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Open Access
Food safety knowledge, storage practices and risk associated with refrigerated foods: A study of Ludhiana District
(Punjab Agricultural University, Ludhiana, 2019) Madhwal, Shweta; Sharma, Sonika
The present study was undertaken to assess food safety knowledge, storage practices and risk associated with refrigerated foods. A random selection of 300 household respondents was done from PAU Campus and nearby localities of Ludhiana District. The results revealed that all the respondents were considerably aware about the food safety issues having a score of 20.24/25. High mean awareness and knowledge scores were found in the respondents with age category of 35 to 45 years and above, mostly males and postgraduates. Results revealed that respondents were having good attitude and practices regarding food safety issues pertaining to refrigerator as most of the statements were found to be significantly (p<0.01) higher than the midpoint score of 3 on a rating scale of 1-5. The preferred method of cleaning refrigerator was dry wipes-cloth, followed by water and soap. Brand, price, safe food storage and energy consumption were the important features considered during purchase of refrigerator. Incidences of food borne diseases were found to be quite low in respondents having better food safety awareness (p<0.01), attitude, knowledge and good food safety practices:procurement (p<0.05), handling, cooking (p<0.01) and refrigerator cleaning (p<0.05). Majority of the perishable food items were stored in the refrigerator for 4-12 hours, raw fruits and vegetables (2-3 days) and processed/frozen foods (1 week). Aeromonas hydrophilla (35.16%) was the most prevalent among emerging pathogens detected in refrigerated foods while Listera monocytogenes (15.93%) was found to be the most prevalent among food borne pathogens. The results of stimulated trial revealed that it was safe to consume the food items within 6 to 8 hours of keeping freshly cooked food in refrigerator as the bacterial, yeast and mould count increased significantly (p<0.05) after the time interval of 8 hours. Refrigerated food items were found to be safe for consumption for 24 hours as they were under satisfactory level (<105) i.e. within the permissible limits (104) in case of bacterial count and (102) in yeast and mould count.
Open Access
Development and nutritional evaluation of products supplemented with vitamin-D enriched mushrooms
(Punjab Agricultural University, Ludhiana, 2019) Bhasin, Aparajita; Sharma, Sonika
Vitamin D2 content significantly (p<0.0001) increased over control in Button and Oyster mushroom when exposed for 30 minute to UV-A, UV-B and UV-C at distance of 60cm. No significant effect was observed on protein, crude fat and crude fibre content of Button mushroom, while a significant (p<0.005) increase in ash was seen. UV treatment in Button mushroom significantly (p<0.05) decreased oleic acid, with a significant (p<0.05) increase in linoleic acid. In case of Oyster mushroom UV treatment significantly (p<0.05) increased palmitic acid, stearic acid and oleic acid, while linoleic acid was significantly lower. The in vitro protein digestibility was significantly (p<0.01) increased over control in both Button and Oyster mushroom by UV treatment along with significant (p<0.0001) increase in total phenols. Amongst minerals: copper content (p<0.0001), phosphorus and potassium (p<0.0001) and zinc (p<0.05) significantly increased by UV treatment in both mushroom varieties. The products prepared by incorporating treated Button and Oyster mushroom powder were highly acceptable at the level of 10% and 15% respectively. These products had higher protein (p<0.05), ash (p<0.05), fibre (p<0.05), in vitro protein digestibility and total phenol content. The mineral content viz., iron, copper, phosphorus, potassium, zinc and selenium were significantly (p<0.05) higher in UV treated products. Microbial growth was recorded in UV treated mushroom powder stored for 90 days with no bacterial and fungal growth, similarly Panjiri and Mathi could be stored for 105 days without bacterial or fungal growth. Storage in air tight glass container was best as compared to other packaging materials.
