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Subject: Food Science and Nutrition × End date: 2009 × Start date: 2009 × Type: Thesis ×
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    ThesisItemOpen Access
    Documentation of traditional convenience foods of north karnataka
    (UAS, Dharwad, 2009) Savita Ishwarappa; Bharati V.Chimmad
    Documentation of traditional convenience foods of North Karnataka was conducted across hilly, transitional, coastal and dry zones (urban and rural) during 2008-09, methods, modification, seasonality and factors influencing of traditional convenience foods preparations were collected through personnel interview and participatory rural appraisal techniques from middle income families (240). Market survey of food shops of Dharwad was carried out to document the traditional convenience foods, purchase preference among different populations. Nutrient composition of selected traditional convenience foods available in Dharwad market was undertaken using Annapurna software. The study revealed that 162 traditional convenience foods (106 ready-to-eat and 56 ready-to-use) documented across the regions more among urbanites (134) compared to rural group (81). Cereal based foods dominated (60) the category (ready-to-eat 32, ready-to-use 28). It was observed that the traditional conveience foods actually prepared (rural 81 and urban 64) were less than the documented (rural 131, urban 134). It was evident that high school attended respondents, housewives not employed generally prepared more convenience foods. Family size, type and number of generations living together negatively influenced the preparation of traditional convenience foods. There were 70 traditional convenience foods in the market. Nutrient computation revealed that Shenga laddu provided highest calories (189 Kcal) coasted groundnut highest protein and foat (6.87 g and 13.35 g) ragi laddu highest calcium (89.35 mg) and rice flakes chivda highest iron contents (10.15 mg) per serving. Modifications interms of ingredients, methods of preparation were observed for sensory quality, convenience, economy and variety. Thus the study documented a vast range of traditional convenience foods across the different zone of North Karnataka. Some of which are available in the market. There is a scope for introducing various traditional convenience foods into the market for various reasons.
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    ThesisItemOpen Access
    Development and storage quality evaluation of linseed (Linum usitatissimum) incorporated omega-3 enriched foods
    (UAS, Dharwad, 2009) Preethi.B.Meenu; Bharati V.Chimmad
    Linseed (Linum usitatissimum), a minor oilseed is an important source of nutraceutical components such as omega-3 fatty acids, macro and micronutrients. Linseed is proved to be beneficial as a hypoglycemic, hypolipemic, anticarcinogenic, antiarthritic and relieves menopausal problems. The present study was conducted to asses the nutrient and nutraceutical components of linseed; develop omega-3 fatty acid enriched foods; study storage quality and compute nutrient composition. Nutrient and nutraceutical components were estimated using standardized procedures (AOAC, 1990). Omega-3 enriched supplementary food, wheat flour, cookies, laddu and champakali were standardized to suffice omega-3 fatty acid requirements for different age groups. The storage quality of omega-3 enriched foods was evaluated in terms of visual observation, chemical and sensory analysis. The results indicated that linseed is a good source of protein (17.23%), fat (40.05 %) and dietary fiber (28.11%). Minerals (3.55%), crude fiber (4.30%), calorific value (545 Kcal), phenols (159mg/100g), tannins (325mg/100 g) and phytates (969mg/100 g) were recorded. Each serving of the developed omega-3 enriched foods provided at least 50 to 60 per cent of the suggested allowances of both males and females belonging to different age groups. The enriched foods provided more protein (3 to 19%), fat (5 to 166%) and dietary fiber (5 to 224%) than the control. Addition of linseed improved the chemical score of chapati, cookies, laddu and champakali. Omega-3 enriched laddus exhibited excellent shelf-life (more than 3 months) quality in terms of chemical and sensory attributes. Omega-3 enriched chapati flour and supplementary food could be stored up to 2 months, where as cookies and champakali recorded low shelf-life (2 to 3weeks). Moisture and peroxide value of the enriched foods did not exceed the BIS specifications (10 % and 10 meq/kg of fat, respectively) during storage. The study indicated that the omega-3 enriched foods were highly acceptable with good storage quality and could be suitable tools to suffice the omega-3 fatty acid requirements of different age groups.
