elucidate elevated levels as per the recommendation of UKPDS (1998). For the clinical trial, all the selected patients were randomly divided in to three groups having 20 patients in each group and supplemented with: 1) palcebo, 2) 620 µg chromium from arecanut ash, or 3) 41.66 µg chromium from brewer's yeast. There was no significant reduction was observed in blood glucose and lipid profile of type-2 diabetics of placebo group. In ash group although there was decline in HbA1C and fasting blood glucose level and lipid profile but the reduction was non-significant. However in yeast supplemented group significant difference was observed in total body fat and bio chemical parameters after completion of the study. Plasma total cholesterol, triglyceride, LDL-C and VLDL-C were significantly decreased, where as HDL-C level was increased significantly in 41.66 µg chromium supplemented group. Fasting blood glucose level of yeast group significantly reduced from 164.66 mg/dl to 103.68 mg/dl. The glycosylated hemoglobin values improved significantly after 3 months of supplementation. The predication coefficient equation revealed that yeast supplementation was about 3-5 times effective on HbA1c, glucose and cholesterol variables in subjects with type-2 diabetics. Chromium enriched products (biscuits, bread, toast, mathri and chakle) were also developed from the brewer's yeast, arecanut powder and arecanut ash. The products with arecanut powder had lower scores in individual sensory traits due to its chocolate color, distinct flavour and poor after taste. However yeast and ash products unfold the truth that in baked preparations as well as in traditional snacks these are eminently incorporated. Hence, it can be concluded that chromium plays an important role in controlling glucose and lipid profile of type-2 diabetics. However the form of chromium i.e. inorganic and organic determines the impact. Inorganic form i.e. arecanut ash 3-5 times less effective than organic form in brewer’s yeast may be due to absorption factorThesisItem Open Access Studies On Land Degradation In Gurgaon District Through Remote Sensing Technique(Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2002) Jain, Shashi; Kuhad, M. S.ThesisItem Open Access Technology development of yellow colour from Turmeric (Curcuma longa) and its acceptability in selected food products(MPUAT, Udaipur, 2008) Joshi, Priyanka; Jain, ShashiThe present piece of research is an attempt to develop yellow colour from turmeric (Curcuma longa) and to assess its acceptability in selected food products. The curcumin content in rhizomes of turmeric was determined by solvent extraction methods. Three solvents acetone, ethanol and propanol were selected for extraction of colour by various methods such as percolation, soxhlet extraction and refluxing to standardize the best processing techniques. Both liquid as well as crystallized colour was developed with concentrated extracts (oleoresin). The developed liquid and crystallized colours were evaluated for their physico-chemical properties and effect of storage for six months. The results revealed that all the three solvents i.e. acetone, ethanol and propanol were similar in extraction of the colour quantity from turmeric but to produce organic colour, only ethanol was selected. The percent yield by three techniques- percolation, soxhlet extraction and refluxing was same i.e. 8. For further study soxhlet extraction method was selected as the recycling of solvent lowers the net requirement of solvent per unit. It reduces the cost and also was easy to concentrate the oleoresin. The liquid colour was developed from concentrated oleoresin (50ml) and 10 ml of polysorbate was added to make it water soluble. The powder colour was prepared by crystallization of concentrated oleoresin using petroleum ether, water and hexane as medium. The best quality of crystals (dry) was formed with petroleum ether whereas the crystals prepared from hexane and water was found sticky. The result of physicochemical properties revealed that liquid colour was soluble in all water based medium while crystallized colour was fat soluble by heating. The colour intensity of liquid and crystallized colour was 0.205 and 0.488 respectively. The percent total colouring matters in liquid and crystallize form was 31.89 and 75.91 respectively. The melting point of crystal was 178 o). Slight loss in colour intensity was observed on heating for 10, 30 or 60 minutes (3, 5 and 12%). No change in properties of colour was observed on storage of 6 months. The liquid colour was incorporated in ten selected food products i.e. sweet and namkeen boondi, besan burfi, jalebi, khaja papadi, besan sev, paneer petha laddoo, shrikhand, kulfi and pineapple squash whereas crystallized colour added into two products i.e. besan burfi and mysore pak. The 0.01-0.5 ml of colour was added in the selected recipes. In sweet boondi, besan burfi and pineapple squash colour was added in sugar syrup whereas namkeen boondi, jalebi, besan sev and khaja papadi it was incorporated in batter or dough preparation and in paneer peetha laddoo, shrikhand and kulfi it was added at the end of preparation. Crystal colour was added 5-10mg in besan burfi and mysore pak at the time dough and batter making. Acceptability of all the products was assessed on 9 point hedonic scale by a group of 10 members. The scores of colour were graded between 8.0-8.7 indicated that colour of the products was highly acceptable by the panel member. Overall acceptability was ranged 7.9-8.7 revealed that all the products liked extremely by the panel members. Products were also prepared with colour extracted turmeric powder. It was added four times more as compare to fresh turmeric powder in colocasia vegetable. A survey was also conducted to assess the consumer acceptability and market potential of developed colour and information was collected by interview schedule. The result indicated that all the consumers had knowledge about the use of colours in food products. Majority of them uses yellow colour in food products. 34 % consumers had knowledge about food colour obtained with natural sources. All consumers preferred to use natural colour. About 25 consumers were asked to prepare products with developed colour. Total 33 products were prepared by them. Feedback showed that it was liked by them. All consumers preferred bottle packing with 5-10 ml quantity and were interested to purchase food colours of natural sources even if more than the cost of synthetic colour. The result of survey of shopkeepers revealed that all shopkeepers sale yellow colour more as compare to red and green. The shopkeepers of sweet home used yellow powder colour in various sweets. It can be concluded that yellow colour in liquid and crystal form can be developed from turmeric with acceptable physicochemical properties. Both colour can be used in food products and had good market potential.ThesisItem Open Access Technology Development of Yellow Colour From Turmeric (Curuma Longa) and its Acceptability in Selected Food Products(Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture: Udaipur, 2008) Joshi, Priyanka; Jain, Shashi