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ThesisItem Restricted Ultra-processed food consumption in relation to noncommunicable diseases among urban households from varied socio-economic groups(Punjab Agricultural University, 2023) Ashna; Dr. Harpreet KaurA research study was carried out to analyze the Ultra-processed foods (UPF) consumption in relation to non-communicable diseases among 105 urban households, out of which 35 belonged to each lower-middle , upper-middle and upper socio-economic strata (SES). Health and nutritional status were assessed using various parameters such as anthropometry , biochemical , food and nutrient intake. The required information was collected through a pretested questionnaire by personal interview technique. Results revealed that upper SES households spent 18.21 percent of their total food expenditure on ultra-processed foods, whereas for lower-middle and upper-middle SES it was 7.22 and 10.39 percent. The consumption of Ready To Cook snacks, fruits/vegetable based juices, breakfast cereals, breads and biscuits was significantly (p<0.05) higher among upper SES , followed by lowermiddle and upper-middle SES. Whereas, food items such as fast-food chain items , flavoured butter and margarine , and sweets were found to have a non-significant difference in consumption pattern. Among elderly men and women it was inferred that maximum intake was from the breads and biscuits category from all categories of UPF. Significantly (p<0.05) higher intake of food groups such as milk and milk products, fruits, and other vegetables was observed among upper SES, whereas consumption of Green leafy vegetables was inadequate among all SES groups as the intake ranged between 5.98 ±2.87to 24.56±2.79g/day. Percent energy, total fat and sodium contribution from UPF was significantly higher in upper SES groups. Weight, hip circumference, body fat percentage, and muscle mass were higher among upper-middle and upper SES groups. Fasting blood glucose levels were higher in lowermiddle SES elderly subjects, whereas total cholesterol and LDL-C were higher in Upper SES subjects. A positive and significant (p<0.05) correlation was found among percent energy contribution from UPF with weight, body mass index, waist circumference and body fat percentage. Percent sodium contribution from UPF depicted a correlation with the systolic blood pressure of the subjects whereas, correlation between total fat intake from UPF with body fat percentage, visceral fat and serum triglyceride levels was also observed. The study concluded that higher consumption of UPF found among the higher SES households may be the reason for higher weight, total cholesterol and LDL-C that can lead to higher incidence of obesity and non-communicable diseases. Hence, there is an urgent need for the implementation of educational programs that target higher SES individuals, emphasizing the importance of a balanced diet and the health risks associated with excessive ultra-processed food consumption.ThesisItem Embargo Nutrient Profiling of Packaged Snack Foods Carrying Nutrition-Related Claims(Punjab Agricultural University, 2023) Bhatnagar, Amisha; Choudhary, MonikaThe present study was undertaken for nutrient profiling of packaged snack foods carrying nutrition-related claims. Two major objectives such as examination of packaged snack foods carrying nutrition claims with respect to nutrition labelling and comparison of nutritional quality of packaged snack foods with and without nutrition-related claims were framed to accomplish the objectives of the study. The study was conducted in three phases which were categorisation of packaged snack foods using nutrient profiling model (NPM), nutrient profiling of packaged snack foods for evaluation of nutrient content claims and complacency with respect to nutrition label and nutrient comparative claims. For this, a total 53 products were selected with 15 brands. Out of total, one was international while 14 were national brands. The selected samples were categorised into different groups through nutrition label on packaging as per the major ingredients enlisted on the nutrition label such as cereal/pseudocereal based, millet based, vegetable based, pulses/legume based, etc. Another categorisation was done using nutrient profiling model given by WHO taking into consideration threshold levels of sodium, sugar, total fat and saturated fat. The findings of the study revealed that out of total products, 14 products were having sodium content above threshold levels, 7 products were having sugar content above threshold levels, 31 products were having total fat content above threshold levels and 13 products were having saturated fat content above threshold levels. The range of nutrient claims was 1-10 in the selected products. While, the range of health claims was 2-7. The type of nutrient claims present in the majority of packaged snack foods were “protein rich” and “fiber rich”. In terms of nutrient content claim, a significant (p≤0.01) difference was observed in the values of nutrients analysed through laboratory methods in comparison to the values given on nutrition label in majority of the products. With regard to nutrient comparative claim, nutrient profiling of six