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    ThesisItemOpen Access
    Designing of low glycaemic foods from diccocum wheat for the effective managament of diabetes
    (UAS, Dharwad, 2009) Ankita Mundra; Nirmala B.Yenagi
    Diabetes mellitus, one of the disorders of carbohydrate metabolism is affecting approximately 246 million people world wide. As the dietotherapy is gaining much interest, the concept of glycaemic index has made revolutionary changes making easy way of choosing food items for diabetes. Epidemiologic data suggests the beneficial role of low glycaemic foods for the same. Thus, researches are accelerated to focus low glycaemic food items. Dicoccum wheat (Triticum Dicoccum schrank, suhulb), one of the varieties of wheat found suitable for the management of diabetes with its good amount of protein and dietary fibre content, so has been considered as mild but effective regulator of intestinal functions. Hence in the present investigation, three products viz., chapati, dhalia and noodles prepared with dicoccum wheat as base ingredient along with some suitable functional ingredients; were screened at every step on rheological feasibility, sensory acceptability and other functional properties. Results revealed that in all the three products, nutrient components such as protein, dietary fibre and amylose content has increased whereas, total carbohydrates decreased remarkably as compared to their respective control dicoccum products. The three products were assessed for their glycaemic index by feeding a portion, providing 50g of available carbohydrates to nine healthy subjects. The data obtained supports that diccocum chapati (63.83) and noodles (58.02) were falling under the medium and dhalia (51.90) under low glycaemic food. However, inclusion of hypoglycaemic ingredients leads all the three designed foods under low glycaemic category with dhalia (35.20) having lowest, followed by chapati (41.49) and noodles (43.58). The glycaemic load calculated, also followed the similar trend with designed dhalia (6.04) having lowest followed by chapati (7.38), and noodles (8.25) compared to the control ones with dahlia (8.74), followed by noodles (9.43) and chapati (11.05). Thus, the study supports the inclusion of such food products to diabetics.
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    ThesisItemOpen Access
    Effect of processing on Lycopene and lutein content of selected fruits
    (UAS, Dharwad, 2009) Kalyani.P; Usha Malagi
    Lycopene and lutein are the non provitamin A carotenoids which plays a role in protecting the human body from diseases that are associated with oxidative stress and damage. Hence, the present investigation was undertaken to know the effect of processing and storage on these two carotenoids in selected fruits viz., watermelon, pineapple and sweet orange. The commercial products of pineapple and orange were purchased from the local market. All the fresh and processed products were analyzed for TSS, pH, light intensity, moisture and sugars by using standard procedures. Lycopene and lutein were analyzed by HPLC. In all the three fruits processing of juice lead to decrease in lutein content by -32.92 to -58.82 percent, whereas, lycopene in watermelon showed a decrease of -5.54 percent. Watermelon and pineapple slices which were exposed to sunlight showed reduction in the lycopene and lutein content. Osmotic dehydration of pineapple and sweet oranges lead to loss of lutein by -90.29 and -65.85 percent respectively. On the other hand frozen pieces of all the three fruits do not differ in the lycopene and lutein content with that of fresh fruits. On storage, frozen pineapples and sweet oranges showed significant increase in lutein content (by 115.86 and 109.34 percent respectively), whereas, osmotically dehydrated products, watermelon RTS and frozen watermelon on storage showed a decrease in lycopene and lutein content. Moisture showed significant negative correlation with lutein content. pH showed significant positive correlation with lycopene and lutein content except in canned pineapples where it showed negative correlation. Sugars showed different effects with the lycopene and lutein content in different products. Lutein content of pineapple jam and squash which were analyzed at the fourth month of storage were higher than the values for fresh fruits. On storage, all the commercial products showed significant reduction in the lutein content.
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    ThesisItemOpen Access
    Assessment of nutritional profile of beneficiaries of AKSHARA DASOHA programme and implementation status in Hubli city
    (UAS, Dharwad, 2009) Ashwini.N.Bellary; Sarojini.J.Karlkannavar
    The study was conducted to assess the nutritional profile of beneficiaries of Akshara Dasoha programme and implementation status in Hubli city. School children (N=900) of 5- 18 years were selected by multistage random sampling from beneficiary schools of religious(10) and non-religious(5) organisation food supply. Nutritional anthropometry revealed that height and weight of beneficiaries were significantly lower than NCHS standards. According to WHO 1983 classification, 27.88 per cent of children were normal, 45.78 per cent were normally fed but having a past history of malnutrition or chronic malnutrition and only 2.33 per cent were overfed but not necessarily obese. Higher number of girls were in abdominal obese category (63.11%) compared to boys (37.11%) with overall prevalence of 50.11 per cent. Overall attendance of beneficiaries was 87.79 per cent. About 37.78 per cent did not face health problem after consumption of school food and 96.33 per cent reported that menu had good satiety value. Rice, sambar (non-religious) and rice, sambar and curds (religious) supplied by organisations on four days was ranked first and was highly acceptable by scoring 7.9 and 8.2 for overall acceptability by beneficiaries . About 39.44 per cent of children and 78.89 per cent of beneficiary mothers suggested for inclusion of chapti/roti and bhaji. All teachers, 98.89 per cent beneficiary mothers and 89.22 per cent children preferred for continuation of programme. Nutrient profile revealed that among all menu bisibelebath mixed with karasev was highest in protein and calorie (3.98/100g and 161kcal/100g respectively). The calorie and protein intake was 38-58 per cent deficit from selected menu in all age groups. Visual observations and documents indicated programme was efficiently functioning in schools. Food was hygienically prepared by two organisations in central kitchen. Major source of funding was from Government, corporates and individual donors. Improper roads were the major constraint faced by organisations.
