Evaluation of grain based wholesome functional foods for geriatric population
| dc.contributor.advisor | Neena, Joshi | |
| dc.contributor.author | Deepa, Teradal | |
| dc.date.accessioned | 2016-05-21T09:37:30Z | |
| dc.date.available | 2016-05-21T09:37:30Z | |
| dc.date.issued | 2013-09-17 | |
| dc.description.abstract | A formative study on geriatric respondents (n=300) in Bangalore (living at home and old age institutions) to assess background for developing and evaluation of grain based functional food was conducted. BMI and per cent body fat were and 25.4 and 25.2, 12.6 and 12.7 in male and female respectively. Dietary intakes were < 80% of their respective RDAs in majority of the subjects. Composite mixes (CM’s) were developed and evaluated. Moisture, protein, fat, crude fibre, carbohydrate, energy and ash contents were respectively15.2 g, 18.3 g, 5.2 g, 5.9 g, 48.3 g, 313.7 Kcal and 6.9 g/100 g in wheat based and 15.4 g, 13.3 g, 5.6 g, 5.6 g, 53.3 g, 316.4 Kcal and 6.8 g/100g in ragi based CM. The fibre contents; TDF, SDF and IDF were respectively 17.8, 4.0, and 13.8 per cent in wheat and 22.8, 3.5, 19.4 per cent in ragi based CM. The iron, calcium, zinc contents were 7.3, 60.4, 4.1 in wheat based CM and 8.4, 355, 4.9 mg/ 100g in ragi based CM respectively. The total antioxidant activity was higher in developed CMs than control. Products developed from the CMs were found to be acceptable by a semi-trained panel geriatric respondents (n=20). The glycemic index of CM-I was 52.95 and CM-II was 50.40. The hypoglycemic and hypocholestrolemic effect of the developed CM’s was evaluated in a geriatric animal model. Moderate hypoglycemic and hypercholesterolemic effect was observed in CM fed rats. Thus the wholesome grain based functional foods were found suitable for geriatric population. | en_US |
| dc.identifier.other | Th-10647 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/66188 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences, Bengaluru | en_US |
| dc.sub | Food Science and Nutrition | |
| dc.subject | biological phenomena, diseases, millets, wheats, flours, grain, proteins, vitamins, fats, productivity | en_US |
| dc.these.type | Ph.D | |
| dc.title | Evaluation of grain based wholesome functional foods for geriatric population | en_US |
| dc.type | Thesis | en_US |