packaged snack foods with claim and analogous packaged snack foods without any claim through laboratory analysis were compared. The finding revealed that the values of nutrients such as calcium and protein in beetroot masala chips (brand 1), protein in quinoa masala puffs (brand 5), multigrain puffs (brand 5) and roasted millet puffs (brand 11) were significantly (p≤0.01) higher in comparison to analogous foods. The total fat content in purple sweet potato chips (brand 9) and ragi bhujia (brand 5) was significantly (p≤0.01) lower in comparison to analogous foods.ThesisItem Restricted Determinants of obesity among males from urban, periurban and rural areas of district Ludhiana(Punjab Agricultural University, 2023) Kirti; Singla, NeerjaThe present study was undertaken to examine determinants of obesity among males aged 30-50 years (60 each) from Ludhiana's urban, peri-urban, and rural areas. Nutritional status was assessed through different parameters such as anthropometry, body composition, food and nutrient intake, Food Consumption Score (FCS) and Healthy Eating Index (HEI). The required information was collected through a pre-tested questionnaire by personal interview method. It was found that highest proportion of subjects were belonging to 30-35 age group in the three areas. Educational status varied notably across the regions, with the urban area having the highest percentage (53 percent) of individuals holding graduation or higher secondary qualification. Monthly income also varied widely among subjects with more number of urban subjects belonging to high-income category. Urban dwellers had notably higher body weights (91.37 kg), waist and hip circumferences (95.10 and 100.50 cm) and Body Mass Index (BMI) (34.00 kg/m2) as compared to their peri-urban and rural counterparts indicating a potential link between urban living and increased obesity rates. Additionally, the urban group exhibited higher waist-hip (1.26) and waist-height ratios (0.64) along with elevated Coinicity index (CI) (3.06) and Abdominal Volume Index (AVI) (20.21) all pointing towards a higher prevalence of central obesity among urban residents. Dietary habits emerged as a crucial distinguishing factor among these areas as explained by Healthy Eating Index scores of 76.88±4.92 among the rural subjects followed by 62.57±6.84 and 50.94±6.14, suggesting the need for dietary improvement among subjects belonging to three areas. Physical activity levels, assessed through MET values showed significant (p≤0.001) disparities across regions, with rural subjects recording the highest total MET value (696.93 ± 619.42) whereas urban participants displaying the lowest (420.21 ± 432.23). The perceived stress scores were higher than average in all the three areas, but urban subjects opted for binge eating as a coping mechanism. Additionally, alcohol consumption patterns were also significantly (p≤0.001) different with urban subjects demonstrating higher alcohol intake. Knowledge, Attitudes, and Practice (KAP) score was also assessed and it was reported that rural subjects had better KAP scores in terms of higher attitude and practice score, but comparatively a lower knowledge score. These findings offer valuable insights for tailored interventions and policy development aimed at addressing the complex issue of obesity across these diverse populations.ThesisItem Embargo Religious fasting and its effect on metabolic health of adults(Punjab Agricultural University, 2023) Sooch, Jasmine; Grover, KiranA two-phased study was conducted to investigate the effects of religious fasting on metabolic health of adults in Ludhiana, Punjab. The initial phase encompassed the analysis of sociodemographic data and fasting practices of 500 subjects to assess the types of religious fasting prevalent in the age group of 30-40 years. In Phase II, 90 adult females were selected purposively and categorized into: non-fasting (control), once-a-week fasting (Group A), and seasonal fasting (Group B). This phase delved into their dietary intake, body composition, biochemical and anthropometric parameters, physical activity, and meal patterns to evaluate the impact of religious fasting on metabolic health. The results indicated a moderate active lifestyle among the subjects. The BMI categories showed that non-fasting individuals had a higher occurrence of being pre-obese and obese. On fasting days, the intake of food and nutrients was reduced by more than half in both fasting groups, with only carbohydrate and vitamin C intake being adequate. Fasting groups showed enhanced metabolic markers, with increased HDL-Cholesterol, decreased total cholesterol, optimized VLDL-Cholesterol, and stable blood glucose levels during fasting. The study suggested that religious fasting, especially the seasonal fasting, provide metabolic health benefits and has the potential to mitigate risk factors. However, individual outcomes were observed to vary based on dietary choices and other intrinsic factors. The study underscores the significance of maintaining a balanced diet during fasting periods and the imperative of seeking medical consultation before embarking on such regimens.ThesisItem Restricted Exploration of hypotensive and hypolipidemic effect of beetroot (Beta