International Journal of Food Science and Nutrition
Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with... more Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with increasing taro flour substitution. The highest specific loaf volume of 6,45±0,24 cm3/g were observed in 100% wheat bread compared to the lowest values of 4,24±0,27 cm3/g observed in 12% taro-wheat composite bread. The sensory evaluation showed significant (p<0.05) differences in sensory attributes of taste (aroma and flavor), crust color, texture and acceptability between the 100% wheat and 12% taro-wheat composite breads. This study has shown that the use of taro flour in bread making is feasible and that incorporation of up to 12% of the fouê flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread.
International Journal of Food Science and Nutrition
Molecular gastronomy which is a recent development in the field of science has made an immense im... more Molecular gastronomy which is a recent development in the field of science has made an immense impact in food appeal and customer satisfaction over the years. Although molecular gastronomy is often mistaken for molecular cooking, molecular gastronomy is the use of advanced chemical and biochemistry to create novel foods. With the introduction of disperse system formalism a number of new recipes in molecular gastronomy are introduced. It is only with the presence of the necessary ingredients such as the hydrocolloids, techniques like spherification/flash freezing, equipment such as the gastrovac, vacuum machines etc. the molecular gastronomy is achieved. This paper reviews the concepts, latest application of molecular gastronomy in various countries.
International Journal of Food Science and Nutrition
The objective of the present study was to investigate the physicochemical properties of seven sub... more The objective of the present study was to investigate the physicochemical properties of seven sub families of citrus species from family Rutaceae. Citrus fruits (Citrus Species), from the family Rutaceae, consist of seven subfamilies with 148 genera. The seven sub families are Citrus aurentifolia (Dehi/Lime), Citrus medica (Sidaran), Citrus sinensis (Pani dodam), Citrus reticulate (Heen naran), Citrus madurensis (Nas naran), Citrus limon (Lemon dehi), Citrus sinensis (Oranges). Fruit samples from each variety were analyzed as per; weight per fruit and the hardness of the peel of each variety and the juice weight, volume per fruit, pH, and Total conductivity, Brix value, Vitamin C content and the titratable acidity of each variety were analyzed according to AOAC methods. Finally the data was statistically analyzed using Minitab 17 statistical package. According to the results it can be stated that at 0.05 significant level there are some differences in analyzed parameters among the species.
International Journal of Food Science and Nutrition
Ginger is a multifaceted spice. Its most common use known to man is that its used in almost all h... more Ginger is a multifaceted spice. Its most common use known to man is that its used in almost all household as a basic cooking ingredient. Apart from its use in food to provide flavour, having medicinal properties against conditions like nausea, dizziness, menstrual pain, arthritis, etc., it also has milk curdling property. When added to warm milk it instantly curdles it thus forming a curd quiet similar to that available in the local dairy shop or supermarkets, but with a gingery aftertaste to it. The study was conducted starting with the process of extracting fresh ginger juice and then using it to curdle the milk. The purpose of this study was to observe and form curd using ginger extract and in doing so enhance its taste with the addition of different flavouring agents. This study helped us understand the component present in ginger that causes the milk to curdle. Flavour enhancement was done so as to make it more palatable to the Indian taste bud. The final product was chosen based on the 9- Point Hedonic Scale.
International Journal of Food Science and Nutrition
The objective of the present study was to investigate the possible application of the edible grad... more The objective of the present study was to investigate the possible application of the edible grade plant mucilaginous of Terminalia arjuna (Kumbuk) over selected high respiratory leafy vegetable and green chilies as a thin coat. In this study five types of high respiratory vegetables; Centella asiatica (Gotukola), Alternanthera sessilies (Mukunuvenna), Ipomoea aquatic (Kankun), Capsicum annum (Green chilies) and Allium ampeloprasum (leeks) were taken and coated with mucilaginous materials extracted from Terminalia arjuna (Kumbuk). The selected vegetables were coated with Kumbuk and their keeping quality, weight loss, cumulative inedible percentage, colour measurement (L*A*B*), were determined and results were compared with the control sample. Green chilies could be kept for 14 days in open environment with very good organoleptic properties with the Kumbuk mucilage. Gotulola and leeks with Kumbuk mucilage were able to kept 5 and 4 days respectively. The weight losses of the Green chilies, Leeks, and Gotukola were reduce by considerable amount with the mucilage.
International Journal of Food Science and Nutrition
Tender coconut water is a nutritious natural beverage which consists with many health benefits. T... more Tender coconut water is a nutritious natural beverage which consists with many health benefits. This research reviews the preservation of tender coconut water using heat and UV-C treatments for selected combinations. After each treatment, physiochemical properties (Total Soluble Solids, pH, Conductivity and Titrable Acidity) and microbiological analysis were conducted. Finally sensory evaluation was conducted for both samples, to determine the most preferable sample. Results revealed that there is a significant difference (p<0.05) in TSS, pH, electrical conductivity between the treated samples of all combinations in Tender coconut water during the period of three weeks. The total plate count and yeast and mould counts were in acceptable level (<50CFU/ml) in the samples treated at 85⁰C for 60s and 253.7 nm UV radiation for 30 minutes and the sample treated at 85⁰C for 60s. And also these tender coconut water samples were microbiologically safe for consumption when stored under refrigeration (4±2⁰C). The tender coconut water samples, treated at 85⁰C for 60 minutes, without UVC and kept under refrigeration (4±2⁰C) were found with high organoleptic qualities.
