Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/189-194
N. Tiwari, Jiju N. Vyas, N. Joshi
The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli city i.e., Municipal Girls High School, Ji Ji Ben Forward High School , Smt. S.S. Ajmera School, Smt. Shantaben Haribhai Gajera Sankul and B.N. Virani Higher School having maximum number of adolescence who were willing to participate in this study and were available during the period of data collection. Out of five higher secondary school 30 adolescences girls were randomly selected constituting the total sample of 150 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. out that 56.6 per cent of the respondents were from medium socio- economic status whereas 43.3 per cent of the respondents were in low socio-economic status. None of the respondents had high socio-economic status. Nearly half of the respondents (46.7 %) taking IFA (Iron folic acid), 73.3 per cent of the respondents know its benefits and none of the respondents feel any side effect after taking IFA tablets. More than half of the respondents (57.3%) feel weakness, (50.0 %) feel easily tired, feel breathless (13.3%) while doing routing work due to the deficiency of iron. Most of the respondents (70.0 MPS) feel fatigue, dizziness and leg cramps. Majority of the respondents (80.0 %) know that diet make a difference in anemia prevention, inclusion of iron-rich food in daily diet (80.0 %) and green leafy veg nutrition helps in improving iron level (80.0 %), with mean per cent score 70.0.
{"title":"To asses the practices and attitude regarding iron deficiency anemia in adolescence girls of Amreli","authors":"N. Tiwari, Jiju N. Vyas, N. Joshi","doi":"10.15740/has/fsrj/11.2/189-194","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/189-194","url":null,"abstract":"The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli city i.e., Municipal Girls High School, Ji Ji Ben Forward High School , Smt. S.S. Ajmera School, Smt. Shantaben Haribhai Gajera Sankul and B.N. Virani Higher School having maximum number of adolescence who were willing to participate in this study and were available during the period of data collection. Out of five higher secondary school 30 adolescences girls were randomly selected constituting the total sample of 150 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. out that 56.6 per cent of the respondents were from medium socio- economic status whereas 43.3 per cent of the respondents were in low socio-economic status. None of the respondents had high socio-economic status. Nearly half of the respondents (46.7 %) taking IFA (Iron folic acid), 73.3 per cent of the respondents know its benefits and none of the respondents feel any side effect after taking IFA tablets. More than half of the respondents (57.3%) feel weakness, (50.0 %) feel easily tired, feel breathless (13.3%) while doing routing work due to the deficiency of iron. Most of the respondents (70.0 MPS) feel fatigue, dizziness and leg cramps. Majority of the respondents (80.0 %) know that diet make a difference in anemia prevention, inclusion of iron-rich food in daily diet (80.0 %) and green leafy veg nutrition helps in improving iron level (80.0 %), with mean per cent score 70.0.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79404712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/84-88
R. H. Gore, T. N. Khan, J. Nerlekar
Food based approaches have higher potential for achieving far reaching and long lasting benefits for the control of iron and other micronutrient deficiencies. Keeping in view the present study was planned with the main objective to explore effectiveness of iron rich product popped Bajra chiwada (Pearl Millet) supplementation prepared by utilizing pearl pop, rajgira leaves, roasted bengal gram dhal, turmeric, mango powder, curry leaves and cumin on haemoglobin content of adolescent girls. 60 moderately anaemic adolescent girls were selected. They were divided into two group i.e. experimental group (30) and control group (30). The highly accepted iron rich popped Bajra chiwada was supplemented 50 g/day to the experimental group for 60 days. The parameters such as anthropometric measurements and haemoglobin content were studied at 0, 30 and 60 days. The investigation of study revealed that supplementation of 50 g. popped Bajra chiwada daily for the adolescent girls helped in improving the haemoglobin of the subjects.
{"title":"Efficacy of iron rich Bajra chiwada on haemoglobin content of adolescent girls","authors":"R. H. Gore, T. N. Khan, J. Nerlekar","doi":"10.15740/has/fsrj/11.2/84-88","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/84-88","url":null,"abstract":"Food based approaches have higher potential for achieving far reaching and long lasting benefits for the control of iron and other micronutrient deficiencies. Keeping in view the present study was planned with the main objective to explore effectiveness of iron rich product popped Bajra chiwada (Pearl Millet) supplementation prepared by utilizing pearl pop, rajgira leaves, roasted bengal gram dhal, turmeric, mango powder, curry leaves and cumin on haemoglobin content of adolescent girls. 60 moderately anaemic adolescent girls were selected. They were divided into two group i.e. experimental group (30) and control group (30). The highly accepted iron rich popped Bajra chiwada was supplemented 50 g/day to the experimental group for 60 days. The parameters such as anthropometric measurements and haemoglobin content were studied at 0, 30 and 60 days. The investigation of study revealed that supplementation of 50 g. popped Bajra chiwada daily for the adolescent girls helped in improving the haemoglobin of the subjects.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"121 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82247839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/202-206
N. Tiwari, Jiju N. Vyas
The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli. Out of four higher secondary school 20 adolescences girls were randomly selected constituting the total sample of 60 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. Finding of the study reveal that majority of the respondents (65%) had average knowledge about different aspects of anemia. The reason behind the average knowledge may be lack of awareness, lack of educational programme on anemia and organizational membership. However, 35 per cent respondents were in good knowledge category with overall mean per cent score of 61.02.