vulgaris L.) based metabiotic drink(Punjab Agricultural University, 2023) Ramneek Kaur; Grover, KiranThe present study was conducted by selecting 90 mild to moderate hypertensive and hyperlipidemic male subjects in the age group of 40-60 years. The subjects were divided into three groups i.e. Control- C; Experiment 1 - E1 and Experiment 2 – E2 with thirty each to evaluate the effectiveness of metabiotic drink based intervention in reducing blood pressure and lipid profile. A dose of 30 ml of beetroot juice and beetroot based metabiotic drink was supplemented to the Experimental groups E1 and E2 for the period of three months. Nutrition counselling sessions for both the experimental groups E1 and E2 was done at an interval of 15 days. A brochure containing information on nitrate rich foods, benefits of beetroot based metabiotic drink and life style modifications was developed and distributed. The data revealed that the subjects were sedentary workers having family medical history of diabetes followed by hypertension and hyperlipidemia. The results of intervention showed that beetroot based metabiotic drink significantly reduced the systolic and diastolic blood pressure in E2 group compared to E1 and control group. Total cholesterol levels varied among groups, with potential for reduction in the E2 group. HDL levels showed some variations, but the impact of the intervention was not consistent across all groups. Serum triglyceride levels remained relatively stable, with slight reductions observed in the experimental groups during the first intervention point. Hence, the study suggests that beetroot-based metabiotic drinks need to be popularized for the prevention and management of hypertension. However, further research is needed to confirm these findings and explore the long-term effects in such intervention.ThesisItem Restricted Influence of common processing methods on nutritional profile of unconventional millets(Punjab Agricultural University, 2022) Shenazdeep Kaur; Aggarwal, RenukaThe present investigation was carried out to study the effect of processing techniques on the nutritional profile and shelf life of Foxtail and Proso millet. The four processing techniques roasting, germination, boiling and pressure cooking were applied to two lines each of Foxtail (R1F4, R3F3) and Proso (65BP1, 707P3) millet. The protein, in vitro protein digestibility, fibre and ash content increased maximum after germination followed by roasting, boiling and pressure cooking. The soluble, insoluble and total dietary fibre in foxtail and proso millet increased only with germination by (21.65, 17.85%), (10.05, 8.5%), and (10.7, 7.3%), respectively. Roasting of grains in iron pan significantly increased the iron content to 5.35 and 5.41 mg/100g in foxtail and proso millet, respectively. Phytic acid, tannins and trypsin inhibitor activity reduced while total phenols increased significantly after germination. The analysis of raw, roasted and germinated flour at an interval of 30 days for 6 months revealed that roasting resulted in increased shelf life of the flour up to 5 months with a slow rise in moisture content (10.38 to 15.62%), peroxide value (3.21 to 16.03 meq/kg), acid value (3.24 to 14.85 KOH/g) and free fatty acids (0.97 to 5.45 % as oleic acid) in foxtail millet and moisture content (10.28 to 15.99%), peroxide value (4.12 to 16.91 meq/kg), acid value (3.74 to 15.94 KOH/g) and free fatty acids (1.11 to 5.47 % as oleic acid) in proso millet from 0 to 150th day. Germination of grains increased the shelf life of flour up to 3 months. The overall acceptability of Chapati prepared from stored roasted flour was higher and was acceptable i.e. up to 150th day in comparison to raw and germinated flour chapati which were acceptable only by 90th day of storage. The study recommends that simple processing techniques like roasting, germination, boiling and pressure cooking must be employed to Foxtail and Proso millet prior to processing for increasing its nutrient profile, digestibility, bioavailability and shelf life.ThesisItem Restricted Efficacy of iron fortified jaggery cubes to improve blood haemoglobin levels of anemic women(Punjab Agricultural University, 2022) Rana, Urvashi; Bains, KiranThe study was carried out to determine iron status of women in reproductive age (15-45y) from low and lower middle-income households of Balachaur, district Nawanshahr, Punjab followed by a supplementation trial of iron fortified jaggery cubes to anemic women for a period of 12 weeks to determine the efficacy of iron fortified jaggery cubes for improving blood iron parameters of the anemic subjects. The subjects (n =100) were divided into two groups on the basis of their age, i.e. Group I (15-30y) and Group II (31-45y).The mean hemoglobin of the subjects was 10.34/dL. Iron deficiency anemia was prevalent in 82.5% of the subjects. Paleness of skin, breathlessness on exertion and fatigue was found in 45-55% of the subjects. Body weight, Body mass index and waist to hip ratio was significantly (≥0.001)higher in older age group, the values were higher than the reference values. The consumption frequency score (out of 10) of ascorbic acid rich fruits i.e. lemon 1.83-2.50; Orange/kinnow 2.00-2.33; guava 1.90-2.23 and amla 