International Journal of Food Science and Nutrition
Uncommon food stuffs plays an important role in eliminating food insecurity, enhancing quality li... more Uncommon food stuffs plays an important role in eliminating food insecurity, enhancing quality life and improving nutritional status of children, adolescents and mothers in rural and tribal areas. The present research aims at obtaining nutritive value of four uncommon vegetables consumed in Mayurbhanj Districts of Odisha namely Narudu Dunka, Narada Leaves, Bitter Potato and Tulunka. The results of the study revealed that Narada leaves contain more protein i.e.3.76gm in comparison to other three. Bitter potato has more calorie content in comparison to other studied vegetables i.e.85.93 Kcal. However the ash content of the vegetables was found to be varied from 0.97 to 1.94 gm.so these may be good source of minerals such as calcium, iron, magnesium, sodium and potassium etc. Thus further in depth study may be carried out in this direction to find out nutritive value of many more uncommon vegetables which can be utilized to eliminate food insecurity and combating malnutrition and morbidity.
International Journal of Food Science and Nutrition
Foodborne diseases have caused increased in frequency of mortality and morbidity in India. Outbre... more Foodborne diseases have caused increased in frequency of mortality and morbidity in India. Outbreaks of foodborne diseases due to microbiological and environmental contaminants was observed in our country. In most of the outbreaks the etiological factors were identified and prevention was recommended. Food borne illness were grouped under intoxication and infection by various bacterial species like Clostridium, E. coli, Botulism, Salmonella and staphylococcus infected to major food items. So everybody should take food safety precautions for prevention of foodborne diseases.
International Journal of Food Science and Nutrition
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves o... more Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia Sinensis, an evergreen shrub native to Asia. As green tea and black tea are the most commonly used varieties of tea their advantages and side effects must be very well known. Green Tea is considered a dietary source of antioxidant nutrients as it is rich in polyphenols (catechins and gallic acid particularly) and phytochemical compounds. They may also function indirectly as antioxidants through :- Inhibition of redox sensitive transcription factors. Inhibition of ‘pro-oxidant’ enzymes, such as inducible nitric oxide synthase, lipoxyqenases, cyclooxygenases and Xanthine oxidase. Induction of antioxidant enzymes such as glutathione transferases and superoxide dismutases. The oxidation of LDL cholesterol, associated with a risk of artherosclerosis and heart disease is inhibited by green tea due to EC (Epicatechin) and EGCG (Epigallocatechin) antioxidant activity. Side effects of green tea may result by its excessive intake. It may lead to thyroid disfunctioning, muscle tremors, contractions, insomnia and allergies like eczema and hives. Black Tea contains polyphenols such as thearubigins and theaflavins which are very powerful. It hydrates the body and strengthens the immune system with bacteria-fighting antioxidants and promotes blood flow to brain. It improves focus and concentration. High amounts of black tea can cause side effects due its caffeine. These can range from mild to serious and include headache, nervousness, sleep problems, vomiting, diarrhoea, convulsions and confusion. It can be concluded that in comparison of black tea, green tea has much more health benefits but only if consumed in limited amount.
International Journal of Food Science and Nutrition
The consumption of beverages and ready to drink products has emphasized the need to enhance the r... more The consumption of beverages and ready to drink products has emphasized the need to enhance the research and development of beverages industry. The purpose of this study is to analyse the changes for the main physico-chemical characteristics like pH values, colours, acidity and moisture of juices. This research work aims at development of a ready to drink ash gourd and amla based juice thereby replacing the existing vegetable juices. From a detailed research on the Ash gourd and amla based products available in the market, this new product has been developed. In this research, the Response Surface Methodology (RSM) is applied to optimize the composition and process conditions of the juices. Based on the results, it was inferred that the juices prepared from the ash gourd with amla could be useful in providing health benefits to the consumers.
