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Open Access
Prevalence of dietary fibre related diseases and impact of nutrition education intervention on knowledge and intake of dietary fibre among adults of U.S.Nagar
(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Singh, Shipra; Kulshrestha, Kalpana
Open Access
Carrot Powder: Standardization Of The Process, Characterization And Formulation Of Value Added Products
(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Pratibha Singh; Kulshrestha, Kalpana
Open Access
Effect of diversification of agriculture on income and nutritional status of marginal and small farmers in Udham Singh Nagar District of Uttaranchal State
(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Kusum Lata; Kulshreshtha, Kalpana
Open Access
Formulation and evaluation of cereal-legume based ashwagandha incorporated functional food products for suitability in diabetic diet
(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2006) Chakravarty, Priyanka; Awasthi, Pratima
Open Access
Preliminary study to establish relationship between nutritional plane and hypothyroidism
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-12) Budhalkoti, Nidhi; Kulshrestha, Kalpana
Thyroid disorders are among the most common endocrine disorders in India. Hypothyroidism is a very common condition. The condition is more common in women than in men, and its incidence increases with age. For the present study 150 females of age between 21 to 50 years were selected by random sampling from Pantnagar, Udham Singh Nagar District, Uttarakhand and were interviewed using a predesigned proforma. The subjects mainly belonged to middle and upper income group. They were assessed for their dietary intake, physical activity levels, symptoms of hypothyroidism, anthropometric measurements, BMI and body composition. On the basis of symptoms, anthropometric measurements, BMI and body composition analysis, subjects suspected to have hypothyroidism (n=30) were screened out and their blood and urine samples were collected for estimation of thyroid hormone and serum albumin levels and estimation of urinary iodine levels respectively. Out of 30 only 6 (20%) were detected to be suffering from hypothyroidism with TSH levels ranging from 5.64-19.34 μIU/ ml and the results of the Urinary Iodine Excretion (UIE) levels revealed that among these subjects only 2 (33.3%) were suffering from iodine deficiency and hypothyroidism in the rest 4 (66.7%) may be attributed to autoimmune diseases. The study also included the known cases of hypothyroidism (n=24) who were receiving levothyroxine therapy. Therefore, there were total 30 subjects who were suffering from hypothyroidism out of 150 subjects and the rest 120 were normal. Based on food avoidance, food preferences and dietary habits of normal (n=120) and hypothyroid (n=30) subjects there was not much difference between them, as was also evident from dietary diversity scores. The mean dietary diversity scores of hypothyroid and normal subjects were 5.8±0.88 and 6.0±0.90 respectively. Physical activity levels of hypothyroid patients were found to be sluggish as compared to normal subjects. There was a significant difference between the weight, waist and hip circumference however no difference was observed in the waist-hip ratio of normal and hypothyroid subjects. As evident from statistical analysis a significant positive correlation (p≤0.01) of weight, waist and hip circumference and a non-significant positive correlation of waist-hip ratio were found with hypothyroidism. The prevalence of hypothyroidism was more among obese and overweight female subjects according to BMI. There was a significant difference between the BMI of normal and hypothyroid subjects with the mean values of 24.05 and 28.23 kg/m2 respectively. There was a significant positive correlation (p≤0.01) between BMI and hypothyroidism. The body composition data showed that the fat mass per cent of hypothyroid subjects (41.3%) was significantly higher than the normal patients (32.2 per cent) whereas, the fat free mass, total body water, protein mass, mineral mass and muscle mass (per cent) of normal subjects was significantly higher than hypothyroid patients. There was significant positive correlation (p≤0.01) of fat mass per cent and a significant negative correlation (p≤0.01) of fat free mass, total body water, protein, mineral and muscle mass (per cent) with hypothyroidism.