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Nutritional and sensory evaluation of value added products developed from composite flour
(Punjab Agricultural University, Ludhiana, 2019) Pandit, Manisha; Navjot Kaur
The present study was conducted to develop value added products utilizing three blends of composite flours which were prepared using wheat flour (WF; HD-2967): soybean flour (SF;SL-744): oats flour (OF;OL-9): pumpkin leaf powder (PF-Punjab samrat) in the ratios of 70:10:17.5:2.5 (S1), 70:12:14.5:3.5 (S2) and 70:15:10.5:4.5 (S3). The developed value added products like traditional products (chapati, ladoo, halwa), bakery products (biscuits, apple pie, bread, cake, muffins, doughnuts and extruded snacks) were organoleptically evaluated. It was found that, S1was highly acceptable among all the traditional products and for the bakery products, S1 was highly acceptable in biscuits, S2 in apple pie, bread, doughnuts and S3 in cake and muffins. The raw ingredients and most acceptable ratios of value added products were analyzed for nutritional, anti-nutritional factors and in-vitro nutrient digestibility. The findings of physico-chemical analysis of raw flours indicated that1000-kernel weight varied from 45.1-145.34 g, water absorption capacity (2.31-3.68 g/g) and water solubility index (4.4 to 12.88%). The proximate composition such as crude protein, crude fat, crude ash and energy were higher in SF (33.07%, 17.26%, 3.83% and 512.25 Kcal) and least amount in PF. The vitamins and calcium content was higher in PF while iron content was found to be higher in SF. The value added products developed from composite flour showed significantly higher amount of protein, fat, ash, fibre, vitamin C, β- carotene, mineral, in-vitro nutrient digestibility and antinutritional factors than control ones. Storage study showed that extruded snacks had greater shelf life and can be stored up to 3 months. The proximate, vitamins and minerals content of different flours and extruded snacks decreased after three months of storage period. There was no microbial growth observed up to the period of three months. However, after 3 months, Maximum growth was seen in polythene bags as compared with aluminium bags of stored samples. All the value added products supplemented with composite flours (WF, SF, OF, PF) were found to have better nutritive value and extruded products had better shelf life as compared with control sample.
Open Access
Efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children
(Punjab Agricultural University, Ludhiana, 2019) Singla, Priya; Grover, Kiran
A study was undertaken to evaluate the efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children. The nutritional and functional parameters of roasted quality protein maize were better in terms of protein, energy, lysine, tryptophan, methionine, linolenic acid and β-carotene as compared to roasted normal maize used as control. Experimental bars with the composition of quality protein maize, cauliflower leaves, carrots and jaggery in ratio of 41:2:5:52 (Bar I) and quality protein maize, green gram/chick pea, cauliflower leaves, carrots and jaggery in ratio of 27:14: 2: 5: 52 (Bar II and III) were found to be highly acceptable in terms of sensory scores. All the three developed bars were highly acceptable to the consumers and were cost effective (Rs. 5.31, 6.44 and 5.98 per bar of 100 g). The nutritional and functional properties of all the developed bars viz. protein, fat, energy, lysine, tryptophan, cystine, amino acid score and protein digestibility corrected amino acid score, unsaturated fatty acids, β-carotene and percent nutrient digestibility were higher than that of control bars (normal maize based). The supplementation of all three bars to the school children showed increase in their daily mean intake of food and nutrients. The maximum increase in weight and mid upper arm circumference of children was observed in groups supplemented with bar III followed by bar II and I. An increase in total protein, serum albumin and haematological profile was recorded in all the experimental groups after supplementation of bars for 90 days. The trend in reduction of prevalence rate of malnutrition and anaemia was observed in the groups supplemented with bar II followed by bars III and I. The shelf life stability of bars revealed that bars I and III packed in high density polyethylene was acceptable till 120 days. On the basis of findings, the inclusion of developed quality protein maize based bars are highly recommended in supplementary feeding programmes to achieve the target of zero malnutrition.