International Journal of Food Science and Nutrition
Aiming at medicinal properties of Nigella sativa seeds, this study was performed to determine fat... more Aiming at medicinal properties of Nigella sativa seeds, this study was performed to determine fatty acid profile of Indian and Ethiopian blackseed oil. Chemical composition (total fatty acid composition) of extracted fixed oil respect to two types of black cumin was investigated by using Gas Chromatography Mass Spectrometry. Evaluated fatty acid profiles of both types of oils show that black cumin oil is rich in polyunsaturated fatty acids where unsaturation is predominant rather than saturation. In Ethiopian fixed oil polyunsaturated fatty acid was 61.39g/100g total fatty acid, Monounsaturated fatty acid 20.94g/100g which is less comparatively and Saturated fatty acid was 14.66g/100g total fatty acid. The main polyunsaturated fatty acid was Linoleic acid (61.25g /100g of total fatty acids) in Ethiopian origin which is higher than that of Indian origin (50.24g/100g of total fatty acid) followed by Oleic acid (17.63g/100g), Palmitic acid (11.36g/100g), Cis-11Eicosenoic acid (3.04g/100g), Stearic acid (2.81g/100g), Meristic acid (0.2g/100g) and Arachidic acid (0.19g/100g) in Ethiopian black seed oil. Respect to Indian type, extracted fixed oil showed 19.09g/100g Oleic acid, 10.83g/100g Palmitic acid, 2.25g/100g Cis-11Eicosenoic acid and 2.47g/100g Stearic acid respectively. The oil was rich in polyunsaturated fatty acid which is more healthy and Ethiopian and Indian Nigella seeds or black cumin are good source of oil.
International Journal of Food Science and Nutrition
Nutraceutical is the hybrid of ‘Nutrition’ and ‘Pharmaceutical’. Nutraceuticals, in broad, are fo... more Nutraceutical is the hybrid of ‘Nutrition’ and ‘Pharmaceutical’. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The principal reasons for the growth of the nutraceutical market worldwide are the current population and the health trends. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal/ natural foods. These nutraceuticals help in combating some of the major health problems of the century such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol etc. In whole, ‘Nutraceutical’ has led to the new era of medicine and health, in which the food industry has become a research-oriented sector.
International Journal of Food Science and Nutrition
Use of sugar mill effluents for irrigation practices in agricultural fields with some level of di... more Use of sugar mill effluents for irrigation practices in agricultural fields with some level of dilution is in practice internationally. This research paper is representing significant water quality parameters with respect to its use in agriculture. Physico-chemical analysis of sugar industry effluents of Cooperative Sugar Mills, Meham, Haryana, India were done which includes: color, odour, pH, electrical conductivity (EC), total dissolved solids (TDS), total suspended solids (TSS), total solids (TS), Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD), total alkalinity, carbonate, bicarbonate, sulphate, chloride, total hardness, calcium, magnesium, sodium, potassium, and phosphate. All the effluent parameters were analyzed as per the APHA (2012) standard methods.
International Journal of Food Science and Nutrition
Preparation of a wine from the banana fruits was undertaken and effect of dilution on fermentatio... more Preparation of a wine from the banana fruits was undertaken and effect of dilution on fermentation of banana wine was investigated. Must was prepared from healthy and ripen banana fruits which was inoculated with 2%, (v/v) of yeast inoculum followed by fermentation. Physicochemical analyses of wines were then performed. Banana must with 1:0 and 1:1 dilution gives wine with 14% alcohol.
The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has... more The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has revitalized the curiosity to develop products with added benefits. Current market trends also indicate whooping market for health and functional foods. Chia seeds possess significant anti-inflammatory, antioxidant, cancer preventive and anti-ageing properties. Several epidemiological and experimental reports have proven its medicinal use. Chia seeds can be used to enhance omega-3 fatty acid content in many food products. Hence the study, “Effect of Roasting on selected Nutrient profile and Functional properties of Chia seeds (Salvia hispanica) and Optimization of Chia seed powder based Instant Soup Mix” was carried out. In this study, the Chia seeds were subjected to roasting and its impact on nutrient profile and functional properties were analyzed. A convenience food - ready to cook -Instant soup mix, with incorporation of chia seeds powder at 5%, 10% and 15% levels was developed. Sensory parameters of the soup mix prepared were analyzed by a panel of semi trained members in a 9 point hedonic scale. There was a significant difference in the proximate composition of the untreated and roasted chia seed flour. Sensory analysis of the chia soup revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of an instant soup mix with chia seed which has good nutritional profile and acceptable sensory attributes.
In present study the efforts have been made to prepare lemon juice blended with aloe Vera. the bl... more In present study the efforts have been made to prepare lemon juice blended with aloe Vera. the blends were prepared by using different proportions of lemon and aloe Vera as 100:0,90:10,80:20,70:30.the prepared beverage was analyzed for nutritional properties as well as sensory evaluation. Sensory evaluation of the samples was carried out using 9 point Hedonic scale for various attributes namely color, taste, flavor and overall acceptability. Firstly, aloe Vera juice is completely safe and it’s very versatile. According to the sensory and nutritional analysis the most recommended juice blend formulation is 90% lemon and 10% aloe Vera. Lemon and aloe Vera contains important antioxidant vitamins A, E and C which helps in the production of white blood cells and antibodies in blood. It attacks the pathogenic microorganisms and prevents infection so, they are called protective foods.