Open Access
Processing and nutritional evaluation of flaxseeds (Linum usitatissimum) and its therapeutic effect on hyperlipidemic subjects
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2014-09) Pant, Richa; Awasthi, Pratima
The present study was designed to evaluate the effect of different processing techniques on nutrient and antinutrient content of flaxseeds and the effect of its supplementation on the lipid profile of hyperlipidemic patients. The appropriate duration for heat roasting, microwave roasting and germination was determined to be 4 minutes, 5 minutes and 3 days respectively. The moisture content of the raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 6.65, 2.72, 2.15 and 3.98 per cent respectively, while the protein content was 23.69, 23.4, 24.07 and 25.12 per cent respectively. The fat content was found to be 37.77, 35.85, 37.44 and 36.45 per cent in raw, heat roasted, microwave roasted and germinated flaxseeds respectively. The crude fiber content varied from 5.4 to 6.03 per cent in all the samples. The total ash content of raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 2.54, 2.54, 2.49 and 2.74 per cent respectively and the calcium content was found to be 230, 229 238 and 215.3 mg per 100g respectively. The roasting of the flaxseeds significantly increased the in vitro protein digestibility (p<0.05) as 29.66 and 30.72 per cent in heat and microwave roasted flaxseeds respectively against 12.94 per cent in raw flaxseeds. The total dietary fiber content of raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 31.66, 30.10, 30.25 and 27.38 g/100g and the soluble fiber content was 11.96, 12.05, 12.22 and 10.83 g per 100 g respectively. The raw flaxseeds had the highest phytate content as 2.03 g per 100 g which decreased significantly with the processing techniques as 1.51, 1.50 and 1.30 in heat roasted, microwave and germinated flaxseed powders respectively. The tannins content of raw flaxseeds was found to be 7.26 mg/100 g, which decreased significantly to 7.05, 7.10 and 6.81 mg/100 g with heat roasting, microwave roasting and germination respectively. The cyanide content of raw flaxseeds (167.70 ppm) decreased significantly with heat roasting (12.00 ppm), microwave roasting (11.63 ppm) and germination (63.00 ppm). At room temperature, the raw and processed samples were found to have a low keeping quality after about 30 days due to increase in the free fatty acid content. But, at refrigerated storage, the samples were found to show no rancidity upto about 135 days. The supplementation of heat roasted flaxseed powder to hyperlipidemic subjects in group E1 (10g/day) and E2 group (20g/day) for 90 days was carried out and when compared to control group (C), a significant decrease (p_0.05) was observed in random blood glucose from 177.50 to 160.00 mg/dl and 181.43 to 133.71 mg/dl in E1 and E2 groups respectively, while a non significant change was observed in blood glucose levels of control group. A significant decrease in the systolic and diastolic blood pressure was also observed among the subjects in E1 and E2 groups. Further lipid profile showed a significant reduction in total cholesterol (7.79 per cent in E1 and 20.90 per cent in E2), Triglycerides (7.4 per cent in E1 and 20.70 in E2), LDL cholesterol (11.01 per cent in E1 and 22.03 per cent in E2), LDL/HDL ratio (18.94 per cent in E1 and 29.42 per cent in E2), while a significant (p<0.05) increase was observed in the HDL cholesterol levels by 5.4 per cent in E1 and 10.2 per cent in E2 groups. Thus it can be concluded that heat roasted flaxseed powder at a dose of 20g/day has ameliorative characteristics towards hyperglycemia, hypercholesterolemia and hyper-triglyceridemia and has potential for utilization as a functional food for hyperlipidemic population.
Open Access
Development and storage stability of regular and low calorie jam and jelly from pear fruit (Pyrus pyrifolia cv. Gola)
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2014-06) Verma, Astuti; Kushwaha, Archana
Pear fruit (Pyrus pyrifolia cv. Gola) is a highly perishable with high production in Uttarakhand hills and this necessitated the present study. The study objective was to develop shelf stable regular and low calorie jam and jelly from ‘Gola’ pear using response surface methodology (RSM). In addition to this, effect of different stages of ripening of fruits on physico-chemical characteristics; storage stability of semi-preserve pulp and pectin extract and their effect on quality of jam and jelly was studied. Box-Behnken design of RSM with three levels was used to optimize the effects of high methoxyl pectin (HMP), sugar and citric acid (CA) on quality of regular jam (RJM) and jelly (RJL) whereas low methoxyl pectin (LMP), calcium (Ca) and acesulfame K (AK) served as input variables for low calorie jam (LJM) and jelly (LJL) from pear fruit. Design-Expert’s statistical tool gave a total of 17 coded products, which were quantitatively and sensory evaluated on 13 and 15 parameters in case of jam and jelly, respectively. Results show that mature stage (140 days from full bloom) of pear fruit was better than ripe stage (170 days from full bloom) for making jams and jellies. The actual factor (HMP, sugar and CA) levels for the formulation of pear fruit RJM that maximized quality were 0.5, 67.5 and 1.54 g , respectively whereas 1.125, 60 and 1.385 g, respectively for RJL. In case of pear fruit LJM and LJL, the actual factor (LMP, Ca and AK) levels for the formulation that maximized quality were 1.104, 0.10 and 0.221g and 1.48, 0.0705 and 0.35g, correspondingly. Study revealed that the quality of preserved products was not influenced by use of stored pulp and pectin extract as well as storage period of these products, as minimal changes were observed in physico-chemical and sensory characteristics of these products. ‘Gola’ pear jam and jelly were safe for consumption for 6 months with no fungal growth under refrigerated conditions (6±1°C) at low cost (Rs. 56.61, 56.76, 37.36 and 51.52 per kg of RJM, RJL, LJM and LJL, respectively), too. Calorie per serving (15 g) in ‘Gola’ pear fruit products was found to be 37.53, 33.5, 5.09 and 4.36 Kcal from RJM, RJL, LJM and LJL, respectively. Thus, utilization of ‘Gola’ pear glut can be enhanced by production of jam and jelly which will be available for consumption throughout the year.