Open Access
Prevalence and determinants of diabetes mellitus in Ludhiana district of Punjab state
(Punjab Agricultural University, Ludhiana, 2019) Karmjeet Kaur; Harpreet Kaur
A total random sample size of 880 subjects in the age group of ≥20 years representing rural and urban area Ludhiana district were selected to determine the prevalence and risk factors of type 2 diabetes. A well-structured questionnaire-cum interview schedule was developed to elicit the general information, anthropometric status, socio-economic status, food habits, family history of diabetes and physical activity pattern of the subjects. The results showed that out of 880 total subjects, prevalence rate of diabetes was significantly higher among urban subjects (45 per cent) as compared to rural subjects (38 per cent). Significantly higher percentage of urban men had diabetes (51 per cent) as compared to rural men (37 per cent) whereas 39% rural and 38% urban women were found to be diabetic. Mean fasting blood glucose level of urban men (140.57mg/dl) and rural women (136.85mg/dl) was found to be significantly (p≤0.01) higher as compared to rural men (135.22mg/dl) and urban women (132.11 mg/dl). The mean body weight, waist/hip circumference and body mass index (BMI) of rural and urban diabetic men and women was significantly higher (p≤0.01) as compared to rural and urban non diabetic subjects. While distribution of subjects on the basis of different levels of blood glucose, it was observed that mean age of diabetic group was significantly (p≤0.01) higher (52 yr) as compared to normal blood glucose group (49 yr) and impaired fasting blood glucose group (50 yr). It was also found that mean weight of the impaired fasting blood glucose group (71 kg) and diabetic group (73.27 kg) was significantly (p≤0.01) higher as compared to weight of the normal blood glucose group (65.90 kg). Further it was observed that mean waist circumference of diabetic (100.97 cm) and impaired fasting glucose group (97.87 cm) was significantly higher than the mean values of normal blood glucose group (93.82cm). It was also observed that the mean body mass index of the diabetic group (25.26 kg/m2) and impaired fasting glucose group (25.94 kg/m2) was significantly higher than the mean body mass index of normal blood glucose group (24.07 kg/m2). It was observed that majority of the subjects rural (59 per cent men, 67 per cent women) as well as urban (68 per cent men, 78 per cent women) did not have any kind of diet restriction of sweet, sugary products or refined flour products in everyday life so they were eating everything without any restriction. On the basis of IDRS, It was identified that majority of the rural (64%) and urban (69%) subjects were at high risk of developing diabetes while 35 % rural and 30 % urban subjects were at moderate risk of developing diabetes (IDRS). It was observed that the risk of diabetes increases with the age. It was found that 54% females were at high risk of diabetes. It could be due to the fact that 63% women were not involved in any exercise and were living sedentary lifestyle and nearly 58% of them had high abdominal obesity. Similarly 45% men were at high risk of diabetes due to lack of exercise (17%) and high abdominal obesity (36%). Teaching module was developed for diabetics and its efficacy was assessed in terms of dietary adequacy and anthropometric parameters. A significant increase (p≤0.01) in intake of pulses, green leafy vegetables, other vegetables and fruits and a significant decrease in (p≤0.01) in roots and tubers and a non significant decrease in the intake of cereals, sugar and jaggery was observed in rural and urban experimental groups. A significant increase was observed in the intake of protein, ß-carotene, calcium and total dietary fiber in rural and urban experimental groups. There was a significant increase (p≤0.01) in knowledge, attitude and practice scores obtained by the rural and urban experimental group. Hence, it is recommended that individuals who have or not have diabetes should be motivated through counseling to keep themselves physically active to maintain their body weight, waist/hip circumference and BMI in normal/ reference range.
Open Access
Utilization of black carrot (Daucus carota L.) for development of functional foods
(Punjab Agricultural University, Ludhiana, 2018) Pragya; Grover, Kiran
The present study was carried out to explore the utilization of black carrots in different forms viz. fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread, cookies and cakes) and two traditional products (laddoo and seviyan) were developed by incorporating black carrot powder. The products developed utilizing fresh black carrot and juice were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of products revealed that there was a significant increase in minerals namely magnesium, iron and zinc for all the developed products except for products developed by incorporating black carrot powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56 mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest in ice-cream. A significant increase was also observed with respect to polyphenolic compounds and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively. The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products supplemented with black carrot concentrate were found to be nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to products developed from fresh, juice and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle, chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health.