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    ThesisItemOpen Access
    Processing impact on bioactive principles of coloured vegetables-lutein and lycopene
    (UAS, Dharwad, 2009) Rafika A.Hallur; Rama K. Naik
    The processing impact on two carotenoids viz., lutein and lycopene was studied by HPLC in selected vegetables. Analysis revealed that lutein content (mg/100g) was highest in drumstick leaves (40.20), followed by tomato (1.62 and 0.90 in local and hybrid, respectively) and carrot (0.60). Local and hybrid tomato analyzed for lycopene content (μg/100g) indicated a value of 964 and 1227.60, respectively. Among all the processing protocols, addition of oil with thermal processing increased the availability of these bioactive compounds, irrespective of vegetable. Carrot bhaji showed highest lutein increment (584.35%) among the oil containing products. Among dehydrated products, lutein content (mg/ 100g, wet weight basis) increased in tomato powder but decreased in the other vegetables with retention being better in shade dried drumstick leaves (35.32) than sun dried (27.75). Lutein content of processed tomato products evinced that the decrement was higher in products processed from local tomato variety. Variable parameters, cooking time and light intensity were positively and negatively correlated with lutein content in case of tomato products prepared from hybrid and local variety, respectively. Negative correlation was noticed with pH and lutein content of processed carrot products, whereas none of the parameters proved to be significantly correlated with drumstick leaves products. Lycopene content of processed tomato products did not indicate significant correlation with variable parameters. Storage period was negatively, significantly correlated with the lutein and lycopene content of tomato and carrot powder and decreased gradually till two month, on contrary, increased up to two months in drumstick leaves. During storage, pH was negatively correlated with lutein and lycopene of tomato powder (hybrid) and positive with lutein of carrot powder. Tomato genotype strongly affected carotenoid content. Thermal processing with the incorporation of oil increased the availability of carotenoids and is stable up to two months of storage.
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    ThesisItemOpen Access
    Multilevel appraisal, quality parameters and suitability of promising chilli cultivars (Capsicum annuum L.) for conventional products
    (UAS Dharwad, 2009) Kashibai S.Khyadagi; Rama K.Naik
    An investigation on chilli cultivars was conducted during 2006-09 with the objectives of documenting existing information on chilli cultivars, products and storage practices followed at household, marker and entrepreneurs level, chillies were analyzed for physicochemical composition at three maturity stages, assessment of shelf life quality of fresh green chillies and screening suitability of promising cultivars for conventional products were included. Promising seventeen cultivars developed by Agricultural University, private and public sectors were selected for study. Conventional products were prepared at different maturity stages and evaluated for sensory qualities by panels of rural and urban sectors. Base line survey indicated majority of consumers and entrepreneurs preferred long slender, wrinkled, pungent, less pungent and sweet chillies. The physico-chemical composition varied between cultivars, maturity stages and their interaction. The moisture and chlorophyll content decreased significantly with advancement of maturity stage. Whereas fiber, fat, ash, ascorbic acid, capsaicin, oleoresin, total carotenoid, b-carotene, anthocyanin content increased. Fresh green chillies can be stored at low temperature (5-6°C) with minimal physiological weight loss upto 56 days. Low pungent cultivars Byadagi dabbi, Byadagi kaddi, SH-5, D Deluxe and Hero were found suitable for coated fried mirchi preparation at green and ripe stage whereas SH-12 and H.No.9646 only at green. All the cultivars found suitable for ranjaka preparation at green, ripe and dry stage except cultivar SH-5 which found suitable at dry stage. For pickle, all the cultivars at green and ripe stage and at dry stage for masala khara preparation. For kharindi making, all the cultivars at green stage and less pungent cultivars at ripe stage found suitable. The high capsaicin containing cultivars Arka Harita, G-4, Pusa Jwala, H.No.9646, Indam-10, Namadari, Godavari, SH-12 and BSS-275 were suitable for capsaicin extraction. High total colouring matter b-carotene, total carotenoid and anthocyanin containing cultivars were found suitable for edible colour extraction.