Pomegranate (Punica granatum) has been used for thousands of years to cure a wide range of diseas... more Pomegranate (Punica granatum) has been used for thousands of years to cure a wide range of diseases like diabetes, cancer, osteoarthritis, cardiovascular diseases and other myriad ailments across different cultures and civilizations. This is because pomegranates have the potential to thin the blood, increases blood flow to the heart, reduce blood pressure, plaque in the arteries, bad cholesterol parallel increasing good cholesterol. For experiments, proximate composition (moisture, ash, protein, fat, crude fiber, carbohydrate and vitamin C) were done by using Association of Analytical Communities (AOAC) standard methods. Mineral compositions (Na, Ca, Mg, K, P, Fe and Zn) were determined by atomic absorption spectrophotometry. UV spectrophotometer was used to determine phosphorous. Solvent free extract filtrate was used with various alkaloidal reagents to determine phytoconstituents. The result of the analysis shows that the peel, seed and whole fruit powder contains moisture content, ash, protein, crude fiber and fat. It also contains sodium, calcium, magnesium, potassium, phosphorus and iron. The three different extracts from peel, seed and whole fruit powder were found to contain alkaloids, flavonoids, phenolic compounds, glycosides, saponins, carbohydrates and protein. All of these findings implied that minerals and phytochemicals and vitamin C from pomegranate peels, seeds and whole fruit might be potential resources for the development of antioxidant function dietary foods and are useful in preventive healthcare.
Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grain... more Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grains. Ready to cook (RTC), and instant foods have become very common largely due to today’s life style and the demand for quick-to-serve foods. The millet was collected and pre-processing done to develop the ready to cook mixes. The millet powder analysed for physical and nutritional properties. The formulations of millet at (60%, 70%, 80%) level the recipe such as soup mix were prepared and the physical, nutrient, textural, sensory properties of the developed product were determined. The result concluded that form the nutrient analysis of millet and soup mix it is well nutritious, especially fibre content and texture of soup is good and for sensory analysis RTC soup 80%level well accepted by panel members. The finding studies are good nutritious product and recommend the nutritious food.
Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of sca... more Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of scales. The intervention of nanotechnology has brought a revolutionary change in food sector due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm in size. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nanoemulsions and nanoencapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. Nanotechnologies are set to impact on the food industry at all stages of production from primary production at farming level, due to advances in pesticide efficacy and delivery (novel formulations and better crop adherence), to processing where emulsion creation and encapsulation have progressed to the nanoscale. The aim of this review is to provide a comprehensive analysis of recent developments in nanotechnology and their approach in food and bioprocessing industry. It also outlines the safety issues that may arise due to the incorporation of nanoparticles into the food products and packaging materials.
Sugarcane (Sacharum officinarum. L) is one of the important cash crops which are available in ple... more Sugarcane (Sacharum officinarum. L) is one of the important cash crops which are available in plenty during the season. It is a good source of sugar, minerals and polyphenols. So, the production of liquid jaggery from the sugarcane juice is most viable processing method in the rural cottage industry to exploit these characters. Sugarcane juice was extracted and 2000 ppm potassium metabisulphite was added and clarified by muslin cloth, centrifugation and membrane filtration/micro filtration. The clarified sugarcane juice was further concentrated up to 65 °B in an open pan evaporator and the product obtained in the form of liquid jaggery was filled in atransparent glass bottle and. Among the clarification process, the liquid jaggeryobtained through the micro filteredclarified juice was found to besuperior and it contains highest amount of magnesium (15.77±0.03 mg/100g) and iron (10.95±0.05 mg/100g) than other clarification methods.
International Journal of Food Science and Nutrition
Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with... more Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with increasing taro flour substitution. The highest specific loaf volume of 6,45±0,24 cm3/g were observed in 100% wheat bread compared to the lowest values of 4,24±0,27 cm3/g observed in 12% taro-wheat composite bread. The sensory evaluation showed significant (p<0.05) differences in sensory attributes of taste (aroma and flavor), crust color, texture and acceptability between the 100% wheat and 12% taro-wheat composite breads. This study has shown that the use of taro flour in bread making is feasible and that incorporation of up to 12% of the fouê flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread.
International Journal of Food Science and Nutrition
Molecular gastronomy which is a recent development in the field of science has made an immense im... more Molecular gastronomy which is a recent development in the field of science has made an immense impact in food appeal and customer satisfaction over the years. Although molecular gastronomy is often mistaken for molecular cooking, molecular gastronomy is the use of advanced chemical and biochemistry to create novel foods. With the introduction of disperse system formalism a number of new recipes in molecular gastronomy are introduced. It is only with the presence of the necessary ingredients such as the hydrocolloids, techniques like spherification/flash freezing, equipment such as the gastrovac, vacuum machines etc. the molecular gastronomy is achieved. This paper reviews the concepts, latest application of molecular gastronomy in various countries.
