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M. Sc. Dissertations

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2011 - 20163
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Subject: Foods and Nutrition × Start date: 2011 × Thesis Type: Ph.D ×
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Now showing 1 - 3 of 3
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    ThesisItemOpen Access
    Nutritional evaluation of fresh and dehydrated milky mushroom (Calocybe indica) and their utilization for product development
    (CCSHAU, 2011) Bhutani, Himanshi; Kawatra, Asha
    The present investigation was conducted to study nutritional composition of milky mushroom (Calocybe indica), to utilize it for product development and to standardize its dehydration for extending the shelf-life. Dehydration was done by two methods i.e. oven and solar drying after giving pretreatments including blanching, and steeping for 30 minutes in (KMS, KMS+CA and KMS+NaCl) solutions. Shelf life of dehydrated mushroom was studied for 90 days. Calocybe indica was found to contain 90.80 per cent moisture, 27.6 per cent crude protein, 9.65 per cent total ash, 0.75 per cent fat, 12.08 per cent of crude fibre and 47.80 per cent carbohydrates. Total soluble sugars, reducing sugars and non-reducing sugars were 3.09, 2.29 and 0.90 per cent respectively. ADF and NDF content were 22.34 and 41.14g/100g respectively and In vitro protein digestibility was 81.53 per cent. Milky mushroom contained 1.98 mg/100gof ascorbic acid and 2.01μg of β-carotene on fresh weight basis. Iron, zinc and phosphorus content were 8.46, 10.27 and 269.58 mg/100g, respectively. Various products including soup, fried rice, mixed vegetable, matar mushroom, curry vegetable, masala mushroom, shahi mushroom, mushroom noodles, sweet and sour mushroom, mushroom chilli, mushroom pakoras, mushroom kheer and pickle developed from milky mushroom, were acceptable organoleptically. Dehydration was found to be an effective method in extending shelf-life of mushroom. Both oven and solar drying did not produce any significant change in moisture, total ash and crude fibre content of Calocybe indica whereas protein and fat content reduced significantly with increase in storage period. Zinc content of dehydrated milky mushroom reduced slightly whereas, iron and phosphorus content reduced significantly by the end of storage period. Mushroom pickles, instant soup mix and mushroom curry prepared using dehydrated milky mushroom were highly acceptable throughout the storage period. Milky mushroom thus can be utilized in preparation of wide variety of delicious and nutritious recipes and can be stored in dehydrated form, for use in period of non availability.
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    ThesisItemOpen Access
    Assessment of nutritional status of pregnant women with special reference to anaemia and obesity in district Hisar ( Haryana)
    (CCSHAU, 2016) Sethi, Divya; Dahiya, Saroj
    The present study was conducted in Hisar district of Haryana state to assess the nutritional status of pregnant women and impart nutrition education to the selected pregnant women. A total of 250 subjects having pregnancy of third trimester selected randomly from different hospitals of district Hisar. Respondents from both govt. and private hospitals selected so as to draw a sample of both urban and rural women.Nutritional status of pregnant women was assessed in terms of dietary assessment, anthropometric measurement (height, weight and skin fold thickness) and clinical assessment of signs and symptoms of various nutrient deficiency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive days of 100 respondents. The results of the study revealed that consumption of all food stuffs like cereals, pulses etc were lower in the diets of pregnant women. Nutrients like energy, fat, β- carotene, B-complex vitamins, Vitamin C, Iron and Calcium were found limiting in the diets of pregnant women. It was found that caste, family size, income, working status and education of respondents and husband‘s education had significant (P<0.05) effect on food intake of selected pregnant women. Effect of caste, family size,family type, income, respondent‘s occupation and education, husband‘s occupation and education were found to be significant (P<0.05) on nutrient intake of the pregnant women. Result indicated that out of 250 pregnant women 79.2 per cent pregnant women were anaemic while 20.8 per cent were non anaemic. Effect of type of family and income were significant (P < 0.05) on prevalence of anaemia. Majority 47.2% women were overweight, 25.2 percent obese, 22.8 percent normal weight and 4.8 percent underweight.Nutrition education was imparted to 50 selected pregnant women. It was found that majority of the responents had inadequate knowledge regarding nutrition before imparting nutrition education. After imparting nutritional education there was significant (P<0.01) improvement in knowledge of pregnant women in all the characteristics.
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    ThesisItemOpen Access
    Nutritional evaluation and utilization of okara (Soybean milk residue) for developing probiotic fermented food products
    (2016) Suman; Khetarpaul, Neelam
    The present study was carried out with the objectives to develop naturally and probiotic (Lactobacillus acidophilus) fermented okara based food products, to evaluate sensory characteristics, nutrient composition and shelf life of developed products. The study revealed that soaking of soybean seeds significantly (P<0.05) increased the grain dimensions and diameters while decreased the sphericity.The water absorption and swelling capacity were significantly higher, whereas, oil absorption capacity and bulk density of okara were lower as compared to those of soybean. Okara had 24.79 g protein, 10.52 g fat and 19.83 g crude fibre per 100 g. The total, soluble and insoluble dietary fibre contents of okara were 58.21, 11.57 and 46.64 g/100 g, respectively. Okara had lower phytic acid content and higher in vitro protein digestibility as compared to soybean. Okara contained good amount of minerals, higher mineral availability and antioxidant activity. A significant (P<0.05) decrease in pH with corresponding increase in titratable acidity occurred when okara slurries were fermented naturally and with L. acidophilus probiotic curd (108 cells/ml) for varying time periods as compared to raw okara. Microbial cell counts of okara increased with the increase in period of fermentation. The fat, crude fibre, total and insoluble dietary fibre and phytic acid contents of okara decreased significantly (p<0.05), whereas, soluble dietary fibre, availability of minerals, in vitro protein digestibility, total phenolic and DPPH free radical scavenging activity of okara improved significantly after natural and probiotic fermentation over unfermented raw okara control. Among the various naturally and probiotic fermented food products developed idli and dhokla prepared by incorporating 10% okara powder and wadi and rabadi containing 20% okara powder were found to be organoleptically most acceptable. Probiotic banana yoghurt containing 2.5 g okara powder had higher organoleptic scores than those containing 5 and 10 g okara powder. Naturally and probiotic fermented idlis containing 10 per cent okara powder had the lowest hardness. Hardness of both naturally and probiotic fermented dhokla increased whereas that of wadi decreased as the level of okara powder supplementation increased from 10 to 30 per cent. Microbial count of all the products increased at the end of fermentation. Supplementation of 10 per cent okara powder in idli and dhokla and 20 per cent okara powder in rabadi and wadi improved the protein, fat, crude fibre, dietary fibres, total minerals and antioxidant activity. On the other hand, in vitro protein digestibility and available mineral contents were significantly lower and phytic acid contents were higher in okara supplemented products than those of fermented products without okara. Fermented instant mix powders of idli, dhokla and rabadi were organoleptically acceptable when stored for three months. Lactobacilli counts of instant mix powders were within the minimum requirement limit for probiotic activity during storage.