{"title":"To study the knowledge of adolescences girls regarding iron deficiency anaemia in Amreli city","authors":"N. Tiwari, Jiju N. Vyas","doi":"10.15740/has/fsrj/11.2/202-206","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/202-206","url":null,"abstract":"The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli. Out of four higher secondary school 20 adolescences girls were randomly selected constituting the total sample of 60 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. Finding of the study reveal that majority of the respondents (65%) had average knowledge about different aspects of anemia. The reason behind the average knowledge may be lack of awareness, lack of educational programme on anemia and organizational membership. However, 35 per cent respondents were in good knowledge category with overall mean per cent score of 61.02.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87256064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/207-212
S. Kumari, Sujata Sharma
Seabuckthorn is proved to have industrial, medicinal, cosmetic and nutraceutical value. It contains various extravagant chemical compounds which makes it useful as unconventional provenance in the global market. Sea buckthorn berries are prospects provenience of metabolites which comprises vitamins, carotenoids, phytosterols, antioxidants, tannins, organic acids, fatty acids (saturated and unsaturated fatty acids), amino acids (Leucine, Valine and Alanine), sterols and because of these dynamic bio-active phyto-chemicals sea buckthorn plant parts could play a vital role in improving human health. Ithas an extensive diapason of nutritional and medicinal repercussions. Being an ancient crop, sea buckthorn is used as supplements and a nutritive source commercially. Not only in human health, but also have ecological and economic benefits. This review paper consists and deals for the fundamental nutritional attributes of sea buckthorn.
{"title":"Nutritional module of sea buckthorn","authors":"S. Kumari, Sujata Sharma","doi":"10.15740/has/fsrj/11.2/207-212","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/207-212","url":null,"abstract":"Seabuckthorn is proved to have industrial, medicinal, cosmetic and nutraceutical value. It contains various extravagant chemical compounds which makes it useful as unconventional provenance in the global market. Sea buckthorn berries are prospects provenience of metabolites which comprises vitamins, carotenoids, phytosterols, antioxidants, tannins, organic acids, fatty acids (saturated and unsaturated fatty acids), amino acids (Leucine, Valine and Alanine), sterols and because of these dynamic bio-active phyto-chemicals sea buckthorn plant parts could play a vital role in improving human health. Ithas an extensive diapason of nutritional and medicinal repercussions. Being an ancient crop, sea buckthorn is used as supplements and a nutritive source commercially. Not only in human health, but also have ecological and economic benefits. This review paper consists and deals for the fundamental nutritional attributes of sea buckthorn.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72954421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/130-133
Shalini Devi, R. Modgil
The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.
{"title":"Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh","authors":"Shalini Devi, R. Modgil","doi":"10.15740/has/fsrj/11.2/130-133","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/130-133","url":null,"abstract":"The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76985125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/70-76
Nikhil D. Solanke, P. Pawar
In this study used of gaur gum and gum arabic in different amounts as independent variables were produced 13 different combinations, two variables, five levels. The purpose of this study was the effect of gaur gum and gum arabic on physical properties of chakli sample using response surface methodology. Multiple regression equations were obtained to describe the effects of each variable on product responses. From this study it was concluded that, optimum solution by numerical optimization for chakli content gaur gum content 1.45 g, gum arabic content 1.82 g and optimized condition for deep fat fried snacks chakli given best snacks product with positive results that increased in water solubility index and lateral expansion while negative effect on moisture content, shearing force and hygroscopicity.