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Formulation and nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs
(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Singla, Neerja
In the present investigation, a combination of wheat and chickpea (80:20) was used for formulation of extruded snacks which were supplemented with varying levels of 1-5 percent dried herbs namely Basil (BL), Mint (ML), Drumstick leaves (DL) and a mixture of all these herbs (MXL) having one percent of each herb. While comparing fresh and dried leaves of herbs, It was found that dried leaves had significantly higher (p<0.01) levels of crude protein, fibre, fat, ash, β-carotene, minerals (Ca, Fe and Zn) and bioactive components. Organoleptically extrudates were found to be most acceptable at three percent level of supplementation for all the herbs. Overall acceptability of various extrudates was in order of MXL>DL>ML>BL. A significant change (p<0.05) in physical parameters namely mass flow rate, bulk density, moisture retention, expansion ratio, water absorption index, water solubility index and water holding capacity (WHC) of supplemented extrudates was observed as compared to their control counterparts. The moisture, ash, crude protein, fibre and fat content of supplemented extruded snacks ranged from 3.40 to 3.88, 2.32 to 2.90, 11.35 to 12.20, 3.0 to 3.36 and 1.67 to1.75 g/100g, respectively. Ascorbic acid and β-carotene content of supplemented extruded snacks ranged from 9.72 to 12.98 mg/100g and 54.71-98.10 µg/100g, respectively. Total iron, calcium and zinc content in supplemented extruded snacks were found to increase in the range of 19-29, 38-77 and 52-63%, respectively in comparison to control. The total phenol and flavonoid content of supplemented extruded snacks varied from 153.45 to 184.76 mg GAE/100g and 222.38 to 384.40 mg RE/100g, respectively. The percent increase in total antioxidant capacity (TAC) in supplemented snacks ranged from 97-124, 93-125, 96-154 and 25-46%, respectively by DPPH, ABTS, FRAP and RPA, respectively as compared to control. The percent decrease in moisture, ash, protein, fat and fibre ranged from 58-60, 14-18, 0.73-0.87, 19-23, 5-8 %, respectively among the supplemented extrudates in comparison to their raw mixtures. The reduction in vitamin C and β-carotene content was 18-21 and 2-3%, respectively after extrusion. The reduction in phytate, oxalate and trypsin inhibitor content after extrusion was 8-9, 14-15 and 21-24%, respectively after extrusion. Percent increase in total phenols and flavonoid content after extrusion was in the range of 24-28 and 2-3%, respectively. A significant increase (p<0.05) in TAC as measured by DPPH, ABTS, FRAP and RPA was observed among supplemented extrudates as compared to their raw mixtures. An increase of 20, 26 and 35 % for in vitro carbohydrate, protein digestibility and iron bioavailability was observed in supplemented extrudates after extrusion. While determining the effect of storage period and type of packaging on organoleptic parameters like appearance, colour etc. were not much affected while changes were observed in texture, taste and flavour. Statistically significant increase in moisture content and decrease in TAC was observed on storage of extrudates in both the packaging materials aluminium laminates (AL) and Ziploc pouches (ZL). However, the rate of loss in TAC was comparatively lower in aluminium laminate stored extrudates as compared to Ziploc pouches. However, moisture and the microbial count were found to be within the permissible limits even after four months of storage period. It can be concluded that supplementation of some of the commonly used dehydrated herbs leaves in the powder form to the cereal-pulse based extruded snacks can help to introduce a new type of value added snacks which will not only satisfy consumers short time hunger but also provide numerous health benefits especially in terms of bioactive components.
