Thumbnail Image

Thesis

Browse

Reset filters
Subject: Food and Nutrition × End date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 9 of 23
  • Thumbnail Image
    ThesisItemRestricted
    Influence of Climatic conditions on energy and protein requirements of Poultry
    (College of Agriculture Ludhiana, 1972) Kumar, Vijay; Chawla, JS
  • Thumbnail Image
    ThesisItemRestricted
    Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods
    (College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, B
  • Thumbnail Image
    ThesisItemOpen Access
    A Study of the effectiveness of lecture supplemented by leafleis in teaching selected topics of home science to adult education workers of Ludhiana District
    (Department of home Management College of Home Science PAU, Ludhiana, 1986) Kumari, Sudesh; Goyal, G
  • Thumbnail Image
    ThesisItemOpen Access
    Effect of soaking sprouting and cooking on the protein quality of pulses
    (Colege of Home Science, Ludhiana, 1974) Sekhon, Daman Deep; Bajaj, S
  • Thumbnail Image
    ThesisItemRestricted
    Effect of zinc on the utilization of proteins in cereals
    (Punjab Agricultural University, Ludhiana, 1975) Ahuja, Manjit; Bajaj, Satinder
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF STAGES OF DEVELOPMENT AND HOUSEHOLD PROCESSING ON NUTRITIONAL AND SENSORY CHARACTERISTICS OF COWPEA (Vigna unguiculata)
    (Punjab Agricultural University, Ludhiana, 2007) Deol, Jasraj Kaur; Bains, Kiran
    The present study was carried out to assess the effect of stages of development and household processing on nutritional and sensory characteristics of cowpea (Vigna unguiculata). Seed of dual purpose cowpea variety CL-367 were procured from the Forage Section of Department of Plant Breeding, Genetics and Biotechnology, Punjab Agricultural University, Ludhiana. The sowing was done on 11th August, 2006 in Experimental Area of Forage Section. Flowering started in the first week of October, 2006 and tagging of plants was done on 6th October, 2007 to identify the stages of picking of pods. Cowpea pods were picked on 9th, 11th and 13th day after flowering and designated as Stage I, II and III, respectively. The results concluded that the cowpea pods picked on 9th day after flowering had maximum acceptability for vegetable purpose. Though the nutrients such as protein, fat, fibre, ash, carbohydrates, energy, iron and calcium were lower in the pods picked on 9th day when compared to picking on 11th and 13th day after flowering, ascorbic acid and ß-carotene were higher in the pods picked at first stage. The higher content of fibre and antinutrients and the lower moisture values in second and third stage of pod development made them less suitable for consumption as compared to stage first i.e. pod picked on 9th day after flowering.
  • Thumbnail Image
    ThesisItemOpen Access
    IMPACT OF SUPPLEMENTATION OF HEALTH DRINK USING UNDER UTILIZED FOODS ON THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS
    (PAU Ludhiana, 2012) Neha Kapoor; Anita, Kochhar
    Sixty adolescent girls in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of health drink using under utilized foods on the nutritional status of adolescent girls. Health drink was prepared by using whey water, pearl millet, broccoli leaf powder, banana and jaggery at three different levels i.e. S 1 with 5 g Pearl millet, 2.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water, S 2 with 5 g Pearl millet, 3 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water and S 3 with 5 g Pearl millet, 3.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water. The developed health drink was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The subjects were divided into two groups i.e. control group and experimental group. The subjects in control group were observed without the supplementation of health drink and in the experimental group the subjects were supplemented with 150 ml of developed health drink for a period of three month. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of health drink to the subjects of experimental group. The percent increase in average daily intake of Energy, Carbohydrates, Protein and Fats was found to be 7.36, 6.68, 12.55 and 4.11 percent respectively after supplementation of health drink. The percent increase in serum retinol level, blood heamoglobin, mean corpuscular volume, packed cell volume and mean corpuscular haemoglobin concentration and TIBC was 4.65, 7.13, 4.88, 5.56, 2.35 and 4.88 percent, respectively was observed in the subjects after the supplementation of health drink. Hence, it can be inferred from the results that supplementation of health drink improved the nutritional status of the adolescent girls. Therefore, the consumption of underutilized foods such as pearl millet, whey water and broccoli leaf powder should be encouraged to improve their nutritional status.
  • Thumbnail Image
    ThesisItemRestricted
    ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF GLUTEN FREE PRODUCTS FOR CELIAC DISEASE PATIENTS
    (PAU Ludhiana, 2011) SHIWALI MITTAL; P., Chawla