0.25-0.35 was quite low while intake of egg and flesh foods was negligible (CFS 0.10-0.55) The CFS of tea was quite high (7.888.33). CFS of jaggery was much lower (2.13-2.88) in comparison to white sugar (8.15-9.00). The lower daily intake of iron (54.5 to 57.1% of EAR) and ascorbic acid (48.8 53.6% of EAR) showed the need of improving iron content of the diets of women.Higher intake of polyphenols that is probably from high tea consumption in the subjects was significantly but negatively (p = -0.208, -0.195 and -0.211) correlated with blood hemoglobin, PCV and MCHC of the subjects. On the other hand, higher intake of phytates was associated with lower MCHC (r = -0.210). Iron fortified jaggery cubes had 19.9 times higher iron content with significantly (p=0.008) higher in vitro iron bioaccessibility (9.11%) along with higher overall acceptability score (8.2 out 0f 9.0) in comparison to unfortified jaggery. The daily intake of both sugar and jaggery was 18.9-27.25g which offers an opportunity to replace sugar with iron fortified jaggery. The daily supplementation of 25 g of iron fortified jaggery cubes improved the blood Hemoglobin, Mean Corpuscular Hemoglobin and Mean Corpuscular Hemoglobin Concentration by 2.95, 3.09 and 7.27% over the period of 12 weeks, therefore, jaggery fortification with ferrous ammonium citrate salt can be considered an appropriate strategy to reduce iron deficiency anemia among the targeted vulnerable groups.ThesisItem Restricted Development and characterization of mung bean (Vigna radiate) based dairy analogue(Punjab Agricultural University, 2022) Joshi, ShrishtiThe present research was carried out for the extraction of dairy analogue from Mung bean (Vigna Radiate). After concentrating on the best technical possibilities, a high-protein dairy analogue (more than 1.5%) was obtained with a decreased "beany" flavor and the least byproducts feasible. The treatments such as soaking and blanching were also given to soaked and germinated mung beans to obtain a consistency similar to animal milk. The mung-towater ratio of 1:6 times was standardized for the development of mung bean-based dairy analogues. The four types of mung bean-based dairy analogues developed were soaked, soaked and blanched, germinated and germinated and blanched. Germinated and blanched mung bean dairy analogue was the highly acceptable mung bean dairy analogue with the sensory score of colour (7.70), appearance (8.10), mouthfeel (7.60), taste (7.80), flavour (7.90) and overall acceptability (7.80). Among the developed dairy analogues highest protein (4.39%), carbohydrate (5.52%) and energy content (39.93 Kcal) was reported in germinated whereas in germinated and blanched, protein (4.05%) carbohydrate (3.15 %) and energy content (29.24 Kcal). In all dairy analogues, the calcium content ranged from 1.03 mg/100 ml to 1.49 mg/ml. The essential amino acids in germinated and blanched were highest among all developed dairy analogues ranging from 0.9 mg/100 ml to 12.7 mg/100 ml. The microbial count of all analogues was nil till 5th day. After analyzing the effect of storage on pH, acidity and microbial count it was observed that the maximum storage stability of all the analogues was found to be 5 days. The developed analogues were highly nutritive, cost-effective and economical and could be further commercialized.ThesisItem Restricted Organoleptic and nutritional evaluation of bakery products incorporated with foxnut (Euryale ferox) powder(Punjab Agricultural University, 2022) Kapoor, Surbhi; Amarjeet KaurThe present study was based on the development of bakery products incorporated with foxnut (Euryale ferox) powder and their organoleptic and nutritional evaluation. Four bakery products were prepared by incorporating foxnut powder at levels ranging from 10-25 per cent with refined flour. The developed products along with their respective control samples were organoleptically evaluated using nine-point hedonic scale and were nutritionally analysed by using standard methods. Foxnut incorporated bakery products namely cake, cookies, bread and doughnuts were found to be highly acceptable at 20, 25 12.5 and 12.5 per cent level of incorporation of foxnut powder along with refined flour having overall acceptability scores of 8.2, 8.6, 7.9 and 7.5 respectively. The developed products have resulted in significant increase in nutrient content in term of crude protein, fiber, total ash and minerals and a significant decrease in fat content. The calcium, potassium, iron, magnesium, sodium and phosphorus content of developed products ranged from 15.75-36.83, 18.39-39.72, 0.53-1.73, 7.83-18.53, 32.62-72.61 and 17.33-40.08 mg per 100g, respectively. Total phenols and flavonoid content of the developed products ranged from 26.36-52.05 mg GAE/100g and 20.54-43.43 mg QE/100g respectively. The incorporation of foxnut powder in bakery products also resulted in an increase in antioxidant potential in terms of DPPH, reducing power, metal chelating and ABTS. Hence, it is inferred from the results that the incorporation of foxnut powder in bakery products may serve as a useful alternative for developing bakery products possessing better functional and nutritional properties to meet the consumers’ demand for healthier food