{"title":"Preparation and study the physical properties of snacks product Chakli by incorporation of gaur gum and gum Arabic","authors":"Nikhil D. Solanke, P. Pawar","doi":"10.15740/has/fsrj/11.2/70-76","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/70-76","url":null,"abstract":"In this study used of gaur gum and gum arabic in different amounts as independent variables were produced 13 different combinations, two variables, five levels. The purpose of this study was the effect of gaur gum and gum arabic on physical properties of chakli sample using response surface methodology. Multiple regression equations were obtained to describe the effects of each variable on product responses. From this study it was concluded that, optimum solution by numerical optimization for chakli content gaur gum content 1.45 g, gum arabic content 1.82 g and optimized condition for deep fat fried snacks chakli given best snacks product with positive results that increased in water solubility index and lateral expansion while negative effect on moisture content, shearing force and hygroscopicity.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91125927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/96-102
K. Mohandas, L. Prema
The food habits of global population has been evolving in such a way that makes unhealthy foods cheaper and widely available and healthy foods costly and less available. Being surrounded by such foods and living in an environment with lesser requirement for physical activity is the primary reason for the pandemic explosion in overweight and obesity. This study is an attempt to analyze the quality of diet with an aim to study the significance of Alternate Healthy Eating Index (AHEI) in predicting the quality of dietary intake. Methodology: The study was conducted in 66 respondents (44 females and 22 males) aged 18-65 years with BMI between 23 kg/m2 to 50 kg/m2. The respondent’s data were collected using a pretested standard questionnaire. The nutrient consumption was calculated from the 24 hour recall and the AHEI scores were derived from recall and food use frequency data. The data were analysed using SAS software. Results: The intake of Energy, protein, fat and carbohydrates were more than their requirement while intake of fibre was not meeting the requirement. The AHEI scores obtained ranged from 36 to 76 with a mean value of 55.6 ± 9.54. A positive linear association for AHEI with BMI (0.0362) and energy intake (0.13) was established through Pearson’s correlation while the association was negative with BMR (-0.14). Paired t test comparing AHEI against the difference between intake and requirement of macronutrients revealed that when the diet quality was good (as indicated by AHEI>51), the difference in intake exhibited a significant linear relationship with p values <0.001 while no relation was established when the diet quality was poor. Conclusion: AHEI encompasses all nutrients and food groups relevant to metabolic health and it can be used as a good tool to assess the quality of dietary habits of overweight and obese subjects.
{"title":"Role of alternate healthy eating index (AHEI) in communicating the quality of diet","authors":"K. Mohandas, L. Prema","doi":"10.15740/has/fsrj/11.2/96-102","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/96-102","url":null,"abstract":"The food habits of global population has been evolving in such a way that makes unhealthy foods cheaper and widely available and healthy foods costly and less available. Being surrounded by such foods and living in an environment with lesser requirement for physical activity is the primary reason for the pandemic explosion in overweight and obesity. This study is an attempt to analyze the quality of diet with an aim to study the significance of Alternate Healthy Eating Index (AHEI) in predicting the quality of dietary intake. Methodology: The study was conducted in 66 respondents (44 females and 22 males) aged 18-65 years with BMI between 23 kg/m2 to 50 kg/m2. The respondent’s data were collected using a pretested standard questionnaire. The nutrient consumption was calculated from the 24 hour recall and the AHEI scores were derived from recall and food use frequency data. The data were analysed using SAS software. Results: The intake of Energy, protein, fat and carbohydrates were more than their requirement while intake of fibre was not meeting the requirement. The AHEI scores obtained ranged from 36 to 76 with a mean value of 55.6 ± 9.54. A positive linear association for AHEI with BMI (0.0362) and energy intake (0.13) was established through Pearson’s correlation while the association was negative with BMR (-0.14). Paired t test comparing AHEI against the difference between intake and requirement of macronutrients revealed that when the diet quality was good (as indicated by AHEI>51), the difference in intake exhibited a significant linear relationship with p values <0.001 while no relation was established when the diet quality was poor. Conclusion: AHEI encompasses all nutrients and food groups relevant to metabolic health and it can be used as a good tool to assess the quality of dietary habits of overweight and obese subjects.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83590284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/181-185
Jiju N. Vyas, N. Tiwari, Neeta Chaudhari
The present study was conducted to find out parent’s opinion regarding need for providing sex education to adolescents. The sample of the study comprised 120 parents of Mehsana city, whose children were 13 to 16 yrs. This study was carried out in the Mehsana city of Gujarat State. The sample selected was purposive in nature and selected randomly. The interview method was used as effective tool for collection of data. Mean score, Arithmetic mean, standard deviation and t-test were used for data analysis.