Open Access
Green gram husk incorporated high fiber food products, their evaluation for sensory parameters and health benefits
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-03) Bora, Preeti; Kulshrestha, Kalpana
Dietary fiber is steadily gaining importance in human diet. Beneficial effects of dietary fiber have been attributed to its role in modifying some of the physiological activities in the body. Dietary fiber is generally considered as unavailable carbohydrate and used as mild laxative. It is also useful in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and certain cancers. Pulse husk is a major by-product of dal mills which is basically used as ruminant feed. Its nutritional significance in human diet is less known. So, in view of this, the present study was undertaken to evaluate green gram husk for its chemical and physicochemical characteristics along with the formulation of various recipes of staple and snack food item. The husk was incorporated in different traditional recipes in varying proportions (5-15 per cent) and the acceptability of different husk incorporated products was tested through sensory evaluation by score card method for different sensory qualities. The best selected products, one from each broad category (staple and snack food item) were evaluated for various nutritional parameters and glycemic index. For evaluating of the effect of green gram husk in alleviating the signs and symptoms of constipation, effect on total blood cholesterol, fasting blood sugar and body weight, experimental study on subjects was done. The nutritional analysis revealed that green gram husk contained 7.13 per cent moisture, 7.69 per cent crude protein, 2.17 per cent crude fat, 18.63 per cent crude fiber, 60.52 per cent available carbohydrate, 293kcal calorific value, 3.85 per cent total ash, 400mg calcium/100g, 356mg phosphorus/100g, 23.78mg iron/100g, 2.90mg zinc/100g, 0.9mg copper/100g, 2.28mg manganese/ 100g, 2.4mg niacin/100g, 53.71 per cent insoluble dietary fiber and 1.73 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.95 per cent. Green gram husk contained 446.67mg tannin/100g, 50.25mg phytic acid/100g and 0.88mg oxalic acid/100g. The colour of husk was found to be pale olive, water absorption capacity was 475 per cent, density was 0.615g/ml and higher fraction was above 40 mesh sieve size. In the sensory evaluation of green gram husk incorporated food products, 15 per cent husk incorporated missi parantha and 12.5 per cent husk incorporated biscuit were found to be most acceptable among the two categories (staple and snack food item) respectively. The nutritional evaluation of both the products was done. 15 per cent husk incorporated missi parantha contained 17.5 per cent moisture, 15.31 per cent crude protein, 8.88 per cent crude fat, 4.0 per cent crude fiber, 51.7 per cent available carbohydrate, 347.96kcal calorific value, 2.61 per cent total ash, 146.66mg calcium/100g, 436.66mg phosphorus/100g, 41.14mg iron/100g, 3.35mg zinc/100g, 0.47mg copper/100g, 2.88mg manganese/ 100g, 3.89mg niacin/100g, 18.18 per cent insoluble dietary fiber and 2.65 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.37 per cent. 12.5 per cent husk incorporated biscuit contained 9.53 per cent moisture, 10.79 per cent crude protein, 18.3 per cent crude fat, 1.35 per cent crude fiber, 59.07 per cent available carbohydrate, 442.61kcal calorific value, 1.13 per cent total ash, 113.33mg calcium/100g, 166.66mg phosphorus/100g, 23.76mg iron/100g, 1.24mg zinc/100g, 6.28mg copper/100g, 1.35mg manganese/ 100g, 3.63mg niacin/100g, 13.10 per cent insoluble dietary fiber and 1.88 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.47 and 1.46mg/100g respectively with the in-vitro iron bioavailability as 1.17 per cent. The GI of fiber rich parantha and biscuit was found to be lower i.e. 32.54 and 46.26 respectively in comparison to control parantha and biscuit as 40.41 and 68.70 suggesting their suitability in diabetic diet. In the experimental study, ten experimental subjects suffering from constipation were provided with fiber rich pre mix (15 per cent green gram husk incorporated with wheat flour) regularly for 45 days and improvement in signs and symptoms was recorded through post survey proforma every 7th day from the day of start of study which showed a significant effect in the alleviation of signs and symptoms of constipation. A significant decrease in mean total blood cholesterol level of subjects was seen after a period of 45 days. Mean body weight and fasting blood glucose level of the subjects were decreased in 45 days although the decrease was non-significant.