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Development of Supplementary Foods Using Garden Cress (Lepidium sativum) Seeds to Reduce Malnutrition Among Children
(Punjab Agricultural University, Ludhiana, 2016) Jain, Tanu; Grover, Kiran
The present study was undertaken to develop ready to eat supplementary foods using garden cress seeds to reduce malnutrition and anaemia among children. Garden cress seeds were found to be rich in energy, protein, fat, calcium, iron and zinc with good amount of lysine and linolenic acid. The quantity and quality of proteins were found to be decreased with processing. Essential fatty acids- linoleic and linolenic acids decreased with roasting and boiling while fatty acid profile remained unaffected with soaking treatment. Phytin phosphorus and oxalates decreased with processing which significantly improved in vitro digestibility of starch, protein and iron with improved per cent iron bioavailability. Roasted garden cress seeds/powder was supplemented in various ready to eat foods at the range of 5-25 per cent. The products were found to be acceptable at different levels viz. pinni, panjiri, laddu and burfi at 10 per cent, chikki at 25 per cent and biscuits at 7.5 per cent. Among all developed products, overall acceptability scores for biscuits (7.93 ± 0.32) were found to be highest. Nutritional analysis of all accepted supplementary foods was found to be high in macro and micronutrients with improved essential amino acids and fatty acids. Effectiveness of supplementation was evaluated in terms of improvement in dietary intake, anthropometric and biochemical profile before and after a period of 3 months by selecting mildly underweight and anaemic school going children. The supplementation significantly (p≤0.05) increased cereal, sugar and fat intake resulting in improved daily nutrient intake of experimental group. A significant improvement was also observed in anthropometric parameters and z scores. The iron status, serum proteins and serum albumin were found to be significantly improved in experimental group. A reduction in prevalence of malnutrition (16.67 %) and anaemia (30 %) was observed with supplementation. Hence, the present study recommends the inclusion of garden cress supplemented foods in school feeding programmes to reduce malnutrition and anaemia among children.
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Development and nutritional evaluation of value added sweet products using bael fruit pulp (Aegle marmelos l.) and stevia powder for nutritional and health benefits
(Punjab Agricultural University, Ludhiana, 2017) Amarjeet Kaur; Brar, Jaswinder Kaur
Fifteen value added sweet products, seven milk based namely custard, kulfi, gajrela, shake, kheer, burfi, sandesh and eight cereal based products namely seviyan, dalia, atta biscuits,malpura, panjiri, pinni, cupcake and matthi were developed using different proportions of bael pulp/powder and stevia. For substituting one gram of sugar, five milligram of stevia was added in all the products. Organoleptic evaluation of the products was done and all the products were found to be highly acceptable at different levels. Incorporation of bael pulp in milk based value added sweet products i.e., burfi and kheer at 40%, kulfi, gajrella, shake at 20%, custard at 10%, whereas bael powder in sandesh at 15% was found highly acceptable. Percentage of sugar reduced in kulfi was 75 , kheer was 67, custard , shake and burfi was 60, sandesh was 50 and gajrella was 40 by using stevia powder in milk based bael products. Incorporation of bael pulp powder in cereal based value added products i.e., malpura 20%, panjiri, matthi, pinni and cup cake at 15%, atta biscuits at 10%, whereas bael pulp in dalia at 30% and seviyan at 25% was found highly acceptable. The percentage of sugar reduced in pinni 60, dalia 57, panjiri 55, seviyan and malpura was 50, matthi 40, atta biscuits and cup cake was 8 by using stevia powder in cereal based value added sweet products. Addition of bael pulp/powder resulted in significant increase in fibre content of all the products. The potassium content increased significantly in all the acceptable sweet products as compared to the control and the sodium content decreased significantly in the value added sweet products. Addition of stevia resulted in a significant decrease in energy content of all the acceptable products ranging from 3-20 per cent. The developed products were popularized among the self help groups of Ludhiana and Moga districts by delivering lectures and demonstration of value added sweet products. A significant increase in KAP score of self help groups was found after popularization of value added products using bael and stevia. Hence, it can be inferred from the results that incorporation of bael pulp (10-40%) and bael pulp powder (10-20%) and substitution of 40-75% sugar with stevia is recommended in all value added sweet products and the people should be encouraged to use bael and stevia in sweet products as they are natural, safe and have many therapeutic benefits.

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