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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.
Open Access
Potential use of wild mulberry fruit through preservation for high antioxidant health products
(Punjab Agricultural University, Ludhiana, 2019) Tewari, Archana; Bains, Kiran
The present investigation was conducted to assess the suitability of wild mulberry species namely Morus nigra (black), Morus rubra (red) and Morus alba (white) to produce antioxidant rich health products. The moisture, ash, protein, crude fat, crude fiber, iron, zinc, calcium, magnesium and phosphorus were found to be in the range of 72.62 to 76.67%, 2.73 to 3.63%, 3.90 to 6.07%, 0.91 to 1.89%, 2.29 to 5.34%, 4.97 to 6.42 mg/100g, 1.85 to 2.51 mg/100g, 118.37 to 172.06 mg/100g, 60.22 to 238.77 mg/100g and 235.52 to 319.93 mg/100g, respectively in three mulberry species. The total iron was comparable in red (6.42 mg/100g) and black (5.89 mg/100g) but zinc, calcium and magnesium were significantly (p≤0.05) higher in red mulberry in comparison to black and white mulberry species. Amongst the three fresh mulberry species, the highest ascorbic acid content was found in white mulberry (36.07 mg/100g) while the highest total phenols (1671.75 mg GAE/100g), flavonoids (275.55 mg QE/100g), anthocyanins (54.79 mg/100g) and antioxidant activity (81.41%) were found in black mulberry. Six products were formulated from three species of mulberry. The highest ascorbic acid (33.72 mg/100g) was found in dried mulberry made from white mulberry, while the maximum total phenols (2350.84 mg GAE/100g) in leather, flavonoids (238.5 mg QE/100g) in chutney, anthocyanins (42.91 mg/100g) in chutney and antioxidant activity (71.95%) in dried mulberry prepared from black mulberry. All the products prepared from black and red mulberry were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 8 months. The percent loss of antioxidant activity of jam, chutney, crush, syrup and leather during storage of eight months ranged between 7.39 to 81.71, 23.05 to 79.19, 3.45 to 96.40, 8.44 to 93.80 for red mulberry and 67.74 to 84.70% and 14.41 to 62.67, 10.47 to 63.03, 7.16 to 90.17, 12.07 to 92.83 and 19.19 to 77.70% for black mulberry. The loss in antioxidant activity of products was moderate till four months, after which it decreased drastically. The study concluded that the mulberry products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant health foods.
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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
Relationship of dietary diversity with energy and iron status among pregnant women
(Punjab Agricultural University, Ludhiana, 2018) Sumanpreet Kaur; Harpreet Kaur
A study was conducted to assess the relationship of dietary diversity with energy and iron status among pregnant women. A total of 120 pregnant women from the three trimesters attending antenatal clinic from the rural areas of Khanna were purposively selected. On the basis of trimesters, the subjects were divided into three groups; group I (1st trimester), group II (2nd trimester) and group III (3rd trimester). The findings revealed that dietary intake of various food groups namely cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits and milk and milk products was inadequate. However, the intake of sugar and jaggery and fats and oils was more than adequate. The mean daily intake of energy, protein, carbohydrates, riboflavin, niacin, b-carotene, calcium, iron , folic acid and zinc was inadequate. The anemia was prevalent among 82 % of subjects with majority of subjects lying in group II. Moreover, it was found that anthropometric measurements viz. weight gain and BMI showed a significant (p<0.05) positive relation with energy intake. Among the hematological parameters namely red blood cell count, mean corpuscular hemoglobin, mean corpuscular volume and mean corpuscular hemoglobin concentration were had a positive (p<0.01) relation with energy intake. Similarly iron status had a direct relation with energy intake also with protein, fat and vitamin C. The mean dietary diversity score of pregnant women of group I, group II and group III was 8.71, 7.98 and 8.32, respectively. Whereas, the mean food variety score of the subjects of group I was 20.34, group II was 21.89 and group III was 21.52. The factors namely self educational level, family income and hemoglobin level showed a significant (p<0.01) relationship with dietary diversity score. Moreover, family income and red blood cell count were significantly (p<0.01) related with food variety score. The study concluded that energy intake directly affects the iron status of pregnant women. Based on the results of the study, it is recommended that self employment should be encouraged among the women so that their economic status and ultimately their purchasing power is raised which would help in the improvement of their nutritional status and to combat nutritional problems like anaemia.