Open Access
Assessment of therapeutic value of aloe vera (Aloe barbadensis) incorporatied juices
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2010-12) Vidya Kumari; Awasthi, Pratima
Precious fruits and vegetables viz. lawki (Bottle gourd), karela (Bitter gourd), carrot, orange, aonla, ginger and honey were used in the present study for the formulation of juice blends with the incorporation of aloe vera juice. The per cent weight index, per cent waste index and per cent juice index of different fruits and vegetables and aloe vera ranged from 61.74 to 98.59, 1.24 to 37.80 and 42.52 to 72.71 per cent respectively. On the basis of sensory evaluation of juice blends, lawki- karela (LK) juice blend having lawki and karela juice in the ratio of 120:30, carrot-orange (CO) juice blend having carrot and orange juice in the ratio of 100:50 and aonla –ginger (AG) juice blend having aonla and ginger juice in the ratio of 30:5 (with water: honey::100:15) were selected as best combinations. Thirty ml juice from each of the three optimized juice blends was replaced by 30 ml of Aloe vera juice for the preparation of lawki karela - aloe vera (LKA) juice, carrot orange - Aloe vera (COA) juice and aonla ginger- aloe vera (AGA) juice blends. The mean sensory scores for colour, appearance, flavour, taste, consistency and overall acceptability of LK juice, CO juice and AG juice blend showed no significant difference with LKA juice, COA juice and AGA juice blend respectively. Physico-chemical and nutritional evaluation of single strength juice of different fruits and vegetables, aloe vera and honey showed that moisture (%), total solid (%), TSS , pH, titrable acidity (%), brix acid ratio (0 brix), reducing sugar (%), total sugar (%), non-reducing sugar (%), ascorbic acid (mg/100ml), beta carotene (mg/100ml), chlorophyll –a (mg/100ml), chlorophyll –b (mg/100ml) and total chlorophyll(mg/100ml) ranged from 19.68- 99.34, 0.65 - 80.31, 0.50 - 80.53, 2.55 - 7.32, 0.085- 2.34, 4.44 - 562.29 , 0.17 – 67.00, 0.30 - 69.45, 0.091 - 4.25, 0.80 - 624.56, 4.31-7.2, 0.48-168.60, 0.24-73.54, 0.73-242.15 respectively whereas calcium, sodium, potassium, iron, manganese and zinc content ranged from 4.17-73.45, 0.95-64.50, 23.40-384.00, 0.197-1.288, 0.058-0.777 and 0.039-0.848 mg/100ml respectively. Moisture, total solids, TSS, pH, reducing sugar, total sugar, ascorbic acid, chlorophyll-a, chlorophyll-b and total chlorophyll content of LK, CO and AG juice blend was significantly higher than LKA, COA and AGA juice blend respectively. The Na, K, Mn and Ca content of LKA juice was significantly higher than LK juice blend. Except for Mn, the Ca, Cu, Fe, Zn, Na and K content of CO juice was significantly higher COA juice blend. Ca, Mn, Zn and Na content of AGA juice was significantly higher than AG juice blend. The shelf life of LK, LKA, CO, COA, AG and AGA juice blend at ambient temperature was 1, 1, 2, 3, 3 and 3 days respectively while at refrigeration temperature the shelf life was 2, 2, 3, 3, 3 and 7 days respectively. Sensory scores of LK, LKA, CO, COA, AG and AGA juice blend decreased during the storage period but more significantly in LKA, COA and AGA juice blend. Sensory scores of all juice blends kept at ambient temperature and refrigeration temperature decreased significantly but more at ambient temperature. The total sugar content LK & LKA juice blends decreased significantly but the rate of reduction was less in LKA juice blends while total sugar increased significantly in CO-COA and AG-AGA juice blend but the rate of increment was less in COA and AGA juice blend during storage period. The ascorbic acid, beta carotene and total chlorophyll content of all juice blends decreased significantly during storage period but rate of decrement was less in Aloe vera incorporated juices and also in juices kept at refrigeration temperature. Consumption of LK & LKA juice blend for 30 days brought significant reduction in blood glucose, total cholesterol, triglycerides, LDL and VLDL level whereas HDL level increased non-significantly in control and experimental diabetic subjects respectively but the respective percentage reduction and increment was greater in group who had consumed LKA juice blend. Greater relief from signs and symptoms of constipation was higher in group that consumed COA juice blend than CO juice blend consumed group. Consumption of AG and AGA juice blend for 30 days by control and experimental hypertensive subjects respectively showed significant reduction in total cholesterol, triglycerides and VLDL level but percentage reduction was higher in group that consumed AGA juice blend. HDL level increased in experimental group while decreased in control group non-significantly. All the juice blends brought significant reduction in total body weight and BMI but reduction was higher in those groups that consumed aloe vera incorporated juice blend viz. LKA, COA and AGA. Thus it can be concluded that aloe vera juice can be effectively incorporated into the juice blends of carrot-orange, aonla-ginger and lawki- karela without affecting their sensory characteristics. However its incorporation brought slight reduction in physico-chemical and nutritional composition of juice blends but its therapeutic role as a potent laxative, anti-hyperglycemic agent and anti-hyperlipidemic agent cannot be ignored.

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