Development and nutritional evaluation of antioxidant rich products of bottle gourd (Lagenaria siceraria) incorporating inulin and their impact on hypercholesterolemic subjects

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dc.contributor.advisorKochhar, Anita
dc.contributor.authorSharma, Priya
dc.date.accessioned2016-09-14T12:21:35Z
dc.date.available2016-09-14T12:21:35Z
dc.date.issued2016
dc.description.abstractTen value added products namely missi roti, ghia kheer, ghia balls, idli, raita, chutney, dal, biscuits and extruded products were developed using bottle gourd and inulin for hypercholesterolemic males. The products were standardized using different levels of bottle gourd and inulin. The products were found to be acceptable at different levels i.e. missi roti at 35% level, kheer at 75% level, idli at 45% level, raita at 50% level, chutney at 30% level, ghia balls at 65% level and dal at 80% level of fresh bottle gourd whereas biscuits and extruded snacks were acceptable at 7.5% level and 5% level of bottle gourd powder respectively. Incorporation of inulin was acceptable in all the developed products at 5 per cent level. The bottle gourd was subjected to five different thermal treatments i.e. boiling, steaming, pressure cooking, microwaving and sautéing. Raw, thermally treated bottle gourd and developed products were analyzed for nutritional composition. Steaming was found the best method for the retention of antioxidant content. Nutritional analysis of all the accepted products was found to be high in vitamin C, total phenolics content, total flavonoid content, antioxidant activity and low in fat. Ninety at risk hypercholesterolemic volunteer male subjects were selected and equally divided into three groups i.e. control group I, experimental group II and III for feeding trial. The subjects of the group II and III were supplemented with bottle gourd powder and inulin for a period of three months. A significant reduction (p≤0.05) in the energy, carbohydrates and fat intake and an increase in protein and fiber intake was observed in the experimental groups. After supplementation, BMI, MUAC and TSFT was reduced significantly in the subjects of group II and III as compared to group I. Serum total cholesterol, triglycerides, LDL-C in the group II and III were significantly (p≤0.01) reduced after the supplementation. An impressive increase in HDL-C by 2.14 and 4.50 percent was observed in group II and III respectively. A significant increase in serum retinol, ascorbic acid and glutathione peroxidase was observed in the experimental groups after supplementation. It was observed that improved results in anthropometry and biochemical profile were obtained in group III followed by group II. It is thus concluded that supplementation of bottle gourd and inulin along with nutrition counselling significantly improved the lipid profile and antioxidant status of hypercholesterolemic subjects.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/76659
dc.language.isoenen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.subFood and Nutrition
dc.subjectBottle gourden_US
dc.subjectLagenaria sicerariaen_US
dc.subjectHypercholesterolemiaen_US
dc.subjectInulinen_US
dc.subjectBottle gourd-nutritional evaluationen_US
dc.these.typePh.D
dc.titleDevelopment and nutritional evaluation of antioxidant rich products of bottle gourd (Lagenaria siceraria) incorporating inulin and their impact on hypercholesterolemic subjectsen_US
dc.typeThesisen_US
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