International Journal of Food Science and Nutrition
The objective of the present study was to investigate the physicochemical properties of seven sub... more The objective of the present study was to investigate the physicochemical properties of seven sub families of citrus species from family Rutaceae. Citrus fruits (Citrus Species), from the family Rutaceae, consist of seven subfamilies with 148 genera. The seven sub families are Citrus aurentifolia (Dehi/Lime), Citrus medica (Sidaran), Citrus sinensis (Pani dodam), Citrus reticulate (Heen naran), Citrus madurensis (Nas naran), Citrus limon (Lemon dehi), Citrus sinensis (Oranges). Fruit samples from each variety were analyzed as per; weight per fruit and the hardness of the peel of each variety and the juice weight, volume per fruit, pH, and Total conductivity, Brix value, Vitamin C content and the titratable acidity of each variety were analyzed according to AOAC methods. Finally the data was statistically analyzed using Minitab 17 statistical package. According to the results it can be stated that at 0.05 significant level there are some differences in analyzed parameters among the species.
International Journal of Food Science and Nutrition
Ginger is a multifaceted spice. Its most common use known to man is that its used in almost all h... more Ginger is a multifaceted spice. Its most common use known to man is that its used in almost all household as a basic cooking ingredient. Apart from its use in food to provide flavour, having medicinal properties against conditions like nausea, dizziness, menstrual pain, arthritis, etc., it also has milk curdling property. When added to warm milk it instantly curdles it thus forming a curd quiet similar to that available in the local dairy shop or supermarkets, but with a gingery aftertaste to it. The study was conducted starting with the process of extracting fresh ginger juice and then using it to curdle the milk. The purpose of this study was to observe and form curd using ginger extract and in doing so enhance its taste with the addition of different flavouring agents. This study helped us understand the component present in ginger that causes the milk to curdle. Flavour enhancement was done so as to make it more palatable to the Indian taste bud. The final product was chosen based on the 9- Point Hedonic Scale.
International Journal of Food Science and Nutrition
The objective of the present study was to investigate the possible application of the edible grad... more The objective of the present study was to investigate the possible application of the edible grade plant mucilaginous of Terminalia arjuna (Kumbuk) over selected high respiratory leafy vegetable and green chilies as a thin coat. In this study five types of high respiratory vegetables; Centella asiatica (Gotukola), Alternanthera sessilies (Mukunuvenna), Ipomoea aquatic (Kankun), Capsicum annum (Green chilies) and Allium ampeloprasum (leeks) were taken and coated with mucilaginous materials extracted from Terminalia arjuna (Kumbuk). The selected vegetables were coated with Kumbuk and their keeping quality, weight loss, cumulative inedible percentage, colour measurement (L*A*B*), were determined and results were compared with the control sample. Green chilies could be kept for 14 days in open environment with very good organoleptic properties with the Kumbuk mucilage. Gotulola and leeks with Kumbuk mucilage were able to kept 5 and 4 days respectively. The weight losses of the Green chilies, Leeks, and Gotukola were reduce by considerable amount with the mucilage.
International Journal of Food Science and Nutrition
Tender coconut water is a nutritious natural beverage which consists with many health benefits. T... more Tender coconut water is a nutritious natural beverage which consists with many health benefits. This research reviews the preservation of tender coconut water using heat and UV-C treatments for selected combinations. After each treatment, physiochemical properties (Total Soluble Solids, pH, Conductivity and Titrable Acidity) and microbiological analysis were conducted. Finally sensory evaluation was conducted for both samples, to determine the most preferable sample. Results revealed that there is a significant difference (p<0.05) in TSS, pH, electrical conductivity between the treated samples of all combinations in Tender coconut water during the period of three weeks. The total plate count and yeast and mould counts were in acceptable level (<50CFU/ml) in the samples treated at 85⁰C for 60s and 253.7 nm UV radiation for 30 minutes and the sample treated at 85⁰C for 60s. And also these tender coconut water samples were microbiologically safe for consumption when stored under refrigeration (4±2⁰C). The tender coconut water samples, treated at 85⁰C for 60 minutes, without UVC and kept under refrigeration (4±2⁰C) were found with high organoleptic qualities.
International Journal of Food Science and Nutrition
Uncommon food stuffs plays an important role in eliminating food insecurity, enhancing quality li... more Uncommon food stuffs plays an important role in eliminating food insecurity, enhancing quality life and improving nutritional status of children, adolescents and mothers in rural and tribal areas. The present research aims at obtaining nutritive value of four uncommon vegetables consumed in Mayurbhanj Districts of Odisha namely Narudu Dunka, Narada Leaves, Bitter Potato and Tulunka. The results of the study revealed that Narada leaves contain more protein i.e.3.76gm in comparison to other three. Bitter potato has more calorie content in comparison to other studied vegetables i.e.85.93 Kcal. However the ash content of the vegetables was found to be varied from 0.97 to 1.94 gm.so these may be good source of minerals such as calcium, iron, magnesium, sodium and potassium etc. Thus further in depth study may be carried out in this direction to find out nutritive value of many more uncommon vegetables which can be utilized to eliminate food insecurity and combating malnutrition and morbidity.
