Pub Date : 2019-10-15DOI: 10.15740/has/fsrj/10.2/162-169
R. Katiyar, G. Kaur
{"title":"Clinical assessment and nutritional awareness among school going adolescent girls of Kanpur (U.P.)","authors":"R. Katiyar, G. Kaur","doi":"10.15740/has/fsrj/10.2/162-169","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/162-169","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72952365","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 : 2019-10-15DOI: 10.15740/has/fsrj/10.2/176-180
Rupendra Singh, Devendra Kumar
{"title":"Study of qualitative attributes of mixed juice using carrot, spinach and beetroot","authors":"Rupendra Singh, Devendra Kumar","doi":"10.15740/has/fsrj/10.2/176-180","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/176-180","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76443184","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 : 2019-10-01DOI: 10.15740/has/fsrj/10.2/149-153
Anamika Gautam, Vandana Sati
Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.
{"title":"Development of value added product with ragi and analyze the mineral content","authors":"Anamika Gautam, Vandana Sati","doi":"10.15740/has/fsrj/10.2/149-153","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/149-153","url":null,"abstract":"Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79779211","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 : 2019-10-01DOI: 10.15740/has/fsrj/10.2/221-231
A. Khatun, R. Singh, Avinash Kumar
All fruits and vegetables are not consumed immediately after their harvest. Proper storage of perishable commodities is one of the most important post-harvest operations to reduce the giant food scarcity crisis. Controlling the temperature and relative humidity of the storage environment are the key steps of extending the shelf-life of the perishable commodities. In this study, a double-wall evaporative cooler was developed using low cost and locally available porous materials: saw dust in outer wall and rice husk in inner wall for storage of perishable commodities for a short period of time. The performance of the evaporative cooler was evaluated under no load condition for 3 days. The cooling efficiency throughout the day of the evaporative cooler was calculated. Tomatoes and grapes were stored in the evaporative cooler. The quality of tomatoes and grapes were evaluated in terms of physiological weight loss, moisture content and the change in colour. Comparison of the performance of the evaporative cooler was made keeping same amount of tomatoes and grapes at room temperature and in refrigerator. The total cost of the evaporative cooler was calculated. The results indicated a temperature drop of 10-12°C and an overall increase of 62-68 per cent relative humidity inside the evaporative cooler in comparison to the ambient condition. It is also found from the results that tomatoes and grapes could be stored in good condition for 31 days and 19 days, respectively without significant weight loss, gain in moisture content and colour change. The use of locally available materials kept the cost of evaporative cooler to a low amount of Rs. 1926. The evaporative cooler developed is robust and technically sound equipment providing optimum temperature and relative humidity for storage of perishable commodities. This type of structure is low-cost and feasible giving good results in comparison to refrigerator and can be adopted by farmers anywhere in the globe.
{"title":"Development of a low-cost evaporative cooling storage structure for perishable commodities","authors":"A. Khatun, R. Singh, Avinash Kumar","doi":"10.15740/has/fsrj/10.2/221-231","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/221-231","url":null,"abstract":"All fruits and vegetables are not consumed immediately after their harvest. Proper storage of perishable commodities is one of the most important post-harvest operations to reduce the giant food scarcity crisis. Controlling the temperature and relative humidity of the storage environment are the key steps of extending the shelf-life of the perishable commodities. In this study, a double-wall evaporative cooler was developed using low cost and locally available porous materials: saw dust in outer wall and rice husk in inner wall for storage of perishable commodities for a short period of time. The performance of the evaporative cooler was evaluated under no load condition for 3 days. The cooling efficiency throughout the day of the evaporative cooler was calculated. Tomatoes and grapes were stored in the evaporative cooler. The quality of tomatoes and grapes were evaluated in terms of physiological weight loss, moisture content and the change in colour. Comparison of the performance of the evaporative cooler was made keeping same amount of tomatoes and grapes at room temperature and in refrigerator. The total cost of the evaporative cooler was calculated. The results indicated a temperature drop of 10-12°C and an overall increase of 62-68 per cent relative humidity inside the evaporative cooler in comparison to the ambient condition. It is also found from the results that tomatoes and grapes could be stored in good condition for 31 days and 19 days, respectively without significant weight loss, gain in moisture content and colour change. The use of locally available materials kept the cost of evaporative cooler to a low amount of Rs. 1926. The evaporative cooler developed is robust and technically sound equipment providing optimum temperature and relative humidity for storage of perishable commodities. This type of structure is low-cost and feasible giving good results in comparison to refrigerator and can be adopted by farmers anywhere in the globe.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"40 7-8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91499377","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/31-36
M. Anandh
{"title":"Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion","authors":"M. Anandh","doi":"10.15740/has/fsrj/10.1/31-36","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/31-36","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79228072","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/22-26
T. N. Khan, A. Kamble, J. Nerlekar
{"title":"Impact of iron rich toffees supplementation on anemic adolescent girls","authors":"T. N. Khan, A. Kamble, J. Nerlekar","doi":"10.15740/has/fsrj/10.1/22-26","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/22-26","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83345690","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/105-113
Mahadevaiah, H. M. Jayaprakasha, K. B. Suresha
{"title":"Propagation of Bifidobacterium bifidum NCDC 232 in various mediums","authors":"Mahadevaiah, H. M. Jayaprakasha, K. B. Suresha","doi":"10.15740/has/fsrj/10.1/105-113","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/105-113","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80106748","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/57-62
N. Pradhan, Dilip Kumar, P. Pisalkar, Priyanka Singh
{"title":"Effect of microwave on sugarcane juice preservation","authors":"N. Pradhan, Dilip Kumar, P. Pisalkar, Priyanka Singh","doi":"10.15740/has/fsrj/10.1/57-62","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/57-62","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77101034","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/1-11
N. Jain, V. Dunkwal
{"title":"Assessment of elderly nutritional status","authors":"N. Jain, V. Dunkwal","doi":"10.15740/has/fsrj/10.1/1-11","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/1-11","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82553780","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 : 2019-04-15DOI: 10.15740/has/fsrj/10.1/84-93
R. Katiyar, G. Kaur
{"title":"Dietary habits and nutrient intake of school going adolescent girls","authors":"R. Katiyar, G. Kaur","doi":"10.15740/has/fsrj/10.1/84-93","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.1/84-93","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72714599","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：