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Subject: Food and Nutrition × End date: 2007 × Start date: 2007 × Type: Thesis ×
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    ThesisItemOpen Access
    Development And Evaluation Of Computerized Nutrition Programme For Pregnant And Lactating Women
    (Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2007) Kavithar; Sehgal, Salil
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    ThesisItemOpen Access
    Development of value added biscuits from organically produced food ingredients
    (CCSHAU, 2007) Nehra, Savita; N. Khetarpaul
    Wheat (C-306) and chickpea (C-235) crops grown under organic and inorganic conditions were analyzed for their physico-chemical and functional properties and nutritional composition. The results revealed that inorganically grown wheat and chickpea had significantly higher 1000-grain weight and more grain hardness as compared to organically grown wheat and chickpea crops. Non-significant differences were observed in their grain density, hydration and swelling capacity. Organically grown wheat and chickpea had significantly higher swelling power and flour solubility, while water absorption, gelation capacity and gel consistency were almost similar in organically and conventionally grown wheat and chickpea. Overall, organically grown wheat, chickpea and sesame seeds contained significantly higher moisture, fat, total ash, total calcium and iron contents. Inorganically grown wheat, chickpea and sesame seeds had significantly higher contents of protein, fibre, phosphorus, phytic acid, polyphenol and trypsin inhibitor activity. Ashvagandha had higher contents of protein, antinutrients, total phosphorus than brahmi. On the other hand, brahmi had more fat and crude fibre, total calcium and iron contents and higher digestibility of protein and starch. Out of eight types of standardized and developed biscuits, three most acceptable ones i.e. sweet biscuits, melting moments and sweet and salted biscuits prepared from organic and inorganic food ingredients were selected for further nutritional analysis and study of shelf life. The sensory evaluation of the biscuits showed that the biscuits prepared from organically grown food ingredients had higher acceptability, than those prepared from inorganically grown food ingredients. Biscuits having organically grown food ingredients had significantly higher thickness and diameter and lower spread ratio than biscuits having inorganically grown food ingredient. Melting moments prepared by incorporating inorganic and organic wheat flour, chickpea flour, ashvagandha and sesame seeds had maximum amount of protein and fat contents than other types of biscuits. Among the various types of biscuits, sweet biscuits containing inorganic wheat flour, chickpea flour, ashvagandha and sesame seeds had significantly higher concentration of antinutrients than melting moments and sweet and salted biscuits. In vitro digestibility of protein and starch, total minerals and HCl extractable minerals were significantly higher in biscuits prepared from organic food ingredients. Among different types of biscuits, sweet and salted biscuits containing organic wheat flour, chickpea flour and brahmi had higher in vitro protein and starch digestibility. Sweet biscuits incorporating organic wheat flour, chickpea flour, ashvagandha and sesame seeds had maximum total calcium content whereas HCl extractability of calcium was maximum in the melting moments, containing organic wheat flour, chickpea flour and brahmi blends. Total iron content was higher in melting moments prepared from the blends of organic wheat flour, chickpea flour and sesame seeds while sweet biscuits prepared from organic wheat flour, chickpea flour and brahmi had higher HCl extractability of iron than the rest of biscuits. The data on sensory evaluation, fat acidity and free fatty acids of biscuits stored for varying periods indicated that all three types of biscuit having organic food ingredients could be stored well upto 60 days. Form the present study, it may be concluded that all three types of biscuits having organically grown ingredients were superior in terms of digestibility (in vitro), sensory characteristics of protein and starch and bioavailability of minerals. Further studies are required to assess the therapeutic value of such biscuits.
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    ThesisItemOpen Access
    Nutritional evaluation of aloe vera (L.) and its utilization for product development and clinical effects
    (CCSHAU, 2007) Bhumra, Loveleen Kaur; Kawatra, Asha
    Two genotypes HAV-I and HAV-II of Aloe vera (L.) were procured and anlaysed for their nutritional composition. Moisture, protein and total soluble solids content of HAV-I genotype was significantly higher than HAV-II, whereas crude fat, ash, crude fibre and total sugar content was found to be more in HAV-II genotype in comparison with HAV-I genotype. pH and acidity of Aloe vera (L.) was 4.70 and 0.75 respectively in HAV-II and 5.70 and 0.66, respectively in HAV-I genotypes. Higher content of minerals like Ca, Fe, K, Cu, Zn was seen in HAV-II genotype compared to HAV-I. –carotene level was found to be 335.28 and 336.63 g/100g HAV-II and HAV-I genotypes of Aloe vera (L.), respectively. Ascorbic acid content was seen to be 53.28 mg/100g in HAV-I which was almost double the ascorbic acid content of HAV-II genotype (26.87 mg/100g). Various value added products were developed using fresh Aloe vera as well as its powder. All the products i.e. jam, chutney, squash, juice, pickle, churan, sev and biscuits, were rated as acceptable in sensory characteristics on 9 point hedonic scale. The feeding trial of developed churan on subjects suffering from chronic constipation showed improvement in the consistency and frequency of faecal matter thus indicating positive the role of Aloe vera as a laxative agent. Aloe-lemon juice supplementation in diet of NIDDM patients showed significant reduction in blood glucose level (38.12%) over a period of 6 weeks, concluding Aloe vera could be a good hypoglycaemic agent. On the whole, Aloe vera is a nutritious plant with various health benefits. To ease its intake, it can be incorporated in various food products. The inclusion of Aloe vera products in the diet of an individual can add to the diet’s nutritive and therapeutic value.