Open Access
Assessment of metabolic syndrome and its causative factors among overweight/obese female college students
(Punjab Agricultural University, Ludhiana, 2018) Ravleen Kaur; Harpreet Kaur
A study was conducted to assess the metabolic syndrome and its causative factors among overweight/obese female college students. For the prevalence of obesity, a sample of 120 undergraduate subjects falling in the age group 18-22 years were selected purposively from different colleges of Ludhiana, Punjab which were grouped into thirty normal, 42 overweight (BMI- 25-30 kg/m2) and 48 obese (BMI- >30 kg/m2) on the basis of BMI classification. Obesity was prevalent among 40% of the subjects whereas, 35 per cent of the subjects were overweight. The consumption of bread was significantly (p 0.01) higher in overweight and obese group while the daily average consumption of parantha was higher in normal group. Out of three vegetable groups, higher consumption of root vegetables such as potatoes was reported among all the subjects. Most of the snack items consumed by the subjects of the three groups were high in refined cereals, sugars and fats. Consumption frequency of snack foods mainly chocolates, pizza, burger and soft drinks was significantly (p 0.01) higher among the subjects of overweight and obese group. The average daily intake of energy by the three groups was 95, 101 and 103 per cent of the Recommended Dietary Allowances (RDA). The higher dietary intake of energy, protein, carbohydrates and fat were the most significant determinants of obesity among the subjects. Despite higher (p 0.01) energy intake, the intake of vitamins and minerals were significantly (p 0.01) higher in obese girls which may have positive impact on their overall health. Parental higher education was positively (p 0.01) related with hemoglobin and HDL-C of the subjects. The metabolic syndrome factors showed a positive (p 0.01) relation with activities like watching television and use of smart phones. Though the three groups normal, overweight and obese subjects had sedentary lifestyle and lower physical activity level (PAL) was observed among the subjects. Overweight and obese girls indulged themselves more frequently to fat and sugar rich snack foods than the normal girls. The foods which were found to be the major determinants of obesity were rice, root vegetables, pizzas, burger, chocolates and fried snacks. . The results show that MS was prevalent among 52 percent of obese subjects whereas, it was 12 per cent in case of overweight group. The waist circumference was the major determinant factor for prevalence of MS among the subjects followed by fasting blood glucose. Based on the result of the study, it is recommended that nutrition awareness, importance of physical activity and self discipline needs to be promoted among young girls through various educational programs, so that they can achieve optimum body composition and desirable body weights despite their heredity and family history of obesity. There is need to educate parents as well.
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A study on the availability and consumption pattern of organic foods
(Punjab Agricultural University, Ludhiana, 2018) Seema Rani; Singla, Neerja
Research study for the availability and consumption pattern of organic foods and knowledge Research study for the availability and consumption pattern of organic foods and knowledge was carried out on a total of 120 selected subjects belonging to middle (MIG) and high income group (HIG) from two cities of Punjab namely Ludhiana and Patiala. Two questionnaires, one regarding consumption pattern of organic foods and another regarding knowledge, attitude and practice score of the subjects were developed, pre-tested and used for collection of data. The results of the present study showed that the age of the respondents varied from 35 to 45 years and fifty percent of the selected subjects were found to be graduates in both the cities. Majority of the subjects in MIG of both the cities were familiar to the term “organic foods”. Majority of the subjects i.e. 35 percent reported that they purchase organic foods because they are healthier and more nutritious while 27.5 percent found their safety as the reason for purchase of organic foods. There was a non significant difference (p≤0.05) in the percentage of subjects belonging to MIG and HIG who were using organic foods since last 1-3 years. The kitchen gardening was being practiced more by the subjects of HIG (63.3%) as compared to MIG (43.3%) subjects. The most preferred organic foods were found to be vegetables (73.3%), fruits (59.1%) followed by cereal and pulses (37.5%). Furthermore, supermarkets were found to be the main source for purchase of organic foods among all the subjects. The majority of the respondents i.e. 36.7 percent agreed that organic foods were very good when compared to conventional foods followed by 30.8 percent respondents agreed that organic foods were good. There was a significant difference (p≤0.05) among the subjects from middle and high income group regarding percent share of monthly expenditure on organic fruits and vegetables i.e. among MIG and HIG the values were 8.75 and 14.7 percent respectively. The majority of the respondents in both income groups gained information about organic foods from television and radio followed by newspaper, friends, organic shops, farmers and labels values being 28.3,18.3,15.8, 15.8, 12.5 and 9.1, respectively. Majority of respondents (88%) strongly agreed that organic foods were healthier than conventional foods and only 2 percent of consumers disagreed to the statement. Organic foods were found to be consumed by 96.7 and 93.3 percent of the MIG and HIG subjects respectively of Ludhiana city where as in Patiala city values were 83.3 and 90 percent respectively. There was a statistically significant (p≤0.05) difference in the overall practice score of respondents belonging to MIG and HIG. The purchase of organic food had a positively significant correlation (p≤0.05) with education and income. Similarly, the monthly expenditure on organic foods and the practice of kitchen gardening had a positive and significant (p≤0.01) correlation with income. The knowledge of the respondents had a significantly (p≤0.05) positive correlation with age and education

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