{"title":"Opinion of parents regarding the need to provide sex education to adolescents of Mehsana city","authors":"Jiju N. Vyas, N. Tiwari, Neeta Chaudhari","doi":"10.15740/has/fsrj/11.2/181-185","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/181-185","url":null,"abstract":"The present study was conducted to find out parent’s opinion regarding need for providing sex education to adolescents. The sample of the study comprised 120 parents of Mehsana city, whose children were 13 to 16 yrs. This study was carried out in the Mehsana city of Gujarat State. The sample selected was purposive in nature and selected randomly. The interview method was used as effective tool for collection of data. Mean score, Arithmetic mean, standard deviation and t-test were used for data analysis.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86465721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/175-180
R. Shinde, A. Arya
Diabetes is one of the most challenging non-communicable health problems in the twenty first century. Non-communicable diseases (NCD), also known as chronic diseases include cardiovascular diseases, diabetes, stroke, most forms of cancers and injuries. Such diseases mainly result from lifestyle related factors such as unhealthy diet, lack of physical activity and tobacco use. Hence, study was conducted with an objective to determine the socio-economic status, information about diabetes and food and nutrient intake of diabetics. Thirty non-insulin dependent diabetic subjects (men and women) were selected from Parbhani city of Maharashtra state. Information regarding their socio-economic status, duration and history about diabetes and food consumption pattern etc. was collected. The information regarding their dietary habits, frequency of consumption of different food groups in a day etc. were collected. The actual food intake of the selected diabetic subjects was collected for the immediate past 24 hours. The intake of different nutrients per day by each selected subject was then calculated from the food intake values using food composition tables. Food and nutrient adequacy was calculated based on balanced diets and recommended dietary allowances, respectively. It was observed that subjects were more diabetic subjects from 50-60 years age group 63.33 per cent, respectively. Sex wise data indicated that more number of male were sufferers of diabetes (53.33 %). Maximum subjects were from nuclear families (60%). Diabetes was observed more among the subjects who were engaged in the service (36.66 %). The income wise distribution indicated that there was increase in the number of subjects as the income was increased. Among them forty per cent were suffering from more than five years and 33.33 per cent subjects were suffering from 3 -5 years and few of them having family history of diabetes. These results clearly show that protein, energy, iron and fibre intake was lower than the RDA of ICMR among both these subjects. While fat consumption exceeded than RDA given by ICMR. It can be concluded that diabetes cannot be cured but it can be well controlled by modification in the diet and lifestyle.
{"title":"Studies on dietary pattern of seleceted dibetic subjects of Parbhani city in Maharashtra","authors":"R. Shinde, A. Arya","doi":"10.15740/has/fsrj/11.2/175-180","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/175-180","url":null,"abstract":"Diabetes is one of the most challenging non-communicable health problems in the twenty first century. Non-communicable diseases (NCD), also known as chronic diseases include cardiovascular diseases, diabetes, stroke, most forms of cancers and injuries. Such diseases mainly result from lifestyle related factors such as unhealthy diet, lack of physical activity and tobacco use. Hence, study was conducted with an objective to determine the socio-economic status, information about diabetes and food and nutrient intake of diabetics. Thirty non-insulin dependent diabetic subjects (men and women) were selected from Parbhani city of Maharashtra state. Information regarding their socio-economic status, duration and history about diabetes and food consumption pattern etc. was collected. The information regarding their dietary habits, frequency of consumption of different food groups in a day etc. were collected. The actual food intake of the selected diabetic subjects was collected for the immediate past 24 hours. The intake of different nutrients per day by each selected subject was then calculated from the food intake values using food composition tables. Food and nutrient adequacy was calculated based on balanced diets and recommended dietary allowances, respectively. It was observed that subjects were more diabetic subjects from 50-60 years age group 63.33 per cent, respectively. Sex wise data indicated that more number of male were sufferers of diabetes (53.33 %). Maximum subjects were from nuclear families (60%). Diabetes was observed more among the subjects who were engaged in the service (36.66 %). The income wise distribution indicated that there was increase in the number of subjects as the income was increased. Among them forty per cent were suffering from more than five years and 33.33 per cent subjects were suffering from 3 -5 years and few of them having family history of diabetes. These results clearly show that protein, energy, iron and fibre intake was lower than the RDA of ICMR among both these subjects. While fat consumption exceeded than RDA given by ICMR. It can be concluded that diabetes cannot be cured but it can be well controlled by modification in the diet and lifestyle.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84954577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/47-55
V. Chaudhary, Vivak Kumar, B. Singh, Jaivir Singh, Neelash Chauhan, Pushpendra Kumar
The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.
{"title":"Evaluation of the functional properties of bael powder using different drying methods","authors":"V. Chaudhary, Vivak Kumar, B. Singh, Jaivir Singh, Neelash Chauhan, Pushpendra Kumar","doi":"10.15740/has/fsrj/11.2/47-55","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/47-55","url":null,"abstract":"The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"82 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85311361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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