    A sample of 30 celiac patients including 20 adults and 10 children was enrolled to assess their nutritional status. Mean height of females, males and children was 157.78 cm, 160.48 cm and 95.56 cm respectively and weight was 44.17 kg, 46.58 kg and 14.13 kg respectively. Both height and weight were less than the standard height and weight of Indians. The mean intake of cereals was 114.65g, 102.13g, 75.83g and pulse intake was 54.66g, 58.36g, 65.95g by females, males and children respectively. Pulse intake in case of children was significantly higher whereas intake of all other food groups in all the three groups were significantly lower (P<0.01). Energy intake was 1268 kcal by females, 1/3rd of RDA by males (929 kcal) and ½ of RDA by children (888 kcal). Protein intake was adequate in case of females (43.26g) and children (32.68g) but less in case of males (31.50g) whereas fat intake was significantly higher (P<0.01) in all the three groups as compare to suggested intake. For celiac patients ten gluten free products substituting the wheat flour and semolina with oats, sorghum, soya flour, rice flour, urad dal and besan were developed and organoleptically evaluated using nine point hedonic rating scale. Products like dhokla was liked very much at 15% level of oats scoring 8.3 for taste and overall acceptability. Idli and pancake were highly acceptable at 20% level of oats. Idli scored 7.75 and pancake scored 7.5 for taste and overall acceptability. Biscuit and pinni were liked very much at 30% level of oats. Biscuits scored 7.78 and 7.72 for taste and overall acceptability and pinni scored 7.71 for both parameters. Cake and dalia were highly acceptable whereas matthi moderately acceptable at 35% level of oats. The taste and overall acceptability scores for cake were 7.6 and 7.9, for matthi 7.09 and 7.18 whereas dalia scored 8.0 for both parameters. Missi roti was moderately acceptable at 40% level of oats scoring 7.04 and 7.05 for taste and overall acceptability. In all the gluten free products Sorghum was acceptable at 20% level except dalia where 35% level and dhokla where 10% level was acceptable. The control and the most acceptable test sample were analysed for proximate composition. Incorporation of oats and soyabean significantly increased the protein content of gluten free products. The highest protein content was found in matthi (19.38) followed by namakpare (19.25) whereas the lowest was found in missi roti (7.88). Dalia had the highest content of ash (4.45) followed by matthi having two fold increase in ash content as compare to control. Highest fiber content was found in dalia with more than two fold increase as compare to control followed by cake (5.1) and pancake (5.0). Highest content of fat was found in pinni (33.9) followed by biscuit (33.8) whereas lowest in idli (4.2). Highest energy was found in biscuits (552 kcal) whereas lowest in dalia (351 kcal). Gluten free products can be prepared by substituting wheat with 25% oats, 20% sorghum and 25% soya flour.
  • Thumbnail Image
    ThesisItemOpen Access
    IMPACT OF SUPPLEMENTATION OF FUNCTIONAL BEVERAGE ON THE NUTRITIONAL STATUS OF SPORTSWOMEN
    (PAU Ludhiana, 2011) Anupriya Singh; Anita Kochhar
    Thirty sportswomen in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of functional beverage on the nutritional status of sportswomen. Functional beverage was prepared by using whey water, pearl millet, cauliflower leaf powder, banana and jaggery at three different levels i.e. S1, S2 and S3. The developed functional beverage was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level which was prepared by using 2.5 g cauliflower leaf powder, 5 g pearl millet, 10 g jaggery, 20 g banana and 63 ml whey water per 100 ml. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The study time was divided into two periods. The first period was the control period when the subjects were observed without the supplementation of developed functional beverage for the period of 1 month. The second period was an experimental period when subjects were supplemented with 200 ml of developed functional beverage. The beverage was given half an hour before their sports training 5 days a week for a period of 3 months. The results revealed that the average body weight, height, mid upper arm circumference, triceps skinfold thickness and body mass index were below the normal range. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of functional beverage. The diet of sportswomen were deficient for energy, protein, fat, thiamine, riboflavin, niacin, folic acid, ascorbic acid, iron, calcium, phosphorus and zinc as compared to the RDA for the sportswomen. There was a significant (p<0.01) improvement in heamoglobin, packed cell volume and mean corpuscular volume after the experimental period i.e. 9.42, 3.19 and 2.08 %, respectively. Seventy seven percent subjects were anaemic during control period which reduced to 50 % after experimental period. Significant (p<0.01) improvement was seen in blood glucose and serum retinol level i.e. 12.7 and 5.46 % in the subjects after the experimental period. Run time for ‘Cooper’s 1.5 mile run test’ and rise in heart rate after the test reduced significantly (p<0.01) i.e. by 15.95 % improvement in their average run time after the experimental period. Hence, it can be inferred from the results that supplementation of functional beverage before the sports training improved physical performance of the sportswomen. Therefore, the consumption of underutilized foods such as pearl millet and cauliflower leaf powder should be encouraged to improve their nutritional status.