International Journal of Food Science and Nutrition
Foodborne diseases have caused increased in frequency of mortality and morbidity in India. Outbre... more Foodborne diseases have caused increased in frequency of mortality and morbidity in India. Outbreaks of foodborne diseases due to microbiological and environmental contaminants was observed in our country. In most of the outbreaks the etiological factors were identified and prevention was recommended. Food borne illness were grouped under intoxication and infection by various bacterial species like Clostridium, E. coli, Botulism, Salmonella and staphylococcus infected to major food items. So everybody should take food safety precautions for prevention of foodborne diseases.
International Journal of Food Science and Nutrition
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves o... more Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia Sinensis, an evergreen shrub native to Asia. As green tea and black tea are the most commonly used varieties of tea their advantages and side effects must be very well known. Green Tea is considered a dietary source of antioxidant nutrients as it is rich in polyphenols (catechins and gallic acid particularly) and phytochemical compounds. They may also function indirectly as antioxidants through :- Inhibition of redox sensitive transcription factors. Inhibition of ‘pro-oxidant’ enzymes, such as inducible nitric oxide synthase, lipoxyqenases, cyclooxygenases and Xanthine oxidase. Induction of antioxidant enzymes such as glutathione transferases and superoxide dismutases. The oxidation of LDL cholesterol, associated with a risk of artherosclerosis and heart disease is inhibited by green tea due to EC (Epicatechin) and EGCG (Epigallocatechin) antioxidant activity. Side effects of green tea may result by its excessive intake. It may lead to thyroid disfunctioning, muscle tremors, contractions, insomnia and allergies like eczema and hives. Black Tea contains polyphenols such as thearubigins and theaflavins which are very powerful. It hydrates the body and strengthens the immune system with bacteria-fighting antioxidants and promotes blood flow to brain. It improves focus and concentration. High amounts of black tea can cause side effects due its caffeine. These can range from mild to serious and include headache, nervousness, sleep problems, vomiting, diarrhoea, convulsions and confusion. It can be concluded that in comparison of black tea, green tea has much more health benefits but only if consumed in limited amount.
International Journal of Food Science and Nutrition
The consumption of beverages and ready to drink products has emphasized the need to enhance the r... more The consumption of beverages and ready to drink products has emphasized the need to enhance the research and development of beverages industry. The purpose of this study is to analyse the changes for the main physico-chemical characteristics like pH values, colours, acidity and moisture of juices. This research work aims at development of a ready to drink ash gourd and amla based juice thereby replacing the existing vegetable juices. From a detailed research on the Ash gourd and amla based products available in the market, this new product has been developed. In this research, the Response Surface Methodology (RSM) is applied to optimize the composition and process conditions of the juices. Based on the results, it was inferred that the juices prepared from the ash gourd with amla could be useful in providing health benefits to the consumers.
International Journal of Food Science and Nutrition
Aiming at medicinal properties of Nigella sativa seeds, this study was performed to determine fat... more Aiming at medicinal properties of Nigella sativa seeds, this study was performed to determine fatty acid profile of Indian and Ethiopian blackseed oil. Chemical composition (total fatty acid composition) of extracted fixed oil respect to two types of black cumin was investigated by using Gas Chromatography Mass Spectrometry. Evaluated fatty acid profiles of both types of oils show that black cumin oil is rich in polyunsaturated fatty acids where unsaturation is predominant rather than saturation. In Ethiopian fixed oil polyunsaturated fatty acid was 61.39g/100g total fatty acid, Monounsaturated fatty acid 20.94g/100g which is less comparatively and Saturated fatty acid was 14.66g/100g total fatty acid. The main polyunsaturated fatty acid was Linoleic acid (61.25g /100g of total fatty acids) in Ethiopian origin which is higher than that of Indian origin (50.24g/100g of total fatty acid) followed by Oleic acid (17.63g/100g), Palmitic acid (11.36g/100g), Cis-11Eicosenoic acid (3.04g/100g), Stearic acid (2.81g/100g), Meristic acid (0.2g/100g) and Arachidic acid (0.19g/100g) in Ethiopian black seed oil. Respect to Indian type, extracted fixed oil showed 19.09g/100g Oleic acid, 10.83g/100g Palmitic acid, 2.25g/100g Cis-11Eicosenoic acid and 2.47g/100g Stearic acid respectively. The oil was rich in polyunsaturated fatty acid which is more healthy and Ethiopian and Indian Nigella seeds or black cumin are good source of oil.
