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Subject: Food Science and Technology ×

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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Food Habits, Nutritional Status and Quality of Life of Nomadic Tribes in North Karnataka: A Situational Analysis
    (University of Agricultural Sciences, Dharwad, 2017-06) Naik, Deeksha; Kasturiba B.
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    ThesisItemOpen Access
    Shelf Life Study of Masala Khara
    (University of Agricultural Science, Dharwad, 2016-01) Yaligar, Afreenkousar A.; Karakannavar, Sarojani J.
    The present investigation was carried out with the objectives of documenting preparation, recipes and storage of masala khara (spice mix) in view of health benefits of spices and increasing demand for ready to use masala khara. Survey was conducted in three districts of North Karnataka (60 households) using a pre-tested questionnaire. Masala khara samples were collected and subjected for sensory evaluation. Two highly scoring recipes from Dharawad and Vijayapur districts with acceptability index of 90.91 and 88.51 respectively, were stored in two different packaging materials and preservatives up to six months. Storage quality was evaluated in terms of moisture, pH, microbial load and sensory quality every month. Survey revealed that Byadagi kaddi, Byadagi dabbi and Guntur were the common varieties used and duration of storage ranged from one month to one year. Among the packaging studied, metalized packaging was significantly better compared to HDPE in storage quality. The moisture content of masala khara samples and chilli powder reduced significantly after six months irrespective of packaging material. Sodium benzoate and ascorbic acid containing samples were more acidic resulting in lower microbial load at the end of six months storage. The sensory score of masala khara samples revealed moderate liking after six months. Total bacterial, fungal, yeast count were lower in masala khara compared to chilli powder. Though microbial growth increased with increasing storage period it was within permissible level. Hygienic indicator E-coli was not detected in samples throughout the storage period. Thus masala khara can stored up to six months without any undesirable change. Metalized packaging and preservatives (Sodium benzoate and ascorbic acid) enhanced the storage of masala khara.
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    ThesisItemOpen Access
    PREVALENCE AND NUTRITIONAL EPIDEMIOLOGY OF OESOPHAGEAL CANCER PATIENTS WITH SPECIAL REFERENCE TO RETINOL STATUS
    (University of Agricultural Science, Dharwad, 2003) Kavitha, T N; Naik, Rama K
    "Oesophageal cancer is an important public health problem in Northern Karnataka. Hence, a study was conducted to assess the prevalence and nutritional status in relation to retinol status of cancer patients. This' oesophageal cancer patients, an equal number of matched and unmatched controls were selected. The information regarding dietar}^ and nutritional parameters of the selected sample were collected through appropriate tools. The results of the study revealed that the incidence of different types of cancer recorded over 10 years from KCTRI, Hubli was higher in the year 1993 (2224 cases) followed by 1992 (2081 cases). Cancer of pharynx was found higher among males and in females genital tract cancer was high. The total number of oesophageal cancer cases recorded from 1977 to 2002 were 7416. Majority of the selected patients were found to have significantly lower body weight and MUAC. Majority of the patients (30%) belonged to CED Grade II. The mean daily food intake, nutrient intake and nutrient adequac}' of patients were significantly lower as compared to controls. All the patients completely avoided hard Rotis and fried foods. The frequency of consumption of β-carotene-rich foods by patients was less compared to controls. Most of the patients experienced muscle wasting (46.67%). Dysphagia was a common problem in patients. The mean hemoglobin level of patients was 10.39 g/dl, urea, serum creatinine, and alkaline phosphatase value was within the normal range. The patients mean serum retinol level was 12.77 μg/100 ml depicting 86.67 percent of the patient was in low category level. The correlation coefficient indicated a significant positive relationship between frequency and duration of illness with serum retinol level in patients particularly who were affected in the middle third site."
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    ThesisItemOpen Access
    AGRICULTURAL INPUT SUPPLY IN RELATION TO PRODUCTIVITY - A STUDY IN KARNATAKA
    (University of Agricultural Science, Dharwad, 1999) Sarvesh, K V; Jay Devaraj Urs, D
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    Storage quality of little millet (panicum miliare ) and diversification of utilization of little millet through hydrothermal and baking technologies
    (UASD) Mamata Mannuramath; Nirmala Yenagi
    The study was undertaken to evaluate local cultivars (Malli savi and Kari savi) and high yielding varieties (Sukshema, COSa-(4) and JK-8) for physico-chemical and nutritional qualities and to develop of value added little millet products through hydrothermal and baking technologies. The local cultivar Malli savi was found to be superior followed by high yielding variety Sukshema. The storage of local cultivar of little millet for duration of 18 months exhibited better nutritional, milling and cooking qualities. The significant changes were observed for protein content, total dietary fiber total phenols and phytic acid content during storage. Significant decline was also observed for in vitro protein digestibility, in vitro starch digestibility, amylose, soluble amylose, swelling power, solubility and soluble proteins. The hydrothermal treatment with initial soaking temperature of 700 C for 3 hr and steaming at 1100 C for 20 min was found to be optimum with improved head rice yield (92.39 %) with lower breakage (0.98%). Hydrothermally treated little millet rice was translucent shiny, firm, fluffy and non sticky. These characteristics were preferred properties by the consumer. Hydrothermal treatment improved the nutritional profile and enhanced therapeutic property, processing quality and shelf life. Incorporation of little millet at 10 and 30 per cent was organoleptically acceptable and enhanced the nutritional profile by increasing dietary fiber, iron, zinc, copper and phosphorus by 19, 94, 29, 70 and 28 per cent respectively. The study concludes that economic value of the local staple cereal can be enhanced through suitable technologies as therapeutic food and little millet has potential of designing basic functional food for better health.