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2006 - 200922
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Subject: Food Science and Nutrition × End 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
    Health benefits, storage quality and value addition of barnayrd millet (Echinochloa frumentacaea Link)
    (UAS, Dharwad, 2008) Roopashree.Ugare; Bharati.V.Chimmad
    Barnyard millet (Echinochloa frumentacaea) is a fast growing multi purpose crop, thrives well even under adverse agro-climatic conditions. An investigation was undertaken in the Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad, to assess physico-chemical characteristics, nutrient composition, storage quality, value addition potentials of barnyard millet and efficacy testing in management of diabetes mellitus. The results indicated that barnyard millet grains exhibit good coking quality, hydration index (24.52-27.67%), short cooking time (10-15 mins) and exhibit maximum gain in weight (390-418%) and volume (420-440%) after cooking. Protein (10.52%), fat (3.56%), minerals (2.02%) and calorific value (398kcal) with relatively low carbohydrate content (68.76%), high dietary fibre (12.60%; soluble-4.24% and insoluble-8.36%) were recorded. Nutraceutical components viz., tannins (62.50%), free phenols (51.00%) and phytic acid (96.00%) were fairly high. Storage quality evaluation showed better storage quality of grain than flour samples. The roasted samples (both grain and flour) faired better than the nonroasted. Low temperature storage proved better. The glycemic index of unprocessed (50.00) and processed (heat processed) grain meals (41.71) indicated the grain to be categorized under low GI foods. The feeding intervention of processed millet for 28 days revealed significant reductions in blood glucose (6-7%) in both diabetic and non-diabetic volunteers. Reductions in triglyceride (3%), total cholesterol (1-3%) and increase in HDL-C (1-2%) was observed. Improvement in the ratios of TC:HDL (4-7%) and LDL:HDL (8-9%) was also observed. Acceptable value added barnyard millet incorporated noodles (20%) were developed with whole wheat flour as base material along with refined flour and fat. The noodles were acceptable and could be stored well beyond three months. Thus, the study presented an upshot of potentials of barnyard millet as a natural designer health food for the future.
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    ThesisItemOpen Access
    Enrichment of Traditional foods with green leafy vegetables for Iron security of adolescent girls
    (UAS, Dharwad, 2008) Seema.L.Karva; Pushpa Bharati
    Green leafy vegetables constitute the treasure trove of nutrients in addition to being cheap and easily available. Dehydration of GLVs concentrates nutrients thus providing nutridense food for nutrient security. Hence, an investigation was undertaken to develop green leafy vegetable based designer foods for iron security of adolescent girls with the objective to utilize dehydrated GLV in traditional products to ensure iron security. The preliminary survey of 1000 urban adolescent girls revealed that five GLVs viz., Rajagira, Kiraksale, Shepu, Spinach and Fenugreek were commonly consumed, hence selected for dehydration protocol. Among the selected methods of drying microwave drying was found to be efficient with significantly lesser time of drying (2.24 to 2.86 min) and higher yield (4.47 to 11.12 g/100g). The rehydration ratio of microwave oven dried rajagira samples ranged from 5.29 (untreated) to 6.29 (blanched and sulphited) and chlorophyll from 12.04 (untreated) to 12.86 mg/g (blanched and sulphited). Rajagira showed highest iron content of 222.52 mg/100g among all dehydrated GLVs. Bhajis and pooris with rehydrated rajagira, chapathi and thalipattu with sautéed rajagira were scored highest with total scores of 38.4, 41.6, 40.0 and 40.7 respectively and hence were ranked first. The analyzed protein, iron and ß-carotene content in all the value added products ranged from 8.43 to17.97 g, 10.59 to 14.90 mg and 1937 to 3462 μg per serving respectively and were able to meet 12.98 to 27.64, 37.82 to 53.21 and 80.70 to 144.25 per cent of RDA respectively for the adolescent girls. Essential amino acid content increased substantially with addition of rajagira, thus improving the quality of the products. Hence, the consumption of value added products from rajagira might serve as a means of combating anemia and to improve the health.
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    ThesisItemOpen Access
    Fabrication of soya based health food and it's impact on climacteric symptoms of perimenopausal women
    (UAS, Dharwad, 2008) Shika.S.Goyal; Usha.Malagi
    An investigation was undertaken with an objective to fabricate soya based health food and to assess it’s impact on climacteric symptoms of perimenopausal women. Soya health food suitable for perimenopausal women was developed and analyzed for nutrients. Thirty perimenopausal women experiencing climacteric symptoms and having irregular periods were selected, 15 women were taken as experimental and equal number of them were age matched and considered as control. Presence of climacteric symptoms were recorded by using self structured questionnaire. The nutritional status was assessed by dietary, anthropometric and biochemical methods. All the selected perimenopausal women perceived one or the other symptoms related to collagen, bones, physiological and psychological problems. The soya based health food was fabricated by using appropriate processing techniques viz., soaking in water along with soda (0.1%) and salt (2%),drying in shade for 24 hours and roasting on hot sand for 3 - 5 minutes and addition of spices with oil. The soya health food was evaluated for sensory qualities by trained panel of judges (n=10) and consumers (n=200). The health food contained 200mg total isoflavones, protein 43.39g, calcium 238.66mg and iron 10.52mg per 100 gram. About 40g of soya food was given to perimenopausal women for the period of 90 days, the result showed a slight reduction in lipid profile of subjects (Total cholesterol 73.33%, Triglycerides 66.66% and LDL-C in 93.33% of women). Reduction in menopausal score, vasomotor and bladder problems were seen in all women. More than 50 per cent of women showed reduction in irritability, anxiety, formication, vaginal dryness, palpitation, flatulence, headache, gastrointestinal distress and vertigo at the end of the study. Thus, the fabricated soya health food showed an improvement in individual menopausal score and lipid profile and the overall wellbeing of women.