International Journal of Food Science and Nutrition
Nutraceutical is the hybrid of ‘Nutrition’ and ‘Pharmaceutical’. Nutraceuticals, in broad, are fo... more Nutraceutical is the hybrid of ‘Nutrition’ and ‘Pharmaceutical’. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The principal reasons for the growth of the nutraceutical market worldwide are the current population and the health trends. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal/ natural foods. These nutraceuticals help in combating some of the major health problems of the century such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol etc. In whole, ‘Nutraceutical’ has led to the new era of medicine and health, in which the food industry has become a research-oriented sector.
International Journal of Food Science and Nutrition
Use of sugar mill effluents for irrigation practices in agricultural fields with some level of di... more Use of sugar mill effluents for irrigation practices in agricultural fields with some level of dilution is in practice internationally. This research paper is representing significant water quality parameters with respect to its use in agriculture. Physico-chemical analysis of sugar industry effluents of Cooperative Sugar Mills, Meham, Haryana, India were done which includes: color, odour, pH, electrical conductivity (EC), total dissolved solids (TDS), total suspended solids (TSS), total solids (TS), Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD), total alkalinity, carbonate, bicarbonate, sulphate, chloride, total hardness, calcium, magnesium, sodium, potassium, and phosphate. All the effluent parameters were analyzed as per the APHA (2012) standard methods.
International Journal of Food Science and Nutrition
Preparation of a wine from the banana fruits was undertaken and effect of dilution on fermentatio... more Preparation of a wine from the banana fruits was undertaken and effect of dilution on fermentation of banana wine was investigated. Must was prepared from healthy and ripen banana fruits which was inoculated with 2%, (v/v) of yeast inoculum followed by fermentation. Physicochemical analyses of wines were then performed. Banana must with 1:0 and 1:1 dilution gives wine with 14% alcohol.
The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has... more The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has revitalized the curiosity to develop products with added benefits. Current market trends also indicate whooping market for health and functional foods. Chia seeds possess significant anti-inflammatory, antioxidant, cancer preventive and anti-ageing properties. Several epidemiological and experimental reports have proven its medicinal use. Chia seeds can be used to enhance omega-3 fatty acid content in many food products. Hence the study, “Effect of Roasting on selected Nutrient profile and Functional properties of Chia seeds (Salvia hispanica) and Optimization of Chia seed powder based Instant Soup Mix” was carried out. In this study, the Chia seeds were subjected to roasting and its impact on nutrient profile and functional properties were analyzed. A convenience food - ready to cook -Instant soup mix, with incorporation of chia seeds powder at 5%, 10% and 15% levels was developed. Sensory parameters of the soup mix prepared were analyzed by a panel of semi trained members in a 9 point hedonic scale. There was a significant difference in the proximate composition of the untreated and roasted chia seed flour. Sensory analysis of the chia soup revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of an instant soup mix with chia seed which has good nutritional profile and acceptable sensory attributes.
In present study the efforts have been made to prepare lemon juice blended with aloe Vera. the bl... more In present study the efforts have been made to prepare lemon juice blended with aloe Vera. the blends were prepared by using different proportions of lemon and aloe Vera as 100:0,90:10,80:20,70:30.the prepared beverage was analyzed for nutritional properties as well as sensory evaluation. Sensory evaluation of the samples was carried out using 9 point Hedonic scale for various attributes namely color, taste, flavor and overall acceptability. Firstly, aloe Vera juice is completely safe and it’s very versatile. According to the sensory and nutritional analysis the most recommended juice blend formulation is 90% lemon and 10% aloe Vera. Lemon and aloe Vera contains important antioxidant vitamins A, E and C which helps in the production of white blood cells and antibodies in blood. It attacks the pathogenic microorganisms and prevents infection so, they are called protective foods.
Pomegranate (Punica granatum) has been used for thousands of years to cure a wide range of diseas... more Pomegranate (Punica granatum) has been used for thousands of years to cure a wide range of diseases like diabetes, cancer, osteoarthritis, cardiovascular diseases and other myriad ailments across different cultures and civilizations. This is because pomegranates have the potential to thin the blood, increases blood flow to the heart, reduce blood pressure, plaque in the arteries, bad cholesterol parallel increasing good cholesterol. For experiments, proximate composition (moisture, ash, protein, fat, crude fiber, carbohydrate and vitamin C) were done by using Association of Analytical Communities (AOAC) standard methods. Mineral compositions (Na, Ca, Mg, K, P, Fe and Zn) were determined by atomic absorption spectrophotometry. UV spectrophotometer was used to determine phosphorous. Solvent free extract filtrate was used with various alkaloidal reagents to determine phytoconstituents. The result of the analysis shows that the peel, seed and whole fruit powder contains moisture content, ash, protein, crude fiber and fat. It also contains sodium, calcium, magnesium, potassium, phosphorus and iron. The three different extracts from peel, seed and whole fruit powder were found to contain alkaloids, flavonoids, phenolic compounds, glycosides, saponins, carbohydrates and protein. All of these findings implied that minerals and phytochemicals and vitamin C from pomegranate peels, seeds and whole fruit might be potential resources for the development of antioxidant function dietary foods and are useful in preventive healthcare.
Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grain... more Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grains. Ready to cook (RTC), and instant foods have become very common largely due to today’s life style and the demand for quick-to-serve foods. The millet was collected and pre-processing done to develop the ready to cook mixes. The millet powder analysed for physical and nutritional properties. The formulations of millet at (60%, 70%, 80%) level the recipe such as soup mix were prepared and the physical, nutrient, textural, sensory properties of the developed product were determined. The result concluded that form the nutrient analysis of millet and soup mix it is well nutritious, especially fibre content and texture of soup is good and for sensory analysis RTC soup 80%level well accepted by panel members. The finding studies are good nutritious product and recommend the nutritious food.
Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of sca... more Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of scales. The intervention of nanotechnology has brought a revolutionary change in food sector due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm in size. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nanoemulsions and nanoencapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. Nanotechnologies are set to impact on the food industry at all stages of production from primary production at farming level, due to advances in pesticide efficacy and delivery (novel formulations and better crop adherence), to processing where emulsion creation and encapsulation have progressed to the nanoscale. The aim of this review is to provide a comprehensive analysis of recent developments in nanotechnology and their approach in food and bioprocessing industry. It also outlines the safety issues that may arise due to the incorporation of nanoparticles into the food products and packaging materials.
Sugarcane (Sacharum officinarum. L) is one of the important cash crops which are available in ple... more Sugarcane (Sacharum officinarum. L) is one of the important cash crops which are available in plenty during the season. It is a good source of sugar, minerals and polyphenols. So, the production of liquid jaggery from the sugarcane juice is most viable processing method in the rural cottage industry to exploit these characters. Sugarcane juice was extracted and 2000 ppm potassium metabisulphite was added and clarified by muslin cloth, centrifugation and membrane filtration/micro filtration. The clarified sugarcane juice was further concentrated up to 65 °B in an open pan evaporator and the product obtained in the form of liquid jaggery was filled in atransparent glass bottle and. Among the clarification process, the liquid jaggeryobtained through the micro filteredclarified juice was found to besuperior and it contains highest amount of magnesium (15.77±0.03 mg/100g) and iron (10.95±0.05 mg/100g) than other clarification methods.
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Green Tea is considered a dietary source of antioxidant nutrients as it is rich in polyphenols (catechins and gallic acid particularly) and phytochemical compounds. They may also function indirectly as antioxidants through :-
Inhibition of redox sensitive transcription factors.
Inhibition of ‘pro-oxidant’ enzymes, such as inducible nitric oxide synthase, lipoxyqenases, cyclooxygenases and Xanthine oxidase.
Induction of antioxidant enzymes such as glutathione transferases and superoxide dismutases.
The oxidation of LDL cholesterol, associated with a risk of artherosclerosis and heart disease is inhibited by green tea due to EC (Epicatechin) and EGCG (Epigallocatechin) antioxidant activity. Side effects of green tea may result by its excessive intake. It may lead to thyroid disfunctioning, muscle tremors, contractions, insomnia and allergies like eczema and hives.
Black Tea contains polyphenols such as thearubigins and theaflavins which are very powerful.
It hydrates the body and strengthens the immune system with bacteria-fighting antioxidants and promotes blood flow to brain.
It improves focus and concentration.
High amounts of black tea can cause side effects due its caffeine. These can range from mild to serious and include headache, nervousness, sleep problems, vomiting, diarrhoea, convulsions and confusion. It can be concluded that in comparison of black tea, green tea has much more health benefits but only if consumed in limited amount.
Green Tea is considered a dietary source of antioxidant nutrients as it is rich in polyphenols (catechins and gallic acid particularly) and phytochemical compounds. They may also function indirectly as antioxidants through :-
Inhibition of redox sensitive transcription factors.
Inhibition of ‘pro-oxidant’ enzymes, such as inducible nitric oxide synthase, lipoxyqenases, cyclooxygenases and Xanthine oxidase.
Induction of antioxidant enzymes such as glutathione transferases and superoxide dismutases.
The oxidation of LDL cholesterol, associated with a risk of artherosclerosis and heart disease is inhibited by green tea due to EC (Epicatechin) and EGCG (Epigallocatechin) antioxidant activity. Side effects of green tea may result by its excessive intake. It may lead to thyroid disfunctioning, muscle tremors, contractions, insomnia and allergies like eczema and hives.
Black Tea contains polyphenols such as thearubigins and theaflavins which are very powerful.
It hydrates the body and strengthens the immune system with bacteria-fighting antioxidants and promotes blood flow to brain.
It improves focus and concentration.
High amounts of black tea can cause side effects due its caffeine. These can range from mild to serious and include headache, nervousness, sleep problems, vomiting, diarrhoea, convulsions and confusion. It can be concluded that in comparison of black tea, green tea has much more health benefits but only if consumed in limited amount.